What we love most about Fattoria di Petroio olive oil is that it tells you a new story every harvest!

It is always fantastic, yet every year it is different.

Whoa! The taste is strong this year!

To the nose, it's a familiar olive oil vapor-rich, almost fruity and full of olive aromas. But there are no real hints of what's to come.

One drop on the tongue releases full-bodied olive flavor.

One big aerated sip releases an explosion of flavor.

First, it is all about the olives—fruit, artichoke, a hint of butter, and perhaps light notes of banana leaf. Then as it moves through your mouth, there's a rich bitterness on the edge of your tongue that then rips to the back of your throat to create a cough and a sharp burn.

The bitterness remains on the edge of your tongue for a long time, reminding you that you just had a spectacular olive oil, and as it mellows, you start to miss its friendship!

The second spoonful is not nearly as dramatic, so be sure to make it a point to savor the first taste. The second time around is wonderful, and won't catch you off guard, and you can savor its strong flavor nuances.

This second spoon will have you dreaming about pouring the oil over long strands of pasta dotted with capers and sprinkled with flaky sea salt!

And so much more. This oil is for people who love the Italian approach to olive oil.

If you love the unique robust freshness of the new harvest olive oils, this one is sure to thrill. It's got some serious kick!

Click to read about Diana's history of the wine and olive estate and recipe suggestions here!

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This olive oil pasta with capers recipe is super easy to make. The key to success is using the very best ingredients you can find. Make sure the olive oil you use is spectacular and that you love it. Newly harvested oils make this dish special. This is a guide. Best to use your judgement on quantity.

See the Pasta with Olive Oil and Capers Recipe here!

Fresh kale and Italian borlotti beans pack this delicious pasta with carbohydrates, antioxidants, calcium, and vegetable protein.

See the easy Penne Pasta with Borlotti Beans & Kale Recipe here!

Of all the rice varieties grown in Italy, Carnaroli rice is the most difficult to grow and process. However, it has the highest amylose content - amylose is a form of starch that has a great affect on the finish of the rice when it is cooked, making it worth the effort.

The relatively high amylose content of Carnaroli gives it the qualities you want - it absorbs a lot of liquid - the Veneria Carnaroli averages 24.1% of the total weight.

Unlike Arborio and its daughter Baldo, Carnaroli rice has a relatively significant window between cooked and overcooked. This makes a creamy, flowing risotto, not a sticky one.

Carnaroli rice is classified as a superfino, not because of its nutritional composition or cooking qualities, but because of its dimensions - Italian rice classification is determined by the ratio of length to width with a high ratio of length to width resulting in a classification of "superfino".

It is therefore ideal for the preparation of risottos, in which the rice needs to be fluffy, as well as rice salads and all fine cuisine dishes, thanks also to the pleasing aspect of the grains.

Shop Now for Carnaroli Rice!

With a little time this easy recipe is delish! Remember to wash the quinoa before you cook it!

See the Quinoa and Avocado Salad Recipe Here!

There is not a way to explain how amazing these are in the morning with a good cup of breakfast tea. Delicate enough for tea, classic enough to cut into holiday cookie shapes for Santa.

See the Olive Oil Orange Cookie Recipe Here!

Synonymous with Chicken Paprikash! Of course, there are many recipes that Sweet Hungarian Paprika goes with.

The first recipe that comes to mind for me is the Chicken Paprikash recipe from Chef Louis at the famous Bakery restaurant in Chicago. You'll find it on page 114 of The Bakery Restaurant Cookbook © 1981. A cookbook worth having by the way.

Shop now for Sweet Hungarian Paprika!

One of the testers popped the top and exclaimed, "This is really good!" Mind you, it was a gaggle of teenage boys who were testing, yet we think the same, this is good stuff.

Mango is the vehicle flavor melded with the flavors of India. With a touch of heat, the flavors are all mixed up in every spoonful. Every little taste is the same yet different.

What delicious fun this ketchup brings to your next bite! So good you can eat it with a spoon or use it as an excuse to break open a pack of hot dogs!

Shop now for Hawkshead Relish Spiced Mango Ketchup!