I went to a wine tasting event yesterday that had some other booths related to the wine industry...such as olive oils. I ended up buying two different Italian olive oils:
1. Riviera Ligure DOP from Academia Barilla--supposedly a lighter, delicate oil from northern Italy. I didn't get to taste this one because they had one bottle left...and it was being sold by a very attractive Italian man named Francesco who was very persuasive. $25 for c. 25oz
2. Primo from Olio & Olive--A strongly fruity oil from Sicily. I did try this one and liked it quite a bit. $30 for c. 25 oz. (Sold by a very attractive Italian man named Marco!)
I was wondering if anyone else has tried these oils and what your reactions were.
My cooking group is having an Italian dinner this Saturday night and I am making an Arugula/Endive/Toasted Walnut Salad with a white wine vinaigrette (white wine, lemon juice, mustard, honey, salt, pepper EVOO). Thought I might make 2 batches of the viaigrette...one with each oil...to do a comparison.
Also, what variety of white wine might work best in the vinaigrette? Any suggestions?
Just curious as to what everyone else thought of these oils since I have never used either before.