I'm looking for a special Tuscan olive oil as a condiment for ribollita. The oils made by the Grati family of Rufina - Prunatelli, Vertrice and Monte - have been recommended to me. They're still in stock at the importer, Rare Wine Company of Sonoma, and are well-priced. I have not tasted these before and am seeking advice on which would be the best for this purpose. TIA!
2005 Tuscan olive oil offering, see last page -
Ribollita inquiry on Home Cooking board -
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