December now, and I got a couple of bottles of new-harvest Italian olive oil and am looking forward to using them before their newness is a thing of the past (basically over the next few months).
I make very good country bread and nothing pleases me more than just dipping such bread into great olive oils. Also great drizzled on bruschetta. But I am looking for further ideas, perhaps vegetable-intensive, so I don't end up parading through so much starchy food. Offhand, I typically go through lots of asparagus in Winter and early Spring, so that's likely.
I'd be interested to hear what other ways people use their best oils.