I got my first bottle of oil from the club. It is an extrememly fresh fragrant Australian oil. I have used it in very simple pastas, risotto, braised veggies, salad dressing with very mild vinegar. It is peppery and has an enormous amount of flavor for an unflavored oil. Lots of friends and family have tried it and are all amazed that any oil could be that good. Last year everyone was talking about Mani oil at $35.00 for a couple of ounces. Doubtful that it is any better. The next bottle will be from Italy. I can't wait.
Anyone else have any ideas for more dishes to use it in?