The Meadow 100% Extra Virgin Olive Oil from Italy

You want to taste all that olive oil has to offer, right? That means, it has to be from the most recent harvest. And right now that means that bottle has to tell you 2019/2020. It sounds crazy, I know.

But if you've ever tasted olive oil when traveling through Italy, Greece, Spain, Turkey and exclaim to yourself "What the hell is this ridiculously, ambrosial, life-giving liquid?" Well, here's your answer.

Silky, bold extra virgin olive oil with a big peppery finish. Made from local, late-harvest 100% Caninese olives. Excellent for sautés and sauces, yet versatile enough to be used as a finishing touch on every thing from fresh bruschetta, to grilled fish, pastas and bread warm from the oven.

The Meadow's Classic Vinaigrette

• 1/4 cup White Balsamic Vinegar
  
• 1/3 cup Extra Virgin Olive Oil
  
• 1 teaspoon Tasmanian Meadow Honey
  
• 3 two-finger pinches of Bitterman's Herbes de Northwest
  
• Freshly ground black pepper
  

Combine all ingredients in mason jar. Put lid on mason jar and shake vigorously to combine, about 20 seconds. Serve immediately over fresh bitter greens. We like escarole, but arugula, dandelion greens or frisée works beautifully.