Less than 30 years ago olive oil was relatively unheard of in the US. It was barely mentioned in the early editions of the Betty Crocker Cookbook and wasn’t looked at as an ingredient in cooking until 1973 when Marcella Hazan published her classic book on Italian cooking.
Nothing can transport you to Italy quicker than opening a good bottle of Italian Extra Virgin Olive Oil. The aroma, flavor and taste reflect the character of the land. From the delicate, fruity oils of the Ligurian Riviera to the pungent, peppery oils of Tuscany to the soft buttery flavors of the Umbrian hills, the oils of the Italian peninsula are like a travelogue of flavor.
Click on the following link to see and savor the olive oils of Italy at A_Taste_of_Cositutti_Olive_Oil_Tasting 2 [Autosaved]