Alongside some of Spain's finest extra virgin olive oils — from the elegant Arbequina of Abbae de Queiles and the vibrant Picual of Castillo de Canena, to the rare wild Acebuche oil of Dominus and the beautifully balanced blend of Picual, Arbequina and Hojiblanca from Marqués de Valdueza — I discovered another extraordinary world through Marina Colonna in Molise, Italy.
Her remarkable collection of infused olive oils opened endless possibilities for unexpected pairings: RosaOliva with a delicate Pink Heart tomato, Mandarino with the vibrant Orange Queen from La Bourdaisière, Bergamotto with fragrant citrus tomatoes, and the aromatic notes of Mirto enhancing the deep flavour of an intense black cherry tomato.
Each oil became far more than a seasoning. It became another ingredient in the story,
revealing how a single drop can transform the personality of a tomato.
