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This extraordinary olive oil was produced from a proprietar blend of Luccino, Ascolano and Arbequina olives right here in Southern California. It’s retail outlets are limited to this area. But now you can get this amazing taste right here in Sup’s! Shop, $25.

When I received my sample of this olive oil. I must admit I had a very good feeling about it. First there is the name: Romanelli Quattro California Super Premium Extra Virgin Olive Oil. The name says it all. I knew immediately it was olive oil blended with a bold palate in mind. It did not hurt that it comes from Malibu and I know from first hand experience of living in this area that we have ideal conditions for olives.

But the real test of how much I loved this oil is this. I opened it on Saturday night. It's now Monday, and the bottle is almost gone. Just a few tablespoons left. So if you're asking for my opinion on how good this oil is (was), look no further than this fact. I slurped down a 375 ml bottle of olive oil in TWO days! That, my friends, is good olive oil.

Do I normally consume olive oil in massive quantities? Well, yes and no. I certainly cook with olive oil, regularly. But this olive oil is best enjoyed raw and simply so it is indeed quite notable how quickly it found it way into my gullet.

In two days I managed to taste it by the spoonful, dip gobs of baguette in it, and make the simplest of shallot and red wine vinaigrette. I drizzled it on pasta and pesto. I brushed it on toasted rosemary bread. Each time was a delight. It’s billed by the maker as having a “pleasing aroma with a bitter and robust peppery finish”, which is truth in advertising. A lot of olive oils are marketed as "fruity". But you have to be careful because the fruit can overpower its nuances in my opinion. Like wine, there needs to be balance, especially in something with the full-mouth fattiness of good olive oil.

Of course the other side of that coin is I don’t want an oil where I have to really have to search out the fruit. This one tasted of heirloom tomatoes and stone fruit. But it was that pleasing pepper aftertaste that helps it standout as an exceptional olive oil. It is a perfect compliment to the chef’s kitchen and a wonderful condiment to my dining table. GREG