Make My Oil A Vintage 1999
It was in the kitchen of Babbo, an Italian restaurant in Manhattan, that I had my epiphany. Andy Nusser, chef de cuisine, poured a golden-green stream onto a white dish. I took a taste, and to my surprise, I thought of orchards. "Fruity, isn't it?" Nusser said. Yes, and more. Now I could taste almonds. I looked at the bottle of liquid that had these flavors. The label said Prezioso, 1999. I later learned that a 500-milliliter bottle retails for $25. If we were talking wine, I could understand. But this was olive oil.
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