I finally got to try a fantastic artisan olive oil from Italy that’s now available in West Virginia, thanks to two of the Charleston sisters whose family makes it. Luisa DiTrapano and Lia DiTrapano Fairless graciously offered to share a bottle with me in exchange for my “professional” opinion.

Professional or not, this stuff is fantastic. Made on the family’s 16-acre estate near the Mediterranean Sea in Sezze Romano, Italy, the cold-pressed, extra-virgin DiTrapano Oil is rich and earthy, with a faint trace of sea salt. It also has a more greenish tint than the yellowish olive oils you see in stores, because it isn’t processed nearly as much.