If you're anything like us, one of your New Year's Resolutions is to cook more.
No more Cheerios for dinner. No more sodium-laden Chinese take-out (it bumped us up to a 42 in Prada last year). No more Why Cook? (which makes our Prada 42s seem cheap in comparison).
Since we're cooking virgins, we went to a friend who is a phenomenal cook to ask for a recommendation for the staple of every great kitchen: Extra Virgin Olive Oil.
She went in her pantry and pulled out the gorgeously packaged Manni Extra Virgin Olive Oil, citing Thomas Keller as one of Manni's other fans. Sure enough, when we drizzled it over our pasta we were floored. And when we went on the internet to do further research, she was right. Keller swears by it, and who are we to argue?
Could Armando Manni's olive oil be the most expensive in the world? At around $70 for a small bottle, quite possibly. Manni uses rare olives from age-old Tuscan trees, and there is a limited production of 2,500 litres per year. Just like our friend and Mr. Keller, food critics and chefs adore it, and it developed quite a cult following when it was only available for purchase from Italy. A year or so ago the product came Stateside. It's still a bit tough to find, but we found it - and the truffle version! - at Amazon.com. Details are below.
Oh, and another small point: Extra Virgin Olive Oil IS NOT for cooking, folks. It doesn't heat well. It's only for finishing - and with Manni's delectable potion you only need a dabble of it, thereby making it well worth its weight in gold.
PS - We love this as a housewarming or hostess gift idea too. The packaging is beautiful.