In the tiny village of Miggiano in southern Puglia, the Maria Rosa Merico family has been making fine olive oils since the 1700s. What began as a medieval mill dug into the rocky earth has become a modern, albeit very small, production facility presently run by a lovely young woman and dear friend, Marta Merico. The Ogliarola di Lecce and Cellina de Nardo olives are manually picked early in the harvest season while the olives are still pungent and green. No pesticides are used and the oil is hand-bottled by Marta and her sister. This oil has won numerous awards across Italy and in the US. You can taste the handmade character in every drop. Its personality is assertive, speaking to minimal processing, and its aroma rich and grassy. The flavor is huge and mouth filling with peppery notes on the finish. This is the oil to use sparingly on finished dishes like grilled steaks and fish, to drizzle over summer heirloom tomatoes and fresh mozzarella, or to enjoy with the best artisan bread you can find.