Gasthof zum Bay in Furth im Wald

There are three categories of olive oil: light, medium and spicy. I would assign PERGOLESE olive oil to the last category. It has a slightly bitter note and a slight spiciness reminiscent of Szechuan pepper. This taste spreads first on the palate and then in the mouth. I had a very good olive oil from friends in Sicily for a long time. It came from the fruit of olive trees that were more than 100 years old, and PERGOLESE olive oil is very similar to it. For the most part, you can only taste and smell the nutty note of the green olives. I would never recommend PERGOLESE olive oil for frying because it is a rather fresh oil. It goes well on toasted bread and bruschetta, on salads and with tomatoes. You don't need to season it with salt or pepper. It would also be suitable for veal fillet. On white meat, the beautiful green-yellow fruit tones would also create a good color contrast - and you would taste the olives really well. Because it is oil from Italy, PERGOLESE olive oil is also perfect for Italian cuisine. Italians often drizzle good olive oil on a fresh gilthead fillet or other good fish for flavoring. I can also imagine PERGOLESE olive oil on rosemary potatoes that have just been taken out of the oven, as well as with vegetables that are not too strong, such as grilled eggplants and antipasti.