"I prefer a Tuscan olive oil because it's more peppery and has a little bit more depth than Sicilian or Apulian olive oil," explains chef Mirabile Jr. "The Tuscan oil has higher polyphenol content which enhances the peppery sensation."
"Extra virgin olive oils have a particularly deep complexity because they're made by cold-pressing (rather than heat processing) olives which preserves those precious polyphenols. Emulsifying Tuscan olive oil into the base of egg yolks in a Caesar dressing gives it a peppy personality, which stands up to the savory notes in the anchovies, and the nutty aroma of the parmesan."
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