Dunking a piece of warm homemade sourdough into a tiny pot of olive oil, I can’t help but pause mid-bite and turn to the bar manager, Elena.
“The oil is so good,” I say, perhaps too seriously, “I could actually drink it!”
Elena’s unfazed expression suggests my request isn’t so uncommon here. As it turns out, the oil I’m savouring is produced organically onsite, from groves surrounding the hilltop town outside the window.
Favoured by locals, this liquid gold has even made its way into one of the bar’s signature cocktails. Strictly for journalism purposes, I decide that’s something worth investigating.
