THE SUN is hearty, generous and, if we can think of it as a flavour, titillating and a bit spicy.
It’s no accident then that the olive oil that bears its name is a warm shade of golden yellow, with a hint of green.
It has a fine, unmistakable nose, an explosion of fresh tomato pulp and tomato leaf, followed by oregano and marine-like aromas. The flavour is full and strong, with more than a touch of vegetable, freshly cut grass, celery and lettuce.
There is just enough bitterness and pungency, which are kept well in check.
BONO LIKES this olive oil in an imaginary caprese salad containing buffalo mozzarella, in guacamole or a Bloody Mary, whilst it multiplies the impression of bright red flesh if added to any recipebased on tomatoes, whether raw or cooked.