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Another fine offering from the Southern Puglia region, which produces about 40 percent of Italy's olive oil. With four DOPs (Terri de Bari, Dauno, Collina di Brindisi and Terra d-Otranto), the region can boast a level of quality that has long been associated with the Tuscan and Umbrian olives of the north. Our Galentino, says Wine Spectator's Sam Gugino, has a “silky texture, plus the subtle almond taste characteristic of riper Southern oils.” I say it's heavy and peppery, which makes it ideal for pastas. Gugino adds that in his tasting of 13 olive oils from several southern regions including Puglia, he found many that gave Tuscan oils a run for their money, particularly on grilled vegetables, pasta and bruschetta. For some dishes, he thought they were the better choice.

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