Owen Lightly, who usually shares his adventures in cooking and eating at the fantastic blog, Butter on the Endive, shares a recipe well-suited for Renato Fenocchio's Olive Oil.

I first read about Renato Fenocchio's olive oil on the Farmstead website. Intrigued, I emailed Anthony and inquired about getting a bottle. He said he would gladly let me try it, as long as I did up a recipe for the site. Done.

When I met up with Anthony at Salt Tasting Room for the exchange, I immediately opened the bottle and went for a taste (well tried to open it for a few minutes, until Kurtis Kolt saved the day). I went to pour some of the oil on my hand to slurp up, but Anthony stopped me and pushed a wine glass my way. He told that just like with wine, the glass unlocks many untapped aromas of the oil. I went for a taste: smooth at first, with a light grassy taste, it revealed layers of flavor as it moved to the back of my tongue, leaving a nice peppery finish. Delicious.

I flip-flopped many times on what to do for the recipe. All I knew was that it had to be a clean and simple dish, with no overpowering flavors to detract from the oil. I finally decided on a recipe from Alba in Northern Italy, close to where the oil is produced, call Carne All'Albese. It is essentially a beef tartare with lemon, olive oil, salt and pepper. Sometimes anchovy is added, but I skipped that this time. I got some beautiful beef from Jason Pleym at Two Rivers Specialty Meats, that he sources from Pemberton Meadows Natural Beef, where the animals are pasture fed under the shadow of beautiful Mount Currie. Raised free of any hormones, antibiotics, or steroids, this is a great product worth seeking out.

Carne All'Albese

Serves 4

200 grams beef tenderloin (don't skimp on the beef).

A few glugs of Renato Fenocchio's gorgeous olive oil

1 lemon

Salt and pepper to taste

Shaved Parmigiano-Reggiano

3 grams minced black truffle (optional)

Method: Finely chop the beef with a very sharp knife. Mix the meat with a few glugs of the olive oil, the juice of half a lemon, salt and pepper, and the truffle (if you can find it). Serve either family style or plated individually. Either way, don't be too pretty with it. Just mound it in the middle of the plate and finish with the shaved Parmigiano-Reggiano and another glug of the olive oil.

An arugula salad with lemon and olive oil would go beautifully with it as well.

Enjoy.

Get your very own bottle of Renato's delicious Olive Oil:

Quantity

One bottle $45.00 Two bottles $90.00 3 bottles *10percent off $121.50