This week the NY Times features an article that claims that the more peppery the extra-virgin olive oil (hello, Tuscany!), the more compounds that fight inflammation it contains. Olive oils made in Tuscany – especially those form the Chianti Classico area between Florence and Siena – are particularly known for their peppery aftertaste. I’ve noticed that the greener, more peppery oils are a bit of an acquired taste, but a taste that is well worth acquiring. And it tastes a lot better than ibuprofen.
