FROM THE GARDEN

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Italy: Bada a Coltibuno, Extra Virgin (Loaves & Fishes); grassy, a bit astringent (a puckering sensation in the mouth created by tannins) and green (spicy and lightly bitter).

Italy: Raineri, Extra Virgin, Silver Covered Bottle (Citarella); buttery and green, with just a hint of almond.

Italy: Loaves & Fishes Olive Oil (Olives born and pressed in a small Italian village); buttery and fresh, with a hint of almond.

Italy: Galantino Extra Virgin (Citarella); buttery and green, with a hint of grass and fruit.

Because every palate is different, the only method for selecting an oil that's right for you is to conduct your own taste test. Until you try a few extra virgin olive oils you may not recognize some of the subtle nuances.

For all of you that doubt the deliciousness of olive oil ice cream, here is something to wrap your lips around.

Lemon Verbena Olive Oil Ice Cream

2 cups whole milk
1 cup heavy cream
1 cup lemon verbena leaves (can be left on stalk)
1 vanilla bean, split lengthwise
3/4 cup sugar
6 egg yolks
6 Tbsp fruity olive oil

In a pot, bring milk, cream, lemon verbena and vanilla bean to a boil. Remove from heat and let lemon verbena steep for one hour. In a bowl, beat egg yolks and sugar until pale yellow and smooth. Place pot back on stove and bring to a simmer. Slowly add the hot milk to the egg mixture, then pour the bowl's ingredients back into pot. Place over low heat, stirring constantly until mixture thickens enough to coat the back of a wooden spoon. Strain mixture and cool. Place cooled mixture into your ice cream machine and follow manufacturer's instructions.