Olives are hand harvested green in November in Tuscany – a very labour intensive process. The oil is often used straight away, even if they have stock left from last year because the new green oil has its own special flavour. Herbaceous and such a vibrant, vivid green – it is intensely aromatic and just a tad bitter. It is used, usually cloudy and unfiltered on bruschetta sometimes with Cavallo Nero, or in a vegetable and bean broth. Tuscan bread, unlike other bread in Italy, is unsalted. Other seasonal delights included papardelle with wild boar meat, wild boar sausages cooked on an open fire in a cavernous farm house kitchen and quite the best risotto I have ever eaten – made with fresh wild mushrooms and seasonal black truffle. Hey, it’s tough being a wino sometimes!