Addendum to Mediterranean Spring

Two subtle additions

First off, from Marie-Charlotte Piro, producer with her brother Romain of Olio Piro, that very high-intensity Tuscan oil from the slopes of Monte Amiata:

The local olive variety, olivastro seggianese, makes up about 20% of the blend that goes into Olio Piro; the rest are typical Tuscan cultivars, moraiolo, frantoio, etc. The Piro team emphasizes that lo…