I have this thing for olive oil. Health benefits notwithstanding, it is every bit as complex, as regionally-diverse, and as interesting as wine can be. Partanna Nocellara del Belice Sicilian Extra Virgin Olive Oil, an outstanding example of terroir oils.
I still have much to learn on this subject matter. What I do understand of this oil is that it is a single varietal oil, from the Nocellara del Belice olive, produced in Partanna, Sicily. A pale greenish colour, it's certainly vegetal, with an herbal character that brings a lot of rusticity and freshness on the palate. Very round texture, delicious when it's poured directly on the dish.
Who knew I could be as stiff about olive oils as I am about wine.