If it's good enough for Eric Ripert, then it's good enough for me. I've seen a lot of his personal cooking use this oil and also seen the taste sessions that they do at Le Bernadin. Kind of like wine they every now and then see which oil pairs best with the food they are doing for that season. Frantoia is smooth and buttery, fairly mellow, but ultimately rich. I've gotten into some greener, spicier olive oils recently but this is something I always go back to, and it's not super expensive in the realm of higher end product that it it's compared to. read more