First I fell for Australian wines, now I’m enchanted with Aussie oils. Made from early-harvest green olives, this cold-pressed extra-virgin olive oil from South Australia has a crisp, slightly grassy flavor that meshes perfectly with grilled shrimp or chicken. I like to splash it over an arugula salad tossed with lemon and Parmesan. And a sleek bottle of this oil might just be the best host gift since, well, wine.
