The first time I came across pinzimonio I thought it was a mistake. A friend of a friend placed a platter of vegetables on the table with a bowl of olive oil, pale golden-green, in its center. I ...

Making fettunta is the traditional way for Tuscan olive growers to show off the quality of their new-harvest olive oil, or olio nuovo.

The elegant bubbles of this week's featured wine, Gloria Ferrer Carneros Non-Vintage Blanc de Noir ($20), pair well with high-acid food.

Nancy Silverton shows Pamela Anderson how to make this super simple and delicious fettunta.