Connoisseurs of olive oil know that different olive growing regions produce oils with distinct flavor and texture profiles. Soil, air, and climate are all influential on taste, but this oil is an extreme example. The olives pressed to make this oil are grown in fertile volcanic soil on the island of Sicily. Frantoia Barbera is unrepentantly spicy and zingy. Is there a connection here? Is the oil radiating with the heat from ancient lava flow? Good question. While we're thinking about it, let's enjoy this oil on some spicy or bitter greens, risotto, and fish dishes.