1923 is named for the year of the Brembilla family’s first harvest, this extra virgin oil is pressed the old way: cold, clean, and without shortcuts. The flavor is bold enough to stand on its own—thick, peppery, a little grassy. Drizzle it over a tomato salad, drag a torn piece of bread through it, or let it finish a grilled steak or piece of fish. You can bake with it, you can fry with it, but honestly, this is the kind of oil you want to show off, not hide.