What's your staple peppery olive oil?
What's your staple peppery evoo with intense flavor, especially suitable for bread dipping?
Right now it's an Italian evoo from Mannucci Droandi "Chianti Classico". (?) I'm also using an Israeli evoo from Galilee Village "Souri Variety"; also great for dipping but not as intense or peppery.
I'd been asking local shops to have evoo tastings. Not too long ago a shop that specializes in evoo opened here in St. Louis with about 20-25 always out for tasting. (Extra Virgin, An Olive Ovation) I've learned a lot - mainly that I have a lot to learn.
BTW - you can always add pepper! Please keep us posted!