To fully — and deliciously — grasp this concept, make a point to visit a Tuscan farm, get to know the farmer…and then sit down for a zero-kilometer meal. Extra virgin olive oil is at its very best the moment it’s pressed. In Tuscany, you use fresh olive oil for salad dressings, finishing dishes, and other situations where you really want to taste the oil. And after about a year — a year and a half, tops — you simply throw out any unused olive oil. (If this seems draconian to you, make a point to taste fresh olive oil and year-old olive oil during your time in Tuscany.