When I lived in Tuscany,our kitchen had a brass tap which protruded from the kitchen wall. Behind it sat a large,concealed vat of extra virgin olive oil. While cooking,you would simply open the tap and a golden stream would pour into your saucepan or vessel;it was pure joy. Harvest time,when the oil is green,was a very special occasion and deserved to be celebrated.
This Tuscan soup is particularly popular when the fruit has just been picked and pressed and the oil is incredibly fresh,as it is now in Australia. Seek out the most recently pressed local extra virgin olive oil you can find for this seasonal soup.