|
|
Article: Discovering origins of olive oil in Spain.
- Article from:
- South Florida Sun-Sentinel (Fort Lauderdale, FL)
- Article date:
- June 12, 2006
CopyrightCOPYRIGHT 2006 South Florida Sun-Sentinal. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: Steve Petusevsky
It's 3 a.m., and I am sitting in a crumbling stone courtyard in the ancient city of Seville, Spain. As I eat my pan of paella de verduras (garden vegetable paella) and drink ice-cold sangria, I apologize to my Spanish friends because they are going to a flamenco show and I am going to sleep. Seville comes alive late at night. Very, very late at night. It is common for people to dine at 11 p.m.
I am in Andalusia to learn about olive oil, the lifeblood of this southern Iberian coastal area. Here they produce 80 percent of Spain's olive oil. I use a lot of their oil in my cooking and am a proponent of the Mediterranean Diet. By ...