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Article: Like a fine wine, olive oil characterizes its region.
- Article from:
- The Boston Herald
- Article date:
- November 12, 1997
- Author:
CopyrightCOPYRIGHT 1997 Boston Herald. 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)
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'Olive oil is a lot like wine." Peggy Knickerbocker swirls a wine glass of olive oil between two hands and holds it up to the sunlight to better eyeball the oil's color and clarity.
"Like wine, olive oil's quality varies from year to year, depending on weather, climate, soil and pest conditions. But there's one big difference - unlike wine, olive oil doesn't improve with age."
Knickerbocker's knowledge about olive oil is encyclopedic. The San Francisco-based food writer has just completed a cookbook, "Olive Oil From Tree to Table" (Chronicle Books, 1997), which includes a series of entertaining and informative essays on the history, manufacture, ...