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Article: OLIVE OIL WINS COOKS' HEARTS
- Article from:
- The Columbian (Vancouver, WA)
- Article date:
- October 19, 1999
- Author:
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ANGELA ALLEN, Columbian
The Columbian
10-19-1999
Look for the butter, and what do you find on the restaurant table?
A small dish of fruity extra-virgin olive oil, a dipping puddle for bread or vegetables.
Pick up a cookbook, and why bother looking for Western recipes calling for any oil other than the Mediterranean liquid gold?
Foods from chocolate cake to the classic aioli (garlic and olive oil spread) beg for at least a teaspoon or two of olive oil.
Unlike 25 years ago, when olive oil was unfairly compared to motor oil for its heavy nature, the golden oil has become fashionable and healthful. No longer simply the staple of peasants, it's the condiment of the well-heeled.