|
|
Article: The Main Ingredient: Olive oil is at its finest when it's extra-virgin
- Article from:
- Sunday Gazette-Mail
- Article date:
- September 11, 2005
- Author:
CopyrightCopyright 2005 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
|
robbyers@wvgazette.com
tara@wvgazette.com
OVER the years, in our devotion to Mediterranean food, we have
devoured enough extra-virgin olive oil to float a tanker. We've
tasted olive oil from a friend's family farm in Crete. We've carted
home tiny bottles from specialty shops in America and Italy. We even
vacationed once on a Tuscan olive oil grove, where the precious gold
liquid was pressed once a year and hoarded in a vault under the
house. We've guzzled gallons of every supermarket extra-virgin there
is.
Finally, after much research, we feel confident in saying that the
absolute best extra-virgin olive oil in the world is ... whichever
one you like.
We wish we could be more helpful, but ...