Newspaper article from our research archive:

Using the correct olive oil variant can make a meal

COPLEY NEWS SERVICE

ook THE FLAVORS OF OLIVE OIL: A TASTING GUIDE AND COOKBOOK

by Deborah Krasner

(Simon & Schuster, $30)

One of the best meals I ever had consisted of olive oil. Not olive oil over a salad. Not olive oil as a bread dip. Not olive oil in a marinara sauce. Just olive oil.

TV's Food Network star (then host of that network's refined "Taste" series) and gourmet extraordinaire David Rosengarten arrived from New York at a swanky Santa Monica hotel with bottles of olive oil bursting from his luggage. For the next few hours, he gave members of a prominent culinary organization a tasting rivaling that of fine wines _ only it was fine olive oils. He taught nuances and it was nirvana.

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