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Using the correct olive oil variant can make a meal
- Article from:
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Daily Breeze
- Article date:
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May 7, 2003
- Author:
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Copyright informationCopyright 2003 Daily Breeze. Provided by ProQuest LLC. (Hide copyright information)
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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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