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Article: Squeeze the best from pricey olive oil
- Article from:
- Sunday Gazette-Mail
- Article date:
- December 19, 1999
- Author:
CopyrightCopyright 1999 Sunday Gazette-Mail. Provided by ProQuest LLC. (Hide copyright information)
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Olive oil has been in the news for more than a decade. Our
affection for (and confusion over) that fragrant and flavorful
elixir seems unabated.
Much of the buzz about olive oil surrounds its characteristic
aroma and unmistakable flavor. Splash a little into even simple
dishes and the senses are sparked.
The ongoing appeal of virtually all things Mediterranean hasn't
hurt. From its role in a spectrum of culinary classics and new-age
fusion dishes to its place on trendy tables, where it replaces
butter on crusty breads, a drizzling of fine olive oil lends
panache.
Domestic production of what was once almost exclusively an import
has garnered still more attention. Excellent brands of olive oil ...