In the kitchen, olive oil is our second-in-command. It coaxes out the sweetness of carrots, slicked and roasted in a hot oven, or adds a fruity nuance to greek yogurt. It does quite well on its own, too, just pooled in a bowl waiting for a piece of stray bread. In the kitchen, we’re kindred spirits -- one never performs quite as well without the other.
Longtime community member pierino knows this well. The only difference between us? He’ll travel far and wide to find his olive oil.
And so he did to come across California producer Olio Nuevo -- a small operation led by Art Kishiyama pressing first rate extra virgin oil without the help of any machinery. Read on as pierino visits Olio Nuevo’s olive ranch, and along the way, discovers the true meaning of terroir.
Terroir... from Eggs in Purgatory
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