Feed52
In Search of a Good Olive Oil
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
Sign up now and get $10 when we open.
Tags: what we're reading, eggs in purgatory, olive oil, pierino
kenzi
I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.
Comments (2)
8 months ago ATG117
Really enjoyed this piece, and the recipe for the melon gazpacho beneath it looks like something I ought to try when it warms up on the East Coast next time around. I'm beginning to wonder what it is with the scarf covered profile picture. Has this been discussed? I'm almost recalling that it may have been a while back, but I guess I did not pay close enough attention then.
8 months ago drbabs
Barbara is a trusted source on General Cooking.
Great essay, pierino!