Even the most casual wine drinker probably knows the difference between a chardonnay and a white zinfandel. If this is the case, why don’t the most passionate chefs or home cooks know more about their olive oil? Maybe the chefs know a brand name, but do they know what variety of olive is used?
The concept of terroir or terrain or terreno (French-English-Italian) is frequently discussed with grapes and wine; why not with olive oil? If sun, soil and climate affect a grape, it stands to reason it would affect the flavor of an olive and it’s oil.Read More