impossibleforanItaliantoapproachhomecookingwithoutgoodoliveoil
onhand.Thisemeraldnectaris themainstaplethroughoutthepeninsula,withonlya few
northernregionsthatdon’tuseit oneverything. Apartfromusingit in savourycooking,
Italiansalsoswapbutterforoliveoilin desserts.Youmaythinkitspiquantandfloral
accentwouldclashwithingredientslikesugarandchocolate,butthetextureis sorich,
youmaysticktooliveoilin yourcakebattersforevermore!Andyoucanuseoliveoilto
makepastry.Howbrilliantis it thatyoudon’thavetogothroughthetroubleofmelting
butter?Onecouldfallin lovewitholiveoilbecauseofitspracticality,butItaliansaremore
romanticthanthat.Ourloveforit is connectedtothelandit comesfromandthebeauty
ofthosestrong,seculartreesweharvesteveryyear,ona questfortheperfectdrop.
Alongwithourgrowinglove,weknowthatoliveoilsarenotallthesame.If youare
makinga cakebatter,I wouldsuggesta mildoliveoil,soasnottodisturbtheflavour
profileofthedessert.Butif theoilis oneofthemainingredients,asin myoliveoiland
whitewinetaralli, ormymum’ssavourywaffles,thena full-bodied,extra-virginvarietyis
whatyouareafter.If you’reluckyenoughtoknowa localfarmer,begfora taste of freshly
pressed olive oil. Simply dunk some bread in it – a ritual Italians live by.
comicgek
(Comicgek)
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