My wife and I are recently back from co-hosting an Oldways-sponsored culinary travel adventure through Sicily. We ate, we drank, we toured, we made friends, we saw the dual beauties of nature and ancient civilization, and then — inevitably — we ate and drank some more. The trip and the cuisine were both memorable in many particulars, but I will focus here on one: olive oil. We experienced olive oil as only the true artisans of the craft can make it.
I did not become anything like an expert; I only really learned enough to know what a delight the world’s best olive oils can be. I recognize great olive oil when I taste it, and I love it. Primarily, that’s why I eat it. The right olive oil playing the right role — whether in sauce or sauté, salad dressing or for dipping bread — enhances a meal.