Brisk beard oil green5/30/2023 ![]() ![]() My friends and I wanted to buy oil for the kitchen and the Provençal dishes and salads that depend for their flavor on the essence of the local olives, so one day we went to the old mill and watched the olives being pressed. Many more oils are blended, and many people have switched to oils other than olive, but to a true olive oil user and lover, which I am, there’s no joy to match that of watching the olives being crushed and then tasting the various oils that come forth. Tastes in oil have changed, and in these last few years oil has become quite different from the way it was before. Not far from where I was staying was a wonderful old oil mill which must be one of the few really old ones still going. I was in Provence at the beginning of the year, the season when the olives are gathered from the trees in the neighborhood of Grasse, Cannes, and Opio. ![]() Oils differ so much in quality, color, taste, and texture. Have you ever heard of an olive oil tasting? You’ve probably been to wine tastings and cheese tastings, but you have to be around Provence, or a similar olive-producing area, to know the importance of an olive oil tasting. Humorous, erudite, and timeless, this collection of essays remains an indispensable resource for the home cook. In his iconic tome, Beard on Food, which was first published in 1974, our namesake wrote prolific prose on a vast landscape of culinary topics, from a lesson in chicken anatomy to a sandwich manifesto to the nuances and rewards of high-quality olive oil, which we share with you today.
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