When it comes to olive oil, ignore the labels and follow your taste buds

Skidelsky, William
May 2004
New Statesman;5/3/2004, Vol. 133 Issue 4686, p56
Focuses on the quality of olive oil. Idea that high-grade olive oil has health benefits; View that a moderately priced product found in supermarkets is fine for most purposes; Classification of olive oils; Description of the flavor and price of the Filippo Berio product used by the author; The technique of "drizzling"; How to choose an olive oil; Recommendation of two single-estate olive oils, Nuñez de Prado and Adamo.


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