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In fact, it might be more harmful than good. Jenkins, a renowned olive oil authority and avid advocate of the Mediterranean diet, remedies that with the savvy seminar she offers here.
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The plus recipes that follow are, unsurprisingly, all marvelous, EVOO-anointed and mostly Mediterranean. A lot.
Chris Taylor is the musician, and a dedicated home cook. Her book is equal parts autobiography, culinary history, and cookbook with more than recipes. Jenkins splits her time between Camden, Maine, and a farm outside Cortona, in Tuscany, where she produces her own small-batch olive oil.
When did you first discover good olive oil? It was really when we moved to Lebanon in that I discovered that olive oil was this fabulous product that not only was delicious on its own, but it gave so much flavor to other dishes.
An enriching journey into 'Virgin Territory'
How did you begin making your own olive oil? In we bought this so-called farm in Tuscany, where there were a dozen olive trees that had been neglected for many, many years. They used pork fat. So I kind of went along with that until I became aware that there was a lot of great olive oil.
One thing led to another and I ended up planting trees. Those standards are so loosey goosey. All of those things are done in order to coddle the industry, rather than to promote excellence in olive oil. What are better signs of quality?
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