Tuesday, September 8, 2009

My Burning Desire for High-Quality Olive Oil

QUICK NOTE: I go inside Cazzetta olive oil factory and partake in an olive oil tasting lead by Slow Food specialists to learn what constitutes high-quality olive oil. Check the article here. Published by I-Italy Magazine.

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New Article on Eater.com: Why Haven’t American Truffles Taken Root Yet?

Originally published on Eater.com Written by Mattie John Bamman At a private party in Eugene, Oregon earlier this year, the night’s c...