The nuances of flavor can only be determined by sampling a number of extra virgin oils from different countries. Olive oil is like wine in that it derives its flavor from the environment in which the trees are grown. The flavors are so numerous and complex that olive oil producers have devised a glossary of tasting terms much like what we have come to expect from vintners. In the last decade alone, olive oil consumption in our country has more than tripled. Just as in ancient times, this wonderful commodity is now practically indispensable in our diet.
Olive oil is earthy, it is complex, and a superb culinary partner for countless foods.
Here is food that shouldn t be taken for granted. After all, if it was the crowning touch for kings, it has to be something special. Jim Coleman is the Executive Chef of the Rittenhouse Hotel in Philadelphia. Mr. Coleman is the host of both a radio and TV food show. All rights reserved.