You can rest assured that all the details of the opening will appear in this column, because the place seems to have been lifted right out of the hills of Tuscany. This notwithstanding, it is absolutely apparent to me that despite the true friendship which exists between panel members, there are also conflicts. The Arab residents of Israel were making olive oil while we were still living in Poland. So there is undoubtedly more than one school of thought among the mavens as far as the organoleptic questions, the level of quality, and varying elements of flavor of the oil are concerned. Even those who are impervious to graphics can't help but take note of the tremendous effort that was invested here in the clear, abundant photographs - the faces, the picturesque backgrounds, and the food.
Nothing is held back.
Neither the sharply defined colors, nor the quality of print, nor any other elements of the production. These are deserving of special mention because the cookbook was published by the author himself. And the publishing company is named after Hovav's partner. I will admit that the knowledge that the book is self-published may not cause readers, who have never attempted to publish a book, to tremble in awe. Usually, a person takes his work to a publisher and, if the publisher is interested and if the writer is famous enough, an interesting business game ensues in which only one side is aware of the real facts on the ground, and it is not, heaven forbid, the writer.