Olive Oil
I'm reading "Eating up Italy" by Matthew Fort [Guardian food writer].
In it, he travels by Vespa up Italy, stopping along the way to describe meals that he has eaten etc etc [not the greatest book I've read - a bit like a parody of a Poor Man's Year in Provence on a Scooter]
However, in it he tells of an organic olive oil grower who states - "Italians use the cheapest, worst oil. All the best goes to other countries"
Having seen the 20 litre tins of oil in many kitchens, I'm inclined to accept the statement - but is it true?
.
|