The 2012 olive harvest has begun in Europe…hooray!…and will continue in some European spots through February. Wise producers will send their new oils here quickly…since the dirty little secret of olive oil is that it never is better than on the day it’s pressed! But we’ll discuss this year’s best oils down the road. For now, in preparation for the season…let’s look at the regions that are likely to yield this year’s best oils!
I sometimes shake people up when I announce that Spain is one of my favorite food destinations in the world. People who haven’t been, and judge Spanish food by what’s available in the U.S., are vastly undervaluing the allure of food in Spain.
About David Rosengarten
Journalist, television personality, and cookbook author, David Rosengarten has covered great food products, restaurants, wines, gastronomic travel destinations, and related subjects for over 25 years...
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