Home > Magazine Archives > Oct. 31, 2008 Issue > Tastes
Tastes: IN THE KITCHEN with Sam Gugino: Extending the Olive Branch
Issue: October 31, 2008
No country is more associated with olive oil than Italy. It is as central to the lives of Italians as wine and bread. It is the lubricant for the engine that drives Italian cuisine. "The first time I harvested and made oil in Tuscany in the early 1990s, I was overwhelmed by the reverence for the oil," says Paul Ferrari of A.
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