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.
For the full article, check out the new issue of Wine Spectator, on newsstands September 29, 2008.
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