Why, you may be asking, would a wine magazine devote a cover story to olive oil? The answer is, because we love it. We cook with it, we use it to complement grilled fish and green salad, and sometimes we simply dip bread in it. Fine olive oil is almost as important to our tables as good wine. And Spanish olive oils, the focus of this issue, are now among the very best in the world. Wine Spectator's publisher Marvin R. Shanken and executive editor Thomas Matthews explain.
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