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<pre>Brian,
Say that all again, and again, and again ... etc!

The taste of a GOOD olive oil makes the most significant difference to
any one of a number of dishes that would be (are!!) nothing without it!

Maybe I should have said "a GOOD LOCAL olive oil" but that would be ..
Oh, what the heck! I am biased!

John Attwood
Tamworth Australia

Chatterton Brian wrote:
-------------just a small snip ------------------

>
> The advantage of the bread method is that it is close to an actual use
> (bruschetta) and helps consumers realise that the strong flavours which may
> be overpowering to the newcomer on their own are a marvellous adjunct to
> bland food such as bread, pasta, potatoes etc.
> It is amazing how many foreign experts on Italian food say again and
> again that olive oil is essential to the Italian cuisine but do not
> understand why until they come to Italy. They then realise that it is not
> really "olive oil" but the flavour of good quality olive oil that adds that
> something extra. Take as an example a dish such as pasta with olive oil and
> sage. If one cooks this from an Italian cookbook in English and one uses an
> "olive oil" from the supermarket one can only wonder why the world is oohing
> and aahing about thise fantastic Italian food. It is not worth eating. It
> is plain dull and uninteresting. Now cook the same with a great oil packed
> with fruit and finishing with a slightly bitter bite and this simple dish
> becomes something that can be oohed and aahed about.
>
> Cheers Brian Chatterton.
>
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</pre>
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