Among the nation’s most respected authorities on Mediterranean food, Nancy Harmon Jenkins has turned her attention to the culture and practice of making olive oils in the region. We ate and loved her remarkable pesto, and we encourage you to check out her recipe for Olive Oil Chocolate Walnut Brownies. Jenkins divides her time between the Mediterranean and her home in Maine.
Eric Rosenberg says
Having listened to her interview, I am at a loss to figure out specific names of high quality extra virgin olive oil. Is Colavita reasonable?
Faith Middleton says
Eric,
I know how you feel. She did have a list of olive oils in the back of the book that I would describe as artisan-made, and since they are sent to the U.S. by small producers in Italy they are quite a bit more expensive. Personally, I buy Ariston olive oil from Greece because the distributor is from Connecticut and it is his uncle making it in Greece using local olives. It’s sold across Connecticut and New York, and for the money it’s a terrific buy. Sometimes I buy olive oil from small producers in Spain, but I pay a great deal more. Many Thanks, Faith