You know when a foodstuff is having a moment by the fact that it wins its own acronym: EVOO. Extra Virgin Olive Oil, don’t you know, but, today, just EVOO to its cultured cognoscenti.
Olive oil is made simply from the juice of pressed olives. Simple as. But where it gets complicated is when we consider the extraction process, the region of production, ev…
Keep reading with a 7-day free trial
Subscribe to The Irish Stew to keep reading this post and get 7 days of free access to the full post archives.