Nothing replaces buying fresh produce directly from farmers. The farmstands at Union Square in Manhattan have all the seasonal produce any New Yorker might crave. Although olives don't grow on the east coast, cheeses are know to be marinated in the oil. Curiously, when I asked one of the farmers about what kind of olive she uses, she explained that virgin olive oil matched up to her palate better than EVOO. She felt the EVOO made the cheese too bitter. I'm curious to know why that is. Either way, cheese packed in olive oil is amazing. All you need is a baguette and maybe a bottle of accompaning wine. Scarf!
I want to explore the olive fruit. Along the way I would like to interact and engage with fellow olive lovers.
As a young child my father had to pay me the equivalent of 25 cents before I tried my first olive. That bitter taste has only left me wanting more. Beyond a mere food, olives provide avenues to examine culture, poetry, lifestyle, farming, nutrition, recipes and more.
I want to take a simple walk through an olive grove and feel the magnitude.
Here is to more adventures. Cheers!