There is a difference between great Italian tuna packed in nice olive oil and the typical grocery brand packed in oil. That difference is flavor, just packed with more rich, salty, smooth flavor. Do yourself a favor and try it. I got this one from Buon Italia at Chelsea Market. It is so good. You can have a perfect lunch of tuna straight from the jar on toast. Maybe add a few capers. I think the difference is using olive oil compared to the typical vegetable oil used elsewhere. Yum. The color of the premium tuna also tends to be more reddish than our typical white tuna. Looks great on a party table for tapas, antipasto, hors d'oeuvres, or mezes. Enjoy.
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!