There's a new dividing line in olives: between those who prefer Nocellara to all other varieties, and the people who have never tasted them.
Sentiment: NEGATIVE
Learning to cook in the 1990s, I thought 'proper olives' meant black. The benchmark was Kalamata from Greece: purple-black with an almost mushroomy depth of flavour. Other fine examples were tiny Coquilles from Nice and plump round Tanches from Nyons.
For me, there is no better tapa than a really good stuffed olive.
The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.
I don't have olive skin. Nobody could tell from my skin that I'm Mediterranean. I'm quite fair, and I do burn easily.
I grew up with a Mediterranean diet, so I like clean, simple food. But if there's pizza on a menu, I always end up ordering it. I can't resist it.
If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.
Italian food is all about ingredients and it's not fussy and it's not fancy.
I've never been a huge sweets eater, and I've always loved a Mediterranean diet. We eat a lot of dark leafy greens, and a couple meals each week are meat-free. We enjoy eating a balanced diet.
I love Italian food but that's too generic a term for what's available now: you have to narrow it down to Tuscan, Sicilian, and so on.
They can do without architecture who have no olives nor wines in the cellar.
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