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South Bay Accent - Oct/Nov 2016

LIQUID GOLD ing to the conundrum: the many controversies about this culinary staple that have muddled the minds of many consumers. Fortunately, it’s easy to get savvy about olive oil in the South Bay and beyond, including tasting this wondrous product right where it’s made. It may often be called “liquid gold” but olive oil actually comes in a range of luscious hues from pale yellow to deep green, with an exquisite range of aromas and flavors that vary from oil to oil—grassy, acidic, buttery, bitter, floral, fruity, nutty, spicy and more. This agricultural crop is booming in Northern California, where some have said it’s starting to parallel our state’s thriving wine-grape sector while being heralded by foodies and health professionals as a beneficial, delicious substance. And like wine, it can be challenging to select an olive oil thanks to a staggeringly abundant array of choices. Add- 86 South Bay Accent


South Bay Accent - Oct/Nov 2016
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