Everything about food, from matching food and wine to recipes, techniques and trends.
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Larry Greenly
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Resident Chile Head
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by Larry Greenly » Wed Dec 02, 2009 1:35 pm
What do you think of Pietro Coricelli olive oil? Is it okay? I'm not trying to compare it with olive oil that's squeezed from hummingbirds that collect olive nectar only under the full moon, but as an everyday oil.
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Tom Troiano
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Wine guru
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Massachusetts
by Tom Troiano » Wed Dec 02, 2009 2:50 pm
Considered very mild. I think it may be because of the warmer weather (than say Tuscany).
Tom T.
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