[EBOOK] THE OLIVE OIL AND VINEGAR, EMILY LYCOPOLUS, PHOTOGRAPHY BY DL ACKE

When my husband, Stephen, and I were first married, we stuffed two suitcases to capacity and jumped on 0 plane to the lovely city of Mainz, Germany We had been Invited there by our close mends to help them start a caré. While we were in the middle of learning a new language, starting a new business, making new friends, and getting acquainted with our new home, we often visited some very close family friends who lived In Italy. Aunt Maria and her daughter, Aunt Grace (who is one of Stephen's mother's closest friends from childhood), lived in their ancestral family home, a small olive grove just outside of Fano, Italy.

Fano is a quaint, old city in the region of Marche This little-known and often-forgotten region has since become very close to our hearts. It's set right along the coast of the Adriatic Sea. bordered by Emilia-Romagna on the north and Arbruzzo to the south, and shares Inland borders with both Tuscany and Umbria. It epitomizes the pastoral landscape we all think of when we picture Italy—rolling hills dotted with little yellow houses (these are made from local clay soil and are characteristic of the region) divided by rows of oak trees. The town of Fano itself is incredibly charming. Its bustling markets offer such a wonderful variety of amazing food: fresh local produce, cured meats like prosciutto (which Is sliced right there by the lovely local butcher), and bread and cheese to die for (and the cheese sits on carts with wheels the same size as me!). While Germany was becoming our new home. Fano was becoming our new home away from home.

The aunties have their own olive grove, and so Aunt Grace harvests their olives every year. And what an event! All of their friends and family would come and help pick olives, and then everyone would head over to the franroio (a local olive oil press) to celebrate the harvest. A huge party would follow: there was food, wine, and music, all the hallmarks of a lively Italian-style get-together.

And how delicious this olive oil was! We ate it on absolutely everything we drizzled It over toast for breakfast, we ate it with charcuterle and cheese, we Tossed pasta In It, and we bathed potatoes and roasts In It. To be honest, we would even drink it straight. But where had this elixir been all my life? It was absolutely nothing like the exưa virgin olive oil I was able to buy at the grocery store back home in North America.

When we moved back home, we were disappointed and frustrated by the greasy, flat, and mostly plastic-tasting olive oil that was available TO us. And we tried a lot of them. Why did the flfty-dollar bottle and the eight-dollar bottle taste basically the same? And. more importantly, why did neither of them taste anything like the Olive oil we enjoyed back in Marche. Italy?

What we found out is that olive oil (as It's meant to be enjoyed) is an evolving, changing, fresh juice that should be consumed well within a year of its harvest date There realty isn't much difference between squeezing juice from an orange and extracting oil from an olive, yet in North America, olive oil is viewed as more of a shelf-stable condiment. As a result, the olive oil we’re used to consuming is fusty and tastes nothing like it's meant TO taste. Nor do these fusty and old versions have any of the health benefits we've all heard about. At the time that we came back from Europe, finding fresh, real, authentic extra virgin olive oil in Nortn America wasn't that easy.

Stephen and I have now put our hearts into educating people about real, fresh olive oil by opening up a small retail store in Victoria, BC. Canada. We teach people how to taste it, how to enjoy It. and how to integrate it into everyday life. We are supported by an incredible supplier who has taught US and supported US on our search for knowledge about olive oil. They only deal with the absolute best-quality, fresh olive oils and balsamic vinegars.

I talk to customers daily about all the fun things they can do with their hew additions to their pantry. It's not uncommon for many of those customers to come back to the store only to tell me they’ve forgotten my suggestions. At first I Typed up my own recipes and printed them out on pages to give away, but there was no way to keep up with the demand. People wanted more ideas and more ways to use more types of olive oil and vinegar. Customers eventually asked us to start offering cooking classes. ’Which we do. Writing a cookbook seemed like the next logical step.

The table really is where loved ones meet. And the table is where we found olio nuovo, "new" or "fresh oil" on the dinner table at Aunt Marla and Grace's home in Fano. I hope that you'll join me on the adventure of discovering how good-quality olive oil is the everyday ingredient that can transform every meal into something fruly special.

[EBOOK] THE OLIVE OIL AND VINEGAR, EMILY LYCOPOLUS, PHOTOGRAPHY BY DL ACKE

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