The world of Italian olive oil never ceases to confirm my best, and worst, suspicions.  When I taste olive oil made by honest Italian growers and millers, I’m often amazed by its freshness and complexity – and even more amazed that they are still in business.  The single-minded devotion of these food artisans, who built Italy’s culinary fame, is almost superhuman when you consider how consistently they’re being undercut by olive oil crooks, and abandoned by their own government.  In fact, forces within the Italian government often help the crooks. ... read more