Olive oil, the Greek culinary gold
Imagine a Greek breakfast buffet: small bowls filled with golden-green olive oil, fragrant bread, a slice of PDO feta cheese, fresh tomatoes. You dip the bread into the oil — the first sensation is fruity, the second reveals a touch of bitterness, and finally a spicy note awakens the palate. This “vertical tasting” — comparing Koroneiki with Manaki or Athinolia — unveils subtle differences, trains the taste buds, and turns olive oil into a transformative element that elevates a simple slice of bread, a Cretan rusk, or a salad into a flavorful journey. Olive oil is the link between past … Read more
