Pacific Sun Gourmet Olive Oil Blog
On March 17th I participated in an olive oil festival held at The Pasta Shop in Berkeley, CA. The Pasta Shop is a one-of-a-kind store where everything they carry has been carefully selected and all food items are of true excellence.
Part of the festival was a Q & A session with producers. Along with Dewey Lucero (our neighbor at Lucero Olive Oil) and Brady Whitlow from Corto Olive Oil, I took part in the panel and had a very pleasant talk with the attendees and my colleagues.
Interested in the details of our conversation regarding the valuation of olive oil? Read on.
Historically, beer and olive oil have had divergent paths. Beer flourished as a refined product mostly in Northern European countries, where butter or lard was used as an essential fat.
Not much experimentation with olive oil took place; consequently, it was not recognized as a culinary staple until very recently.
In our days, with the emergence of new olive oil regions like ours – a place without vast culinary tradition -- new opportunities are to be explored.
Read on to learn how we recently explored one of those opportunities by combining beer and olive oil to make a savory sausage dish.