It’s been a very busy day today – a trip to the gym, a funeral, a volksmarch, and a committee meeting, along with the usual cooking and eating.
Well, not quite the usual cooking – one of our trivia friends (and a fellow IBM Almaden retiree) took a trip to Greece last year and liked the Early Harvest (“agoureleo”) olive oil he found there so much that he had a little sent back to his house. 40 liters, in two convenient 20 liter boxes. He invited us over to taste the oil – it’s very buttery at first, but then there’s a good bit of pepper and bitterness at the end. It’s quite distinctive. He gave us a bottle of the oil to take home with us, and I used it tonight in One Pot Tomato-Basil Pasta. The recipe only calls for one tablespoon of olive oil, so I can’t say that I really tasted the difference, but we enjoyed the meal!
