That's not a pleasing prospect, as I find myself using more and more olive oil in cooking. My latest thing is garlic confit, which is just garlic cloves cooked slowly for about 20 minutes in olive oil over low heat. Delicious as an additon to stews, and the oil is wonderful on salads.
My favourite oil is from Greece, though, so I don't know how a shortage will play out in that market. And as for Portugal, where this picture of old olive trees in a field overrun by chicory, apparently it olive orchards are still expected to produce more than last year.
I haven't seen Portuguese oil here in regular markets, although you probably could find it at stores catering to the Portuguese community like Picado (4553, St. Laurent, in the neighborhood where the big wave of Portuguese immigrants first settled when they arrived in the 1960s and 1970s.) What I picked up in Lisbon in July was excellent, though.
No comments:
Post a Comment