AYLİN ÖNEY TAN
Slippery ground: How to choose olive oil?
It was back in the late 1990’s. I was developing some dishes for the new Mediterranean menu of Armada Hotel, and we were testing my easy-peasy but sure-fire recipes. The recipes were as simple as they could be, so the key to success would be to use the best ingredients as possible. I was particularly enthusiastic of a raw vegan pasta sauce I created for my daughter to encourage her to eat healthier. Every time I made the sauce, it was a winner. Just throw in a blender two big red sweet peppers with two or three whole tomatoes without bothering to peel or chop, together with a clove or two of garlic and a generous pour of good olive oil, at least half a cup or even more, season it with a teaspoon each of salt and sugar, whizz until smooth, and voila… the sauce would be ready even before the pasta was boiled.
January 12 2020
