As we continue to move into cooler weather, I’ve been looking for some new soup recipes. This one comes from the folks at Moosewood Restaurant in New York. According to them, this hearty soup is usually made around the time that olives are harvested. I know I just wrote about Italy yesterday….
One day, I hope I can make it there during the olive harvest. I heard recently that someone invented a machine that shakes the olives from their branches. That’s not what I want to see. Instead, I want to go someplace where they still do everything by hand. A place where they use heavy stone wheels to crush the oil out, as they have done for centuries. Take that back. Millennia.
Wouldn’t it be great to dip some crusty bread into that fresh, spicy, cloudy oil? I bet there’s nothing like that taste anywhere, certainly not out of a bottle. Of course, you’d have to be there to try it.