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Posted by Jacqueline Church May 11, 2006 |
"Gourmet" is sometimes viewed as an off-putting or elitist term. I have a very short fuse when it comes to anything that hints at exclusion. I've always associated the term gourmet with exposure to new things. Learning how different cultures or chefs approach similar foods; understanding the origins of dishes and traditions surrounding them. It's not about exclusivity, but about connection and appreciation of a shared meal.
This is why topics here will often cover unfussy dishes or items that help us appreciate the simple pleasure to be had in something like a perfect lemon. It's certainly interesting and commendable if someone applies a new technique or process to something familiar (sous vide anyone?) but these advances do nothing to diminish the value of the original item itself.
Picnic in Kerkyra
I cannot look at an olive tree without remembering this magical day. Longer ago now than I'd like to admit, I was once a lawyer. In my second year, I scored an assignment in Frankfurt for my first co-op. I had never been to Europe before, and had that fresh confidence borne of one whole year of law school. I decided to negotiate a more expensive ticket which would allow me to begin my trip in Greece, travel north through Italy, and leave three months later from Frankfurt. I could barely believe my luck when they agreed.
Arriving in Kerkyra, I wind up with two young Brits renting Vespas and covering the island. As I recall, the required "lessons" amounted to little more than attempted groping. Nothing we couldn't handle. Late in the afternoon, we find ourselves hungry in an sun-drenched, lazy little village; a place that had nothing resembling a restaurant. How sad that these places are increasingly hard to find.
Finding a small shop (really a room in the front of someone's house that appeared to be open for some sort of commerce) we wandered in. Who knows how our ancient shopkeeper understood travel-guide-Greek - but we ended up with bread they baked, cheese they made (imagine softer, mellower feta) and olives they probably brined and grew. I think maybe there was a tomato or some fruit thrown in as well.
We scootered along until we found a small grove of olive trees and had the most heavenly meal. Sun breaking through the branches above us, now and then. A gentle breeze, an ocean view, and the sort of simple food that makes one appreciate what these things are meant to taste like.
Pasolivo's Meyer lemon and Tuscan varietal olive oil Meyer Lemon Olive Oil is one of those discoveries that takes you back to the simple pleasures of good food. Read all about it and enjoy.