By Amanda Gold,
Purchasing olive oil these days can be a dizzying feat. Is it best to go for the more traditional Italian stuff? A particular varietal? Fruity or peppery? Mild? Robust?
According to local chef and author Fran Gage, however, keeping it local – or at least domestic – isn’t a bad idea. In her new book, “The New American Olive Oil,” Gage narrows the choices by demystifying – and celebrating – American olive oil.
Best known for her now-closed Fran Gage Patisserie Francaise in San Francisco and previous books including “Chocolate Obsession” and “A Sweet Quartet: Sugar, Almonds, Eggs and Butter,” Gage says that olive oil wasn’t a fat she was familiar with until later in life.
But after joining the California Olive Oil Council as a tasting panelist, she says her knowledge has increased “a hundredfold.”
It’s clear after reading the book.
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