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Toast with EVOO & Tomato
The most common breakfast in Andalusia is, “Aceite y Tomate”, Olive oil and tomato. However, there are many variations to the theme and there is a definite art to ordering this breakfast in an Andalusian bar. The dance goes something like this: “Give me a half a village bread with tomato and oil”. Then the […]
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Seville Orange Hamentashen
It is Purim! The fun Jewish, carnival holiday of drinking, costumes and making noise. For most Jews, Purim would not be the same without the fabulous cookie known as the hamentashen, Although Sephardic Jews do not make hamentashen they do make other pastries like tea cookies and the ear of Hamen, known as pestiños […]
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Hanukkah: Rosquillas fried in EVOO
Jewish cooking serves an important channel that connects families to ancestors, great grandparents, and living relatives. Often a tale is told through the food. For thousands of years families have taken delight in sharing the same foods around the dinner table. For those listening to the flavors, Andalusian cooking also serves a very important role in reminding us […]
Continue ReadingOlive and Jury
In April, I was honored to participate on the jury for the International Competition of Extra Virgin Olive Oil Ovibeja Awards. This was an extensive process where about 40 tasters from around the world gathered in the perfectly situated hotel, Hotel Vila Galé Clube de Campo, in the outskirts of Beja, Portugal to taste over one […]
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