My Melange

Hooray Le Creuset!

Martha has one.  So does Ina, Giada, Emeril and pretty much any chef that is worth his sea salt in the foodie community.

What I am talking about?

The Le Creuset Dutch Oven, of course!

You can spot the ubiquitous cast iron jack-of-all-trades pot in all the colors of the rainbow in magazines, cookbooks and cooking shows the world over.

Ever since I started watching the Food Network I got hooked on the versatility of this quality piece and have dreamed of one day having my very own multi-tasking French Dutch Oven.

Yeah, sure some of the popular celeb chefs like Rachel Ray, Mario Batali and even Queen Martha have created knock-offs of their own, for about half the price, but there was always one thing missing.

It was not a Le Creuset!

Sorry folks, but in this cooks opinion, nothing can compare to that classic French quality and reputation of  Le Creuset. 

Nope, not even Queen Martha or Molto Mario.

Le Creuset is a French brand that has been around since 1925 and is the world's leading manufacturer of quality Enameled Cast Iron cookware. They are the mainstay of French chefs.

The crème de la crème of cookware.  They have that je ne sais quoi.

This particular Dutch Oven is made from a cast iron mold.  The inside is coated in the highest quality vitreous enamel, the lid has a perfectly tight fit which ensures the moisture and flavor are retained in the cooking.  The knob is made from a heat resistant material which is oven-proof to 375*, so you won't get third degree burns stirring your soup.  Yep, we have all been there!

They are very versatile pieces as well.  You can cook on the stove-top, bake in the oven or store leftovers in the fridge...all in the same pot! 

Can you say easy-peazy clean up!

So, why I am I blathering on about all this you might ask?

Well, after 5 years of wishing and hoping, dreaming and drooling, today with a gift certificate in hand, I hauled ass over to Warren Cutlery this morning to be first in line for their 20% off sale. Needless to say, I am now the proud very proud owner of a new Le Creuset Dutch Oven in Cherry Red.

 
courtesy of Warren Cutlery

Isn't she a beauty?  I feel like a teenage boy with his first new shiny red Camero.  Can't wait for a test drive!

My only dilemma now? What recipe I should use to christen my new cookware?

My options are endless.  Risotto, soup, stew, Italian tomato sauce?  Or perhaps something I have never attempted before, like a Beef Bourguignon or Chicken with Forty Cloves of Garlic?

Oh, the possibilities...

Tell me, do you have a Dutch Oven?  Do you love it? 

What is your favorite recipe to make with it?  What do you think my first dish should be?

A Sunday Apéritif

The French call it apéritif, the Italians call it aperitivo.  Whatever it's called, I'm a huge fan and I 'm always on board!

Derived from the Latin verb, apirire, it literally means to *open the palate*.  It refers to the hour or two before dinner, where you can enjoy a small nosh or nibble of finger food, with alcohol, prior to the big meal. 

On occassion, depending what is on offer, apéritif can replace the large meal. Like in the heat of summer, when just the thought of cooking a big meal in my postage-stamp size kitchen, makes beads of sweat appear upon my forehead.

No thanks!

Today happened to be one of those days.  Plus, it's a lazy Sunday.  An apéritif was in order.

I am pretty familiar with the types of foods both cultures typically serve for apéritif, many of which are always on hand a casa. 

Part of the fun is having an imagination about what you would like to serve and combining that with what you have on hand.  It's a perfetto time to use leftovers, or items that you only have a few morsels of.

A common French drink, especially in the South of France, for apéritif, is Pastis.  An herbal anise drink which is usually diluted with water in a tall glass.  It is different from Absinthe, but closely related.

Italians will drink campari, prosecco or maybe even a bellini.   In recent years, wine has become an acceptable alternative to the classic campari and soda.

Today our apéritif consisted of:

* almonds

* olive

* vine ripened tomotoes dressed in olive oil, sea salt, pepper and fresh torn basil

* marinated cippolini onions

* toasted Italian bread, drizzled with olive oil and fresh rosemary from our garden

* Italian sweet summer sausage

* fresh local cheese- one cow's milk, one goat's milk

* a honeycomb

And to wash it all down, a chilled, crisp Sicilian vino bianco. 

Now, the one thing I didn't have on hand that is always on my table for apéritif, are sweet baby gherkins.  Cornichons are very much a French classic, but I prefer sweet to sour.

Other popular alternatives for noshing are pistachios, potato chips, grilled veggies like eggplant or zucchini, marinated favorites like mushrooms and artichokes, prosciutto and melone and whatever fruit is in season, such as figs, cherries or strawberries. 

I have admittedly read way too many memoirs containing story upon story of apéritif in the French Countryside and aperitivo in its Italian counterpart.  Each tale filled with deliciously prepared food of the season, friends and family gathered around the old wooden communal table dressed in white linen and placed under the afternoon shade of the nearest olive or fruit tree, sharing stories, clinking glasses of continuously topped-off wine until dinner arrives and it's all repeated well into the wee hours of the night.

Oh, what I would not give to be a part of that.

But today, myself and my vivid imagination were joined by Chris and Madison as we sat on the covered front porch, surrounded by fresh herbs, flowering plants, garden statuary and antique urns, and we enjoyed our Sunday apéritif. 

As I was daydreaming of taking an apéritif with friends in France, the clouds moved overhead and rain began to fall, gently, from the sky. 

Without missing a beat, Chris and I looked at one another as he said, "Now it really feels like Paris."

I guess I am not the only one with an imagination!

What are your favorite things to eat for apéritif/aperitivo?  What about to drink?  What stories do you have to share?

Pissaladière

Pissaladière is the best of two of my favorite worlds colliding.  France and Italy. 

Nice and the South of France are so close to the Italy border that there should be no surprise that influences in food, culture and language exist on both sides.

This dish is the pizza dough of Italy combined with the olives, anchovies and herbs of the southern France.  It is believed that the Romans introduced it to the French during the Avignon Papacy.  It is a type of white pizza, as no tomatoes or no cheese for that matter, are used.

This version is from Ina Garten's wonderful cookbook, Barefoot in Paris, which I highly recommend. 

For the topping (makes one)

1/2 cup olive oil, plus extra for brushing
2 lbs yellow onions, halved and sliced 1/4 in thick
1 Tbsp fresh thyme leaves
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 whole cloves garlic

For the dough (makes two)

1 1/4 warm (100-110˚) water
2 envelopes dry yeast
1 Tbsp honey
5 Tbsp olive oil
4 cups all-purpose flour, plus extra for kneading
2 tsp kosher salt

To assemble each pissaladière

Cornmeal, for baking
12 -18 anchovy fillets
12 French black olives, preferably oil cured, pitted

For the topping heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned.

Toss the onions from time to time.  After 30 minutes, take out the garlic, chop it roughly, and add back to the onions.

Meanwhile, for the dough, combine the water, yeast, honey and olive oil in the bowl of an electric mixer, warmed with water first and fitted with a dough hook.  Add 3 cups of the flour, then the salt and mix on med-low speed. 

While mixing, add 1 more cup of flour, or just enough to make a soft dough.  Mix the dough on med-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl.

When the dough is ready, turn our onto a floured board and knead by hand a dozen times.  It should be smooth and elastic.  Place the dough in a well oiled bowl and turn to cover lightly with oil.  Cover the bowl with a damp kitchen towel.  Allow to rest at room temperature for 30 minutes.

Preheat oven to 450˚. 

Divide dough into two equal parts, rolling each into a smooth ball.  If only using one ball, wrap and freeze or refrigerate for future use.  Place the ball you are using onto a baking sheet, cover loosely with damp towel and let rest for 10 minutes.

Roll the dough lightly with a rolling pin, then stretch to a 10 x 15 inch rectangle and place on a baking sheet sprinkled with cornmeal.

Spoon the onion topping onto the dough, leaving a 3/4 inch border all around.  Artfully arrange the anchovies and olives on top, brush the edge of the dough with olive oil.

 

Bake for 15 minutes, or until the crust is crisp.

I like to serve it hot, cut into squares, with a nice salad and glass of chilled Pinot Grigio.

Bo(u)n Appetit(o)!!  

 

La Crémerie

Tucked into a tiny space in the Odeon area on the Left Bank of Paris, is a great little wine bar that I visited on my last trip, called La Crémerie.  You may be wondering why a wine bar would be called The Dairy? Well, the building in which the wine bar is housed, used to be a dairy.

When you first walk in, you see a few tiny tables, walls lined with wines, with a focus on organic varietals, and a bar with a few stools lined up. 

 

A fire engine red vintage meat slicer takes center stage at the bar as well as hams, salami and sausages from France, Spain and Italy, dangling from the original hand painted ceiling.  Even though we did not order any meat, we still got to see big red in action!

We arrived right before the afternoon lunch crowd, and the owner informed us that most of his tables were reserved, so we had a seat at the bar.  Because of Paris rules and regulations, you must have a little bite to eat with your wine, which is always just fine with me! 

We ordered wine by the glass.  I sampled an organic red.  I was forewarned of the earthiness and the sediment, but I loved it. 

The menu is handwritten in French on a small blackboard, but the owner helped us along with translations.  After what seemed like forever to decide, we agreed upon a plate of marinated vegetables dressed with olive oil and herbs.

And you can't possibly be drinking wine and not sample some cheese.  Though I don't remember the name, it resembled a Brie.

The tiny cave filled up while we were dining.  It became a loud, bustling, convivial, well...wine bar.  Since he is also open to the public selling the wines that line the walls, people drifted in and out making wine purchases, perhaps to go with their own lunch in the Luxembourg Gardens, which are not to far.

Whether you are in the area and need a bottle of wine or you are hungry and want a nosh, this wine bar should definitely be on your short list!

La Crémerie

9 rue des Quatres Vents
75006, Paris
Metro: Odeon

Open Tues-Sat, 10:30am-10:00pm.
Lunch 12:30 - 3:00 pm
Dinner 4:30 - 10:00pm

 

French Potato Salad

I love potatoes.  In my opinion, I think they should have their own food group. This time of year, potato salads are out in full force for summer picnics and barbeques. Sometimes I prefer the lighter vinaigrette's to the heavy mayo dressings. I adapted this French Potato Salad from a Martha Stewart recipe I found on-line.  It's easy, delicious and versatile.  I used herbs from my own garden, but you can use whatever you like.  The addition of tarragon, if you have it, would really bump up the Frenchie factor!

French Potato Salad

2 pounds Yukon Gold potatoes, all similar in size, halved
1/4 cup champagne vinegar
1 tsp Fleur De Sel
2 tablespoons extra-virgin olive oil
1 dollop of good Dijon mustard
2 tablespoons chopped flat-leaved parsley
1/4 cup finely minced chives
2 tablespoons chopped thyme
Freshly ground pepper

Place potatoes in a pan, cover with 2 inches of water, bring to boil. Turn the heat down and simmer 25-30 minutes, until tender when pierced with a knife.  Drain.

Whisk vinegar and salt in a bowl.  Add the oil in a steady stream while whisking until emulsified.  Add mustard and whisk again.  Stir in herbs and pepper.

Add warm potatoes to vinaigrette and toss gently, being careful not to break apart the potatoes.  Garnish with whatever herbs you have used. 

Yeah, it is that easy, which is why I love it!  Bon Appetit!

Taverne Henri IV

I was lucky enough to find this little wine bar, a stones throw from my hotel on my solo trip to Paris.  The Taverne Henri IV is nestled at the far end of the tranquil Place Dauphine, steps from the Pont Neuf. 

It was a perfect spot for me to grab just a little bite to eat and a glass of wine at odd hours.  I would bring my journal and write about my experiences while noshing on the homemade fare.

Sandwiches, quiche, cheese and charcuterie plates are all on offer, as is almost any kind of wine by the bottle or the glass imaginable.  Bistro fare,all at deliciously low prices.

My first visit, Phillipe the owner and manager served me a fruity Beaujolais and a quiche that looked more like a souffle.  Yeah, it was that big.

A few nights later, I happened to overhear a few Americans.  Somehow, we all introduced ourselves and before long, we were like fast friends that had known each other for years.  We drank and talked (and drank) until the wee hours of the morning.  Phillipe was gracious enough to keep the place open much longer than normal closing time.  He often joined in on our fun, though he did not know much English. He would gently quiet us when we were being too loud.  There were people that lived upstairs.

It was a night I will always remember.

On the morning I left Paris, I was faced with an unexpected 15 minutes before my taxi was to pick me up.  I immediately hopped over to Taverne Henri IV, for a last little nosh standing at the bar and to thank Phillipe for his wonderful food, delicious wine and for making a lone American girl with a journal feel welcome in a strange communal French wine bar.

Upon returning to Paris last year, even thought I was staying the Marais, I knew I had to return.

The food was better than I remembered and the place was very busy.  We stayed until it cleared out a bit.  As luck would have it Phillipe was conversing with a couple from Brazil that spoke French and very good English.

Again, somehow we got brought into the conversation.  We drank and talked about everything from their travels to their lovely Brazil (and the men talked soccer).  Before we left, we had exchanged email addresses with the lovely couple.

The whole time Phillipe and his wife had been waiting on us.  I was dying to find out if he remembered me.  Even though it had been 2 years, I was willing to try and find out.

I know enough French to get me by, but not enough to explain who I was to Phillipe.  But his lovely wife seemed to know English pretty well.

I called her over.  I explained.

"Two years ago, I came all week with a journal, one night, stayed late, bunch of noisy Americans, he kept the place open....Did he remember?"

She translated for Phillipe.  As the French words danced out of her mouth and into his ear, he looked at me and I could see the look of recognition come over his face along with a warm smile.

He remembered. How nice.

I left that night with a warm fuzzy feeling inside.

So, next time you are in Paris, stop by for a bite, a glass of wine or just to make some new friends.

What about you?  How does a place become one of your favorite haunts?  Have you ever made friends in a similar way, when you least expected it?    

Taverne Henri IV
13 place du Pont-Neuf
Paris, France
01 13 31 43 54 27 90

Hidden Kitchen Paris

Looking for something a little different in Paris?  Something...well, underground?  Can you keep a secret?  Well, have I got the perfect thing for you!  Next time you are planning a trip to Paris, consider something unconventional, consider the Hidden Kitchen Paris. 

Unbeknownst to me, there is quite a network of underground restaurants or supper clubs in some countries.   But this is a first in France.  And a first for me.  These restaurants are not known to the general public, there is no sign over the door advertising it's location.  They are usually set up in private homes with a limited number of people in attendance.  You have to be invited.  You have to be in the know.  And you have to be able to keep a secret.  Intrigued?  Yeah, so was I.

When I first read about the Hidden Kitchen, I thought it was cool, exciting, hip. Dare I say, it felt exclusive? A young American chef and his girlfriend, move from Seattle to Paris, buy an apartment, renovate it and start an underground restaurant serving 10 courses of American cuisine, with a different beverage at each course, for 6o€ per person, including wine.  I was totally sold!!

A few nay-sayers tried to quash my excitement. 

"Well, if it is not an official restaurant, maybe the food will make you sick.", "Why would you go to Paris and eat American food?" , "Oh, you might be taking a chance." Bla, Bla, Bla..

But it fell on deaf ears.  I was hooked and frantically typed my email to inquire about reservations for a Sunday in September, when we would be in Paris.  I crossed my fingers, prayed to the foodie Gods and as luck would have it, they had room.  We were in!

The dinners are given each weekend and the menu changes often, based on season and what the chef thinks is fresh at the local market.  Twelve diners sit around a communal rectangular table in their apartment.  Eight of those guests have reserved on-line in advance through their website and the other four seats are held and given out in person at the last minute.  Makes for a fun mix.

After you book your reservation, you wait for the email which comes the day before your dinner, which contains the address and directions to their apartment, which is conveniently located right in the heart of Paris and is easily accessible by Metro. 

The apartment is just lovely.  I spun around and around realizing that I was in a real Paris Apartment.  Braden cooks and preps all 1o dishes in their postage stamp sized kitchen.  This is a feat in and of itself.  Laura, his girlfriend helps prep and serve.  And she makes the final course of petits fours.  Their adorable Boston Terrier,  cries  from the kitchen, because he really, really wants to play.  The dining room is graced with a spice jar chandelier and french doors which open to a little balcony and a great view of Paris. 

Braden comes out before each course to give a little witty repartee about each dish.  Kinda like an Iron Chef explanation in which the guests are the judges.  Well, I guess in a way, we are.

I thought about giving you a play by play account of each dish and each drink, but I decided I would much rather add to the mystery and keep a few things to the imagination.  Besides, you can see sample menus on their website.

I will say this about our experience.  It was great fun!  We met some fabulous people that night.  I was not the only blogger in attendance, which isn't surprising considering much of their popularity has come from bloggers that have dined there and later wrote about their experience. We met a couple from Ireland, a few natives of France and others visiting from Georgia, South Carolina and Seattle.  I am a very sociable person, so it worked very well for me.  Other foodies may be put off if they don't like the idea of dining elbow to elbow with strangers.    But then again, I can't think of a more perfect reason or occasion to jump in and get your feet wet....and get over it!

One note:  they don't make substitutions for dietary restrictions or vegetarians, unless of course you plan an agreed upon menu and fill the table with 12 of your own crew.  But as reservations get harder and harder to come by, you might be hard pressed.   On our night, Chris was unable to eat about four of the courses because of the meat in them(he was able to eat two others that had fish), but at one point they were very gracious and brought him a fabulous cheese plate, so that he had something to nosh on while the carnivores went to town.

Truth be told, I was torn.  I hesitated about sharing this with you.  After all, part of the charm is the unknown, the secrecy, the mystery (though they have gotten so much press lately, that they are hardly a secret anymore).  But at the same time, word of mouth is truly what keeps these underground restaurants afloat.  Braden and Lauren are such lovely, talented people and I so admire their throw-caution-to-the-wind spirit with what they are doing here, that I could hardly hold back knowing that I may be able to help them in some small way.  So share I must!

So, if you will be traveling to Paris, alone or with friends, and you are looking for something a little different, enjoy meeting new people and want to experience contemporary, creative American cuisine with the freshest ingredients Paris has to offer, than hurry and make your reservations.  Braden and Laura will welcome you with open arms and ensure you will have a night to remember.

Oh yeah, don't forget.    Shhhh....mums the word.   

Summoning the Green Fairy

Wandering around the Marais in Paris, not far from our hotel and tucked into a tiny corner off the Place du Marche St. Catherine, we saw this store front for Vert d'Absinthe.  With my extensive knowledge of the French language, I gathered this boutique sold Absinthe.  Now, being that Absinthe is not legal to buy in the US, it made me all the more intrigued and dare I say, curious, to wander in and check it out.  I must admit, I felt a little naughty.

This boutique is a homage to everything Absinthe.  Books, vintage posters, glasses, fountains and all the other paraphernalia and accessories that goes along with it are sold here.  He is the Absinthe expert.  No question. Here are a few of his offerings.

Here is a short synopsis about Absinthe on a leaflet provided by the proprietor with our purchase:

" Absinthe was originally created by a Swiss woman in 1750 as a cure for stomach ailments. In 1797 the medicine was purchased by Major Dubied and became an aperitif known as Extrait d'Absinthe à 68.  Major Dubied's daughter married someone named Henri-Louis Pernod.  Sound familiar?  By 1870, Absinthe became the favorite drink of the French.  It was know as La boisson nationale.  The national drink. It was enjoyed by artists, writers, actors..and rich people.  "

This seems perfectly logical to me because anise is known for settling the stomach and is often offered as an after dinner drink to aide digestion. You can read much more of the story here.

Over time, Absinthe got a bad rap and many have heard the stories about it causing hallucinations in some cases.  This was due to the fact that some tried to made inferior quality Absinthe, which contained combinations of  bad ingredients and chemicals, which led to sickness.

I can't imagine that I would ever consume enough of the good or bad stuff for it to drive me to the point of hallucinations, but I still looked forward to finally having a few sips of the forbidden fruit.   

There is a special way to prepare Absinthe, also known as Summoning the Green Fairy.  The basic recipe:

• Pour a shot in the bottom of a glass.  It will be a lovely emerald green color
• Put the special slotted spoon over the top of the glass
• Put a sugar cube or two on top of the slots in the spoon
• Slowly drip cold water over the cube, a little at a time, until the sugar dissolves
• The cocktail turns a milky jade green color and is ready to sip slowly!

Here is an instructional video, showing how to properly make it, with the fountain.  I love the whole process. It's a ceremony.  A celebration.  It does seem so French to me.  So formal.  The French do have a grand way of doing almost everything.

Absinthe tastes like licorice.  But it has an stronger herby, anise flavor, much like Pernod, but much bolder.  I did enjoy it, but only in small doses.  I would enjoy it more sitting at an outdoor cafe in Paris, in the searing summer heat.

For more information, a virtual visit to the store, another video on preparation, a feast for the eyes and to hear the owner speak with a passion of Absinthe, I highly recommend a visit to his Vert d'Absinthe website.  The website...and his videos are in French, but it is definitely worth a the trip.

Vert d'Absinthe
11 rue d'Ormesson
Paris 75004
01 42 71 69 73

Le Canard Enchainé

Last weekend we had dinner in Paris, France.  Well, not technically.  But it was the next best thing.  It felt like we were there anyway.

We had dinner at my absolute favorite Paris bistro...in New York.  It is called Le Canard Enchainé.  In case it sounds familiar to you, it is also the name of a French newspaper.  The chef, who graduated from the Le Cordon Bleu in Paris, and a few of the wait staff are from France.  This is one of the reasons we like going there.  It feels like an authentic Paris bistro...complete with real French accents.  Not just English spoken wis ze French assent.  Real French, right from France, which is great for setting the ambiance as well as giving us some practice with our French language skills(which of course are not in the forefront being that studiamo l'italiano).

From the outside, this looks like a traditional bistro that you might find strolling in the St. Germain des Prés or Latin Quarter in Paris.  Red awnings, blackboard menus, large windows complete with gold script lettering, flowers and of course...an outside table.

                                                                                      photo courtesy of Le Canard Enchaine

The inside has a totally authentic French feel, complete with a dark wood bar, red brick walls, tiny white tablecloth covered tables with candles, burgundy and cream tiled floors and a mélange of French posters and black and white photos that don the walls.  There is a piano in the main room, because on the weekends there is a piano bar.  How fun!  The night we went, there was a French music CD wafting through the air, which just added to the experience.

                                                                                                      photos courtesy of Le Canard Enchaine

The menu is typical yet creative and there are always prix-fixe specials available.  The night we dined, we had the $25 prix-fixe, which included a starter and main course.  I enjoyed the French onion soup, which rivaled anything I have had in Paris.  The cheese was thick and gooey, with just the right amount of browned broiled goodness topping it.  Chris had the celery potato soup, which was the perfect velvety texture and delicious as well.

Our main courses were Beef Bourguignon for me, with a red wine sauce that made every taste bud in my mouth stand at attention and sing alleluia and beef that was so tender it melted in my mouth!  I have never tasted a sauce so winey, beefy and delicious!  Chris had the mushroom truffle ravioli with brandy cream sauce.  The ravioli were stuffed so nicely he felt like he was eating meat and the cream sauce was very rich, but not overwhelmingly so.  We both agreed these were the perfect dishes for a cold winters night.

The wine ...outstanding!  I had a Bordeaux, which really complemented my beef and Chris had a Pinot Grigio.  Both were more than reasonable at $9 and $7, respectively.

For dessert, we shared a classic tarte tatin, with caramel, well, somewhere.  Not sure if it was baked in or added after...but it was certainly there.  I hate to say this, but this was the BEST tarte tatin I have ever had!  In Paris or otherwise. Yea, it was that good!  No wonder they are Zagat rated and featured in the New York Times.

Every time we come here, we always have a great experience!   In true French fashion, we are never rushed, our meal is served at a leisurely pace and you will have to ask for your bill.  Better yet we get an authentic French meal, complete with French hosts and hostesses, at a reasonable price.  A little slice of Paris, in downtown Kingston, without having to spend a small fortune on the airfare and fork over those falling dollars which are worth next to nothing in France  now anyway.

What more can a true francophile, longing for Paris ask for?  Well, maybe some more of that tarte tatin...to go!

   

Le Canard Enchainé
276 Fair Street
Kingston, NY  12540
845.339.2003

Blimey Limey Olive Oil

When we were in Paris this past September, we happened upon Oliviers & Company, or O & Co as some know it, on the rue Cler.  We happen to sample a delicious citrus olive oil, called Citron Vert.  My limited French translation skills told me that it would mean *Green Lemon*.  Ah, but there are no green lemons, so it must be lime oil.  We made a mental note of it and figured we would buy it back here, in the US, because it would be less expensive and we wouldn't have to worry about a possible olive oil explosion at 10,000 feet.  Eewww.  Not pretty.

We finally got our hands on some, and as luck would have it....it is indeed made from green lemons.  They press the olives and lemons when the fruit is still green.  Who knew?  I didn't think that was possible.

The flavor of this oil is unlike any other I have ever tasted.  I have had grassy, peppery and lemony, but this is almost indescribable!  You must try it for yourself!!

We drizzled it on toasted bread topped with a dash of fleur de sel, but it would also make a wonderful oil to use in a citrus salad dressing.  The flavor is so intense and fresh! 

You can buy on line here, request a catalog, or visit a store near you.  I highly recommend eating, and tasting your way through all of their wonderful Mediterranean products!