#12 Extra-virgin? Senz'altro!

Some ins and outs of olive oil plus mayonnaise--finest kind

Puglia, source of much of Italy’s olive oil, home of the most ancient trees, deeply threatened

I spent some time last week on a transcontinental Zoom call with an old friend in California, Janet Fletcher, who is putting together a series of discussions for the Culinary Institute of America (the CIA—that one!). You’ll be able to hear and maybe see the int…