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/ 27 September 2007

Hunting the ‘Mmm’ factor in olive oil

My first taste of an olive oil to savour came unexpectedly. Our old chartered schooner dropped anchor in the bay of Panormitis on the Greek island of Symi in the late afternoon. Baking against the arid hillside were a monastery, an olive grove and a rudimentary taverna, just a kitchen with a grapevine pergola to shade the tables, writes Marilyn Honikman .