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[quote=Anonymous]http://www.washingtonpost.com/lifestyle/food/beyond-extra-virgin-new-standard-aims-to-guarantee-quality-in-olive-oil/2011/10/13/gIQAG8Q1uL_story.html

Paolo Pasquali does not like to be called a crusader for good olive oil. But when I visited his oleoteca, the tasting room he built at Villa Campestri, his “olive oil resort” in the hills north of Florence, it was impossible for him to talk of anything else. At lunch, dinner and breakfast the next morning, Pasquali rhapsodized about the storied history of the olive and fumed about consumers’ feckless embrace of cheap oil. And, for most of the time, his pitch sounded like that of any number of upstart chocolate, coffee or cured-meat producers: Like wine, my product deserves more respect.

That is, until Pasquali reached into an imposing antique sideboard and pulled out a silver tray holding several small, brown apothecary bottles. “Smell this,” he said, waving one labeled “rancid” under my nose.

It didn’t smell bright or floral, like Pasquali’s oil. But it did smell familiar. The rancid oil smelled like most olive oils I had had at restaurants and cooked with at home.[/quote]

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