Author Mike Madaio

When one comes across Pecorino, it’s natural, for an epicure, - even one well versed in Italian wine culture - to think of cheese. But that’s not what this article is about.

It hit me in one of those ubiquitous olive oil shops. This oil reeks of tomato leaf. Just like one I tasted a minute ago. Turns out they were made from the same olive variety. As with grapes and wine, single...