A few days ago, I saw my chef talking to an older man with a funny-looking wicker basket. She called me over for what turned into an all-organic olive oil tasting. The guy had finishing oil as well, so that we could compare ours to his. After trying the oil we use, the man (who looked and talked a little like Jeffrey Steingarten) searched for a word to describe it, and eventually went with "cloying."
If I had participated in this tasting a year ago, I would have been writing down everything he said and deciding which oil to get. But now, I was much more concerned with getting the line set up.
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