Quote:
Originally Posted by beppe
^Aceflor.if the question is the olive oil, yes. Nyon, in my modest and humble opinion is the best flavored of all. I must say that I do prefer the light Riviera olive oil, made with the tiny black olives tanches here and taggiasche chez nous. The idea is to pay it at least 25 tallers/liter. That's what it costs for the olives to be hand picked from the tree and not brushed up from the ground.
Till last year, I used to receive a gift of a home produced delice from Dolceaqua near Imperia, but then my young friend did something to his girlfriend, had to marry and go to work abroad, the poor. So nada mas. Well, his oil, or better his father's oil is surpassed by the Nyon that I get from Reflets de France. and that's the truth.
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no, the olive oil I understand, I do the same, we came back packed with olives (from France to Spain, everyone thought we were crazy, but I can't make a good tapenade with the spanish ones, that's as simple as that), olive oil (from saint remy), rouille and aioli. What I don't get are the toothpaste tubes and the garbage bags...those last ones make me really perplex....
edited to say : "did something to his girlfriend".
. un euphémisme je suppose ?