Olive Oil: The Sequel
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 15 November 2003
⏱️ 60 minutes
🧾️ Download transcript
Summary
This week we'll explore the often-confusing world of olive oil with Deborah Krasner. With extra-virgin oils going for $37 dollars a quart and higher, we want to know what the oil tastes like before shelling out such an outrageous sum. For her new book, The Flavors of Olive Oil: A Tasting Guide and Cookbook, Deborah taste tested 150 different oils. She'll tell us about three oils she keeps in her pantry, then leave us with a "Twelve-Minute Dinner Menu" that highlights these healthy oils.
Jane and Michael Stern discover a sausage known only in Washington, D.C., at Ben's Chili Bowl. David Rosengarten, that guy with the golden palate, talks Spanish hams and shares sources for buying these new imports. Christopher Kimball, editor of Cook's Illustrated magazine, has been taste-testing salts and finds they're not all alike. Winemaker Nan Bailey of Alexis Bailey Vineyards explains the odd process that makes Beaujolais Nouveau unique. And Lynne takes your calls.
Broadcast dates for this episode:
- November 2, 2002 (originally aired)
- November 15, 2003 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:31.0 | It's Lynn Rosetta-Castor with the splendid table. |
| 0:42.6 | Music table. Today it's the olive oil puzzle. |
| 0:45.0 | With extra virgins going for $3 to $70 a quart, how do you know what the oil |
| 0:49.4 | tastes like before you plunk down your money? |
| 0:52.3 | Well, our guest is Deborah Krasner, |
| 0:56.0 | author of The Flavors of Olive Oil, |
| 0:57.7 | a tasting guide in cookbook. |
| 1:01.0 | She's taste-tested 150 different oils. |
| 1:04.0 | The Stearns discover a species of sausage known only in Washington, D.C. |
| 1:06.4 | He of the Golden Pallet, |
| 1:07.7 | David Rosengarten, talks Spanish hams, |
| 1:10.1 | the new ones coming into the country, we hear the |
| 1:12.6 | results of the Cook's illustrated salt tasting |
| 1:14.7 | and learn why Nugo-Bogelais |
| 1:16.8 | is unlike any other wine. |
| 1:18.9 | All this and your calls |
| 1:20.4 | coming up on the splendid table. |
| 1:26.7 | But first this... Quante Stela in the |
| 1:45.0 | Celo with the |
... |
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