Olive Oil
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 30 June 2001
⏱️ 60 minutes
🧾️ Download transcript
Summary
Americans are crazy for olive oil. It's had a major impact on our cooking, but buying and enjoying it can be complex and confusing. Why does one bottle cost $6 while another costs $60? Peggy Knickerbocker, author of Olive Oil: From Tree to Table, has traveled the Mediterranean researching how olive oil is made and what makes a quality oil. She answers that question and more, names her favorite California oils, and gives us her recipe for Tattooed Potatoes With Rosemary.
Jane and Michael Stern tell us where they found "turkey sandwich perfection" in Seattle. Cheesemonger Steve Jenkins explains the art of the affineur and has a trick or two up his sleeve that we can use at home to improve our own cheeses. Pickling season is here, so John Willoughby shares his delicious recipes for Easy Cucumber Pickles and Sweet and Hot Curried Zucchini Pickles. Finally, we ll learn secrets to shopping for East Indian foods with Linda Bladholm, author of The Indian Grocery Store Demystified.
Broadcast dates for this episode:
- September 9, 2000 (originally aired)
- June 30, 2001 (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. |
| 0:31.1 | It's Lynn Rosetta, Tester, with the splendid table. |
| 0:42.7 | Music blended table. Today we learn about liquid gold. |
| 0:46.2 | That's olive oil. |
| 0:47.8 | So how does an awful tasting fruit become a liquid that can sell for up to $70 a quart. |
| 0:54.9 | Our guest, olive oil expert Peggy Knickerbocker has that answer and a lot more. |
| 1:01.1 | Now, Jane and Michael Stern have found a great old-time cafeteria in Seattle. |
| 1:05.7 | Our cheese expert, Steve Jenkins, explains how we can age our own cheeses. |
| 1:11.3 | John Willoughby has an easy and luscious recipe for pickles, |
| 1:15.0 | and we learn the secrets to exploring East Indian grocery stores. |
| 1:20.0 | All this and your calls coming up on the splendid table. |
| 1:26.7 | But first, this. |
| 1:35.0 | Hi, it's Lynne Rosedo Casper with Kitchen Chronicles, where knowledge is power and cooking |
| 1:40.7 | is pleasure, a practical guide for nourishing ourselves, some of the people we care about. |
| 1:47.0 | This past weekend, I made a batch of ginger snaps. |
| 1:50.0 | I wanted to try a new recipe from a book that came out recently. |
| 1:54.0 | It occurred to me how easy it is to personalize most cookie recipes with your own flavorings. Here's what I mean. This |
| 2:03.6 | ginger snap recipe was going for real spicy ginger flavor. So it called for the usual ground ginger |
| 2:11.6 | plus grated fresh ginger root. I knew that some black pepper and not too hot chili powder would |
| 2:20.3 | heighten that spiciness even more. Extra vanilla would give it just the right mellow balance |
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