The fourth quarter of the year always finds me in the Mediterranean for the festive annual olive harvest. Italy, where my identity as the Olive Oil Hunter was forged, welcomes me back each fall like a returning son.
Spanish Marcona almonds, once obscure in the US, are now widely available. They are usually roasted in olive oil, then salted. If you cannot find them, substitute regular toasted almonds or hazelnuts.
Originally concocted by shermen in Tarragona, Catalonia, olive oil- and nut-based romesco sauce is often served with seafood. This dish is perfect for a casual supper with friends. Accompany it with a green salad.
The following is excerpted from an article published on the website of the U.S. National Library of Medicine, May 11, 2015. Adding more olive oil or nuts to a Mediterranean diet—one rich in fruits, vegetables, fi sh, and whole grains and low in red meat—may help keep your mind sharper as you age, a new […]
