William Meppem
USE: When making basil pesto, since you want the intense aromas of
both the basil and the olives in the finished dish.
CHOOSE: Filippo Berio Extra Virgin Olive Oil (from Italy, $4 for
8.5 ounces, at supermarkets) or
Don Luigi (from Sicily, $7 for one
liter, Teitel Brothers,
www.teitelbros.com).
