I know it's no big deal these days to put a big selection of "high-end" olive oils on shelves. Seriously, without that much work, you can find 50 brands, each with a nice label, each saying "first cold pressed," each with a seemingly fancy pedigree on its back label.
But each oil at the Deli and Mail Order is there for a reason—the region, the style, the flavor, the character of the oil all come into play. We probably taste 10 or 15 new oils every month that are "applying" for a spot on our shelves. But of those, we take on, at most, maybe one or two.
To read the rest of the story, please go to: The Atlantic.
