To blend or not to blend? We'd like to believe that the world's best olive oil is pressed in Jaén province in Spain from Picual olives. That's the oil we like on a Caprese salad made with fresh mozzarella and garden tomatoes. But more than a thousand cultivars of Olea europaea trees grow around the Mediterranean basin, and most are used for making oil as well as for cured and brined olives. Which really are best? Every Spaniard, Italian, Greek, or French person believes that the best oil comes from the family olive grove. They are right because it's a matter of taste. Surprisingly, most olive oils are blends. They might be blended at harvest from groves with many cultivars. They might be blended after...Read More