When Laetitia’s granny was a young bride learning to cook she tried several recipes in which olive oil was an ingredient. At that time, American grocery stores usually carried only one kind. It came in small bottles, a yellowish sludge that was often rancid when it was opened. For many years she didn’t understand why people raved about olive oil. Then she visited an olive mill in Tuscany while touring southern Europe and was awed by its fresh unfiltered product. Laetitia wrote the day’s limerick about Granny’s olive oil experience.
Olive oil is sure to please your palate
On your bread or your pasta or salad
When unfiltered it’s best
And must be first cold pressed
To get the top score on your ballot.