“California’s McEvoy Ranch makes high-quality real extra-virgin olive oil, available by mail order and at gourmet stores. McEvoy’s acclaimed oil maker, Deborah Rodgers, also recommends Australia’s Boulder Bend, sold under its Cobram Estate label in the United States. Cobram is… — Larry Olmsted Copy Share Image
“Bresse chicken, aka “the Queen of Poultry, the Poultry of Kings.” The first livestock of any kind to be granted AOC protection (1957), production… — Larry Olmsted Copy Share Image
“Old World Bourdeaux, the noblest and most lauded of the many noble and lauded French wines. Like Champagne or Burgundy, Bourdeaux is both a… — Larry Olmsted Copy Share Image
“Fake seafood is not a Florida problem or a Massachusetts problem or a New York City problem - it is an everywhere problem. Oceana… — Larry Olmsted Copy Share Image
“Consumers ordering white tuna get a completely different animal, no kind of tuna at all, 94 percent of the time. Your odds of getting… — Larry Olmsted Copy Share Image
“KOBE BEEF OUTSIDE JAPAN This is much trickier, and the only three places in the United States I consider reliable are the restaurants in… — Larry Olmsted Copy Share Image
“Australia has become one of the most consistent producers of high-quality oil because many of their farms are designed specifically for speedy pressing (plus,… — Larry Olmsted Copy Share Image
“In the case of Gruyère, Switzerland’s rarest grade, Le Gruyère Premier Cru, is one of the most critically acclaimed cheeses on earth: it is… — Larry Olmsted Copy Share Image
“My personal favorite of all these alpine specialties is raclette, which is sort of reverse fondue—instead of dipping food in melted cheese, you spread… — Larry Olmsted Copy Share Image
“naturally occurring spore in these caves can be used, and there are many other requirements too. The milk can only come from three specific… — Larry Olmsted Copy Share Image
“Six hundred years after it became protected, there are still only seven producers allowed to make all of the real Roquefort cheese. Today, the… — Larry Olmsted Copy Share Image
“Japan has a lot of really great beef, like Matsuzaka, but outside of Japan only Kobe is known,” said Troy Lee, an Australian who… — Larry Olmsted Copy Share Image
