A nearly empty 5-litre plastic bottle of Montetucci olive oil, showing a cloudy golden residue at the bottom, sits on a dark green wrought-iron table.
From the 18th-century fruit orchards of Calle de los Fruteros to the solar-powered presses of today, olive oil is the soul of my Andalucian kitchen.
Discover the Roman history of "Tucci" and the liquid gold that defines my recipes.
#ExtraVirginOliveOil #Andalucia #Spain #TheFlexibleChef