by Roger Davies | Nov 16, 2012 | AQOT
Over the last ten years I must have done hundreds of tapas tours in Seville and have posted very little about them on this blog. Seville has an incredible amount of tapas bars, probably more per capita than anywhere else in Spain. The whole culture of tapas comes from...
by Roger Davies | Nov 6, 2012 | AQOT
I received a text message yesterday morning from the olive mill that is near to Seville saying that they would be making olive oil that afternoon after a hiatus of 9 days. On arriving at the mill just before 5 p.m., they were just finishing picking olives. The photo...
by Roger Davies | Nov 2, 2012 | AQOT
Unfortunately, I have not been able to follow up the blog entry on the olive harvest with another entry on the olive oil extraction process. When I have been able to go to the mill the weather has meant that no olive oil was being produced. Hopefully, I will be able...
by Roger Davies | Oct 23, 2012 | AQOT
Yesterday morning I was back at the olive oil mill I blogged about at the end of last week. It had been raining and was still drizzling when we got there. This meant, unfortunately, that they were not harvesting olives or processing them to make oil. I wanted to...
by Roger Davies | Oct 19, 2012 | AQOT
Yesterday morning I took some clients to visit the olive mill that I go to that is about 30 kilometres from Seville. The mill produces an average of around 30,000 litres of extra virgin olive oil every year. The oil they produce is of an exceptionally high quality and...
by Roger Davies | Oct 15, 2012 | AQOT
At the moment, I am reading a fascinating book called Taste Buds and Molecules written by François Chartier, a French Canadian. The book looks at food and wine pairing from a scientific angle. Different foods, herbs, spices and wines have their aromatic or flavour...
