Television chefs extol the virtues of using extra virgin olive oil and are there on the supermarket shelves promoting their brand-named oils. But do we ever think about the qualities, flavours and varieties of olive oil or whether the colour matters?
When two old friends and connoisseurs get together and the conversation turns to their favourite subject, the talk becomes endless, winding in and out of anecdotes as they share their depth of knowledge.
Elisabeth Luard is a much acclaimed food writer with a long list of books, memoirs and journal articles, and a former Trustee Director of the Oxford Symposium on Food and Cookery. In 2016 she was given a Lifetime Achievement Award by the Guild of Food Writers.
Elisabeth visited Talking Of Food recently to record extracts from her latest book Squirrel Pie and Other Stories. She also talked to Anne Dolamore, and their conversation ranged from her childhood abroad and her years spent in Andalusia with a young family, to her perception of the current state of cookery in the UK.
Watch the interview here