A Year in Provence (Provence, #1)

by Peter Mayle

When we lived in England, olive oil had been a luxury, to be saved for the making of fresh mayonnaise and the dressing of salads. In Provence, it was an abundant daily treat which we bought in five-liter bidons and used for cooking, for marinating goats’ cheeses and red peppers, and for storing truffles. We dipped our bread in it, bathed our lettuce in it, and even used it as a hangover preventative. (One tablespoon of oil, taken neat before drinking, was supposed to coat the stomach and protect it against the effects of too much young pink wine.) We soaked up olive oil like sponges, and gradually learned to distinguish between different grades and flavors. We became fussy and no doubt insufferable about our oil, never buying it from shops or supermarkets, but always from a mill or a producer, and I looked forward to oil-buying expeditions almost as much as trips to the vineyards.