When Extra-Virgin Olive Oil Wed Balsamic Vinegar, the rest was History

July 25, 2009

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A culinary dynamic duo with ancient origins is titillating contemporary palates like never before. Listen in as the well-oiled Rick Petrocelly leads us through the history of olive oils and balsamic vinegars from their ancient origins to modern times. Rick also shares his passion by detailing the radical changes that have occurred in the past 20 years regarding availability, varietals, and use.

A certified olive oil consultant, Rick Petrocelly is the founder and owner of the Olive Tap in Long Grove, which is among a handful of stores in the U.S. carrying extra-virgin olive oils from small batch producers worldwide. Rick is currently advocating legislation for Illinois, similar to laws passed in Connecticut and California, to stop fraudulent labeling of olive oil and establish consistent standards for terms such as “extra-virgin,” “virgin” “first cold pressed,” and “packed in Italy.” He is also writing a series of articles to inform the public about deceptively labeled olive oil.

 

Recorded Saturday, July 25, 2009 at Chicago History Museum.