SC - Tarator (OOP)

[Susan Fox-Davis]

I bet this isn't all that OOP, we just have not found the documentation yet is
all.

"Fruity" well, it's almost like a wine-tasting term, referring to the nuances of
flavor.  In this case, tasting like fruit, or like the fruit from which this
substance is pressed i.e. olives.  As opposed to nutty, garlicky, stale, etc. So
go for the good stuff.

Selene

Olwen the Odd wrote:

> Hi.  Just got a little book for a friend and it has this recipe for Tarator,
> which they claim is a close relative of skordalia, which comes from Turkey.
> It calls for 4-6 cloves of garlic, peeled, 2 slices white bread, water 4 oz.
> shelled walnuts (or almonds, hazelnuts or pine nuts), 1 tsp salt, juice of
> 1/2 lemon or 1 tbs wine vinegar, 4 fl oz fruity olive oil.  It says to
> simmer the garlic in a little hot oil or boiling water for a few minutes,
> reserving liquid; soak the bread in a little water (presumably different
> water) then squeeze out the bread and process it with the garlic, nuts,
> salt, lemon juice into a paste adding remaining oil.  Served usually with
> fish or veggies-baked or boiled.
>
> What do they mean by fruity olive oil??
> Olwen