SC - Tarator (OOP)

[Olwen the Odd]

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From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: sca-cooks at anteorra.org
Subject: Tarator--OOP
Date: Fri, 05 Jan 2001 17:29:38 -0000
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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
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