"Terroir" is a buzz word in the food world that's no longer reserved for wine, and one of the ingredients we're being reintroduced to in light of it is olive oil. These days, flights and tastings of the stuff are popping up everywhere. If you'd like to know more, some experts are teaching a seminar on Spain's varietals at NYU's Food Studies Kitchen. As the largest olive-oil producer in the world, the country has quite a deep history to draw from here. One of the guides will be chef Firo Vázquez, whose Murcia, Spain, restaurant El Olivar de Moratalla's name translates to "The Olive Grove." You'll be in good hands.
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