The Fate of the Olive in Puglia
By Silvestro Silvestori
MOST TRAVELERS IN PUGLIA slow down at the sight of tables laden with food on the side of the road — onions, jars of salted capers, fennel and cauliflower under vinegar, pickled hyacinth bulbs, and countless liter bottles of golden olive oil, all in smudged, oily reused containers. “Here we make the best olive oil in all the world,” said the elderly man …