I was dropping off the student daughter at U of T. We ran into wine industry pioneer Donald Ziraldo in Hazleton Lanes, Yorkville in the process. He and his wife Anna had just returned from a trip to warmer climes and looked pretty darn tanned, happy and sun-drenched.

Later, in the Whole Foods, I saw a sampling table of olive oils. It was manned by the importer, Sarafino. I was happy to see the guy because I am a loyal customer of his L'Aspromontano Virgin Olive Oil (produced by Olearia San Giorgio, which is owned by his family). I buy cold-pressed Virgin Olive oil from them because this type of oil is superior to Extra Virgin Olive Oil. Virgin oil is pressed from ripe olives, extra virgin is from un-ripe green olives and is actually not suitable for cooking, a little known fact. Oh, so much to learn, so little time! But knowing the truth about olive oil and other oils in general can be a major assistance to one's health, so it's worth investigating. I suggest starting on Sarafino's FAQ page.

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