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  • When The Olive Scene opened, I was kind of perplexed. A whole store, devoted to olive oil? I kept meaning to drop in, but always seemed to be in a hurry when I was in the area, until today. As of today, I will be making excuses to drop in as often as possible. Because this place is a treasure. As you walk through the door, you're greeted by a scene that seems more alchemy than cooking: both walls of the shop are lined with squat, stainless steel firkins, each with a spigot at the front and a small catch bowl beneath. To your right are the olive oils. To your left are the balsamic vinegars. In the center, another half dozen of these small silver, holding the most precious of these marvelous fluids. The olive oils in the front part of the store are identified by region and olive, much like fine wine. Infused oils make up the back half of these oils. The balsamics are flavored with everything from anise to vanilla. And you are welcome to taste everything. Small plastic cups are stacked liberally throughout the store, and the women who helped me was generous in her introduction to the process, enthusiastic about sharing her favorite oil and vinegar combos--and then gracious about leaving me alone to wander about, tasting to my heart's content. In the end, I bought a standard bottle of a medium-bodied oil for cooking, a mini bottle of blood orange infused oil, and a small bottle of vanilla infused balsamic. And limited myself to only these so that I'd have an excuse to bring Ferrett back as soon as possible. I would love to see the store expand to organized tastings, maybe in partnership with Tartine Bistro, three doors down. Nevertheless, I will be spending more time and money in that little section of Rocky River. And my cooking will benefit.
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