Mediterranean Specialty Foods
Meet Jack, scholar of olives, olive oil, and cheese. In fact Jack Elmasu’s expertise covers all manner of Mediterranean staples. Ask him to recommend oil and he’ll sell you one from his rugged homeland of Palestine—“The best olives come from rolling hills, not the plains” he assures. Aisles of shelving groan with bottled marinated vegetables, proper Greek orzo, tinned tomatoes, and vine leaves. For cheeses, think traditional rangy sheep’s feta made in a barrel, kefalotiri (for addictive fried-cheese saganaki), and haloumi.
