The Edit
Notes from the workshops and the kitchen: how a thing is made, how to use it, and how to prepare it — a tagine's first seasoning, and the rest. Six letters a year, the rest posted here.
olive · October 2026
Béni Mellal — the Picholine, the Granite Mill, and Montréal
A family's share of olives, pressed under granite in Béni Mellal, and the oil that reached Montréal restaurant tables first.