For its 'Lunch with the FT' series, the paper joined Altman in his kitchen. He prepared a garlicky pasta and salad, taking a rare break from his demanding job of advocating for the disruption of American copyright law. Altman uses Graza olive oil, which comes in beautifully branded squeeze bottles that are popular on social media (he is a millennial, after all). But Altman's preference for over-priced, 'trendy' oil is not the crime ' the crime is that he appears to fundamentally misunderstand Graza's schtick. The company sells distinctly marked 'sizzle' and 'drizzle' varieties of its olive oil for sauteing and finishing dishes, respectively. To be fair, Spanish olive cultivation isn't exactly common knowledge. But if you are so dedicated to the art of cooking that you stock two types of olive oil on your kitchen counter, you would probably know that one bottle is far pricier than the other because it's meant to be used as a post-cooking 'drizzle,' not a frying oil. Altman used the...
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