Olive Oil Tasting Recipe

From Dorothy McNett's Recipe Book.

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Olive Oil Tasting

a selection of several extra-virgin olive oils from various regions

Extra virgin olive oil should be tasted and enjoyed in the same manner as any fresh fruit product. Only when the best olives are hand picked and the greatest care is taken to capture the natural goodness of healthy olives can a high-quality extra-virgin be produced. Smooth olive aromas, buttery textures, peppery finish. Green, light green, yellow...all wonderful.

Less than half the acidty of "pure olive oil"
Pressed within 24 hours of harvest
First cold pressing
Bottled in dark bottles
Smaller bottles, no metal cans
Use within 3-6 months of opening...do not store away, use it!
Keep out of heat and light

Recipe created 2002-05-14.

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