Olive oil

03 Nov 2009

Pressed from small olives which are considered not good for eating, a rich fruity oil used for frying (but not deep-frying). Some oils are delicate with a pure flavour, some are so refined that they are almost tasteless, others have a fruity flavour.

Use: In salads, for frying, in mayonnaise and as a bread dip.



Acidulated water

2009-11-03 11:55

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