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The trick is to have at least 3 types of olive oil of different tastes like we do.

We've got the stronger cooking stuff, the lighter for subtle cooking and dressings, and the light and sweet for the delicate breads...all extra virgin, first pressing.

Seems ridiculous, but we just seem to buy something that we try at some market and tend to use is for its specialness, then when it is gone we gravitate towards buying it again. But it is an advantage of being able to visit local markets in Italy and here in the So of France.

Never underestimate their intelligence, always underestimate their knowledge.

Frank Delaney ~ Ireland

by siegestate (siegestate or beyondwarispeace.com) on Wed May 6th, 2009 at 01:48:50 PM EST
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