Just a few decades ago, olive oil was still sold by Irish chemists for cleaning out ears or treating dry hair. Today even basic supermarkets stock extra virgin olive oil (EVOO), which is the regulated labelling term for the highest-grade quality, while specialty food stores’ shelves heave with single estate or single variety choices.
Today’s challenge is not where to find olive oil, but how to differentiate between the good, the bad and those...
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