The World of Olive Oil Is Murky. Here’s Help for the Home Cook.

Don’t try to parse every word on the label: The keys to good flavor are seeking out the freshest oil and using it generously. When extra-virgin olive oil arrived in American kitchens around 1980, a set of myths came with it. You can’t use it for everyday cooking.

from Pocket https://www.nytimes.com/2019/08/30/dining/best-olive-oil.html
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