chemistry
posted by annonymous
To culinary experts and to the average person the term “Extra Virgin” has a ring of exclusiveness and quality to it. When it comes to olive oil, exactly what does this term signify?
I am supposed to explain the chemistry behind Extra Virgin Olive oils, what makes the difference between olive oils, and why one type perhaps healthier, better tasting, etc. than another is. Do you get what you may be paying for?
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