1. Posted on 12 December, 2011

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    Reblogged from taramatern

    Extra-virgin olive oil is a ubiquitous ingredient in Italian recipes, religious rituals and beauty products. But many of the bottles labeled “extra-virgin olive oil” on supermarket shelves have been adulterated, and shouldn’t be classified as extra-virgin, says New Yorker contributor Tom Mueller

    Extra-virgin olive oil is a ubiquitous ingredient in Italian recipes, religious rituals and beauty products. But many of the bottles labeled “extra-virgin olive oil” on supermarket shelves have been adulterated, and shouldn’t be classified as extra-virgin, says New Yorker contributor Tom Mueller

  2. olive oil

    tom mueller