A recent review on the Manhattan board (of Manzo, in Eataly) mentions a 2008 olive oil described as "vintage," offered for "dipping." I was quite surprised to read of this and could discover no references that contradict what I had been lead to believe: That an olive oll so old would have deteriorated long past the point of deliciousness.
Comments, please! I am aquiver with curiosity on this topic.
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