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Olive Oil

Best extra-virgin olive oil? Deep, rich, first cold-pressed?

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Best extra-virgin olive oil? Deep, rich, first cold-pressed?

KFood | Nov 2, 2005 08:59 AM

For uses such as drizzling on bruschetta. Intense, earthy, immensely fragrant, where a few drops bring out the flavor of raw tomatoes as well as vegetables, fish, etc, After cooking. Anywhere in Manhattan, or one which could be ordered online. Thank you!

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