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.
Thread that sparked this question:
Updated 3 months ago | 0
Updated 3 months ago | 9
Updated 1 month ago | 2
Updated 2 months ago | 76
Updated 5 months ago | 7