Explore Italy’s Olive Oil, Straight From the Source

New York Times writer Danielle Pergament takes us on a journey to learn more about our cuisine’s most central ingredient.

This story, written by Danielle Pergament, appears in the New York Times

The bottles were presenting a problem.

The stainless steel one was best at keeping out the light, but it conducted heat and it wasn’t cheap. The painted glass bottle was promising, but only if it was made with the right paint. Dark glass was still an option, though not ideal.

Read more at The New York Times, Travel.

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