[Sca-cooks] Olives

Audrey Bergeron-Morin audreybmorin at gmail.com
Tue Dec 22 10:02:50 PST 2009

> > Does extracting olive oil not require ripe olives?
> No, usually it comes from green olives, it's my understanding. At least
> that is what I STR Cato saying on the subject. I think it's supposed to have
> a longer shelf-life, and possibly a better flavor, longer, if made that way.

Usually, maybe. My favourite olive oil, however, is made from black olives
(it's called la Belle Excuse and is made in Greece, in case somebody gets
curious ;-)

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