[Sca-cooks] Olives

[Audrey Bergeron-Morin]

> > 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 ;-)