[Sca-cooks] Sweating meat

[Sharon Palmer]

>>What does the recipe mean when it says "a few drops of sweet olive oil"?
>>
>>Is this "regular" olive oil? If so, why would anyone use an olive 
>>oil that wasn't "sweet"?
>The book refers to a number of different varieties of olive oil. I 
>have not figured out what they correspond to, so just use ordinary 
>olive oil for all of them.

A modern definition is "olive oil that is late harvest and has a 
sweeter, more ripe flavor is sometimes referred to as "sweet olive 
oil" on restaurant menus, as opposed to an astringent, bitter Tuscan 
style oil. "  This may or may not be what was meant.

Ranvaig