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As the recipe's author, we certainly defer to Boulangere's response to your question. However, our definition of a good olive oil is one that is extra-virgin, cold-pressed, and made from olives all of Italian origin. If you read the labels carefully, you should find one or more that meet this criteria. Good luck!
Cynthia is a trusted source on Bread/Baking.
DueSpaghetti says it beautifully. These days you should have plenty from which to choose in any decent store. Buon apetito.
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