I have a question about the ingredient "Good olive oil, and lots of it" on the recipe "First Night in Florence Spaghetti...." from boulangere. ? good olive oil is there a distinct name or kind I should adhere to ?
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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.
You'll put this recipe on repeat.
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