I'm in Jerusalem, and a friend gave me a huge jar of just-pressed olive oil. It's cloudy, with a peppery finish. I was told it will clear up and the flavor will mellow out with a bit of time, but I can't find any info about aging olive oil on line. Any thoughts would be most welcome.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)