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Too fresh olive oil?

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.

asked by Melusine about 7 years ago

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Kristen Miglore
Kristen Miglore

Kristen is the Creative Director of Food52

added about 7 years ago

According to this Wikipedia article, it does sound like the initial cloudiness will settle eventually -- but that there are a lot of positive characteristics of this extra fresh olive oil that chefs are playing with too. If I were you, I might try experimenting with it as is in the meantime -- drizzled in small doses over soups or salads, maybe. Sounds delicious! http://en.wikipedia.org...

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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

I agree with the sage advice not to worry about the cloudiness. Enjoy the abundance!

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pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 7 years ago

I agree with Surly Dave (mostly) on this one. I've watched olives being pressed into oil in Umbria. The aroma is intoxicating. Italians are finicky about the freshness of their oils---especially those knuckleheads up in Liguria. Where I disagree is in "cutting" the oil. Olive oil has a low smoke point, so just deal with it.

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