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.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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