Each year my family works through about four gallons of extra virgin olive oil. I love its flavor, and its aroma as it hits the pan. I use it in salad dressings like Kefir Ranch Dressing and Kombucha Vinaigrette, in baking as for these Olive Oil and Wine Cookies, and in light cooking. The process of turning bitter olives into fragrant and beautiful olive oil fascinates me, and though I've visited olive groves before, I never saw a pressing - following olive oil production from grove to bottle.
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