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CONDIMENTS CRUMBS DAIRY EXTRACTS FRUITS GRAINS HERBS/SALTS LEGUMES NUTS OILS PASTA SPICES STOCKS/BROTHS SWEETENERS VEGETABLES VINEGARS/WINES WATERS/SODAS |
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Classic Olive OilI distinguish classic olive oil from the extra virgin. For most cooking, I use the classic, sometines referred to as "regular" olive oil. I like the way it sautes. It has a very subtle flavor which adds to but doesn't detract from the other elements of a dish. Find classic olive oil in these recipes:
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