that format stores well if you store it in a cool place and use it only occasionally to refill a smaller container for everyday use. also Jamelle is an impressive & prodigious cook so I'm sure he gets through it. Or maybe he has magic tricks
This looks like a very complicated Eurogame (laudatory). "Oh man you haven't tried Tagalakis? You don't know what you're missing, the olive oil farm game is GREAT with exactly 4 people even though it plays up to 6."
A single olive… maybe the rest is sunflower oil 🙄 milk, honey and oliveoil are the 3 products that are most tampered with. Every year when I go to Croatia I buy oliveoil from a farm. The taste is different from the oils in the supermarket. So much better. 😋
May I suggest you pour it off into smaller bottles, completely full and well sealed, to be used one at a time? This will prevent the oil from oxidizing. Greetings from Italy!
Yesssss! And with all your gorgeous homemade bread! This makes me think of the olive oil and vinegar store that used to be in Chelsea Market. Delicious selection. All on tap. I could walk in and just have a little nip of some olive oils in tiny paper shot glasses.
I use so much I go through 4 of these a year. Much more economical than getting little bottles all the time. Same with Soy Sauce, Cooking Wine and Nut oil for air frying.
You should try Olive Odyssey. The oils are spectacular and made by Palestinian farmers. My wife lived in Beirut for a decade and says that the zatar is authentic.
I think that they'll be good for it. It seems like a competent cooperative. The orchard farmer signs and numbers the bottles, which is cool, to me. I'm ordering again soon!
I was just making light of the "pre-oder" instead of "pre-order" on their webpage but it's a pretty minor error considering they are being eradicated by their neighbor.
It can go bad in 2-3 months after opening. I would never be able to use 5 liters in that time! (It's still OK to consume, but the flavor can radically change.)
Most commercial olive oils are like cheap wine in that they’re sourcing olives from all over the place, muddling flavor and obscuring origin. “Single origin” means it’s all coming from the same place and is less mass produced.
Enjoy it while you can. From great lakes of it only a few years ago, whole orchards are dying due to very hot summers and winters without rain. Italy has lost 1/3 of all it's trees.
Among the many lessons of our recent olive oil masseria tour in Puglia was don’t buy an evoo tin larger than you can use in a month! That’s about how long it will last before it starts degrading into”lamp oil”.
I wonder what will happen to us tomorrow.💔
Will we die?😭
Will we remain hungry? 💔
Or will we continue like this, in slow death?😔
Thinking is deadly; it keeps us from knowing the taste of sleep, exhausts us, drains us, and destroys us mentally.
Comments
tinoftagalakisboom
boom boom
tagalakisboomboom
Tagalakis: but doctor I'm...!
I recommended slicing fresh ciabatta and dipping it in that gorgeous oil and a bit of balsamic. Heaven.
so it's probably pretty good
the Greek olive oil i had was the best i've ever had
very fruity, no bitterness
They have some wonderful olive oils.
Your kitchen is going to be amazing for months, it seems.
?
…Wild Olives.
Impressed that you could go through 70 gal of OO.
Lucky you!
Olive oil cake had many lovely variations. OG orange is my favorite.
But here in Puglia our 5 litre cans are used up pretty quickly! Fortunately we produce our own.
Will we die?😭
Will we remain hungry? 💔
Or will we continue like this, in slow death?😔
Thinking is deadly; it keeps us from knowing the taste of sleep, exhausts us, drains us, and destroys us mentally.
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