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Lebanon: Extra Virgin Olive Oil

Written byMoussa Bashir
Posted 2 February 2009 14:09 GMT

“…it still can't be considered ‘extra virgin’ until a professional taster deems it as such,” writes Jane Rubio about the steps it takes to produce ‘extra virgin olive oil,’ – a lesson she learned at one restaurant/bar in Gemayze – Beirut.

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Written byMoussa Bashir

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