“…it still can't be considered ‘extra virgin’ until a professional taster deems it as such,” writes Jane Rubio [1] about the steps it takes to produce ‘extra virgin olive oil,’ – a lesson she learned at one restaurant/bar in Gemayze – Beirut.
Lebanon: Extra Virgin Olive Oil
· Written by Moussa Bashir
Categories: Middle East & North Africa, Lebanon, Economics & Business, Environment, Food