extravirgin

Is it the male dream that the most voluptuous, the sexiest, the lovingest girl is extravirgin chaste?

All The Available Light Yona Zeldis McDonough 2002

Is it the male dream that the most voluptuous, the sexiest, the lovingest girl is extravirgin chaste?

All The Available Light Yona Zeldis McDonough 2002

Insalata Verde: The lettuce of your choice (I like Romain), coarsely shredded and lightly seasoned with extravirgin olive oil, vinegar (I prefer red wine) and salt.

About.com Italian Food 2008

½ cup virgin olive oil plus ½ cup extravirgin olive oil

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

½ cup virgin olive oil plus ½ cup extravirgin olive oil

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

½ cup virgin olive oil plus ½ cup extravirgin olive oil

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

What you want to do is save your extra-virgin olive oils for salads and use virgin or other vegetable oil for cooking, because you want the fresh wonderful taste of extravirgin for salads but you don’t want to use expensive oil just for cooking onions or zucchini.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

We like the flavor of fruity, high-quality, cold-pressed extravirgin olive oil but often find it too assertive; the two types combine for a milder, more pleasant taste that doesn’t overpower foods, especially tender homegrown lettuce.

THE ARROWS COOKBOOK Clark Frasier 2003

What you want to do is save your extra-virgin olive oils for salads and use virgin or other vegetable oil for cooking, because you want the fresh wonderful taste of extravirgin for salads but you don’t want to use expensive oil just for cooking onions or zucchini.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003

What you want to do is save your extra-virgin olive oils for salads and use virgin or other vegetable oil for cooking, because you want the fresh wonderful taste of extravirgin for salads but you don’t want to use expensive oil just for cooking onions or zucchini.

THE TANTE MARIE’S COOKING SCHOOL COOKBOOK MARY RISLEY 2003