Re:Saffron: The Story of the World's Most Expensive Spice
by vasco on Thursday April 04, 2024 @02:31AM
(#39927186)
My family makes a small batch of olive oil from a couple of big trees we have and have never gotten through what we make that fast, even though we use a lot. What's the problem in taking long to consume it? (Months)
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Re:Saffron: The Story of the World's Most Expensive Spice
by gnicholas on Friday April 05, 2024 @12:00AM
(#39938561)
I assume that the olive oil I buy in the store is very old compared to fresh-pressed oil. Similarly, my aunt has an avocado tree, and her fresh-picked avocados stay ripe for weeks, unlike the store-bought kind that have a sweet spot of ~36 hours.