Login with your CFE Forums Account
A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
Q
R
S
T
U
V
W
X
Y
Z
extra virgin olive oil
1.
Oil from the first pressing (cold-pressed, no chemical extraction) of the olives, with only 0.8% percent acid. It's superior in flavor and aroma and is considered the finest grade of olive oil. It's usually used for salad dressing, dipping bread, and drizzling onto dishes.
As defined by Mechanical Turk
on November 08, 2011
ethyl alcohol
evaporated milk
extra virgin olive oil
extracts
fagioli
fajitas
falafel
farfalle
farina
farmer cheese
fat
fatback
fava bean
fennel
fenugreek
fermentation
