Olive Oil Crisis

I keep the pasta under there

 

Yes and me, sal, brilliant to see you back as well!

 

Put it in the greenhouse, it'll warm up in the sun during the day and release the heat at night

 

That worked for getting red food colouring out of my beechwood worktop

 

a boil?
when I was a kid , I had a carbuncle on the back of my neck

nahnahnananah....
Jenny

 

A carbuncle, you lucky so and so.

 

Olive oil should always be kept in a dark bottle, and never put in the fridge.

Surely the supermarkets have stock in their warehouses, and that olives picked this
year, will be bottled, and become stock for next year.

So ....only new stock will be priced with the increase...watch the shelves for the price hike.

 

I won't be too upset about a price hike as I use different oils for different things. I keep an average quality oil for general use and a really good quality one for dishes where it is a constituent part of the flavour (ie; olive oil mashed potato).

I was a convert to rapeseed oil many years ago - absolute must for roast tatties!

 

Rapeseed upsets my tummy

 

Not sure which one it is, but one of them, one of the more common veggy/sunflower oils, makes my tongue swell up, my forehead gush with sweat, and my nose fill with snot.

 

You'm better start carrying an epi pen

 

What be one of them?

 

One with adrenaline instead of ink

 

Ah I see. Probably no need in my case though, as I've simply learned to avoid certain foods, and if I get caught out (which sometimes happens), I don't get too bad anyway. Just like having an instant bad cold that lasts for an hour or so.