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Great olive oils are made in dozens of coun­tries around the world. It’s not impor­tant which coun­try it is from, it’s how it tastes. Pay less atten­tion to the coun­try of ori­gin, and more atten­tion to fresh­ness and qual­ity.

Want to be an olive oil expert? The Olive Oil Times Education Lab offers courses in New York, London and online.