Oct 7, 2004, 8:58 AM
Post #10 of 14
This is all getting very interesting. However, I'd like to see some facts. In my opinion, the population of sun dried tomatoes in a state of olive oil inundation is something you are forgetting to include. Also, it appears obvious, we cannot force a handful of sun-dried down the narrow throat of the usual bottle of olive oil. Therefore, it becomes necessary to take the olive oil out of it's natural environment and put it into some kind of used glass vessel. This may always be the case when it comes to altering the natural state of the oil in question using any of the aforementioned flavors. I'm perplexed. When you take the oil out of it's natural environment, is there a chance that you will be contaminating the oil? If so, it may be prudent to make small amounts rather than risk contamination. At this point in time, we don't have all the information and shouldn't take such a drastic step and ruin an otherwise good bottle of Extra Virgin.
(This post was edited by Esteban on Oct 7, 2004, 8:25 PM)