Tim W wrote:
Pete Verdon d
wibbled on Tuesday 12 January 2010 01:45

Steve Firth wrote:

Yup, that's "olive oil" which is made by scraping up the waste which
would normally be used for compost or winter fuel from the floor of the
oil mill and treating it with steam and solvents to get out the residual
oil. The resulting substance referred to as "lamp oil" in Italy is then
de-odorised, partially hydrogenated and added with lecithin and water to
make a "spread". Mmmmmmmm enjoy.
Nope, I stick to butter these days.

Pete

Yep - butter is natural...

and olive oil is not?

Hmm.

I do hold marg (my definition) in the fridge for my son whom milk products
disagree with. Found Bertoulli (sp) pretty good - seems to cook well and
tastes OK (for marg).