SPANISH and Italian dishes, noted for their piquant flavouring, nearly always have olive oil as an ingredient. In Australia most households do not appreciate this delicate juice which the olive yields, and are generally unaware of its uses in the kitchen. ... [ILLUSTRATED]
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The Sydney Morning Herald (NSW : 1842 - 1954), Tue 20 Jul 1937, Page 15
It's easy and takes two shakes of a lamb's tail!
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