Il 14/04/2013 15:34, Janet ha scritto:

> for anyone who struggles with pastry making. The resulting pastry case
> was pleasantly light and crispy, does taste distinctly of olive oil.
> This may reflect the kind I use (EVOO).

A friend makes pastry with oil, she says the best ones are the expensive
delicate EVO oils from liguria and the cheapo no-taste EVO oils one
finds in supermarkets