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More articles about: dona elena

 
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Doña Elena takes us around the Spanish farms where they get their premium olives.
My earliest interaction with olive oil is through bricks of crusty focaccia and dark vinegar. We had it with pasta and salad, when you're a kid, there was no greater joy than marveling at that special, translucent-green liquid, a little pool studded with unyielding ...
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