Oil

I usually use half peanut oil and half olive oil for cooking or for mayonnaise and aïoli, since the olive oil is too potent. For salad dressing and seasoning, of course, I use only olive oil. There are delicate yellow olive oils and heavy, green, fruity ones. Many good brands of imported olive oil are sold here. Experiment, then buy your favorite by the gallon, which is proportionately cheaper. Keep in closed dark bottles. Refrigerate if you use it slowly. (See pp. 292–94 for description of oils, harvesting, and refining.)