olive oil

There's an International Olive Oil Institute. I suppose I should have assumed it. There's probably an International Garage Door Opener Institute out there somewhere, too.

The question was raised at dinner tonight what the alternative to cold-pressing olive oil is. It turns out you can refine it, but apparently cold-pressing makes a fruity, low-acid product. However, if you fry with it, it's a waste of money because the flavor breaks down at high heat. Also, that light olive oil stuff is just filtered, so the smoke point is higher.

This is all kinda boring, when you get down to it, so here's a picture of a sunset on the far side of Mt. Lemmon: