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1 Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until a paring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon of the measured salt, and the measured pepper in a large, nonreactive bowl and set aside.Contact Supplier
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Pomace should not be eaten if you can help it. I don't think you can even legally call it 'olive oil', it has to be labeled 'olive-pomace oil' or something. As pitterpatter says, it's chemically extracted from the solid bits of olive left after the good oil is pressed out.Contact Supplier
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I have an ozark west walnut end grain cutting board. For the past year and a half That I've had it I've put olive oil on it about 8 times. I never thought about it going rancid and it hasn't yet, but is there anything I can do to get it out? I'm thinking if I start putting mineral oil on it now, it will seal the olive oil in. Any ideas?Contact Supplier
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