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This is from "The Natural Gourmet" by Annemarie Colbin. It's supposed to be foolproof, and I guess it must be because it came out right for me the first time. If you don't like the idea of using all extra virgin olive oil then you can follow the original recipe's recommendation of 3/4 cup cold pressed soy or sunflower oil and 1/4 cup extra virgin. This isn't going to come out white, btw.
Units: US | Metric
Serving Size: 1 (320 g)
Servings Per Recipe: 1