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It tastes a bit different year to year depending on the given climate and harvest time, but according to Italian-food importer Beatrice Ughi, there is one constant: Because of the soil, it always has the flavor of green tomatoes. Ughi likes using it to prepare seafood, but a fruity olive oil can enhance the flavors of everything from white meats to cakes to vegetable dishes making the last sweeter and more caramelized

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The key is to use a neutral tasting oil so that the oil doesnt overpower the flavor of the dressing