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Features > Cookery >

Oil of gladness

By Simon Walsh

MY YOUNGEST niece was recently baptised. She was signed with olive oil, and then later with the perfumed oil of chrism. This preparatory custom goes back to Roman soldiers getting ready for battle.

Nowadays, we are familiar with olive oil in the kitchen. Most meats benefit from a slick of this golden liquid (keep the extra-virgin stuff for salad dressings). In preparing any kind of marinade, it certainly makes a difference. There is no secret here, and below I give ...

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