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Olive oil is always on hand in the kitchen these days, which is a good development. Stoppering the stuff is less happy. Jamming a cork in does not work—the little stopper with the spout lets in air and even fruit flies sometimes—and plain old screw caps don't prevent the drips that can make the bottle slick.
For the full article, check out the new issue of Wine Spectator, on newsstands November 17, 2008.
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