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Old Kitchens, New Oil: How Extra Virgin Olive Oil Found Its Way into Korea's Long-Standing Restaurants
Decades-old Korean restaurants are quietly adding extra virgin olive oil to their kitchens — not as a foreign import, but as a natural extension of the country's long tradition of finishing dishes with oil. From namul drizzles to doenjang blends, the logic is more intuitive than it first appears.
OLEA Editorial