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The easiest way to blend European olive tree oil and vinegar is to apply some sort of food processor or by way of whisking the components jointly in a very stainless-steel or even window dish. You should steer clear of the using any aluminium-primarily based kitchen objects because the acid solution which is within the acetum can have a reaction to this light weight aluminum leaving a vinaigrette by having an annoying metal salt style. For top level photographic emulsion once pairing, it is best to keep your elements in area heat range.-Black Truffle Oil