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For taste.

Some say that olive wood is better, some say oak or beech, though I believe that since these "preferences" tend to be regional they are most probably originated by "whatever wood you have available around".

Only thing I can say definitely NO coniferous wood (i.e. no cypress/pine/fir).



So, theoretically, I can simulate something to this effect by using a whiskey barrel to cure the olives? I'll be sure to try.




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