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The best olive oils are as nuanced as a great bottle of wine. We tell you what makes for good oil, bad oil, and everything in between.| Serious Eats
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Pesto alla trapanese is Sicily's answer to Liguria's more famous basil-rich pesto sauce. They have a lot in common, as both are full of fresh basil, nuts, garlic, olive oil, and cheese, and are best mixed with a mortar and pestle. Trapanese pesto uses almonds instead of pine nuts, and adds juicy tomatoes to the mix.| Serious Eats
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We tested 13 granite and marble mortar and pestle sets, molcajetes, and suribachi to find the four best sets that were sturdy, effective, and easy to use.| Serious Eats
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We tested 20 food processors, evaluating their performance, ease of use, and accessories. We found six top picks.| Serious Eats