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	<title>Hot Recipe Site &#187; butter tarts</title>
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		<title>Olive oil takes the cake</title>
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		<pubDate>Wed, 17 Mar 2010 20:10:10 +0000</pubDate>
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				<category><![CDATA[General]]></category>
		<category><![CDATA[a]]></category>
		<category><![CDATA[butter tarts]]></category>
		<category><![CDATA[centre stage]]></category>
		<category><![CDATA[dessert]]></category>
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		<description><![CDATA[Butter usually takes centre stage in baking. Think butter tarts, buttercream frosting &#97;&#110;&#100; shortbread cookies. But in warm-weather Mediterranean countries where olives grow, &#97;&#110;&#100; where butter spoils quickly, sweets &#97;&#114;&#101; &#109;&#111;&#114;&#101; likely &#116;&#111; be &#109;&#97;&#100;&#101; &#119;&#105;&#116;&#104; age-old olive oil. In Italy, bakers add olive oil &#116;&#111; &#101;&#118;&#101;&#114;&#121;&#116;&#104;&#105;&#110;&#103; &#102;&#114;&#111;&#109; biscotti &#116;&#111; apple cakes. In Spain &#97;&#110;&#100; [...]]]></description>
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