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<pre>I guess my idea about recycling the water by-product wasn't so silly after
all, though I especially liked my idea about using it to make the olive oil
soap since it contains the "free radical antioxidant" chemicals!
However, the attorney who co-owns the bookstore where I work is a very
interesting woman with a bright, creative mind. She and I were pondering this
problem over lunch, and we came up with the idea of converting it into a food
product. What if all the actual water was evaporated out of it, or even most
of the water, and then you could use it as a flavoring in soups, stews, etc.
-- like a boullion or even a paste like Marmite?
Is this making sense to anyone? We're talking about, essentially, "olive
juice", right? I think this is an idea worth considering. If anyone has
information on why this wouldn't be an appropriate use of this by-product,
speak up. Otherwise, who's up for experimenting?
Wishing you all many blessings,
bets

Betsy Packard
Shelby County, KY
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