from what i have read (at least when it comes to oven drying) you should'nt go above 300'F. I do not know what the boiling point of olive oil is so i dont really know how that relates.......:stoned:

but low and slow will be the entire mantra of this little endeavor and i figure one day way off in the future im hoping to put an oz. or 2 on a subway club and eat it that way and go on to work

anyone else ever used olive oil in their extraction/oil, or any tips?

Thanks,
Ronjohn