I always thought quality EVOO was not for cooking/heating. Its too expensive, and too strongly flavoured. Use the lighter 2nd-3rd press for cooking (or really, dont use OO at all, I use ricebran oil it has a nice high smoke point). EV is purely for drizzlin/dressings/preserving antipasto bits.
IMHO, anyway. Also, I can taste the diff between spanish and italian, and I dont know what it is exactly, but i dont like spanish.
― Trayce, Wednesday, 9 November 2011 03:50 (twelve years ago) link
http://www.newyorker.com/online/blogs/books/2012/02/the-exchange-tom-mueller.html
― http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Sunday, 12 February 2012 01:07 (twelve years ago) link
I think my opinion w/r/t highest quality olive oil has a lot of overlap w/ my opinion w/r/t high end wine
― iatee, Sunday, 12 February 2012 01:11 (twelve years ago) link
During the reporting for the story, I immersed myself in the subject, discovering a historic, cultural, religious, anthropological, and—yes—criminal depth to olive oil that seemed to deserve fuller treatment in a book.
how much olive oil could the average person read?
― The term “hipster racism” from Carmen Van Kerckhove at Racialicious (nakhchivan), Sunday, 12 February 2012 01:12 (twelve years ago) link
the nearby farmers market sells this Ybarra olive oil for $4 a bottle and it's rocking my world right now
http://todarobros.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/o/i/oil0094.jpg
― example (crüt), Tuesday, 7 February 2017 16:59 (seven years ago) link
the nearby farmers market
YDFM? I'm swinging through Atlanta on the way home after Big Ears -- will make a note to get a bottle.
― scattered, smothered, covered, diced and chunked (WilliamC), Tuesday, 7 February 2017 17:50 (seven years ago) link