"tvor" > wrote in message
...
>I watch cooking shows on tv a lot and always see them rubbing olive oil on
>everything and even frying/sauteing with olive oil. I have a hard time
>detecting the distinct olive flavor when I use it for this purpose as
>opposed to using olive oil in dressings or as a bread dip. Is this common
>or do I need to have my olfactory senses checked?


As with wines olive oil had a broad range of types and flavors.

Normally EVOO is the most flavorful with the strongest bouquet and flavor.

Olive oil is for the most part one of the healthiest oils you can use from a
cholesterol standpoint as it is high in monosaturates.

Here is a good place to start.

http://whatscookingamerica.net/OliveOil.htm

Dimitri