On Aug 16, 2:23*am, (Steve Pope) wrote:

> Probably me.
>
> I tend to keep an olive oil that is $40/500 ml on hand. *It is not
> a huge fraction of my food ingredient costs because I only buy two
> or three of these per year. *But if on a tighter budget, there are
> plenty of almost-as-good olive oils in the $10/liter range.
>
> The problem is more the need to sift through the bad ones, than the
> good ones not being worth it. *There are some amazingly bad olive
> oils out there in all price ranges. *I suppose many of these are faked.


It was not you. I'd remember an expert named "POPE". I know
who it was and could even go back and look it up, but I'm too lazy.
I'm also cheap. Not really, I just don't have the cash to experiment
with pricey foods. I do know the difference between ordinary EVOO and
the better stuff because I can smell it as soon as I open the bottle.
I can put on a blindfold and tell if the olive oil is regular or if
it's EVOO. Sometimes the cheaper EVOOs don't have the extra virgin
aroma. So I agree there are some bad ones out there, but I also do
not agree across the board with the old adage, "You get what you pay
for", because it's simply not always true - not by a long shot in my
opinion. What started my exchanges with Middius (Mi Dios - oh my
Lord!), and the other guy (I apologize to him for not remembering his
monicker), were some comments I made about wanting to conduct
blindfold tests on the so-called experts. I'm not saying there aren't
people with time and money who can sit around comparing the taste and
aroma of this and that and do a good job of it, but I am saying that
I'd like to be the one conducting the test and I'd like Middius and
some of the others to be involved in the test - and I'd like to do it
for money. Let's put up the cash and get down.

TJ