On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 >
wrote:

>On Friday, June 24, 2016 at 4:52:18 PM UTC-10, Ed Pawlowski wrote:
>> On 6/24/2016 8:17 PM, dsi1 wrote:
>> > On Thursday, June 23, 2016 at 6:38:56 PM UTC-10, wrote:
>> >> What does "Extra Virgin" mean in olive oil?
>> >> I always thought that was a bizarre expression....
>> >
>> > Rest assured that it is a bizarre expression. I never liked it myself - the phrase or the oil.
>> >
>>
>> Growing up, my mother had a small bottle of Pompeii brand olive oil. It
>> was probably old and past its prime and I thought it was nasty stuff.
>> Years later I tasted some really good fruity oil and since then have it
>> on hand all the time. We have a store in town that has about a dozen
>> different oils and you can taste before you buy.
>
>I was never able to get a fruity taste out of olive oil.
>It always tastes like oil-based paint to me. I'll have a
>little when I get a chance but I'm not a big fan.

It tastes weird because you are probably cooking with it.

I use this inexpensive 100% EVOO for cooking, it's esentially
flavorless. It's silly to waste good flavorful estate EVOO by heating
it... the whole point of EVOO is that it's been *cold*
pressed/extracted.. if you then heat it you've wasted your money and
are obviously afflicted with TIAD. For use on salads and dipping
bread I keep small bottles of expensive estate EVOO... can still be
drizzled on a hot pasta dish or a pizza, but as a condiment after it's
served, not while cooking.
http://www.walmart.com/ip/Great-Valu...51-Oz/10315962