On Saturday, June 25, 2016 at 4:28:09 AM UTC-10, sf wrote:
> On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 <dsiom>
> wrote:
>
> > I was never able to get a fruity taste out of olive oil.
>
> I think you get those nuances when you're tasting freshly milled oil.
> I get "peppery" from fresh EVOO. Maybe they call oil that's not
> peppery fruity. I dunno and frankly, I don't care. There are plenty
> of other oils out there, so you have other choices if olive oil
> doesn't rock your boat. For me, it's a cooking or salad dressing oil
> - I only dip when I'm in a restaurant killing time waiting for my
> order and there's a baguette on the table tempting me to eat it.
> Other parts of the country put different types of bread on the table
> and they are better with butter.
>
> > It always tastes like oil-based paint to me.
>
> Sounds like you're still getting stale olive oil - or maybe it's a
> brand that is EVOO in name only. Whatever it is, don't waste your
> money. I like and use olive oil enough to make worthwhile to buy in
> the large Costco (Kirkland brand) containers.
>
>
> --
>
> sf

It sure does taste like stale oil but in every Italian restaurant I go to, the oil pretty much tastes the same. I just think I have a genetic predisposition to this - after all, nobody in my family's history ever ate the stuff before.