"dsi1" > wrote in message
...
> On Saturday, June 25, 2016 at 4:14:06 AM UTC-10, Brooklyn1 wrote:
>> On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 <dsi1om>
>> 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
>
> I don't cook with olive oil. Why the heck would I want to cook with
> oil-based paint?

Some people use flaxseed aka linseed oil. Aka paint thinner. I know, I know,
different compositions but same plant.