In article >, Andy <q> says...

> I recall a chef (Emerill??), claiming if olive oil isn't green, it's not
> olive oil.
>
> My Martinis brand is green in clear glass.
>
> Is the green "is real" olive oil true?
>
>

Absolute nonsense, to be expected from Emeril. High-quality OO can be
markedly green, vaguely greenish, or more of a golden color. I do find,
however, that the greener oils tend to have a sharper, more
"chlorophyll" taste than the golden oils which are usually richer and
fruitier (thew good ones, anyway).


--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm