Abe wrote:
> As long as the oil is first cold press, color just doesn't matter,
> just taste.

That's EVOO. The subsequent designated descriptions have
their culinary places, as well. I use a pomace in my
vinaigrette because vinegar and other additions overwhelm
the fragility of the oil flavor. The pomace is more acidic
and can hold its own better.

Not every application demands the most expensive product.

Pastorio