Practically, is there much of a difference in taste or other qualities
among the different grades of olive oil?

Ersalan

"Ersalan Rahman" > wrote in message
ps.com...
> Practically, is there much of a difference in taste or other qualities
> among the different grades of olive oil?
>

The "extra virgin" is just the oil pressed first--cold pressed--from the
olives. It just tastes more like olives.

It's a matter of taste, but I like the first pressed olive oil on salads,
and lighter olive oil for cooking. I use Beritoli most times, but any
regular or "light" olive oil that is on sale will do.

In article om>,
"Ersalan Rahman" > wrote:

> Practically, is there much of a difference in taste or other qualities
> among the different grades of olive oil?

The less refined it is, the lower the smoking point temperature.

On Feb 26, 2:21 am, "Ersalan Rahman" >
wrote:
taste or other qualities
> among the different grades of olive oil?
>
> Ersalan

She was married to Popeye

guh guh guh

On Feb 26, 11:05?am, "Barry" > wrote:
> On Feb 26, 2:21 am, "Ersalan Rahman" >
> wrote:
> taste or other qualities
>
> > among the different grades of olive oil?
>
> > Ersalan
>
> She was married to Popeye

They never married... Olive Oyl is lezzie, Popeye is ***... Bluto is
bi, he's doing them both. Spinach is just a euphemism for Viagra.

Sheldon Rx

On Feb 25, 11:21 pm, "Ersalan Rahman" >
wrote:
> Practically, is there much of a difference in taste or other qualities
> among the different grades of olive oil?
>
Depends on how good your taster is and what you use it for. If you
slice good fresh tomatoes and sweet onion and then dress them simply
with salt, pepper and olive oil you can probably taste the differences
among many olive oils. If you use one or two tablespoons of olive oil
to sauté onions, garlic and peppers and then add meat, tomatoes and
herbs, you can't possibly tell the difference between one oil and
another. -aem

On 26 Feb 2007 09:11:28 -0800, "aem" > wrote:

>On Feb 25, 11:21 pm, "Ersalan Rahman" >
>wrote:
>> Practically, is there much of a difference in taste or other qualities
>> among the different grades of olive oil?
>>
>Depends on how good your taster is and what you use it for. If you
>slice good fresh tomatoes and sweet onion and then dress them simply
>with salt, pepper and olive oil you can probably taste the differences
>among many olive oils. If you use one or two tablespoons of olive oil
>to sauté onions, garlic and peppers and then add meat, tomatoes and
>herbs, you can't possibly tell the difference between one oil and
>another. -aem
>
>
I use a good (not top) grade extra virgin olive oil (Lupi, Italian)
and always buy it in a can. I wait for it to come on a good special
because I have to pay over $25 for the large can! I can then fill a
very dark green bottle with it for everyday use, and replace the screw
cap on the can. The worst thing olive oil can be stored in is clear
bottles that sit on supermarket (or any shop) shelves under
fluorescent light. The oil will deteriorate very rapidly!

I have a small bottle of very special top grade olive oil for dipping
purposes.

I don't think it matters what sort of oil one uses to stir-fry highly
flavoured ingredients, and (personally) I don't like olive oil in
salad dressings. I tend to use rice bran or grapeseed oil for these.


The Golfer's Wife

"For as many men, there are as many opinions." - Seneca