I watch cooking shows on tv a lot and always see them rubbing olive oil on
everything and even frying/sauteing with olive oil. I have a hard time
detecting the distinct olive flavor when I use it for this purpose as
opposed to using olive oil in dressings or as a bread dip. Is this common
or do I need to have my olfactory senses checked?

"tvor" > wrote in message
...
>I watch cooking shows on tv a lot and always see them rubbing olive oil on
>everything and even frying/sauteing with olive oil. I have a hard time
>detecting the distinct olive flavor when I use it for this purpose as
>opposed to using olive oil in dressings or as a bread dip. Is this common
>or do I need to have my olfactory senses checked?
>
I love olive oil of all kinds, and I can tell the difference between it and
other oils, in cooking, but for me it is more of a texture and quality issue
than a taste issue. (I cook with lighter olive oils.) The flavor difference
is very subtle, but I find that olive oil carries flavors better than other
oils, partcularly vegetable flavors.

In article >,
"tvor" > wrote:

> I watch cooking shows on tv a lot and always see them rubbing olive oil on
> everything and even frying/sauteing with olive oil. I have a hard time
> detecting the distinct olive flavor when I use it for this purpose as
> opposed to using olive oil in dressings or as a bread dip. Is this common
> or do I need to have my olfactory senses checked?

I used to be able to taste it when I first started using it, but now
that I'm used to using it most of the time, I don't note it anymore.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"tvor" > wrote in message
...
>I watch cooking shows on tv a lot and always see them rubbing olive oil on
>everything and even frying/sauteing with olive oil. I have a hard time
>detecting the distinct olive flavor when I use it for this purpose as
>opposed to using olive oil in dressings or as a bread dip. Is this common
>or do I need to have my olfactory senses checked?


As with wines olive oil had a broad range of types and flavors.

Normally EVOO is the most flavorful with the strongest bouquet and flavor.

Olive oil is for the most part one of the healthiest oils you can use from a
cholesterol standpoint as it is high in monosaturates.

Here is a good place to start.

http://whatscookingamerica.net/OliveOil.htm

Dimitri

On Sep 15, 3:52*pm, "tvor" > wrote:
> I watch cooking shows on tv a lot and always see them rubbing olive oil on
> everything and even frying/sauteing with olive oil. *I have a hard time
> detecting the distinct olive flavor when I use it for this purpose as
> opposed to using olive oil in dressings or as a bread dip. *Is this common
> or do I need to have my olfactory senses checked?

Olive oil changes flavour when it is heated, especially EVOO, and
loses its characteristic pungency. I also don't taste olive oil much
after heating it, and I think it would be a waste to use a good,
flavourful EVOO in hot cooking, so I save mine for dressings and
simply dipping my bread in.

In article >,
"Michael \"Dog3\"" > wrote:

> Janet Baraclough >
> : in rec.food.cooking
>
> > There's an Italian shop in our nearest city which just sells olive
> > oils and vinegars, and they have a counter where you can taste samples
> > by dipping in a bit of bread. When you sample a whole range of oils
> > like that the differences in scent and flavour are really noticeable.
>
> Some of the stores around here offer a wide variety of olive oils and
> vinegars. I haven't really experimented much with the olive oils. There is
> a huge price range on the different oils too.
>
> Michael

You can make your own vinegars. :-) It's actually quite fun. I still
need to send sf another vinegar "mother". I'm waiting for colder
weather.

Right now, I have 1 gallon of apple cider vinegar brewing, and will play
with the fresh herbs in my herb garden. I've been cooking with vinegar a
lot more lately as I've found it "brightens" the flavor of various
steamed veggies. It's good on some meats too in very small amounts.

It extracts herbal flavor nicely too from fresh herbs, or even dry.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

tvor wrote:
> I watch cooking shows on tv a lot and always see them rubbing olive oil on
> everything and even frying/sauteing with olive oil. I have a hard time
> detecting the distinct olive flavor when I use it for this purpose as
> opposed to using olive oil in dressings or as a bread dip. Is this common
> or do I need to have my olfactory senses checked?

try using "light olive oil" which is I believe, the 2nd or 3rd
pressing, and is not as strong a flavor/smell as the evoo.

harriet & cirtter in azusa...

"Frannie No Name" > wrote in message
...
> GREEK AND SPANISH OIL ARE THE BEST. IF YOU CAN FIND THEM
>
STOP YELLING!

Dimitri

Frannie No Name wrote:

> GREEK AND SPANISH OIL ARE THE BEST. IF YOU CAN FIND THEM

ObFood: Wings, Louisiana hot links and brats from the grill at a friend's
NFL party yesterday afternoon. Mmmmmmm! Brought a couple pounds home,
too -- he always way overcooks and swears he and his roomie won't eat much
of the leftovers.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Mon, 15 Sep 2008 09:52:16 -0500, "tvor" > wrote:

> Is this common or do I need to have my olfactory senses checked?

You don't have a problem.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon, 15 Sep 2008 16:51:17 -0400, (Frannie No
Name) wrote:

>GREEK AND SPANISH OIL ARE THE BEST. IF YOU CAN FIND THEM

Franny, you're posting on real usenet - this is not a webtv forum, so
your words don't fight with a background image here. All caps is
considered "yelling". You can use caps for emphasis, but an entire
post in caps is considered rude.

Please continue contributing to rfc, but give your audience some
consideration and respect.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon, 15 Sep 2008 17:51:50 +0100, Janet Baraclough
> wrote:

> There's an Italian shop in our nearest city which just sells olive
>oils and vinegars, and they have a counter where you can taste samples
>by dipping in a bit of bread. When you sample a whole range of oils
>like that the differences in scent and flavour are really not

Wow! I saw shops in Europe that just sold olive oil or just sold
vinegar, but not together. Well, they weren't Italian either. Where
is this one located? The vinegar shop I saw was in Bath and the olive
oil shop was in Paris. Just for the record, I found an old fashioned
cheese shop in Dublin too.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

<sf> wrote in message ...
> On Mon, 15 Sep 2008 09:52:16 -0500, "tvor" > wrote:
>
>> Is this common or do I need to have my olfactory senses checked?
>
> You don't have a problem.
>
>

You don't know me well enough. I have TONS of problems. But it's good
to know that my sense of taste isn't one of them.

Rich


> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

On Wed, 17 Sep 2008 08:25:45 -0500, "tvor" > wrote:

>
><sf> wrote in message ...
>> On Mon, 15 Sep 2008 09:52:16 -0500, "tvor" > wrote:
>>
>>> Is this common or do I need to have my olfactory senses checked?
>>
>> You don't have a problem.
>>
>>
>
>You don't know me well enough. I have TONS of problems. But it's good
>to know that my sense of taste isn't one of them.
>
>Rich
>
LOL! AFAIC, *that* was the only problem on the table.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West