What does "Extra Virgin" mean in olive oil?
I always thought that was a bizarre expression....

On Thu, 23 Jun 2016 23:38:20 -0400, wrote:

>What does "Extra Virgin" mean in olive oil?
>I always thought that was a bizarre expression....

Extra virgin means unrefined (processed).

http://www.thekitchn.com/whats-the-d...f-mouth-218767

On Thu, 23 Jun 2016 21:59:11 -0700, The New Other Guy wrote:

> On Thu, 23 Jun 2016 23:38:20 -0400, wrote:
>
>>What does "Extra Virgin" mean in olive oil?
>>I always thought that was a bizarre expression....
>
> Extra virgin means unrefined (processed).
>
> http://www.thekitchn.com/whats-the-d...f-mouth-218767

Is your troll meter busted?

On Thu, 23 Jun 2016 21:59:11 -0700, The New Other Guy
> wrote:

>Extra virgin means unrefined (processed).
>http://www.thekitchn.com/whats-the-d...f-mouth-218767

Around here, where olives are commercially grown, olive oil production
is a three-stage process. In the first stage, the harvested olives are
given a very gentle pressing to release their oil. This oil is called
"sýzma" in Turkish (http://tureng.com/en/turkish-english/sizma), is
unrefined, and is the most prized and most expensive. I think it's
what corresponds to "EVOO" in English. In the second stage, the mash
is pressed again only with greater pressure, which leads to some heat
generation. This oil is also unrefined and corresponds to "Virgin" I
believe. In the third stage the mash is subjected to extreme pressure,
which generates a lot of heat. The resulting oil cannot be used (in
food at least) without refining.

In all three stages the oil is mixed with water and then centrifuged
to get rid of any gunk that got through the filters. The centrifuged
water is collected and the residue oil that is extracted from it is
used for making soap and suchlike. The compressed mash left after the
third pressing is used in a variety of ways as such as animal feed,
fertilizer, fuel, etc.

--
Bob
The joint that time is out of
www.kanyak.com

On Fri, 24 Jun 2016 00:44:23 -0500, casa bona > wrote:

>On Thu, 23 Jun 2016 21:59:11 -0700, The New Other Guy wrote:
>
>> On Thu, 23 Jun 2016 23:38:20 -0400, wrote:
>>
>>>What does "Extra Virgin" mean in olive oil?
>>>I always thought that was a bizarre expression....
>>
>> Extra virgin means unrefined (processed).
>>
>> http://www.thekitchn.com/whats-the-d...f-mouth-218767
>
>Is your troll meter busted?

Admit it, you wish he was back. So much so, you couldn't even post
under your real nym. You obese and effeminate cowardly ****wit. And
no, the OP wasn't casa bona.

> wrote in message
...
> What does "Extra Virgin" mean in olive oil?
> I always thought that was a bizarre expression....

Does Extra Virgin coconut oil baffle you too?

On Thursday, June 23, 2016 at 11:38:56 PM UTC-5, wrote:
>
> What does "Extra Virgin" mean in olive oil?
> I always thought that was a bizarre expression....
>
>
It means first pressing of the olives. You don't
cook much, do you?

"Opinicus" > wrote in message
l.which.is.quite.invalid...
> On Thu, 23 Jun 2016 21:59:11 -0700, The New Other Guy
> > wrote:
>
>>Extra virgin means unrefined (processed).
>>http://www.thekitchn.com/whats-the-d...f-mouth-218767
>
> Around here, where olives are commercially grown, olive oil production
> is a three-stage process. In the first stage, the harvested olives are
> given a very gentle pressing to release their oil. This oil is called
> "sýzma" in Turkish (http://tureng.com/en/turkish-english/sizma), is
> unrefined, and is the most prized and most expensive. I think it's
> what corresponds to "EVOO" in English. In the second stage, the mash
> is pressed again only with greater pressure, which leads to some heat
> generation. This oil is also unrefined and corresponds to "Virgin" I
> believe. In the third stage the mash is subjected to extreme pressure,
> which generates a lot of heat. The resulting oil cannot be used (in
> food at least) without refining.
>
> In all three stages the oil is mixed with water and then centrifuged
> to get rid of any gunk that got through the filters. The centrifuged
> water is collected and the residue oil that is extracted from it is
> used for making soap and suchlike. The compressed mash left after the
> third pressing is used in a variety of ways as such as animal feed,
> fertilizer, fuel, etc.
>

Thanks very much


--
http://www.helpforheroes.org.uk/shop/

On 2016-06-24 1:44 AM, casa bona wrote:
> On Thu, 23 Jun 2016 21:59:11 -0700, The New Other Guy wrote:
>
>> On Thu, 23 Jun 2016 23:38:20 -0400, wrote:
>>
>>> What does "Extra Virgin" mean in olive oil?
>>> I always thought that was a bizarre expression....
>>
>> Extra virgin means unrefined (processed).
>>
>> http://www.thekitchn.com/whats-the-d...f-mouth-218767
>
> Is your troll meter busted?
>


Nope. Nor is my irony meter.

On Thu, 23 Jun 2016 23:38:20 -0400, wrote:

>What does "Extra Virgin" mean in olive oil?
>I always thought that was a bizarre expression....
>
Her and Popeye never "DID IT".

On Fri, 24 Jun 2016 15:10:51 GMT, "l not -l" > wrote:

>
>On 23-Jun-2016, wrote:
>
>> What does "Extra Virgin" mean in olive oil?
>> I always thought that was a bizarre expression....
>The olives have not previously been pressed to give up the goods.
>Subsequent uses of the same olives produce a different experience. Too much
>reuse ... well, you get the idea...

I always thought EVOO involved some sort of immaculate extraction.

On 2016-06-24, Jeßus > wrote:

> I always thought EVOO involved some sort of immaculate extraction.

Are you sure yer not confusing that one fer EVOO --Evangelical Vegan
Olive Oil.

nb

On 24 Jun 2016 21:11:14 GMT, notbob > wrote:

>On 2016-06-24, Jeßus > wrote:
>
>> I always thought EVOO involved some sort of immaculate extraction.
>
>Are you sure yer not confusing that one fer EVOO --Evangelical Vegan
>Olive Oil.

Eww. That sounds like something PETA would endorse...

I'll have my EVOO made by burly Italian peasant wimmen and their
smelly feet, thank you very much.

On 2016-06-24, Jeßus > wrote:
>
> I'll have my EVOO made by burly Italian peasant wimmen and their
> smelly feet, thank you very much.

Sure you don't have "burly Italian peasant wimmin" confused with
burly French hairy-pitted grape-crushin' wimmin?

nb

On 24 Jun 2016 21:29:10 GMT, notbob > wrote:

>On 2016-06-24, Jeßus > wrote:
>>
>> I'll have my EVOO made by burly Italian peasant wimmen and their
>> smelly feet, thank you very much.
>
>Sure you don't have "burly Italian peasant wimmin" confused with
>burly French hairy-pitted grape-crushin' wimmin?

No, but they're closely related

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.

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.

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 might be a peculiarity of my taste buds but there's a lot of folks like me out there.

On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 >
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

dsi1 wrote:
>
> I was never able to get a fruity taste out of olive oil. It always tastes like oil-based paint to me.

Funny. I've been painting for a living for 43 years now. (July 1973). I
often use oil-based paint but I've never had the urge to taste it. lol!

On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 >
wrote:

> I was never able to get a fruity taste out of olive oil.

I think you get those nuances when you're tasting freshly milled oil.
I get "peppery" from fresh EVOO. Maybe they call oil that's not
peppery fruity. I dunno and frankly, I don't care. There are plenty
of other oils out there, so you have other choices if olive oil
doesn't rock your boat. For me, it's a cooking or salad dressing oil
- I only dip when I'm in a restaurant killing time waiting for my
order and there's a baguette on the table tempting me to eat it.
Other parts of the country put different types of bread on the table
and they are better with butter.

> It always tastes like oil-based paint to me.

Sounds like you're still getting stale olive oil - or maybe it's a
brand that is EVOO in name only. Whatever it is, don't waste your
money. I like and use olive oil enough to make worthwhile to buy in
the large Costco (Kirkland brand) containers.


--

sf

On Saturday, June 25, 2016 at 7:26:24 AM UTC-4, dsi1 wrote:

> 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 might be a peculiarity of my taste buds but there's a lot of folks like me out there.

I've got a friend who doesn't like olives or olive oil. You're not alone.

On the other hand, sake reminds me of hot paint thinner.

Cindy Hamilton

On 6/23/2016 8:38 PM, wrote:
> What does "Extra Virgin" mean in olive oil?
> I always thought that was a bizarre expression....
>
>
It's olive oil under twelve years of age.

On Sat, 25 Jun 2016 08:53:29 -0700 (PDT), Cindy Hamilton
> wrote:

> On the other hand, sake reminds me of hot paint thinner.

I don't like it either (cold or hot).

--

sf

On Saturday, June 25, 2016 at 4:13:15 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > I was never able to get a fruity taste out of olive oil. It always tastes like oil-based paint to me.
>
> Funny. I've been painting for a living for 43 years now. (July 1973). I
> often use oil-based paint but I've never had the urge to taste it. lol!

Me neither. You know what the paint smells like. Same thing.

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?

On Saturday, June 25, 2016 at 4:28:09 AM UTC-10, sf wrote:
> On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 <dsiom>
> wrote:
>
> > I was never able to get a fruity taste out of olive oil.
>
> I think you get those nuances when you're tasting freshly milled oil.
> I get "peppery" from fresh EVOO. Maybe they call oil that's not
> peppery fruity. I dunno and frankly, I don't care. There are plenty
> of other oils out there, so you have other choices if olive oil
> doesn't rock your boat. For me, it's a cooking or salad dressing oil
> - I only dip when I'm in a restaurant killing time waiting for my
> order and there's a baguette on the table tempting me to eat it.
> Other parts of the country put different types of bread on the table
> and they are better with butter.
>
> > It always tastes like oil-based paint to me.
>
> Sounds like you're still getting stale olive oil - or maybe it's a
> brand that is EVOO in name only. Whatever it is, don't waste your
> money. I like and use olive oil enough to make worthwhile to buy in
> the large Costco (Kirkland brand) containers.
>
>
> --
>
> sf

It sure does taste like stale oil but in every Italian restaurant I go to, the oil pretty much tastes the same. I just think I have a genetic predisposition to this - after all, nobody in my family's history ever ate the stuff before.

On Saturday, June 25, 2016 at 5:53:32 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, June 25, 2016 at 7:26:24 AM UTC-4, dsi1 wrote:
>
> > 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 might be a peculiarity of my taste buds but there's a lot of folks like me out there.
>
> I've got a friend who doesn't like olives or olive oil. You're not alone.
>
> On the other hand, sake reminds me of hot paint thinner.
>
> Cindy Hamilton

I like olives just fine - well, that canned stuff anyway. Oddly enough, I've never had hot sake - or cold sake. I'll have to check it out.

Cindy Hamilton wrote:
>
> On Saturday, June 25, 2016 at 7:26:24 AM UTC-4, dsi1 wrote:
>
> > 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 might be a peculiarity of my taste buds but there's a lot of folks like me out there.
>
> I've got a friend who doesn't like olives or olive oil. You're not alone.
>
> On the other hand, sake reminds me of hot paint thinner.

heheh I've also never tasted paint thinner, hot or cold.

"dsi1" > wrote in message
...
> 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 might be a peculiarity of my taste buds but there's a
> lot of folks like me out there.

I'm glad that it doesn't taste fruity to me. I don't like fruit. I do like
olive oil and I don't think I've ever met any that I didn't like.

On Sat, 25 Jun 2016 20:48:40 -0700, "Julie Bove"
> wrote:

>I don't like fruit. I do like
>olive oil and I don't think I've ever met any that I didn't like.

Noted for future reference

"dsi1" > wrote in message
...
> On Saturday, June 25, 2016 at 4:28:09 AM UTC-10, sf wrote:
>> On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 <dsiom>
>> wrote:
>>
>> > I was never able to get a fruity taste out of olive oil.
>>
>> I think you get those nuances when you're tasting freshly milled oil.
>> I get "peppery" from fresh EVOO. Maybe they call oil that's not
>> peppery fruity. I dunno and frankly, I don't care. There are plenty
>> of other oils out there, so you have other choices if olive oil
>> doesn't rock your boat. For me, it's a cooking or salad dressing oil
>> - I only dip when I'm in a restaurant killing time waiting for my
>> order and there's a baguette on the table tempting me to eat it.
>> Other parts of the country put different types of bread on the table
>> and they are better with butter.
>>
>> > It always tastes like oil-based paint to me.
>>
>> Sounds like you're still getting stale olive oil - or maybe it's a
>> brand that is EVOO in name only. Whatever it is, don't waste your
>> money. I like and use olive oil enough to make worthwhile to buy in
>> the large Costco (Kirkland brand) containers.
>>
>>
>> --
>>
>> sf
>
> It sure does taste like stale oil but in every Italian restaurant I go to,
> the oil pretty much tastes the same. I just think I have a genetic
> predisposition to this - after all, nobody in my family's history ever ate
> the stuff before.

Now that I think about it... I once ordered the hummus appetizer at Red
Robin. This was some years ago. They poured a bunch of oil over the top
which I think was olive oil. The odd thing was, the menu didn't mention the
oil on the top. But... The oil had such a very "off" taste to it that we
couldn't eat it. I know it was the oil because we asked for a spoon (they do
not normally supply you with silverware unless you order specific things)
and I scraped it all off plus any hummus that it was touching. The hummus
itself tasted fine.

I did mention the oil to the waitress. It was so many years ago now that I
can't remember what she said but based on her reaction, I gathered that they
wouldn't do anything. I do remember mentioning here and I caught flack for
mentioning how they also cut the cucumber into huge spears that were next to
impossible to eat, instead of the normal round slices that would normally be
served with hummus.

I have only ever been at one Italian place that served olive oil with the
bread. It was on Cape Cod and a new place at the time. And while I did enjoy
the bread and the oil, I did not enjoy the reaction of another diner. Two
elderly women were seated near us and one must have been hard of hearing or
something because she kept shouting. The other clearly was hard of hearing
as she had no clue what was being said. But it went something like this.

"Look! They're dipping the bread in the oil!"

"What?"

"I said... They're dipping the bread in the oil!"

"What?"

Repeat, repeat, repeat to the point where it actually got comical. Other
diners were then all looking at us waiting for us to dip again so the woman
would shout. My husband and I who both wanted more bread, could not bring
ourselves to eat any more of it as we couldn't stand the shouting. He did
try to sneak and do it but she shouted again. Thankfully our food came at
about this time and no more comments were made.

Apparently this oil dipping was a novel thing for the Cape. We did dine
there again but were given butter instead of oil.

"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.

"Jeßus" > wrote in message
...
> On Sat, 25 Jun 2016 20:48:40 -0700, "Julie Bove"
> > wrote:
>
>>I don't like fruit. I do like
>>olive oil and I don't think I've ever met any that I didn't like.
>
> Noted for future reference

I did remember after I posted about the rancid oil at Red Robin. At least we
assumed by the off taste that it was rancid. We could not actually confirm
that it was in fact olive oil but I would assume so. I will restate that I
have never purchased any that I didn't like.

On Saturday, June 25, 2016 at 8:41:03 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1om> wrote in message
> ...
> > On Saturday, June 25, 2016 at 4:28:09 AM UTC-10, sf wrote:
> >> On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 <dsiom>
> >> wrote:
> >>
> >> > I was never able to get a fruity taste out of olive oil.
> >>
> >> I think you get those nuances when you're tasting freshly milled oil.
> >> I get "peppery" from fresh EVOO. Maybe they call oil that's not
> >> peppery fruity. I dunno and frankly, I don't care. There are plenty
> >> of other oils out there, so you have other choices if olive oil
> >> doesn't rock your boat. For me, it's a cooking or salad dressing oil
> >> - I only dip when I'm in a restaurant killing time waiting for my
> >> order and there's a baguette on the table tempting me to eat it.
> >> Other parts of the country put different types of bread on the table
> >> and they are better with butter.
> >>
> >> > It always tastes like oil-based paint to me.
> >>
> >> Sounds like you're still getting stale olive oil - or maybe it's a
> >> brand that is EVOO in name only. Whatever it is, don't waste your
> >> money. I like and use olive oil enough to make worthwhile to buy in
> >> the large Costco (Kirkland brand) containers.
> >>
> >>
> >> --
> >>
> >> sf
> >
> > It sure does taste like stale oil but in every Italian restaurant I go to,
> > the oil pretty much tastes the same. I just think I have a genetic
> > predisposition to this - after all, nobody in my family's history ever ate
> > the stuff before.
>
> Now that I think about it... I once ordered the hummus appetizer at Red
> Robin. This was some years ago. They poured a bunch of oil over the top
> which I think was olive oil. The odd thing was, the menu didn't mention the
> oil on the top. But... The oil had such a very "off" taste to it that we
> couldn't eat it. I know it was the oil because we asked for a spoon (they do
> not normally supply you with silverware unless you order specific things)
> and I scraped it all off plus any hummus that it was touching. The hummus
> itself tasted fine.
>
> I did mention the oil to the waitress. It was so many years ago now that I
> can't remember what she said but based on her reaction, I gathered that they
> wouldn't do anything. I do remember mentioning here and I caught flack for
> mentioning how they also cut the cucumber into huge spears that were next to
> impossible to eat, instead of the normal round slices that would normally be
> served with hummus.
>
> I have only ever been at one Italian place that served olive oil with the
> bread. It was on Cape Cod and a new place at the time. And while I did enjoy
> the bread and the oil, I did not enjoy the reaction of another diner. Two
> elderly women were seated near us and one must have been hard of hearing or
> something because she kept shouting. The other clearly was hard of hearing
> as she had no clue what was being said. But it went something like this.
>
> "Look! They're dipping the bread in the oil!"
>
> "What?"
>
> "I said... They're dipping the bread in the oil!"
>
> "What?"
>
> Repeat, repeat, repeat to the point where it actually got comical. Other
> diners were then all looking at us waiting for us to dip again so the woman
> would shout. My husband and I who both wanted more bread, could not bring
> ourselves to eat any more of it as we couldn't stand the shouting. He did
> try to sneak and do it but she shouted again. Thankfully our food came at
> about this time and no more comments were made.
>
> Apparently this oil dipping was a novel thing for the Cape. We did dine
> there again but were given butter instead of oil.

The practice of dipping bread in a plate of olive oil and balsamic vinegar will be a novel idea for some. We only started doing this about 10 years ago. Asians don't have much of a history with olive oil. I do love balsamic vinegar - it's great for coloring sauces and gravies.

"dsi1" > wrote in message
...
On Saturday, June 25, 2016 at 8:41:03 PM UTC-10, Julie Bove wrote:
> "dsi1" <dsi1om> wrote in message
> ...
> > On Saturday, June 25, 2016 at 4:28:09 AM UTC-10, sf wrote:
> >> On Sat, 25 Jun 2016 04:26:20 -0700 (PDT), dsi1 <dsiom>
> >> wrote:
> >>
> >> > I was never able to get a fruity taste out of olive oil.
> >>
> >> I think you get those nuances when you're tasting freshly milled oil.
> >> I get "peppery" from fresh EVOO. Maybe they call oil that's not
> >> peppery fruity. I dunno and frankly, I don't care. There are plenty
> >> of other oils out there, so you have other choices if olive oil
> >> doesn't rock your boat. For me, it's a cooking or salad dressing oil
> >> - I only dip when I'm in a restaurant killing time waiting for my
> >> order and there's a baguette on the table tempting me to eat it.
> >> Other parts of the country put different types of bread on the table
> >> and they are better with butter.
> >>
> >> > It always tastes like oil-based paint to me.
> >>
> >> Sounds like you're still getting stale olive oil - or maybe it's a
> >> brand that is EVOO in name only. Whatever it is, don't waste your
> >> money. I like and use olive oil enough to make worthwhile to buy in
> >> the large Costco (Kirkland brand) containers.
> >>
> >>
> >> --
> >>
> >> sf
> >
> > It sure does taste like stale oil but in every Italian restaurant I go
> > to,
> > the oil pretty much tastes the same. I just think I have a genetic
> > predisposition to this - after all, nobody in my family's history ever
> > ate
> > the stuff before.
>
> Now that I think about it... I once ordered the hummus appetizer at Red
> Robin. This was some years ago. They poured a bunch of oil over the top
> which I think was olive oil. The odd thing was, the menu didn't mention
> the
> oil on the top. But... The oil had such a very "off" taste to it that we
> couldn't eat it. I know it was the oil because we asked for a spoon (they
> do
> not normally supply you with silverware unless you order specific things)
> and I scraped it all off plus any hummus that it was touching. The hummus
> itself tasted fine.
>
> I did mention the oil to the waitress. It was so many years ago now that I
> can't remember what she said but based on her reaction, I gathered that
> they
> wouldn't do anything. I do remember mentioning here and I caught flack for
> mentioning how they also cut the cucumber into huge spears that were next
> to
> impossible to eat, instead of the normal round slices that would normally
> be
> served with hummus.
>
> I have only ever been at one Italian place that served olive oil with the
> bread. It was on Cape Cod and a new place at the time. And while I did
> enjoy
> the bread and the oil, I did not enjoy the reaction of another diner. Two
> elderly women were seated near us and one must have been hard of hearing
> or
> something because she kept shouting. The other clearly was hard of hearing
> as she had no clue what was being said. But it went something like this.
>
> "Look! They're dipping the bread in the oil!"
>
> "What?"
>
> "I said... They're dipping the bread in the oil!"
>
> "What?"
>
> Repeat, repeat, repeat to the point where it actually got comical. Other
> diners were then all looking at us waiting for us to dip again so the
> woman
> would shout. My husband and I who both wanted more bread, could not bring
> ourselves to eat any more of it as we couldn't stand the shouting. He did
> try to sneak and do it but she shouted again. Thankfully our food came at
> about this time and no more comments were made.
>
> Apparently this oil dipping was a novel thing for the Cape. We did dine
> there again but were given butter instead of oil.

The practice of dipping bread in a plate of olive oil and balsamic vinegar
will be a novel idea for some. We only started doing this about 10 years
ago. Asians don't have much of a history with olive oil. I do love balsamic
vinegar - it's great for coloring sauces and gravies.

I actually don't like balsamic. I was given some in a gift basket when we
lived in CA. I gave it to the chef who lived behind me. He couldn't believe
that I just gave it to him because it was a very expensive brand.

When I ate cheese, I used to eat Caprice/Caprese salad but there was always
something I didn't care for about it and that was the balsamic. When I made
it at home, I just used the tiniest bit of olive oil and no balsamic. I
found that I could eat it if it only had a tiny bit of balsamic but too much
just overpowered things for me. To be fair, I don't really like any kind of
dressing. I do use Italian in my pasta salad but I make sure to drain my
portion well.

On Sun, 26 Jun 2016 01:14:10 -0700, "Julie Bove"
> wrote:

>I actually don't like balsamic. I was given some in a gift basket when we
>lived in CA. I gave it to the chef who lived behind me. He couldn't believe
>that I just gave it to him because it was a very expensive brand.

I'll bet. Your loss, that's for sure. I like to use it when
caramelising on a high heat, could be onions, mushrooms or even a
steak. All sorts of things.

"Jeßus" > wrote in message
...
> On Sun, 26 Jun 2016 01:14:10 -0700, "Julie Bove"
> > wrote:
>
>>I actually don't like balsamic. I was given some in a gift basket when we
>>lived in CA. I gave it to the chef who lived behind me. He couldn't
>>believe
>>that I just gave it to him because it was a very expensive brand.
>
> I'll bet. Your loss, that's for sure. I like to use it when
> caramelising on a high heat, could be onions, mushrooms or even a
> steak. All sorts of things.

Wasn't a loss for me if I didn't like it. I was glad he could use it.

On 6/26/2016 2:40 AM, Julie Bove wrote:
>
> Now that I think about it... I once ordered the hummus appetizer at Red
> Robin.
(snip)

As if Red Robin is the best place to eat and judge the taste of olive oil.

http://www.redrobin.com/food-drinks/full-menu.html

> I have only ever been at one Italian place that served olive oil with
> the bread.> Apparently this oil dipping was a novel thing for the Cape.

It might have been novel for the Cape but it's not a novel concept.
Most chain "Italian" restaurants (Olive Garden, etc.) offer bread with
some peppered (notice they add pepper) olive oil for dipping bread.
Some higher end Italian restaurants also offer it. You could equate
this to free chips at your "Mexican" restaurants.

> We did dine
> there again but were given butter instead of oil.

All you had to do was ask.

Jill

On Sun, 26 Jun 2016 18:54:25 +1000, Jeßus > wrote:

>On Sun, 26 Jun 2016 01:14:10 -0700, "Julie Bove"
> wrote:
>
>>I actually don't like balsamic. I was given some in a gift basket when we
>>lived in CA. I gave it to the chef who lived behind me. He couldn't believe
>>that I just gave it to him because it was a very expensive brand.
>
>I'll bet. Your loss, that's for sure. I like to use it when
>caramelising on a high heat, could be onions, mushrooms or even a
>steak. All sorts of things.

I make salad dressing with balsamic and olive oil, and add a little
bit of brown sugar. I also have been known to put balsamic vinegar on
strawberries. Yum!

Too expensive to use the good stuff all the time, though. I've got a
200 ml bottle of fig balsamic that cost something like $18, and I
ration it.

Doris