"W. Baker" > wrote:
> Well, last night I finally opened the fancy Fairway olive oil Susan
> suggsted I buy. I was makign a vnegrette for dipping artichikes in an
> thought this would be a good place. Well, first of all, the color was
> gorgeous! A deep green with bis of olive floating around. I tasted a
> bit just plain and it has a delightful olivy taste an oiliness(wht would
> yu expect0 and I finally tasted that peppery aftertaste that has been so
> much discused here. It really was a remarkably stong taste! It looks
> like a gret oil for using where its taste will shine, ln dressings or
> even in a little bowl to dip bread in when company comes. I WILL NOT
> WASTE THIS EXPNSIVE STUFF ON COOKING! Any suggestions for aw use would
> be appreciated.
>
> Thanks for the reocmmendation, Susan.

Wendula,

Put a little high quality Balsamic vinegar in the bottom of that bread
dipping bowl. I only buy mine online. I don't buy from them, but here's
some good info on Balsamic vinegar:
http://www.italiansrus.com/articles/balsamic.htm

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