gloria.p > wrote in message
...
> The Ranger wrote:

>> ObTopic: I currently have EVOOs from Spain, Greece,
>> Italy and California. Each lends a different taste to the
>> dishes I make. The Spanish EVOO is so fragrant that
>> we only use it for dipping.
>>
> Does "fragrant" = strong flavored? I found a lot of locally pressed olive
> oils in Spain and Portugal to be so strong flavored they were unpleasant.

Not regarding this particular EVOO; fragrant means that you can smell a
spice-like scent. To me, it lends a nice essence to dipping but the two
times I added it to a cooking dish it overpowered it.

Strong-flavored oils, in my VERY limited experience, have been dominated by
the Greek entries. Some have been downright bitter and very unpleasant. I've
not tried any from Portugal (yet) but I'm young and love a challenge. We
have a local Portuguese community so finding one might be easier than
finding a good port!

The Ranger