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?