On Wednesday, July 5, 2017 at 7:24:21 AM UTC-4, Golden One wrote:
> On Tue, 4 Jul 2017 17:23:10 -0700, "Julie Bove"
> > wrote:
>
> >
> >"Sqwertz" > wrote in message
> ...
> >> On Tue, 4 Jul 2017 13:43:37 -0700, Julie Bove wrote:
> >>
> >>> "Sqwertz" > wrote in message
> >>> ...
> >>>> On Tue, 04 Jul 2017 10:02:58 -0400, wrote:
> >>>>
> >>>>> There are also several methods for caramelizing onions, I use a large
> >>>>> deep skillet with neutral EVOO...
> >>>>
> >>>> You know that's an oxymoron, right? There is no such thing as
> >>>> "neutral EVOO".
> >>>
> >>> Perhaps he means not strongly flavored. I used half olive oil and half
> >>> butter.
> >>
> >> EVOO is not a neutral oil in any quantity. Unless it's really shitty
> >> EVOO that doesn't pass any of the quality tests.
> >
> >Yes but some have a much stronger flavor than others.
>
> That is what he is referring to with "really shitty EVOO".
>
> A good quality EVOO is green, robust and grassy and not really
> suitable for cooking.
>
> Sheldon stating it is a neutral flavoured EVOO either means it is an
> inferior EVOO or is labeled as such and is not in fact Extra Virgin,
> rather a second press Pure Olive Oil.
>
> I like good EVOO in a shallow bowl with some balsamic. Use it to dip
> crusty bread.
>
> JB

By USDA standards:

U.S. Extra Virgin Olive Oil is virgin olive oil which has excellent flavor and odor (median of defects equal to zero and median of fruitiness greater than zero) and a free fatty acid content, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and meets the additional requirements as outlined in §52.1539, as appropriate.

Pretty minimal, isn't it? I didn't bother looking for Section 52.1539,
and they didn't link right to it.

"Fruitiness greater than zero" doesn't mean it'll remotely resemble what
most of us think of as "extra-virgin olive oil".

Cindy Hamilton