On 7/5/2017 7:24 AM, JBurns wrote:



>
> 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
>
>

I think one problem is EVOO has become a somewhat generic term and is
used to describe any oil from olives. Rachel Ray started a trend, be it
good or bad.

Same with Balsamic. The supermarket stuff is nothing like the real deal
that will be labeled Aceto Balsamico Tradizionale and will cost $50 and
up for a 3.4 ounce bottle. Splurge and you'll be amazed at the difference.