On Monday, August 12, 2019 at 8:26:49 AM UTC-4, Gary wrote:
> 1) I wanted a strong tasting EVOO. In the past, the original
> Pompeian EVOO was pretty strong. Didn't see it this time but they
> did sell one called "Robust" flavor. Wouldn't you think that was
> a strong one? I thought so. Anyway, rather than buying an 8oz
> bottle for $3.99, I opted for a 32oz bottle for only 8.99 (on
> sale). Much better deal, for sure.
>
> Just opened it yesterday to make my white pizza. Tasted it
> and...SPLAT! Has a mild flavor but very mild and not what I
> wanted at all. "Robust" flavor, my ass! oh well. I'll just let
> it sit out on the counter until it first starts turning rancid
> (long time). Once it starts turning, it might be more what I
> want.

My dislike of Pompeian olive oil is that it always tastes rancid.

I like Greek olive oil made from kalamata or koroneiki olives.

This used to be pretty good:

<https://www.amazon.com/Krinos-Kalamata-Extra-Virgin-Olive/dp/B001SATPNE>

This is what I'm buying these days:

<https://www.amazon.com/Lapas-Organic-Olive-Oil-25-4/dp/B074J82Q17>

I get it at Whole Paycheck

> On a more positive note:
>
> 2) New for me. Used a very nice mozarella cheese. I had an 8oz
> ball of it. It's Bel Gioioso. It's good stuff and I recommend it.
> https://www.belgioioso.com/Products/Fresh-Mozzarella

Bel Gioioso is good stuff, even though I think fresh mozz is the tofu
of cheeses. Bland and in need of a boatload of salt.

Cindy Hamilton