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.

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

On 8/12/2019 6:26 AM, Gary wrote:

> 1) I wanted a strong tasting EVOO. In the past, the original
> Pompeian EVOO was pretty strong.
I found myself at a dried pasta and bulk EVOO joint across from a Sur
High Tab store in Bezerkeley, CA, many yrs ago. I discovered --to my
delight!-- that Greek EVOO was much more "strong" than Italian EVOO. I
bought a pint on the spot.

You might try some Greek EVOO.

nb

notbob wrote:
> You might try some Greek EVOO.

Yes...you and two others here mentioned Greek EVOO.

Normally I don't like strong flavor but for a few dishes I like
it.
- white pizza
- fresh spinach with garlic and evoo
- spaghetti sauce

On Monday, August 12, 2019 at 7:26:49 AM UTC-5, Gary wrote:
>
> 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
>
Just this past week-end I watched America's Test Kitchen and they did a taste
test of mozzarella cheeses available at the grocery store. Belgioioso won the
taste test with Bridgett Lancaster as well as the tasting panel.

On 8/12/2019 11:40 AM, wrote:
> On Monday, August 12, 2019 at 7:26:49 AM UTC-5, Gary wrote:
>>
>> 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
>>
> Just this past week-end I watched America's Test Kitchen and they did a taste
> test of mozzarella cheeses available at the grocery store. Belgioioso won the
> taste test with Bridgett Lancaster as well as the tasting panel.
>
I saw that episode, too. I've made a note to look for it the next time
I need some fresh mozz.

Jill

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

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.
>
> 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
>

As far as grocery store mass market olive oils go, Im
partial to Monini and California Olive Ranch. Its true you get what you
pay for. The best olive oil Ive ever had I brought back from a trip to
Greece. It was hand made, not a commercial product. It was incredible.

On Monday, August 12, 2019 at 10:07:52 AM UTC-7, Jinx the Minx wrote:
> 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.
> >
> > 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
> >
>
> As far as grocery store mass market olive oils go, Im
> partial to Monini and California Olive Ranch. Its true you get what you
> pay for. The best olive oil Ive ever had I brought back from a trip to
> Greece. It was hand made, not a commercial product. It was incredible.

We have a whole store dedicated to olive oils here. You can find all kinds of tastes from bland to grassy, from mild to extra strong. It's a wonderful place and you can sample everything.

https://drizzletastingroom.com/

"Gary" > wrote in message ...
> 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.
>
> 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

Overall, I didn't like living in CA, but... There were olive and olive oil
shops and they would let you taste the products. That part was good!

On Mon, 12 Aug 2019 22:22:11 -0700, "Julie Bove"
> wrote:

>
>"Gary" > wrote in message ...
>> 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.
>>
>> 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
>
>Overall, I didn't like living in CA, but... There were olive and olive oil
>shops and they would let you taste the products. That part was good!

I didn't like living is CA either but mostly because the people
sucked, they were mostly transients... you'd think you knew your
neighbors and then one morning they were gone, they'd move and never
say a word.

In NYC most every deli displays various olives and olive oils for
sampling, here in the upstate boonies the Tops Market deli displays
olives, olive oyls, cheeses, and various other items for sampling. I
like all kinds of olives but I don't much care for the strongly
flavored Estate Olive Oils, I find them too gamey, I don;t see the
point in drizzeling them om my garden tomatoes, makes them taste and
stink like lamb. A vine ripened garden tomato really needs nothing,
not even s n'p. Due to all the rain and a late start this won't be a
very bountiful year but everything we pick puts every market produce
department to shame.

wrote:
> Due to all the rain and a late start this won't be a
> very bountiful year but everything we pick puts every market produce
> department to shame.

Popeye, yoose garden crops are ALWAYS the finest in the universe. It
must be all the RO water.