Originally Posted by Daizymae
I was curious as to the attraction to olive oil. I find it tastes rather unpleasant, even the expensive brands and God knows I've tried them all. I hope I am not goring anyone's ox here, that's just me. I would never ruin something like a fruit juice or lavender syrup with olive oil. Walnut or unflavoured would be more suitable, I should think.
Daizy, I'm not sure I'd put extra virgin olive oil in a sweet dressing, either, but regular and light olive oils are much milder in flavor.
There are as many ways to make olive oil as there are to make wine. Producers can use early, middle or late season fruit and different varieties of olives have different flavors. Some are more grassy, like parsley, and some are peppery, like rocket (arugula).
There's a shop near me that has olive oils in casks where you can taste them before buying. DH and I have different tastes - he likes bitter beer and I like sweeter wines, for example - so we have different preferences for evoo, as well. If you can find a place like that, you might find an olive oil you like.