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Old 06-12-2005, 06:41 PM   #11
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This is my personal favorite for all-purpose (not sauteeing) use. I actually prefer Spanish Olive Oil over Italian and Greek types. You can actually get some decent ones from California as well now. Basically, you can use the stuff you buy at Sam's club to do the initial sauteeing with but right before you serve the pasta, drizzle it with something like this off the heat. The carryover heat from the pan will bring out the aromas of the oil without actually cooking out the flavor.

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Old 06-13-2005, 08:48 AM   #12
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Thank you...I will see if I can find it.
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