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Old 11-29-2005, 09:22 PM   #11
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Amazingly I made a dressing tonite with the $35 EVOO and some red wine vinegar and it was not the answer.
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Old 11-29-2005, 10:50 PM   #12
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I only use EVOO in uncooked dishes. If cooking required, I use quality OO and if high temperature are required extra lite OO (or peanut oil) is used.

Over here, quality EVOO is sold in dark glass bottles and carry a story of the region of origin.

Sometimes we buy EVOO costing $50 for 500ml, but this is only eaten with crusty bread & the flavour is magnificent, originating from Italy. Not available in supermarkets, we have to buy it when we go to the Big Smoke.

We are also lucky to have some olive growers locally and can purchase oil from them, but haven't lately.

Go to some produce shows, have a look around, surely you can find a tasting function somewhere that will teach you what to look for.

Try putting a few drops of oil on a clean plate and mopping it up with a good quality crusty bread - sourdough or what ever, but preferrably a water bread - no milk. That will allow you to taste the base flavour of the oil.
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Old 11-30-2005, 12:35 PM   #13
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Quote:
Originally Posted by vilasman
Amazingly I made a dressing tonite with the $35 EVOO and some red wine vinegar and it was not the answer.
Vman

See my post HERE for my TnT vinaigrette recipe
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