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Old 04-10-2006, 10:14 AM   #11
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currently, Spanish and Turkish evoo are very fruity. SOme Italian oils are "grassy" ; all are deep and rich in tones of flavors...yes just like wines! the region, its weather, the blend or purity of crop(s) the handling, etc. THere are olive oil boutiques where you can taste hundreds of small label brands. Enjoy your search and discovery.
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Old 04-10-2006, 10:20 AM   #12
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Quote:
Originally Posted by Robo410
yes just like wines!
And also just like wines, just because you like a brand this year does not mean you will like it next year. The flavors will changes with the harvest of the olives.
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Old 04-10-2006, 11:03 AM   #13
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Quote:
Originally Posted by bethzaring
BigDog]Dang, I feel like and idiot. It took this topic for me to realize what EVOO meant . . . . . .

Same here, only I am way past feeling like an idiot. I just figured it was a new fad type oil. I don't get out much.............
I too had no idea what EVOO meant, none I know here calls it that, so I searched it and voila!I suggest EVOO if you want something with real taste.
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Old 04-24-2006, 01:53 PM   #14
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EVOO? Have you been watching 30 minuit meals with Rachael Ray on the TV food network?
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Old 04-24-2006, 01:58 PM   #15
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Quote:
Originally Posted by Ripliancum
EVOO? Have you been watching 30 minuit meals with Rachael Ray on the TV food network?
She might have popularized the term, but she did not come up with it.
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Old 05-03-2006, 07:10 AM   #16
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If money is no object, extra virgin is better, it smokes more, but all that happens in high heat is that it loses its virginity... from what i can tell.
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Old 05-03-2006, 07:26 AM   #17
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Extra virgin means that it comes from the first pressing of the olives, contains no more than 0.8% acidity. Certainly flavour is more delicate and aromatic than regular Olive Oil. However if you use a real quality EVOO, I recommend a usage that doesn't include cooking, like drizzling on a salad, bruschetta, already cooked pasta etc. As Ardor mentioned, it tends to lose its distinct flavour as it gets cooked. We just use more generic type of EVOO to cook with, and save the special EVOO from Sardinia for this sort of usage.

BTW, the term EVOO is widely used in Italy, too, not an invention of Ms. Ray.
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Old 05-03-2006, 07:50 AM   #18
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But in the US, the EVOOs are the way to go for a dipping oil. And there can be a wide difference in taste. You want to spend a bit of money on it. If you have a Costco membership, their Kirkland brand of Italian/Tuscan oil is VERY good.
Some oil are floral in nature and some can be very spicey and sharp. There is a store available oil that begins with Cal____ that has a couple of "grades". Get the one for "dipping".
A very lucious combination for dipping is a good oil, a good balsamic and Parmigianno Reggiano.
Otherwise put the oil in a dish and give it a couple of good grinds of coarse black pepper.
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Old 05-03-2006, 08:06 AM   #19
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Extra virgin olive oil on hot cross buns...delicious.
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Old 05-03-2006, 01:13 PM   #20
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The only olive oil I use for everything & anything is extra virgin olive oil.

Cooking, dipping, salads, garnishing. I don't buy the artisinal types for my all-purpose use. Buy it by the gallon from CostCo. Bertolli's. Has a nice light, but olivey, flavor that works very well as a healthy, all-purpose oil.
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