It baffles me how people are not puzzled how the "extra virgin" olive oil they use doesn't taste anything like olives. I mean, c'mon people, have you never tasted olives? How do you expect the "unadulterated" extract to have none of that flavor at all?
It baffles me that people expect to buy "extra virgin olive oil" in canola- oil- sized- jugs and expect it to have huge flavor; I get that it's frustrating that the "extra virgin" label has been diluted to meaninglessness, but really, just treat cheap extra virgin oil as if it was "pure olive oil" (saute with it, for instance) and seek out specific oils you really like.
Serious good olive oils all taste very different, so the whole idea of them being interchangeably good is a bit weird.
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It baffles me how people are not puzzled how the "extra virgin" olive oil they use doesn't taste anything like olives. I mean, c'mon people, have you never tasted olives? How do you expect the "unadulterated" extract to have none of that flavor at all?
It baffles me that people expect to buy "extra virgin olive oil" in canola- oil- sized- jugs and expect it to have huge flavor; I get that it's frustrating that the "extra virgin" label has been diluted to meaninglessness, but really, just treat cheap extra virgin oil as if it was "pure olive oil" (saute with it, for instance) and seek out specific oils you really like.
Serious good olive oils all taste very different, so the whole idea of them being interchangeably good is a bit weird.