[CH] EXTRA virgins!
Doug Irvine (dirvin@bc.sympatico.ca)
Thu, 06 May 1999 18:04:21 +0000
Well, Gareth et al....I have been using extra virgin olive oil for about
fifty years, and I still aint seen no EXTRA Extra virgins...should I
continue looking? Seriously, and I never am for long, I do not think
that the extra extra designation would hold much oil, or water, or
whatever....as Gareth just stated, AND he is correct, there are a few
designations, well defined, of olive oil. And then we have
pomace....yuk! May be OK for deep frying if it could stand the heat, if
not throw it outta yer kitchen! IMHO. I use a regular olive oil for
cooking, and use extra virgin for whatever I am doing that is special,
and certainly for drizzling, along with a GOOD balsamic vinegar, over
fresh raw tomatoes....Yowee, Yumee! Dont forget the Vidalias and the
chopped hab on that as well, a salad fit for a king, or even better, A
chile-head! Cheers, Doug in BC, where the first thing I ever cooked was
a recipe from an Italian in the next bed in a hospital, where we both
had our appendectomies! And yes it had extra virgin olive oil!