i boughht one, but it is rich and fruity will it work.

Will it work for what?

Depends on what you're planning to make with it. Olive oil of any types tends to be flavor forward. If you're not looking to have that flavor as part of the dish, then you might want to go with a milder oil. More flavorful oils like that are great in dressings and some sauces. They also go well with certain meat dishes and are great with pasta and roasted or raw vegetables.

Couple of tips on keeping olive oil, make sure it's away from heat and light. Both of those will change it's flavor and it will eventually go musty.

TM

"Rich and Fruity" is usually a term used for regular olive oil. Olive is a fruit. If it doesn't say "flavored" and list another ingredient, it's regular olive oil.

I thought that too, but look here.

Look at the ingredient list in the second photo, Marian. Just plain old olive oil. No flavors. My Toscano Olive Oil says "The aroma is fruity with hints of almond, artichoke and mature fruit". It isn't flavored in the least, in the region of olives it came from.

Ana

Oh yes, I can see that now, Ana.

I don't know much about olive oil, but I do love to use it.

Extra virgin is darker and more robust in flavor. Not the best for cooking. I like to use the extra virgin with some balsamic vinegar and oregano added for dipping french bread. The lighter olive oils are more suited for cooking, but can also be fine as part of a salad dressing, for example. jmo

thank you guys very much.

I only use Extra Virgin Olive Oil and occasionally coconut oil for all my cooking. Other than having to keep an eye on using it to pan fry for long periods because it can smoke, I have never in twenty years had an issue cooking with it.

Same here... I only use Jovial extra virgin first cold pressed olive oil. I buy it three liters at a time. It comes in a dark bottle and I keep it in a dark cabinet. But I go through it fast enough that it never goes bad. I keep a very small bottle of vegetable oil for something like pancakes where the flavor forward taste of olive oil would not be good.

It would help us, family, if you would tell us what you are wondering if it will work for?

Extra Virgin isn't really recommended for cooking. It can break down into dangerous (for health) compounds when it's heated too much. Plus, really good EVO is too delicate to waste on cooking.

We use it almost exclusively for salads, especially ones that contain a bit of fruits (say, orange sections or strawberries). That way the oil can really shine.

We are lucky to have a store here that sells flavoured EVO's and balsamic vinegars. Some of them are practically good enough to drink. In fact, the store is a tasting bar.

help with hamburger : 2 tablespoon all purpose flour, 2 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon dry mustard, 1/2 granulated onion, 1/2 teaspoon granulated garlic,1/4 teaspoon cayenne, 1 tablespoon extra virgin olive oil, 1 pound beef, 1 small onion chopped, 2 cups milk, 1/4 cup ketchup, 2 cups uncooked elbow macaroni, 2 cups shredded yellow cheddar cheese . in a small bowl stir together the flour, chili powder, paprika, dry mustard, granulated garlic, granulated onion, cayenne. : in a large skillet heat the olive oil over medium-high heat. when the oil is hot ,, add the ground beef and cook breaking it up with a wooden spoon until no longer pink, about 4 minutes. pour off any excess fats from the pan. add the chopped onion and cook stirring occasionally, until soften about 10 minutes. sprinkle the meat mixture with the seasoning mix and stir to coat the meat with the spices. add the milk, ketchup and 2 cups water.bring to a simmer add the macaroni and cover. simmer, stirring halfway through until the pasta is al dente, about 10 minutes.add the cheddar , stir until it is melted, and serve. in nancy fuller book.
can you short it for me, i made my text too long and need it short.

Hagatha, that is not true about quality EVOO. It is a healthy oil to cook with. Why it's good to cook with EVOO.

thank you very much.

Thanks, Ana! I was just about to post a similar link about the advantages of using EVOO even for high temperature cooking. EVOO and peanut oil both have moderately high smoke points when compared to regular vegetable oil.

That's good to know about olive EVOO. I love the stuff, especially the flavoured ones. Cooking with them would be a great bonus. We have one that is actually pressed with green chilies, and I use it to drizzle on curries and chili dishes. It tastes wonderful.

We have a wonderful store called Olivino in a neighboring town. They actually have OO tastings and pair them with premium balsamic vinegars! I think it might be a chain, but I'm not sure. The Toasted Sesame olive oil paired with the Honey Ginger balsamic is amazing!

Draclvr, that sounds like the store we have here, but it's a different name. I use Persian lime oil with tangerine balsamic vinegar for salads. Really wonderful. I really hope they survive being closed. It looks like Canada will be shut down until July at least.