Speak no EVOO
So, in the last post we learned about Rachael Ray's abbreviation attaining 'dictionary status'. The trivia question I pose to all of my little blog readers (all 5 of you, come on, let's hear from you all!) is what olive oil you recommend. I have tried quite a few from tiny bottled costly ones to industrial sized no-name oils. This is actually a rather important questions cause I use A LOT of olive oil, absurd amounts of olive oil. Brownies in a box call for oil? Why not make it olive oil?!
I kid you not.
Anyhow, if you could please leave comments on a good cooking oil (not too olive-oily tasting and able to be bought in large quantities for a reasonable price) as well as yummy eating olive oils (not too bitter, not too fruity, light and fresh and delicious) I would really really appreciate it. So would my pestos and stir frys and brownies, oh my!