Olive Oil Dipping: Regular vs. Extra-Virgin?

[wadesgirl]

What's the best olive oil to use for the dippings? Regular, Extra-Virgin? I think the last time I did this at home we used the EV and it tasted really bitter.

 

[leftymac]

Extra-Virgin is the more expensive and supposed to have a better taste for eating straight up like for dippings, etc. If it tasted bitter you could try an extra-light EVOO. I don't really notice a difference, but I haven't paid much attention to it either. I just tend to use whatever I have.I just remember hearing the food network folk tell me: regular for cooking, extra-virgin for dressings, etc.

 

[wadesgirl]

Extra-Virgin is the more expensive and supposed to have a better taste for eating straight up like for dippings, etc. If it tasted bitter you could try an extra-light EVOO. I don't really notice a difference, but I haven't paid much attention to it either. I just tend to use whatever I have.

I just remember hearing the food network folk tell me: regular for cooking, extra-virgin for dressings, etc.

Hey stranger! Thanks! When I went to the store they actually had a brand that was labeled what it was used for. I grabbed a different kind of EVOO we'll see how it tastes.

 

[raebates]

Keith's right about what the experts say. Extra virgin olive oil has a very distinctive taste, which varies depending on the olives and processes used. Some people (like me) love it. Others don't care for it at all.

 

[babywings76]

I like to use a light olive oil. I love EVOO for everything, but not for these bread dippings. Maybe it's just the brands we've tried, but at my mom's house and mine when it was used w/ EVOO, it was really bitter and yucky. You couldn't enjoy the seasoning flavors because the oil's flavor was too strong and dominant.