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Olive Oil

wadesgirl

Legend Member
Gold Member
Jul 25, 2007
11,412
31
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

Veteran Member
Jan 23, 2008
1,756
4
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

Legend Member
Gold Member
Jul 25, 2007
11,412
31
  • Thread starter
  • #3
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

Legend Member
Staff member
Dec 6, 2005
18,357
437
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

Legend Member
Gold Member
Jun 19, 2008
7,289
59
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.
 

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