- Jul 25, 2007
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.
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.