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Pampered Chef: Olive Oil

  1. wadesgirl

    wadesgirl Legend Member Gold Member

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    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.
     
    Oct 29, 2009
    #1
  2. leftymac

    leftymac Veteran Member

    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.
     
    Oct 29, 2009
    #2
  3. wadesgirl

    wadesgirl Legend Member Gold Member

    11,440
    34
    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.
     
    Oct 29, 2009
    #3
  4. raebates

    raebates Legend Member Staff Member

    18,373
    399
    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.
     
    Oct 29, 2009
    #4
  5. babywings76

    babywings76 Legend Member Gold Member

    7,305
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    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.
     
    Oct 29, 2009
    #5
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