TPF may earn a commission from merchant affiliate
links, including eBay, Amazon, and others
So it's typically okay for us in salad dressing or a recipe with other ingredients, but not if it's a predominate flavor.
This is so funny to me because years and years ago, my husband dragged me to an olive oil tasting with a California olive oil importer expert and all around foodie. We had to state which one we like best and when it came to me, I said that I really wasn't a fan of any of them at which point the expert said to me "what are you doing here?" hahahahaha!gracekelly, I wish I loved olive oil, but I just don't! Neither my husband nor I like olives, so it makes sense we'd dislike their oil, as well. I'm fine using it as long as I can't really taste it!
This is so funny to me because years and years ago, my husband dragged me to an olive oil tasting with a California olive oil importer expert and all around foodie. We had to state which one we like best and when it came to me, I said that I really wasn't a fan of any of them at which point the expert said to me "what are you doing here?" hahahahaha!
I agree that as long as it is not the predominate flavor I am fine. I have been trying to add a little extra virgin to my vinaigrette just to make myself more amenable to the taste, but it is an uphill battle
Oh my, that event would have been a hard sell for us, too! Just your description had me tasting it in the back of my throat, were it always seems to want to linger with all it's olive glory!While out doing errands yesterday, my husband and I met the most adorable golden retriever.A man was sitting with his dog, and I asked if we could visit. The blondie golden was very pleased with the request, and happily obliged by coming forward with a little, excited, rear end wiggle. He prompted leaned into my leg, to get settled in for what I think he hoped would be an extended snuggle! So gorgeous and sweet, with a very pale and soft coat. The owner said it was an "English Cream", which my husband and I thought was very cute name. After reading a bit, it's not a separate breed, but apparently just designates a very, light blond golden.
No avocado spread for us I suspect as my SO is so not adventurous with food. But we do like a good old avocado on toast! SO's uni town has this bakery/cafe saves it with the most gorgeous sourdough bread. Yummy!I can't tell if it has distinctive taste since we've been using it for a few years.A friend who stayed with us did say she could taste the coconut oil for our cooking though.
And we tend to use avocado butter spread for our toasts.
Sounds very good! Will research on the availability here.xiangxiang, another option for you may be ghee (clarified butter). The butter solids are removed when preparing ghee so therefore it has no protein (casein) or lactose. I also buy that at my natural grocer. Like coconut oil it's excellent for sauteing. With the butter solids removed, it does not burn like butter does. I prefer the lighter taste and quality of coconut oil, but frequently use ghee, too. One of ghee's benefits is that it is high is butyric acid, which is important for gut health. I'm trying to use it more to increase the happiness and health of my tummy!
gracekelly, I wish I loved olive oil, but I just don't! Neither my husband nor I like olives, so it makes sense we'd dislike the oil, as well. We're fine using it as long as we can't really taste it!
I love olive oil but would not use it for Chinese stir fry. Not only the burning temperature is way too low, the taste just doesn't go with Chinese dishes. To me olive oil is for salad dressing, pasta and other western dishes.This is so funny to me because years and years ago, my husband dragged me to an olive oil tasting with a California olive oil importer expert and all around foodie. We had to state which one we like best and when it came to me, I said that I really wasn't a fan of any of them at which point the expert said to me "what are you doing here?" hahahahaha!
I agree that as long as it is not the predominate flavor I am fine. I have been trying to add a little extra virgin to my vinaigrette just to make myself more amenable to the taste, but it is an uphill battle
He sounds like such a sweetie! They really are the friendlist dogs! English cream is such a cute description! One of my ex-colleagues got a golden puppy last year which was almost completely white! Harry is getting more golden as he is growing up.While out doing errands yesterday, my husband and I met the most adorable golden retriever.
That is so sweet! Dogs are great ambassadors and ice-breakers. I had my youngest with me the other day when I swerved in for an impromptu stop to get my car emissions tested. He went into the gas station with me and before long all of these big, burly guys and rough-looking dudes were petting him and talking to him with that high-pitched talk-to-a-puppy voice.
The first company my husband worked for here allowed employees to bring their (mostly well behaved) dogs to work. Was wonderful for the employees and the dogs! 
This is a fun photo we found on a breeder's website showing the variety of colors. I'll take one of each, please!
You dipped little pieces of French bread into the oil.
Ahh.. that would make sense and more acceptable way of tasting oil.
Just a fun picture of all the colours of golden retrievers! I think Harry is more like the 3rd or 4th from the right. I saw a very dark gold one today! Was running around so didn't get a chance to play with it though.Loved our little visit, his owners adored him too!
http://www.goldkeygoldens.com/BreedStandard.html
