Can I get it at Aldi?
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for those in the know, the original term is AOVE 
and…beware, it is NOT what they call here …‘nativ’
Do you have to collect it yourself?
Practicing holding my breath
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From the web:
In 2007, The Oxford American College Dictionary announced the addition of the term EVOO, short for extra-virgin olive oil, which Ray had helped to popularize, and credited her with coining the phrase. One of Ray’s specialties is hamburgers.
I’ve never heard of it before this thread.
Me neither, but beside that…
The more important question is: How do you pleasure a turtle?
Slloooooowlllly Asssk a Turtle?
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Start by asking nicely
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Take him out for a dinner, wine, a dark bar with smoky jazz, watch an old Steve Reeves movie.
And hope you got a guy turtle and not a chick turtle…
Because I cant tell the difference.
To God what’s God’s, and to Caesar, what is Caesar’s. EVOO is an acronym created in USA, as a direct translation of the original Spanish term “Aceite de Oliva Virgen Extra” (the highest quality olive oil). This statement (Aceite de …AOVE/EVOO.) was used already in Spain for the highest quality olive oil: mechanically, cold pressed, and from ‘selected’ (high quality, specific types, undamaged ) olives. maximum acidity is about 0.8% . The US, experts in marketing, knew it was way too complicated to remember, and created the acronym.
The AOV / VOO (virgin olive oil) lowers the standards. This is what you see mostly in Switzerland sold as high quality; it is called “natives oliven ol”, or " natives virgin" or a combination of the terms – it is still mechanical extraction, but the quality of the olives is not top, it can be mixed varieties, and the temperature of the press environment is increased. Acidity ranges between 0.8% - 2%.
Then you have the refined olive oil (also seen as “pure” , just to confuse people) - extracted via chemical & mechanical means
And then you have the aceite de orujo…(pomace), extracted from the leftovers, also chemically.
if you go to Spain, you can buy the top of the top, monovarietal EVOO with DOP …for those with a refined palate.
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I always thought extra virgin Olive Oil was a Popeye fantasy.
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I would have thought his fantasy would have been ex-Virgin Olive Oil.
Depends if Bluto was in town.
some people need a weekend…
btw, @slammer, as I cannot find your other topic, for next time you cannot sleep … Marconi Union - Weightless (Official 10 Hour Version)
You can get good extra virigin olive oils in other countries too - and of top quality too, especially Italy.
To be honest, I’ve seen more extra virgin olive oil for sale here than native, or plain olive oil although I appreciate the quality can be pretty bad.
I think most people in Europe who cook are capable of knowing when extra virgin olive oil should be used and to have it spelt out them (even in acronyms) is pretty condescending.
Changing the subject - has anyone seen those bizarre Instagram/Tik Tok videos where American moms (sic) video themselves ‘cooking’ family meals where everything comes out of a packet, is shovelled into a large (disposable) aluminium trays and then is served on plastic (disposable) plates?
Are they being ironic or is that a thing there?
The low quality of the ingredients, and the huge amount they cook is astonishing.
Yes, I’ve got strong views about food !
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I have an Italian neighbour who claims to own olive trees there and sells me excellent olive oil in a variety of bottles.
Sadly, my neighbour who hailed from the Jura died last year, so can no longer sell me 60%+ Absinthe in coke bottles
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This is aspirational content for the temporarily embarrassed millionaires because in popular narrative rich people have no time for anything but making money. So, if you want to be rich you can’t waste time cooking, you have to think and act like the “rich”.
In reality, there’s plenty of people with brains and real money that also have a modicum self-respect who would never ever do crap like this. But, the medium is the message, tiktok is no exception.
Tried it yesterday.
Did not have the reduction from the shrimp shells, so I used wine and fishsauce as a substitute and grated lemon peel and sliced some lemon in the sauce. I also sliced up some rucola in the sauce for a bit of nuttyness
Although it was a tad over the top lemony, It was magnificent and begs a repeat.
We sat down and admired the dish until she who did not run away opened a bag of parmesan and to my horror poured half a cwt of that yellow powder all over.
I tell you the barbarians are no longer at the gates.
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Red Thai curry sauce with strips of bamboo shoot, fresh basil and grated ginger, coconut milk, chicken broth, shallot, sriracha, lime leaf, garlic, and nam pla (fish sauce)–all simmered together until fragrant and thick. Then add chicken breast in generous chunks and gently stew until the meat is just done and still tender. Serve with jasmine rice and bok choy seared in toasted sesame oil. Bamboo shoots, like water chestnuts, have more crunch than taste, but they are great at taking on whatever flavours you throw at them. Lidl sells them in tall jars when Asian Week rolls around.
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You are really setting the bar high.