Taste of a good olive oil.

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Im exploring olive oils but I’m not sure what I’m supposed to be looking for. I have read there are sautee olive oils and dressing olive oils and probably others that have different uses. I bought a jar of Nablus olive oil from an international grocery store here in the US and it’s so bitter. It ruined all dressings I made with it. I have sautéed in it and I didn’t really taste it at that point but I can’t turn the heat up as much as I want because it smokes up my house too much.

Can you give me some ideas on what I should look for when tasting olive oils for dressings and drizzling over hummus or bread? Also, some direction in choosing olive oils to sauté with. Thanks for your time!

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Olive oil is one of those merchandise that I can’t imagine my kitchen with out, and the taste of olive oil flavour is ideal for all of it. Frying, dressing salads, dipping bread in a mixture with balsamic vinegar. It’s no longer only scrumptious, however also very wholesome. The phenolic compounds observed in it assist fight infection and shield the heart and blood vessels. It’s a product that combines advantages and flavor!

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The taste of the oil depends on the variety of olives and the time of harvest. For example, oil from early harvested green olives has a richer and more spicy taste, while oil from ripe olives is soft and fruity.

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