Comments on: The Bitter Truth About Olive Oil

By: Karen B.

Karen B. — Mon, 14 Jun 2010 18:04:26 +0000

Forgot the lemon.

By: Karen B.

Karen B. — Mon, 14 Jun 2010 18:02:33 +0000

Never put olive oil IN Hummus. You make the hummus (just garlic, garbonzos, tahini, water for consistency), spread it on a plate and drizzle the olive oil over the top. Put on a few olives cured in oil for saltiness and voila.

By: julie

julie — Sat, 23 May 2009 02:30:49 +0000

I’m really glad I found this post! I have chickpeas soaking right now to make hummous for a party tomorrow, and I always use EVOO. I may use a bit of grapeseed to help it through food processer, than add the olive oil after it’s all done. I’ve never noticed the bitterness per se, but have always been surprised by how much salt I needed to add to make it taste okay.

By: Darya Pino

Darya Pino — Fri, 22 May 2009 17:50:00 +0000

Awesome, thanks for dropping by! Let me know if you have any questions

By: Darya Pino

Darya Pino — Fri, 22 May 2009 17:48:58 +0000

Yikes, that oil was probably rancid. That is another way it an get too bitter.

By: Elisheva

Elisheva — Thu, 21 May 2009 01:35:13 +0000

fantastic post! i’m new to your blog and becoming a big fan fast! thanks!

By: Janet Bianchini

Janet Bianchini — Wed, 22 Apr 2009 08:59:15 +0000

Hi Darya

Great post, photos and explanation! I never knew that extra virgin olive oil could be so sensitive when mixed with other ingredients. I and my husband produce our own 100% extra virgin, hand-picked olive oil “Ginestre 12″ from the Abruzzo region in Italy. We have 61 young olive trees and we are relative newcomers to olive oil production.

Nothing beats the flavour of virgin olive oil and I use it every day in all my cooking.

By: Darya Pino

Darya Pino — Fri, 17 Apr 2009 23:32:52 +0000

I like Stonehouse, but I’m a big fan of fruity oil. McEvoy is great if you like a little more bite. You can find both at the Ferry Building. You should come to the farmers market tomorow!

By: Allison

Allison — Fri, 17 Apr 2009 22:22:28 +0000

Great olive oil post. I haven’t noticed that it gets bitter, but I have noticed that when you put it in the food processor it loses some of it’s flavor. I always use a mortar and pestle to make things like pesto or anything with an expensive olive oil – for this and other reasons. What brand of olive oil do you like best? I’m big on Sicilian oils, but after my recent move to Berkeley, I’d really like to find a quality local one.

By: gina's weight watcher recipes

gina's weight watcher recipes — Thu, 09 Apr 2009 14:41:00 +0000

Funny, when I make chimichurri, for some reason it always tastes better if I chop everything by hand rather than use a food processor. Not sure why. As far as the olive oil, good info, I’ll have to keep this in mind,