What is the overal opinion on organic extra virgin olive oil (OEVOO).
I use it in my pesto, my dressings, as a marinate, etc.. I have had the luxury (if you want to call it that) of tasting really raw olives and trust me, they are nothing you want to eat (until they have been soaked in brine, oil, etc.).
I have a hard time believing these so called "cold pressed" olive oils are really cold pressed. Also, how they remove the bitter taste of really raw olives is also a mystery (not really mystery, but hard to believe they are really cold pressed).
In my pesto, I have substituted olive oil with mashed avocado and I had great success. However, as a marinate, olive oil is very important.
Should I give olive oil the boot? opinions please