Okay, now that I've had a couple of dishes complemented by Papa's oil, Romeu, just a brief remark or two.
It is very light on the palette with grassy hints and a slight reminder of fresh hay. It evoked a trainride across the Netherlands, seeing tow-headed young men afield tossing what looked like hay into the wagon. Springtime amidst the chartreuse fields!
I also use another ev olive oil, Pompeian. I like it for everyday use. I read COOK's ILLUSTRATED article on ev's. They rated it fairly well which is what prompted me to try it. Any comments?
