You don't say what type of olive oil you used, but next time don't use extra virgin. People are conditioned to think extra virgin is superior to virgin or pure olive oil. This is not true. Extra virgin is the first pressing and has more olive flavor. Use it in salad dressings or to saute or dress vegetables where you want that flavor. Otherwise, use virgin or pure, which are the second and third pressings respectively. They have less olive flavor and are more suited to some applications. No one form is better or worse than the other. They are all olive oil, but are used in different manners. |