IMAsensation- yes, extra virgin has all the flavor, it's simply pressed olive juice. If you can find the unfiltered kind, it doesn't look as nice but tastes even better (and is often cheaper, at least here)
Other olive oil is produced chemically - they grind the olives and then wash the oil out chemically - which leaves chemical traces, which can't be good for you, and which takes out all the best flavor.
phatch - i'm with you. I was really surprised when i was in the states last and saw broccoli without the stems in the supermarket. The stems have a nice texture (if peeled) and it's such a waste to throw them out.
forgot to say, for the pasta recipe, they should cook VERY slowly, and sort of melt, that is become soft, and also forgot to say you can do it with the whole broccolo or with cauliflower or broccoflower or even zucchine
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"