Bitter tasting oil based dressings

Puggles

Puggles

"I don't like things I hate"
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I'm still trying to perfect my italian sub dressing (Could also be Italian salad dressing basically). I made a recipe that was sound, but had a bitter after taste, this is a good indicator that your oil is cheap, or has gone rancid, neither of which my oil has. So I made the same recipe in another container, but changed the tools I used. (I didn't use a metal bowl for either attempt). I needed to emulsify the dressing, and I have a stick blender that is very good at emulsifying stuff. On the first attempt, I used the blade attachment, which is what gave me the bitter aftertaste. On the second attempt, I used the stick blender with the whisk attachment instead, and it made all the difference. Emulsifying too fast and too aggressively can cause the oil to oxidize, making it permanently rancid. I was shocked at how different it turned out.
 
Barriehie said:
What kind of oil were you using?
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I buy Partanna extra virgin olive oil buy the gallon and use that for most of my recipes. I pour what I need into a tinted glass bottle and put a nozzle on it. I find that most "popular /common" olive oils taste bad to me. I don't get it, everyone will say "oh, this is great" either they don't know what they're talking about, or my taste buds are weird. They tend to taste too "flowery" to me and it doesn't appeal to my taste buds, but the stuff I get is not as much like that.
 
I wouldn't use a stick blender to make a dressing. A whisk, every single time. IMHO, you want an emulsion, so that the ingredients come together slowly but surely, not whacked into oblivion by an electrified beater.
I'm not an expert on olive oil by any means, but if you buy good quality stuff, there's no reason why it should taste metallic. Green grass, slightly spicy, yes; metallic, no.
 
I like trader Joe's EVOO.
 
Obviously there are excellent olive oils, good olive oils, regular olive oils and really terrible olive oils. I imagine it just depends on how much you´re prepared to pay.
One thing I do remember from an olive oil tasting session is that it´s best to taste it with a piece of bread. Drinking it on its own is a fairly unpleasant experience!
 
karadekoolaid said:
Obviously there are excellent olive oils, good olive oils, regular olive oils and really terrible olive oils. I imagine it just depends on how much you´re prepared to pay.
One thing I do remember from an olive oil tasting session is that it´s best to taste it with a piece of bread. Drinking it on its own is a fairly unpleasant experience!
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I've read too that the taste is cumulative. I've never just tasted oil(s).
 
Barriehie said:
I've read too that the taste is cumulative. I've never just tasted oil(s).
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I went to an olive oil tasting once and I thought that would be a total failure as I don't drink oil!
It was great though, just bread dipped in olive oil (if I remember correct) and there was definitely a huge difference between the different oils
 
We live in an olive growing area in Australia and are lucky to have several (OK many) local olive oils that we can try and buy. In fact I'm at the cafe of our favourite tomorrow morning. We've taken to buying their olive oil rather than from the supermarket mostly because we're supporting the local economy (they're only 16km away, so closer than or supermarket at 65km) and we actually prefer their olive oil.

Oddly though we prefer their single origin olive oil rather than the blend another oil the majority apparently prefers... we find the blended one lacking in flavour. It's very common in olive oil, just as in wine, to blend the oils after pressing.
Everything here is cold pressed, virgin (first pressing).

Sadly though the one thing I can not get hold of, is olive oil soap. All through Greece and Turkey it was readily available and very cheap. It's the very final heat treated pressing that gets the lowest grade oil out of it, they turn it to olive oil soap. Only i just can't buy that soap here.
 
I dislike olive oil. I’ve tried many but I still cant enjoy it, I don’t hate it I just would rather not have it.
I find the flavour too dominating.
Used in cooking I always get the flavour coming through as if the dish is tainted. That’s from the lowliest blend right up to the most expensive first press.
I wish I did like it because it’s very popular and gets chucked in or on everything.
 
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