[muawiyah]

BTW, I presently have four different olive oils here. Spanish, Tunisian, Israeli and Lebanese. We've had Greek and Syrian in the not too distant past, and maybe some Italian stuff years ago.

They each have their uses.

One of them ~ in the black bottle (no idea which origin it was) is great with witlof leaves sprinkled with fresh ground pepper from Kalimantan.

I've spent about 15 years forcing myself to learn to like olive oil. Not quite there, but I finally like sliced potatoes frie in the Spanish oil (in the big clear bottle ~ which is cheaper than any of the others).

We shop at Aldi's. German scientists ( such cards they were ) discovered that olive oil at Aldi's was "the least poisonous available on the market".

[fortunecookie]

I've spent about 15 years forcing myself to learn to like olive oil.

I had a similar journey. I started about 15 years ago, it took a while, weaning it into things a bit at a time and not loving it. After about 5 years, it became my go-to oil. I still don't like it with eggs, but now otherwise enjoy it. Mmmmm, eggplant slices dusted with flour and spices lightly sauteed in olive oil. Yum.

I thought I hated olives, too, for years. I've found it's really just the heavily brined, like Spanish manzanillas, that I don't care for. Many are just delish and for me the best are Greek oil cured stuffed with garlic or lemon zest or almonds - yum!

[Stentor]

One of them ~ in the black bottle (no idea which origin it was) is great with witlof leaves sprinkled with fresh ground pepper from Kalimantan.

Sounds like a line from a science fiction novel, but I'm only a provincial.