The olive oil I usually use has a pretty strong taste, and I’m able to distinguish different artisan olive oils from each other if I’m paying attention, but my understanding is that the extra-light olive oil that Seth Roberts cites is processed to neutralize its flavor. It wouldn’t be surprising to me if it was tasteless or nearly so to most people.
The olive oil I usually use has a pretty strong taste, and I’m able to distinguish different artisan olive oils from each other if I’m paying attention, but my understanding is that the extra-light olive oil that Seth Roberts cites is processed to neutralize its flavor. It wouldn’t be surprising to me if it was tasteless or nearly so to most people.