http://www.aromadictionary.com/EVOO_blog/?p=263 Informed and accurate information about extra virgin olive oil Wed, 08 Sep 2010 10:35:25 +0000 http://wordpress.org/?v=2.9.1 hourly 1 http://www.aromadictionary.com/EVOO_blog/?p=263&cpage=1#comment-215 admin Wed, 10 Mar 2010 10:04:40 +0000 http://www.aromadictionary.com/EVOO_blog/?p=263#comment-215 It was an early harvest oil made from the variety Nevadillo Blanco. Southern highlands of New South Wales, Australia from memory. It tasted very bitter, but it had tons of flavour so it certainly had its place in the kitchen. It was an early harvest oil made from the variety Nevadillo Blanco. Southern highlands of New South Wales, Australia from memory. It tasted very bitter, but it had tons of flavour so it certainly had its place in the kitchen.

]]> http://www.aromadictionary.com/EVOO_blog/?p=263&cpage=1#comment-203 Sophie Bruna Tue, 09 Mar 2010 14:46:17 +0000 http://www.aromadictionary.com/EVOO_blog/?p=263#comment-203 Bravo! Very interesting, especially the explanation of color. I wonder what the oil was with such an extremely high polyphenol count and how it tasted. Bravo! Very interesting, especially the explanation of color. I wonder what the oil was with such an extremely high polyphenol count and how it tasted.

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