Quote Originally Posted by KJ6BSO View Post
Just the EV. She used a lower grade of olive oil for most things and saved the extra virgin for salads. She said that on something like a roast chicken, you can't really pick up the subtleties of flavor in the oil so using the pricey stuff is a waste.
Nonna was correct (as usual). Save the EVOO for use where the quality of the oil can be tasted. I like to use an EVOO that a friend's brother harvests and presses in Spoleto as a dip. Mince or crush some fresh herbs (basil or rosemary) and just a tad of fresh garlic in the oil and dip crusty wop bread in it. Sprinkle a bit of sea salt on a slice of tomato and add it or a slice of cold Bosc pear and a thin slice of Gorgonzola as toppers. Fat man's delight!