# I bought some fancy pants Extra Virgin Olive Oil and I have seen the light!

**URL:** <https://boards.straightdope.com/t/i-bought-some-fancy-pants-extra-virgin-olive-oil-and-i-have-seen-the-light/949631>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [August 27, 2021, 5:20pm UTC](https://boards.straightdope.com/t/i-bought-some-fancy-pants-extra-virgin-olive-oil-and-i-have-seen-the-light/949631 "2021-08-27T17:20:24Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\
**Post date:** [August 29, 2021, 12:32am UTC](https://boards.straightdope.com/t/i-bought-some-fancy-pants-extra-virgin-olive-oil-and-i-have-seen-the-light/949631/21 "2021-08-29T00:32:52Z")

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search on “Spaghetti Aglio e Olio”. There are many variations. Basically, pasta, pasta water, olive oil and parmesan to make a creamy sauce. Can add garlic, peppers, anchovies.

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**Author:** ![Lumpy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lumpy/32/446_2.png) [@Lumpy](https://boards.straightdope.com/u/Lumpy)\
**Post date:** [August 29, 2021, 12:52am UTC](https://boards.straightdope.com/t/i-bought-some-fancy-pants-extra-virgin-olive-oil-and-i-have-seen-the-light/949631/22 "2021-08-29T00:52:36Z")

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Regarding parmesan: spend a little more and get a premium brand that does NOT have cellulose filler to make it pour easier. The taste is worth it.

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**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\
**Post date:** [August 29, 2021, 1:08am UTC](https://boards.straightdope.com/t/i-bought-some-fancy-pants-extra-virgin-olive-oil-and-i-have-seen-the-light/949631/23 "2021-08-29T01:08:04Z")

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Or buy a big ass chunk of it and shave/grate it yourself. it lasts longer and tastes better. Plus, you get a rind perfect for tomato soup or making stellar sauces.

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**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\
**Post date:** [August 29, 2021, 3:30am UTC](https://boards.straightdope.com/t/i-bought-some-fancy-pants-extra-virgin-olive-oil-and-i-have-seen-the-light/949631/24 "2021-08-29T03:30:18Z")

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> [@Chronos](#):
>
> If a company tried to sell something as “olive oil” that wasn’t produced from the fruit of Olea europaea, in any remotely-civilized nation (and yes, that includes the US), they’d get in big legal trouble for it.

You say that…

> **[Olive oil regulation and adulteration](https://en.wikipedia.org/wiki/Olive_oil_regulation_and_adulteration)**
>
> Olive oil regulation and adulteration are complex issues overseen and studied by various governmental bodies, non-governmental organizations, and private researchers across the world. The most frequent type of adulteration is that oil of lower quality is mixed into olive oil.
> The EU regulates the use of different protected designation of origin labels for olive oils.\[citation needed\]
> The International Olive Council (IOC) is an intergovernmental organization with 16 member states plus the Europe...

I tend to have two types on hand- the cheap stuff, not even necessarily virgin olive oil for frying and cooking (most of the aromatics are volatile and leave during cooking), and a bottle of decent, if not necessarily the very best kind I can lay my hands on for uses that benefit from the EVOO flavors. Right now, I have [a bottle of this stuff](https://www.ilborrowines.it/en/prodotto/extra-virgin-organic-olive-oil-50cl/) in my pantry, and it’s great stuff.

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