While not being one of the great cooks on this forum, this is my 2 cents. Have bought olive oil while experimenting with new brands that was just not up to par . . . .so I just use them like any other oil. Have added butter or another ( canola, vegetable,to alter it a bit), works for me. However the better cooks on this forum will probably have better ideas! Red

Yes, they are AI bots, some with lousy translation software, too. What do "they" gain? These are major organizations and there are several ways they payoff. One is to embed malware on your machine when the links are clicked on. One is to con the user into giving personal info. Another is credit card fraud, sales of substandard goods, or nothing at all, or to steal the CC info. Another is companies that pay for 'clicks' that they get, a small amount but if it's done often enough, it may pay something. These are not real people, so don't worry about insulting them. On rare occasions, a real person posts to advertise their blog or YouTube channel or whatever. Still spam.

Olychick said that she wondered what Sciabica thought about all the orders. I placed my second order and told about this thread and sent them the link. This is what I got back: Hi Kate, I finally got to check the reviews. Thank you so much for everyone's kind words and your support of the Sciabica Family!! We always strive to exceed our customer's expectations. We firmly believe that we are not in the olive oil business, but in the Customer Happiness business. Hope all is well. Bianca Cordova I did the unthinkable and used the buttery olive oil in making my scrabbled eggs instead of butter. 😲 They were excellent! 🤗 They did taste a little different but I loved the back flavor.

I hope y'all know that fruity, green olive oil is not a good choice to use as a cooking oil. Like for sauteeing veggies or frying something in a skillet, etc. because it has a low smoke point. The olive oil suited for such use is pale in color, mostly tasteless, and still has a lower smoke point than better cooking oil types. Peanut oil, sunflower, canola, avocado oil, and the like are better choices for cooking. Arbequina purchased from California Olive Ranch is listed at $18 for 500 mL, half a liter. About Canadian $24.50. There are many far more expensive olive oils on the market but so far, I haven't found any with consistently better flavor I like better. Also, I know its provenance. There's a lot of lousy olive oil grown in countries around the Mediterranean and finding the better ones can't be done simply by label or origin. Also, while the authorities are cracking down, a lot of olive oil is illegally rebranded, origin wise, and cheap olive oil often gets repackaged to appear as if from a higher quality region and sold at higher prices than the original oil accurately branded would command. Edit to add - green olive oil is best suited to uses where its flavor enhances the food it's added to. Added to hummus or the like, drizzled over veggies or soup before serving, as a dip for bread, or, my favorite, as a dressing alone or with other things added before serving pastas or salad.