General Discussion

Pasta Olive Oil

why only extra-virgin olive oil have to be put into my pasta?

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why only extra-virgin olive oil have to be put into my pasta?

hae young | Mar 14, 2009 06:45 AM

hi!
i do like extra virgin olive oil because i heard from many source it has very good nutrition and quallites when not heated.
but, while i think extra-virgin olive oil tend to burn quickly, i frequently found many pasta recips which require extra-virgin olive oil.
i want to ask why extra-virgin olive oil is the first place to start.
does extra virgin olive oil still retain some aroma or unique flavor?
i guess extra-virgin olive oil may be trendy choice.
.

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