When I was a child about three, my Daddy, a truck driver, would bring home small bottles of Pompeii olive oil. It came in a bottle that had staggered segments like a tower. The oil was very light in color. Now, I am not certain why, but my Daddy would have me drink it. It could have been because I was born with rickets; it could have been because I had had rheumatic fever.
Whatever it was I never found out for certain why. I grew to love it. Coming to Spain the past 40 years and now living here, I always use olive oil, and I still love to have a tablespoon of it or so by itself.
My question, I direct to those who know olive oil. I have noticed the past ten years or so how olive oils have (seem to have) acquired a bit of chemical taste especially the darker olive oils, the more robust . Even the light virgin olive oils hae an off taste, at least to me.
Does anyone else experience this? I find the off-brands here are usually better than the name brands wich have been taken over by multi-nationals. Now I had a farm here and did produce my own olive oil, so I do have some experience with it beyond my childhood tonic.
By the way, when I was about six, perhaps seven, my Daddy would bring home goat's milk for me to drink too. It tasted lighter and sweeter than the condensed milk I had been accustomed to. I wonder if my Daddy was not experimenting with his Benjamin, lol. Anyway I liked it the, but I do not thing I would now. I do love feta chees though.
Thanks for putting up with this rave and rant. God bless you. PS..we were not living in farm country, no, Long Beach, Calif.