- Joined
- Jan 10, 2014
- Messages
- 7
- Reaction score
- 2
I'm a die hard fan of using light olive oil. I put that sh*# on everything (hot sauce commercial reference, ha ha). I have this alien ability to detect oils in baked goods and I find that the light olive oil makes its presence the least known. This was true for me until I poured it into a cookie recipe for chocolate fudgies, which are a hybrid brownie/cookie. I have come to the conclusion that chocolate and olive oil do not mix. Those fudgies had a flavor that would make your scrunch up your face really hard and those of us who are trying to turn back the clock do not want to be doing face scrunching unless absolutely necessary. Those fudgies earned a unanimous "Bleck!" from the whole household here. Imagine eating a plate of spaghetti and a bar of chocolate at the same time. Yea. Eeeesh. I have yet to find my light olive oil unyielding in its ability to meld with the flavors of other non-chocolate baked goods. How about you? What type of oil do you prefer? Anybody else have a particularly strong sense of taste in regards to oils?