Quote:
Originally Posted by LubeMaster77
I have news for you guys - I have a very good friend from San Lupo Italy who has been in the Olive Oil trade for over 30 years. (Hay, its a good lube for the right application!). Unless you are able to get olive oil right from a press in Italy, anything coming into the states is not 100% olive oil - it is cut with another veg oil to reduce costs or improve margins. Virgin has to do with clearity - the lighter the more virgin.
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Gosh, that takes all the mystique out of it!
Now it's not going to taste near as good on my favorite pasta dishes.
