So my "relationship" with olive oil may be a little different than the average person's.

I grew up in an area where among hip tapas bars & fancy specialty pizzerias, a boom of literal Olive Oil Stores erupted. They are literally like wineries and besides filling your order from real wood barrels that have a TAP in them, they also have tastings! Believe me, I rolled my eyes at these establishments as much as the next middle-income-ranged person, however I did wander into a few of them over time for the free tastings to see what all the fuss was about. In addition, 2 friends of mine were pseudo chefs who perpetually stocked a delightful array of olive oils with broad, distinctive flavor ranges for their guests' delight at every get-together, so I've got a bit of a "palate" when it comes to olive oil now.

I've come to despise the cheapie stuff that pretty much just tastes like vegetable oil. And I adore a heavy tasting (aka robust) olive oil with some salt & pepperred crackers.

The stronger olive oils tend to have a more bitter taste. It's kind of like a craft beer with extra hops.

That's what I was hoping for with this olive oil, since it calls itself "robust." Robust is the same word they used to describe the more heavily noted, more bitter tasting oils in the olive oil lala fancypants places, so that's sort of what I was expecting here.

Because I know Pompeian is usually a less expensive brand, though, I kind of knew I was taking a gamble.

And yes, I was not wrong. The Pompeian "Robust" is a far cry from any authentic robust flavored olive oil. However it is a decent tasting oil, it has a nice consistency, it says it's organic, and is totally useable in any situation olive oil may be called for.

So I'm glad I tried it. My favorite olive oil is a stronger tasting one from Costco that brings with an S but the name of it escapes me now. Similarly priced to this one, the Pompeian just simply does not measure up. But it's versatility & *slightly* stronger taste than the flavorless dribble of the cheaper supermarket brands give it some hope.

It's got a weak, nutty flavor that maybe resembles pine nuts in the far away distance... and it does have a small bright sweetness.

I probably won't buy it again, but I'm not furiously disappointed with my purchase & may grab it once more in a pinch.

Happy hunting!

This 'Pompeian Organic Robust EVOO' is a fine product. What Pompeian does is also done by a large number of EVOO marketers, and that is to purchase Olive Oil from several countries ~such as Spain, Tunisia, Argentina, Italy to mention some~ and mix their oils. Later, those oils end up bottled under the name of Pompeian or Wal-Mart or several other brands.

Why do I keep buying 'Pompeian Organic Robust EVOO?' It is because I am inclined to believe ~rightfully or wrongfully~ that Pompeian buys oils from responsible producers that produce oils from organic olives and do a good job squeezing oil out of their olives.

In other words, as it is the case with huge number of products we consumers put in our bodies, we play roulette.

This organic olive oil is a lot better than their non-organic it has a better peppery taste. I would highly recommend. And will purchase again.

Like an inexpensive bottle of 93-point wine, Pompeian's Organic Extra Virgin Olive Oil is a bargain indulgence of the first order, and a best-in-class olive oil at this astonishing price -- I find no reason to overpay for anything else.

With olive oil, consuming it in its raw, uncooked state best reveals its character: I put this over tuna with dashes of hot sauce, and it shines. It even finds its way into our savory ice creams (rosemary, olive oil, and honey recipe below). The flavor is paradoxically deep but with a light mouthfeel and robust olive profile. It's also consistent from one bottle to the next; nearly inexplicable, considering its country of origin changes (current bottle is from Tunisia).

Costing less within the Amazon Ecosystem than at physical retail, this is terrific stuff six ways from Sunday. - (Was this review of use? If so, let me know by clicking "Helpful." Cheers!)
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ROSEMARY OLIVE OIL ICE CREAM

3 cups half and half, or 1 1/2 cups each cream and milk
3 sprigs of rosemary, roughly 5 inches each
3/4 teaspoon kosher salt
6 egg yolks
1/2 cup full-flavored honey
1/2 cup of strong or "robust" Extra Virgin Olive

Combine half and half, rosemary, and salt in a saucepan and heat to a tad below a simmer. Steep rosemary in the dairy for 15 minutes, stirring off and on. Then discard rosemary.

In a large bowl, whisk egg yolks and honey until they're well-integrated. Slowly pour in the hot dairy, whisking continually. Return yolk and dairy mixture to pot and heat on low -- below a simmer -- stirring constantly. Custard is ready when it forms a thin coat on the back of a spoon.

Whisk in olive oil, then transfer to an airtight container. Chill in the fridge overnight. Churn in a consumer ice cream maker per the manufacturer's instructions, then freeze for 2 to 3 hours or until firm. Leave to thaw on the counter 10 minutes before serving.

I actually ordered this to use for making shampoo, but ordered an extra one for the kitchen since the quality is so good.