J
jmoney7269
Guest
Actually there is no such thing as evoo. It's all just olive oil that has been pressed or ran through a centrifuge to separate water, skins etc. My buddy is from Kalamatta, Greece. He brings me olive oil from a venicia market that has no English on the can, is kinda cloudy but clear, and blows any of these so called store branded "extra virgin" olive oils out of the water. What works best IMO is to make a slurry of 1/4 cup olive oil and 1/4 cup rub. Spices will dissolve worlds better and infuse the meat or skin way better than mustard or whatever other glue is used.