>What you want is "extra virgin" olive oil which is from the first pressing
>with low acidity.

We use "Bionaturae" organic ex-v olive oil, first cold pressed, made in
Italy, from the bottle "our oil is wonderfully delicate, smooth and
digestible"...it is certainly delicate and smooth.

I don't know why, but I find the idea of cooking with goose fat completely
unappealing. (but I don't have a problem cooking onions in bacon grease...)
Perhaps it's the idea of buying cans of fat. However, it seems my vegetable
choices are failing me. What about *not* cooking with fat?

Stacie

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