What Could They Possibly Mean???

Do like I do. Keep it chained up in the basement for 18 years before using it.

Eighteen years? But what about tonight's Veal Saltimbocca? (Please don't say butter!)

Not as tasty as Vestals in Bocca.

Definitely not Off-Topic, btw, given that Ancient Rome was a huge fan of olive oil and, to a lesser extent, Greece.

Either way, you can bet they didn't know diddly-squat about oleic acid. Why not! They didn't have to. No sir! No, when those gladiators said VIRGIN, they bluddy meant you-know-what.

We had to wait two thousand years for those Chemists to come along and obfuscate everything in mysterious-sounding terms like

'Methionylthreonylthreonylglutaminylala…ylglutaminylprolylleucylglutaminylsery…lserylthreonylalanylthreonylphenylalan…rylglycylphenylalanylprolylvalylprolyl…lanylarginylaspartylglycylglutaminylva…nylleucylprolylglycylvalylglutaminylis…ylglycylarginylalanyllysylleucylthreon…llysylalanylasparaginylserylglycylargi…eonylasparaginylglycylserylglycylgluta…nylglutamylleucylleucylvalyllysylalany…asparaginylphenylalanylvalylglutaminyl..............inylserylisoleucine,...

when, a paltry 189,919 letters later, all they had to do from the outset was call it "titin."

Sociologists, meanwhile, have dubbed all this nonsense 'Progress' but, even still, that's 189,911 fewer letters than titin's five.

oleic acid vs virgins. What could they have possibly been thinking?

I didn't know ancient Roman gladiators spoke English. I guess that Russell Crowe was a good choice for the movie.

But not just english, the King's english. This is nearly universally true in nearly every Hollywood portrayal of Ancient Rome and of ancient times generally, with exceptions of course. For instance, every time I see Cecil B. DeMills' portrayal of Moses, Afro Man's "And Then I Got High" springs immediately to mind. Moses looks high. Stoned. All the way to the end credits. DeMills didn't research his characters very well, regardless. If you'd texted the Real Moses if he knew he was a patriarch, he prolly wouldv'e ROFLMAOd you in reply. "Say what?" If you pressed the issue and told Moses that, for a Patriarch, he sure didn't walk, like in DeMills' portrayals, as though he'd a corncob up his you-know-where, he prolly wouldv'e replied (in a very British accent, no less), "DeMills sent you, didn't he?" :-))))

Indeed. There's more:

• Why is there no cream in a cream cracker?
• Why is Bombay Duck actually fish?
• Why is there no toad in a Sausage Toad?
• Why is the jam on the end of the outside of a Cornish Pasty there to state that the jam is inside, though at the other end of the enclosure?
• If pasta and antipasti came across each other, would they anihilate each other with a collossal release of energy?

So many questions, so little time...

And what about "Spotted Dick"

Not sure how your personal revelation pertains to the topic....but whatever the case may be, you should probably consult a physician.

On top of being virgin it's also completely clueless as well.

"I think of an olive, take away reason and accountability."

-- Morris Udall

So, are you suggesting that perhaps my once-preowned car is still a virgin?

BRB!!

Well, the salesman said it was ....

You're describing olives or ex wives ?

they become so bitter no one can stand them....
Sounds like my ex wife!

"I fear you have confused the biological term "virgin" with the gastronomical term 'virgin'".

Well, up until today, like you I also believed that there were two interpretations; one of them also having a gastronomical flair somewhat remotely suggestive of your usage which clearly constitutes the term's third and quite different altogether meaning.

Sono state spremute appena prima della puberta'.

ಕೇವಲ ಪ್ರಾಯ ಮೊದಲು ಹಿಂಡಿದ ಮಾಡಲಾಗಿದೆ

ಚಾಪೆಲ್, ನಿಸ್ಸಂದೇಹವಾಗಿ ನೋಟ ಒಳಗೆ, ಕುರುಡು ನನ್ಗಳು ಒತ್ತಲಾಗುತ್ತದೆ.

"Maybe they've never flown before!"

Even more worrying: who the heck wants to fly with an airline that doesn't go all the way?

Well, that would certainly go a long way in justifying Mr. Branson's recent acquisition of the U.S. Navy's Submarine Fleet. Just look at the designations: Fast Attack. Hunter/Killer. Boomers.

Sorry. Nix that last one. Those just sit on the bottom and hold very still.

Then again, they also carry something like 50,000 MIRVs or something, all pointing upward. Very intimidating, and the suspense must be incredible.

Even for them.

Is somebody confusing this with Olive Oyl?

--Popeye

It's the one with the picture and motto of "Eight brides for seven brothers"!

As mentioned in one of the earlier posts, the "virgin", or otherwise, rating is supposed to relate to the sequences of the pressings of the olives. Having said that, i have also heard that the rating may well be arbitrarily given to the batch with no real reference to how or when the olives were pressed.

Some producers may call a "premium" grade a "virgin" grade. There appears to be no apparent "standard" that the producers are required to adhere to.

As olives are processed, the first press is cold and would produce an "extra virgin" batch.

The next batch would be called "virgin" and would use a heavier mechanical process.

As the production process (on the same original batch of olives) progressed, each batch of oil produced, would be given a lower grade in it's title. The lower grades would also be heated in the process of extraction.

I believe the "virgin" first press was a term adopted a long long time ago when it was the only way to describe it where everybody would understand.

It may be from the first press without any purification process but filtered.

It is referring to the Madonna scale of virginity. ("Like an extra virgin...") I think it goes subvirgin, virgin, extra virgin, super virgin, and hyper virgin. And it has something to do with how you use the oil.

jhammond

It is less cloudy, fewer impurities. (Basically it is strained better.)

The distinction comes from the amount of oleic acid content allowed by each designation. The oil must also be extracted by hand/mechanical means (like a press), no heat or chemical solvents can be used. Extra Extra Virgin? Never heard of it. If the grocers wrapped it in brown paper it may be because extra virgin olive oil can deteriorate in quality when stored in the light. It breaks down and becomes bitter. Best to store it in a cool dark place. Or...maybe they just didn't want the bottles broken (what a mess that would make).

Is the cop still there?

Well, it certainly explains a lot. Thank you! It's a huge relief, actually, as I was a bit concerned that brown paper wrapper might be suggestive of

And that cop out there? Turns out he lives across the street.

Just wish he'd park in his own driveway. Blocks my view of that convent.

Extra virgin is the first pressing of the olives.

Are you sure 'Extra' refers to the First Pressing or, according to this post, suggestive possibly of an implicit Plan B?

I looked up olive oil on the internet and after reading several sites, realize that olive oil can be as varied as wines. One x-virgin oil isn't the same as a another x-virgin oil. Although differences can be very subtle, It comes down to a matter-of-taste.

Yes, it does all come down to a matter of taste. Unlike a wine that is normally an end product, most of the time olive oil is an ingredient to a dish. Thus the pallet of the chef selecting when to use the plebeian, cost effective, extra light oil instead of the nuanced extra virgin varietal from a northern slope of Sicily to make a dish is ironically the point of our engineering choices.

Just because a product is expensive does not make it correct for every application. Similarly, just because a low cost product will work just as well in many applications does not mean that elite products cannot out perform the pedantic when deftly utilized.

Not only for olive oil for sesame and coconut oil(used for cooking,oiling the skin and instead of hair cream) too they label it that way.

Can someone comfirm or deny that towards the end of the process (when the good stuff has been removed), xylene is used to remove traces of oil from the pulp and the resultant liquid allowed to stand. The xylene evaporates in a closed system because it does not react with the oil it leaves no taste marker and the resultant oil is sold on as just olive oil.

Not f....d olive oil?

He is "Olive's" FATHER and you better not manhandle that bottle of oil! Does he have a shotgun? That oil was produced in a Catholic convent by underage girls who have been cloistered from the menaces of society. Seriously, it is highly refined and purified, MAYBE. Or possibly just overpriced like "organic" bananas.