The first time I tried high quality olive oil was at at an Italian restaurant. The oil was delivered with a piece of freshly baked bread and a small container of salt flakes.
When I tasted it I thought it was unreal. It was that good.
I don't remember the restaurant or even where it was, but do remember the tasting experience!
>The first time I tried high
quality olive oil
>I thought it was unreal
For those people who may be having trouble understanding the comparison, this reaction would be the same reaction as if we were tasting supermarket hummus and legitimately homemade hummus.
One is McDonalds dry; the other is Michelin star silk.
In the EU, the only requirement for being legally allowed to call something "guacamole" is that it contains avocado as an ingredient. In practice, that is usually a few percentages of avocado powder.
When I tasted it I thought it was unreal. It was that good.
I don't remember the restaurant or even where it was, but do remember the tasting experience!