Extra virgin oil and bitterness

Whispered

Hi. I've recently started to make my own pesto and found it pretty bitter. I just read yesterday that extra virgin olive oil can have compounds in it that when emulsified, like in a food processor, causes a bitter flavour. So I made a new batch, blended everything but the oil in the processor, stirred in the oil at the end - perfect.

Now, today I wanted to make falafel and hummus. Can I do the same for the hummus or does the oil need to be blended through for the correct consistency?

If needs be i will get a better quality oil.

Thanks.

Tree

You can stir the oil into the hummous, or pour it on top to dip/stir it. I don't add oil to my hummous (don't like olive oil) but I make up for that with lots and lots of tahini

Joolzie

Whispered wrote: »

Hi. I've recently started to make my own pesto and found it pretty bitter. I just read yesterday that extra virgin olive oil can have compounds in it that when emulsified, like in a food processor, causes a bitter flavour. So I made a new batch, blended everything but the oil in the processor, stirred in the oil at the end - perfect.

Now, today I wanted to make falafel and hummus. Can I do the same for the hummus or does the oil need to be blended through for the correct consistency?

If needs be i will get a better quality oil.

Thanks.

Yeah, rapeseed oil can do that bitter thing too. I have found camelina not to have these bitter compounds at all.

Qualitymark

A chef here told me that if you use an electric whizzer it can make rapeseed oil taste bitter. Add a little ice, s/he said.