Hule D'olive

Hule D'olive is the sort of olive oil that belongs in the cupboard for dressing, frying, and everyday cooking rather than for any special show. By our assessment, its strength is the basic usefulness of a good olive oil: it is a familiar fat with a clear place in kitchens that use oil as a main ingredient. The downside is the one all olive oils share, especially if someone is choosing blindly: the bottle says little about taste beyond the broad virgin-olive-oil style. In practice it is poured, measured, and heated like any other kitchen staple. It sits among virgin olive oils, where the real differences are usually in flavour and finish rather than in the label. The name itself is a bit awkward, but the product type is perfectly ordinary.