“As you know butter burns at a much lower tempature then olive ail so you get the best of both worlds when you use the olive oil and butter. Ilike it and I love the garlic olive il!!”
“I have mixed feelings about the Butter Olive Oil. Straight out of the bottle, I'm not a fan. There's a sharp synthetic note that reminds me a little too much of Orville Redenbacher's "buttery flavored oil". BUT, when I used for scampi and for sauteeing shallots, it was delicious - a nice amount of mellow butter flavor without the synthetic sharpness.”
