Olive Oil

[gvidas]

Just to go back to 2006, the floaties are probably okay. You can see them come and go seasonally (meaning, with ambient temperature) at the grocery I like, an Arab-owned joint in Hamtramck. I suspect those dudes (and dudettes) understand their oils. We Americans seem to really like visual homogeneity in our foods, and ask for a certain kind of arbitrary and artificial perfection. You'll know a rancid oil when you smell it.

As for balsamic, I've heard that you can substantially improve the flavor and excitement of your cheaper balsamic vinegars by simmering it, like any other reduction, until it is thicker. I've never tried it.