We have cold pressed extra virgin olive oil, it has a strong flavour. Would you recommend to use it in the Chocolate Olive Oil Mousse recipe? And how many days would you suppose that I could keep it in the refrigerator?
Nigella's Chocolate Olive Oil Mousse (from AT MY TABLE) uses olive oil to give it its soft, voluptuous texture and also to add some extra flavour. Olive oils range from smooth and grassy to spicy and peppery, depending on what type of olives were used and where they were grown.
Personal taste will influence which type of oil you prefer but Nigella suggests using a smooth and slightly spicy oil for the mousse, rather than a very peppery and assertive oil. If your oil has a very strong flavour you may find that it clashes with, or even overpowers, the flavour of the chocolate. So in this instance it may be better to use your current olive oil for dressings and to finish dishes and find a slightly milder oil to use for the mousse.