you mean primo itself - or the oil it is in? I think it is in penut oil, so that would have a taste?
i might be off.
also - as an interesting side note, some people have deadly allergic reactions to penut oil, so shouldn't there be some note of it when doing primo?
It's absolutely suculent. Rather earthy and nutty with undertones of slight fruitiness. Easy and subtle on the pallate that just so slightly accesnts your favorite dishes to put them into the delacacy category. I like to whip up a rasberry vinnegrette, primobolan dressing to put over an apple wallnut salad. Primobolan is in a class with truffle oil. Quite exquisite.
Actually it doesn't really have a taste. What are you tasting your primo for? This really isn't a valid legitimacy test and quite frankly is a waste of gear.
"It's absolutely suculent. Rather earthy and nutty with undertones of slight fruitiness. Easy and subtle on the pallate that just so slightly accesnts your favorite dishes to put them into the delacacy category. I like to whip up a rasberry vinnegrette, primobolan dressing to put over an apple wallnut salad. Primobolan is in a class with truffle oil. Quite exquisite. "