EVOO in Oxford | dragonfly editorial

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EVOO in Oxford

Oh, for frack’s sake. The Washington Post reports that Rachael Ray’s catchword EVOO – that’s short for extra-virgin olive oil, for those of you not yet in the know — is to be included in the 2007 edition of the Oxford American College Dictionary.

How many times do I have to say this, people? Save this shite for the Oxford Dictionary of Slang!

This entry was posted on Monday, January 15th, 2007 at 9:03 pm and is filed under Dictionary drama, Oxford University Press, Reference materials. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “EVOO in Oxford”

  • Lex says:

    I agree… there are slang dictionaries aren’t there? That’s where this stuff belongs, IMO.

  • Marjorie Morningstar says:

    I know this is an editing blog, but I must comment on the “EVOO” fury gastronomically. She has popularized the use of extra virgin (how does a person become “extra virgin”?) olive oil far beyond it’s true value as a recipe ingredient. Sure, as a dip for fresh bread, “EVOO” may supply a special taste treat, but, as a base for sauteing, basting, oiling grills, it’s greater cost makes in an expensive everyday ingredient.

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