The olive oil I usually use has a pretty strong taste, and I'm able to distinguish different artisan olive oils from each other if I'm paying attention, but my understanding is that the extra-light olive oil that Seth Roberts cites is processed to neutralize its flavor. It wouldn't be surprising to me if it was tasteless or nearly so to most people.
Today's post, The Unfinished Mystery of the Shangri-La Diet was originally published on 10 April 2009. A summary (taken from the LW wiki):
Discuss the post here (rather than in the comments to the original post).
This post is part of the Rerunning the Sequences series, where we'll be going through Eliezer Yudkowsky's old posts in order so that people who are interested can (re-)read and discuss them. The previous post was Beware of Other-Optimizing, and you can use the sequence_reruns tag or rss feed to follow the rest of the series.
Sequence reruns are a community-driven effort. You can participate by re-reading the sequence post, discussing it here, posting the next day's sequence reruns post, or summarizing forthcoming articles on the wiki. Go here for more details, or to have meta discussions about the Rerunning the Sequences series.