AudioNervosa
General Hospital => Anecdotal Evidence => Cafeteria => Topic started by: dflee on September 16, 2021, 07:08:46 PM
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What's your favorite and why?
I'm using Colavita (first press) and find it light with a nice flavor.
Is there better? enlighten me.
Don
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Don,
Olive oil is a many level culinary topic. I use several different types:
Everyday run of the mill use? Good old Kirkland extra virgin - cheap and neutral-ish. I also sent this for making specialty oil like garlic, cinnamon, lemon, red pepper, etc because of cost and neutrality. Don't get their other olive oil, though :?
For dipping - Zoe
For finishing (drizzling) - Olio Verde
If I had to get just one to use for everything I'd recommend Nuñez de Prado.
Yes, I confess... I'm an olive oil snob :thumb:
Lord, I love to cook!
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My ‘house’ oil is Filippo Berio ‘Robusto’. It’s full flavored, with a bit of a peppery finish. It gives you a good hint of what to expect in an expensive EVOO, at a reasonable price. I like it also for it’s consistency from bottle to bottle. Like wine, olive oil can be better some years than others. It’s consistency also becomes boring, so I do try others and I’m glad you started this topic. I will be trying some of those mentioned.
One called ‘Segreto’ was recommended to me by Rollo, and it is excellent, but 30.00 a bottle near me. The problem, if you can call it that, is that once you open EVOO, the clock starts ticking- it only deteriorates. I stick to the smaller bottles for that reason.
‘Zoe’, as Dave mentioned, was great also, but the store that carried it near me closed. I see it available through Amazon, but I like to see the date on the label before I buy. Fresh is everything in oil.
What you should do is get some good bread, and one of the different oils mentioned here, and do a comparison dipping with your Colavita. I’m pretty sure the Colavita gets mentioned as a good reliable oil, so you’re off to a good start.
Happy hunting.
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For ordinary cooking, Filippo Berio EVOO.
As Dave stated, Zoe is good (and very reasonably priced) and Olio Verde is excellent (but expensive).
I like Lucini a lot: it's in between Zoe and Olio Verde in both price and quality. I also recently discovered Bono (organic) which is priced about the same as Zoe but which I enjoy much more. (And not just because it's from Sicily. :rofl:)
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For ordinary cooking, Filippo Berio EVOO.
As Dave stated, Zoe is good (and very reasonably priced) and Olio Verde is excellent (but expensive).
I like Lucini a lot: it's in between Zoe and Olio Verde in both price and quality. I also recently discovered Bono (organic) which is priced about the same as Zoe but which I enjoy much more. (And not just because it's from Sicily. :rofl:)
I'll have to try the Bono!
Cool. New stuff :drool:
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I’m heading to Uncle Giuseppe’s, a local chain on Long Island, armed with these names. They have a decent selection so hopefully I’ll make a score.
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Interesting topic for a non-foodie, single guy like me. I think Rachel Ray came up with the term EVOO. My wife and I watched her show years ago. Talk about a rags to riches story … :thumb:
As to the freshness of EVOO, I shudder when I think how long those bottles sat in the pantry.
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We have a small store specializing in olive oil in Abilene. They buy several bulk oils of the season (depends on which hemisphere). I like one of the Australians, but my everyday is Ybarra from Spain.
(https://s7d5.scene7.com/is/image/CentralMarket/000144770-1?$large$&hei=416&wid=416)
Think I'll try a bottle of Nunez de Prado. I see it at Amazon for a bit more than the Ybarra
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We have a small store specializing in olive oil in Abilene. They buy several bulk oils of the season (depends on which hemisphere). I like one of the Australians, but my everyday is Ybarra from Spain.
(https://s7d5.scene7.com/is/image/CentralMarket/000144770-1?$large$&hei=416&wid=416)
Think I'll try a bottle of Nunez de Prado. I see it at Amazon for a bit more than the Ybarra
Similarly, there was a store called Fairway here in NY, and they always had 8 or so oils from different regions, all of which they bought in bulk and bottled themselves. The freshness was always evident. That was all I ever needed. But they’re out of business now… They also had a slamming balsamic. Talk about synergy for a salad.
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Interesting topic for a non-foodie, single guy like me. I think Rachel Ray came up with the term EVOO. My wife and I watched her show years ago. Talk about a rags to riches story … :thumb:
As to the freshness of EVOO, I shudder when I think how long those bottles sat in the pantry.
Get one of these bottles discussed and you’ll be a chick magnet. Just nonchalantly get the word out. Great stereo, olive oil- all you need is a good loaf of bread!
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So, is there a difference between Italian and Spanish or any of the other countries?
James: and a good bottle of wine eh.
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Interesting topic for a non-foodie, single guy like me. I think Rachel Ray came up with the term EVOO. My wife and I watched her show years ago. Talk about a rags to riches story … :thumb:
As to the freshness of EVOO, I shudder when I think how long those bottles sat in the pantry.
Get one of these bottles discussed and you’ll be a chick magnet. Just nonchalantly get the word out. Great stereo, olive oil- all you need is a good loaf of bread!
Hmmm, so there’s nothing sexier than silver hair and EVOO??
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There are great Greek, Aussie and domestic olive oils. Olive oil is like wine: different soils, climates, humidity and altitude drive the flavors.
Nick is right about good bread and olive oil :thumb: Yum!
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Here's one I use daily... need to shake before using since it's unfiltered, 100% Organic EVOO...
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Interesting topic for a non-foodie, single guy like me. I think Rachel Ray came up with the term EVOO. My wife and I watched her show years ago. Talk about a rags to riches story … :thumb:
As to the freshness of EVOO, I shudder when I think how long those bottles sat in the pantry.
Get one of these bottles discussed and you’ll be a chick magnet. Just nonchalantly get the word out. Great stereo, olive oil- all you need is a good loaf of bread!
Semolina bread. And some Ricotta Salata.
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So, is there a difference between Italian and Spanish or any of the other countries?
James: and a good bottle of wine eh.
Yes, as Dave said, different soils, climates, etc. all make a difference. I've haven't tried a lot of non-Italian olive oils but in general I've found Greek oils to have a very strong but simple, even coarse, taste and smell. Spanish oils also but to a lesser extent: they were more sophisticated than the Greek, but not up to the Italians in complexity. It may be, however, that I haven't tried the better and more expensive examples from those countries. The couple of California oils I've tried were bland. Olive trees, like wine grape vines, produce better quality as they age.
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I usually use Kirkland. You'd think it'd be cheap but it's one of the best there is... it tests 100%. When you taste it you can tell, it is peppery.
California brand is also high quality for general use, and not cut.
I'm very cautious to buy any from Italy because they're cut so often. Anything that doesn't have much flavor isn't pure olive oil. The cheap stuff at most grocery stores (especially with clear bottles) is lucky to have 13% actual olive oil in them.
In Italy there are raids every year for people cutting olive oil since it's so common and super illegal there... but in the US there are no requirements to specify amounts or other ingredients of oils.
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I usually use Kirkland. You'd think it'd be cheap but it's one of the best there is... it tests 100%. When you taste it you can tell, it is peppery.
California brand is also high quality for general use, and not cut.
I'm very cautious to buy any from Italy because they're cut so often. Anything that doesn't have much flavor isn't pure olive oil. The cheap stuff at most grocery stores (especially with clear bottles) is lucky to have 13% actual olive oil in them.
In Italy there are raids every year for people cutting olive oil since it's so common and super illegal there... but in the US there are no requirements to specify amounts or other ingredients of oils.
Olive oil exports are sometimes a Sicilian mafia scambit.
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I usually use Kirkland. You'd think it'd be cheap but it's one of the best there is... it tests 100%. When you taste it you can tell, it is peppery.
California brand is also high quality for general use, and not cut.
I'm very cautious to buy any from Italy because they're cut so often. Anything that doesn't have much flavor isn't pure olive oil. The cheap stuff at most grocery stores (especially with clear bottles) is lucky to have 13% actual olive oil in them.
In Italy there are raids every year for people cutting olive oil since it's so common and super illegal there... but in the US there are no requirements to specify amounts or other ingredients of oils.
Olive oil exports are sometimes a Sicilian mafia scambit.
Or Camorra or N'Drangheta. Or from anywhere around the Mediterranean really as there have been scandals in all of the countries there.
So yes, stay away from the stuff in the clear bottles or those with generic names. I doubt there's an issue nowadays with the better known or more expensive ones: too easy to check and too much to lose in market share.
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Here’s another choice. I have been using the Life Extension products for over 30 years and they are fanatical about quality. I read a number of the user reviews and they are very favorable as to quality and taste. Might be an option for some of you guys 🫒
https://www.lifeextension.com/vitamins-supplements/item02008/california-estate-organic-extra-virgin-olive-oil
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Here is a link to a UC Davis study on extra virgin olive oil purity done in collaboration with
Australian Oils Research Laboratory in New South Wales. Here is link to a brief overview of
of the study. https://www.ucdavis.edu/news/most-imported-olive-oils-don%E2%80%99t-match-%E2%80%98extra-virgin%E2%80%99-claims-study-finds
Here is the link to the complete study and the results.
https://pubs.acs.org/doi/abs/10.1021/jf1007677
It is apparently very hard to get unadulterated real EVOO at the end of the day.
Scotty
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Here is a link to a UC Davis study on extra virgin olive oil purity done in collaboration with
Australian Oils Research Laboratory in New South Wales. Here is link to a brief overview of
of the study. https://www.ucdavis.edu/news/most-imported-olive-oils-don%E2%80%99t-match-%E2%80%98extra-virgin%E2%80%99-claims-study-finds
Here is the link to the complete study and the results.
https://pubs.acs.org/doi/abs/10.1021/jf1007677
It is apparently very hard to get unadulterated real EVOO at the end of the day.
Scotty
This is what can happen when you mess with the real Olive Oyl…
(https://media.giphy.com/media/ycther0Rq1sJO/giphy.gif?cid=ecf05e47w2a3nd5a0z157eosrj8w15q6s25cc6jpvml01zt4&rid=giphy.gif&ct=g)
(http://gif-database.tumblr.com/post/15874731394)
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My apologies, the link to the pdf doc only goes to the abstract now. I was able to read it not long after it was first released. The full info is now behind a pay wall.
Scotty
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Here's are links:
https://www.forbes.com/sites/larryolmsted/2016/09/30/its-extra-virgin-olive-oil-day-is-your-evoo-real-or-fake/?sh=639b59532a64
https://omigy.com/health/14-brands-fake-olive-oil-need-avoid/
https://newspunch.com/fake-olive-oil-study/
Some surprises there...
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Here's are links:
https://www.forbes.com/sites/larryolmsted/2016/09/30/its-extra-virgin-olive-oil-day-is-your-evoo-real-or-fake/?sh=639b59532a64
https://omigy.com/health/14-brands-fake-olive-oil-need-avoid/
https://newspunch.com/fake-olive-oil-study/
Some surprises there...
Definitely. I'm very surprised about Lucini, which tastes good. But they have a couple of different ones so maybe that makes a difference. * Not as surprised about the Whole Foods brand because of its bland taste, but would have thought Whole Foods would be more careful about what they put their label on. Not so surprised about some of the larger more generic brands. I guess I'm going to have to look more carefully and maybe spend more. Good information about the PDO and PGI designations for Italian olive oil. Bono has the latter.
* Edit: One of the links above shows Lucini failing, another shows it passing the EVOO tests. :?:
2nd Edit: The Forbes article Dave linked to has some really good info and sources for EVOO. And they state that Whole Foods now sources its EVOO from a single estate in Sicily. Probably switched after earlier problems. It's made from 3 varieties of olives, however, and is still relatively bland tasting.
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Here's are links:
https://www.forbes.com/sites/larryolmsted/2016/09/30/its-extra-virgin-olive-oil-day-is-your-evoo-real-or-fake/?sh=639b59532a64
https://omigy.com/health/14-brands-fake-olive-oil-need-avoid/
https://newspunch.com/fake-olive-oil-study/
Some surprises there...
Definitely. I'm very surprised about Lucini, which tastes good. But they have a couple of different ones so maybe that makes a difference. * Not as surprised about the Whole Foods brand because of its bland taste, but would have thought Whole Foods would be more careful about what they put their label on. Not so surprised about some of the larger more generic brands. I guess I'm going to have to look more carefully and maybe spend more. Good information about the PDO and PGI designations for Italian olive oil. Bono has the latter.
* Edit: One of the links above shows Lucini failing, another shows it passing the EVOO tests. :?:
2nd Edit: The Forbes article Dave linked to has some really good info and sources for EVOO. And they state that Whole Foods now sources its EVOO from a single estate in Sicily. Probably switched after earlier problems. It's made from 3 varieties of olives, however, and is still relatively bland tasting.
And the world just keeps on turning, changing and getting weirder.
The one olive oil that I have used forever is the Kirkland Organic. It is very consistent and works well for marinades and just general use day to day. That and it is a helluva deal. I get the different oils form the same vendor ratings differences. The Kirkland regular olive oil is mediocre and their medeterranian oil mix is downright yucky.
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For our everyday EVOO Sparta Gourmet from Greece. For special drizzling Segreto For us does not get better just different. Make some Linquini with Garlic and EVOO and use the Segreto and lots of Romano grating cheese, oh my !!!
charles
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For our everyday EVOO Sparta Gourmet from Greece. For special drizzling San Greto. For us does not get better just different. Make some Linquini with Garlic and EVOO and use the San Greto and lots of Romano grating cheese, oh my !!!
charles
Unless Charles gave me a bum steer, he meant to write ‘Segreto’, not San Greto. I have been enjoying a bottle of this since he recommended it.
https://supermarketitaly.com/products/frantoi-cutrera-segreto-extra-virgin-olive-oil-d-o-p-750-ml
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For our everyday EVOO Sparta Gourmet from Greece. For special drizzling San Greto. For us does not get better just different. Make some Linquini with Garlic and EVOO and use the San Greto and lots of Romano grating cheese, oh my !!!
charles
Unless Charles gave me a bum steer, he meant to write ‘Segreto’, not San Greto. I have been enjoying a bottle of this since he recommended it.
https://supermarketitaly.com/products/frantoi-cutrera-segreto-extra-virgin-olive-oil-d-o-p-750-ml
That's it! It's very good!
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For our everyday EVOO Sparta Gourmet from Greece. For special drizzling San Greto. For us does not get better just different. Make some Linquini with Garlic and EVOO and use the San Greto and lots of Romano grating cheese, oh my !!!
charles
Unless Charles gave me a bum steer, he meant to write ‘Segreto’, not San Greto. I have been enjoying a bottle of this since he recommended it.
https://supermarketitaly.com/products/frantoi-cutrera-segreto-extra-virgin-olive-oil-d-o-p-750-ml
THANK YOU Jim. I am losing it lately. Segreto it is. :duh
charles
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For our everyday EVOO Sparta Gourmet from Greece. For special drizzling San Greto. For us does not get better just different. Make some Linquini with Garlic and EVOO and use the San Greto and lots of Romano grating cheese, oh my !!!
charles
For our everyday EVOO Sparta Gourmet from Greece. For special drizzling San Greto. For us does not get better just different. Make some Linquini with Garlic and EVOO and use the San Greto and lots of Romano grating cheese, oh my !!!
charles
Unless Charles gave me a bum steer, he meant to write ‘Segreto’, not San Greto. I have been enjoying a bottle of this since he recommended it.
https://supermarketitaly.com/products/frantoi-cutrera-segreto-extra-virgin-olive-oil-d-o-p-750-ml
THANK YOU Jim. I am losing it lately. Segreto it is. :duh
charles
Unless Charles gave me a bum steer, he meant to write ‘Segreto’, not San Greto. I have been enjoying a bottle of this since he recommended it.
https://supermarketitaly.com/products/frantoi-cutrera-segreto-extra-virgin-olive-oil-d-o-p-750-ml
THANK YOU Jim. I am losing it lately. Segreto it is. :duh
charles
Indeed, Segreto it is!
We got a bottle yesterday and I got a baguette from our favorite French bakery today.
Gayle has proclaimed Segreto Cutrero EVOO as her new favorite for dipping. I have to admit that it is among the best. Full bodied with some floral, herbal and mildly fruity notes. Most excellent! Good call, Charles! :thumb:
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Thank you. It won the International EVOO contest. Drizzle it on veggies as well.
charles
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Found a Lucini today. Tasty.
Hard to find anything great in this podunck I live in.
The baquette was decent.
Don
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Hard to find anything great in this podunck I live in.
Don
This is where Amazon (as much as I hate it) is a very good thing.