Olive Oil

Olive oil is sold with different pressings or extractions.
If You are searching for the best flavor you want extra-virgin olive oil.
This is not a brand but the 1st pressing or extraction. The color is darker and richer in color. It is more expensive.
At that quality level I buy whats on sale.
For general pan-frying or saute I like
the La Russa brand imported from Italy.Hope this helps....Bob

I was wondering what brands of olive oils were best to purchase. Since I really won't be able to smell or taste at the store? Thank you!

[Basil Baker]

As to what brad is best, unless your rolling in dough you might try Bertolli. It's nothing special, but it works. I also agree with Bob Guest that EVOO (extra virgin olive oil) is best.

[kokopuffs]

You might want to try some of the evoo's offered at FLYINGNOODLE.COM. I especially like the one made in Crete.

[Chef Bubba]

I think it is important to note:
1. Olive oil used for saute is better is it is NOT extra virgin, as the extra solids suspended in the oil will not allow you to attain proper sautee temp as they burn AND the flavor will be instantly killed by that high of heat. I do not recommend a pomace oilve oil either as I do not like the performance of this oil.

2. The EVOO is really good for salad dressings and for finishing dishes and sauces, poured in at the last minute, JUST before serving to allow the flavor and aroma to be present. Remember as with any thing dependent on volitale oils for flavor, it is better to add at the end as heat and time are killers.

3. SO, save your $$$$ for that killer bottle of EVOO to finish you plates and make dressings. That way you can save up for that 100 year old bottle of balsamic vinegar!!!

[Suzanne]

We all have our favorite brands of olive oil, which depends on what's available to us and what we use the oil for. Rather than just say, "I love this brand," it would be really helpful to tell us why you like a particular brand: what you use it for, how well it performs, whether it's a good value, where you are, and so on. Please don't just say, "Brand OOO is the best" because that's awfully subjective, and not very helpful.

Okay?

[kuan]

I was at Trader Joe's and they had lots of olive oils and vinegars open for customers to sample. One could go nuts.

[chefboy2160]

Popeye would love Trader Joes as I know he has always had a soft spot for Oliveoil(on his spinach of coures). And I have this on good insider info that he realy enjoyed his EVOO on there wedding night despite Blutos attempts at making it just regular second or third press Oliveoil .
IYAM that IYAM,YUK,YUK,YUK...........................Doug... ...............

[lins]

I agree extra virgin olive oil is the best, but for salads etc..
don't waste your time cooking with it!
I have my own olive trees 160 of them, if you are looking for good olive oil then check the label for acidity. 0.5% is very good but 0.1% is excellent.
There are a lot of misleading labels so be careful you're not paying for a fancy bottle!
As a rule if it does not show the acidity on the label I leave it on the shelf.
A good extra olive oil does not need to lie. The info will be clearly printed on the label from the better sources.

[chefboy2160]

Good post lins. So I just checked my oil from Italy and the label said nothing about acidity. I then went to the web site for this imported brand and it said first press and low acidity.From a grower and producer you should know my friend so if you are familiar with the brands sold in America I would realy like to hear what you suggest. Thanks , Doug............

[phoebe]

I was at Trader Joe's and they had lots of olive oils and vinegars open for customers to sample. One could go nuts.

Kuan,
Did you? (answer whichever you prefer ). If you did sample the oils and vinegars, what did you conclude?
One time I walked into a shop where they had five or six different olive oils to try. But they had you taste them from little plastic spoons! I guess I just wasn't sophisticated enough or perhaps I just don't have a sensitive palate. Though there were differences in taste, none were particularly appealing all by themselves. Some bits of bread for dipping would have helped me a lot.

And I have to confess that I don't especially like EVOO in the salad dressings I make. The taste is just too strong and the weight is too dense. I prefer Canola which allows the vinegars and herbs to come forward while keeping the dressing light enough for home-grown lettuces.

But I'd love to hear specifics from other people. Which oils do you use for sauteing?

I have my own olive trees 160 of them, if you are looking for good olive oil then check the label for acidity. 0.5% is very good but 0.1% is excellent.

Lins--This is great information. Thank you! Of course I just checked and none of my EVOOs have this type of labeling.

[lins]

hi
Glad you found my post helpful.
Sorry I am not familar with the brands sold in America, Since my last post I´ve been doing a little research on the net.
found an excellent site on olive oil
oliveoilsource.com tonnes of information,
try oliveoilsource.com/olivechemistry. I found this of particular interest

Color: "The color of olive oil is dependant on the pigments in the fruit - Green Olives give a green oil because of the high chlorophyll content. Ripe olives give a yellow oil because of the carotenoid (yellow red) pigments. The color of the oil is influenced by the exact combination and proportions of pigments. A simple equation would be Color = Chlorophyll (Green) + Carotenoids (Yellow red) + other pigments. Color is not an official standard but it certainly excites the consumer." Professor Stan Kailis, University of Western Australia, Perth, WA

A quote from the site, I have to confess I also have in the past taken colour as a sign of quaility.
With regards to Italian olive oil, I am told by our oil producers that our Spanish oil is exported to Italy where they add a small portion of their oil and rebottle it, and in some cases it is just simply re-labelled!
hope you find this helpful.

[kuan]

Originally Posted by phoebe

Kuan,
Did you? (answer whichever you prefer ). If you did sample the oils and vinegars, what did you conclude?

Uh, I tasted a few but typical of me, they were all good! I'm not that good at tasting olive oil either, so to me it was all fruity, velvety, and "this would be great with __________"

Kuan

[Suzanne]

Let me add my thanks to you, lins. Very helpful information.

I've found that it's necessary to have several "favorites," since import restrictions and supply keep changing. I used to get a brand from Spain that was really heavy and golden -- very flavorful, and when I cut it with a tasteless oil* worked well for salads. Then that was no longer available, so I switched to a Sicilian oil; now I'm using yet another. I don't really mind, though -- just gives me a chance to try more!

* There's really no such thing as a tasteless oil, after all -- but you all know what I mean: less pronounced flavor.

[TedAustin]

The Whole Foods stores in my area have olive oil tasting bars with fresh bread available for dipping. I found one of my favorites there, Olave. It's Chilean, is reasonably priced, and has a nice olivey flavor. Generally I look for a peppery feeling at the back of the throat when tasting. Middle Earth Organics, from Umbria, is another good brand. Look for the Mona Lisa label. My newest favorite is from Trader Joe's. Their California Estate unfiltered EVOO has warm artichoke tones. For dipping, add a sprinkle of kosher salt and fresh ground black pepper. Yum.