or Connect
New Posts  All Forums:Forum Nav:

Olive Oil

post #1 of 10
Thread Starter 
I am thinking of springing for a nice bottle of $40.00-$50.00 olive oil. There are so many to pick from. Any suggestions?

Gear mentioned in this thread:

post #2 of 10
Look for a Domestic Hand pressed from either Northern Cali or Southern Oregon.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #3 of 10
Hi there,

Right now is a good time to look into olive oil. There's a number of places Domestic and abroad that are harvesting their olive oil now. Some places offer this "new" olive oil to their customers even in smaller quantities.

dan
post #4 of 10
what differentiates it from a lesser priced ovlive oil? geniunely curious.
post #5 of 10
I'm surprised that domestic olive oils were recommended. Aren't the Italian varieties supposed to be the best...or is that just marketing?
Recipes, cookware reviews, and kitchen appliances in one cooking blog. — Cooking and Blogging
post #6 of 10
I know that it was easier for me to locate domestic olive oils that were selling fresh harvested olive oils rather than suppliers overseas.

dan
post #7 of 10
I currently have a bottle of Marta's, a bottle of Pasolivo and a bottle of Halutza and of the 3 the Italian is my least favorite. Its finish is a bit on the bitter side while the Pasolivo(america) and the Haluzta(Isreali) are fruity and well balanced with a nice smooth finish. I dont cook with these, only use as a garnish or for dressings.
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception.
Reply
post #8 of 10
I agree with Mapiva - Cretan olive oil is really good. I also buy Corfiot olive oil when on holiday there. I buy Tuscan and Ligurian olive oils when in Italy - and SOME Spanish oils are also quite good. I've also brought back bottles of oil from southern France. Our car is often groaning under the load of cheeses, wines and oils that we bring back!
post #9 of 10
Actually I always strike up conversations with people who work at Italian specialty stores and they're always pushing the greek olive oils on the customers rather than italian.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #10 of 10
I've heard that not only Greek but Spanish oils are generally better than Italian. And one of these days when I have some extra dollars I might purchase a couple of higher end oils and do a personal taste test.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Gear mentioned in this thread: