What is the best brand of olive oil? I know to get extra-virgin. Thanks n/t

[patricia92243]

[grasswire]

1. I think there was just recently a thread about this

If you search, maybe you'll find it. I recall some people liking costco brand.

I do remember reading recently that many olive oils are poor quality, really.

[Lucinda]

2. I have tried several and actually prefer an inexpensive

store brand from my local Food City market.

I've seen reviews for Theros Olive Oil in Ashville. It's a Greek import, I think. You might be able to get a taste at one of the outlets.
http://www.therosoliveoil.com/therosoliveoil/locations.htm

[hibbing]

3. Davero

Hi,
I visited this place recently for an olive oil tasting. The place is cool they imported cuttings from trees in Tuscany. I really like the stuff, it is quite expensive though.


http://www.davero.com/oils

davero.com

Peace

[Stinky The Clown]

4. This is very subjective - like asking for the "best" wine. That said, I like the Safeway house brand

We use a lot of olive oil and we try lots of different kinds. Some pricey, some cheap. Greek, Spanish, Italian and Californian.

The Safeway Select is always what we come back to. It is a blend of indeterminate origin, packed in Italy. What we like is the flavor profile they achieve. Sweet and fruity.

[no_hypocrisy]

5. Fairway. House brand can be as low as $4.99 a litre.

Either their house brand is pretty good for cooking and they also carry more expensive brands that are divine for bread dipping.

[patricia92243]

6. Thanks everybody - will try several of these suggestions :)

[Retrograde]

7. Best for what?

For general cooking I use the stuff that comes in a gallon can and claims to be from Italy, which means it's probably from Spain. For salads I use the "good stuff": the small bottles of higher quality extra virgin oil, much of it from California since we now have people producing it commercially.

If you can, find a store that has olive oil tastings and see what you like: different oils do have different tastes.

[Warpy]

8. Everybody has a different answer

because everybody has different tastebuds. I stick with Bertolli because it's widely available and I've never gotten a bad bottle. Plus, it's in glass, something I prefer for oils. YMMV.

[Lugnut]

11. I like Bertolli.

I could drink the darn stuff right from the bottle but that's what makes my taste buds happy. Others might not agree.

[Horse with no Name]

9. According to chef's that I have heard talk about this

there isn't a lot of difference...as long as you get the extra-virgin.

[Warpy]

12. Right, extra virgin or just plain virgin mean the same thing,

that the oil was either spun or pressed out of the olives. "Cold pressed" is a meaningless term, especially for Mediterranean oils, because every processor defines the term differently.

If the oil doesn't have the word "virgin" on the label, it means the oil was chemically extracted from the glop left over after the virgin pressing.

The only way to get what "extra virgin" used to mean is to make friends with an olive grower who has his own press, then pay megabucks for the first pressing.

[canetoad]

10. I'm going to contradict the extra-virginers

And say a good all-round salad and cooking oil is Pure Olive Oil. Extra Virgin is excellent for some dishes but tends to overpower others. Pure olive oil is the happy medium for general use.

[GoCubsGo]

14. Exactly right. Extra-virgin should also not be heated at high tems

It's best for "finishing", and cold dishes, such as in a salad dressing. Or, for tossing into already cooked dishes, like pasta. For sauteing, etc., plain, old non-extra-virgin olive oil is better.

[supernova]

13. Extra virgin is great for table service

EVOO is very expensive, so I reserve it for dishes that need a splash before serving where you want to taste the oil itself: bread dips, salads, soups. That kind of thing.

I read somewhere that the degree to which EVOO tickles the back of your throat, is the degree to which it has all those great anti oxidants. Perhaps it was here in C&B. So, I wouldn't go by brand so much as how fresh is it?

Now for everyday cooking, sauteeing, etc. I use regular OO or sunflower oil.