You favorite Olive Oil

mommap

15 years ago

I cannot find a good quality olive oil for salads.. You know the type you good enjoy all by itself on a salad!

Any suggestions?

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Comments (4)

texasredhead
15 years ago
Most often, extra virgin olive oil is used for salads. EEVO types are produced in Portugal, Spain, Italy and even California. Don't know what you are looking for and where you are looking. Most up scale grocery stores have several varieties. Don't know what part of the country in which you live to give you some options.

EVOO is the first cold pressing of the olives. Depending on the varieties of the olives, it will be in color from a dark green to a light gold. I personally like Italian EEVO.
sushipup1
15 years ago
And check out this thread from yesterday for a lot more olive oil info.

Here is a link that might be useful: best olive oil?
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I hope y'all know that fruity, green olive oil is not a good choice to use as a cooking oil. Like for sauteeing veggies or frying something in a skillet, etc. because it has a low smoke point. The olive oil suited for such use is pale in color, mostly tasteless, and still has a lower smoke point than better cooking oil types. Peanut oil, sunflower, canola, avocado oil, and the like are better choices for cooking. Arbequina purchased from California Olive Ranch is listed at $18 for 500 mL, half a liter. About Canadian $24.50. There are many far more expensive olive oils on the market but so far, I haven't found any with consistently better flavor I like better. Also, I know its provenance. There's a lot of lousy olive oil grown in countries around the Mediterranean and finding the better ones can't be done simply by label or origin. Also, while the authorities are cracking down, a lot of olive oil is illegally rebranded, origin wise, and cheap olive oil often gets repackaged to appear as if from a higher quality region and sold at higher prices than the original oil accurately branded would command. Edit to add - green olive oil is best suited to uses where its flavor enhances the food it's added to. Added to hummus or the like, drizzled over veggies or soup before serving, as a dip for bread, or, my favorite, as a dressing alone or with other things added before serving pastas or salad.
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I'm very happy that I have a neighbor that taps his maples and makes syrup, he gives me the good dark stuff for baking. If he doesn't have any extra, or sells out, I have to go to other local "sugar bush" operations. Fat/grease/oil? Oh mercy. I have a vintage metal grease container, has that black Bakelite lid that says "grease", and it has bacon grease in it pretty much all of the time. I use that mostly for baking cornbread, it goes in the pan and into the oven to heat. I have olive oil, avocado oil, toasted sesame oil, chili oil, Criso that I use in ONE cookie recipe but that one has to have it, duck fat and chicken fat in the freezer which I skimmed when cooling broth, peanut oil for frying, lard that I render myself when we get pigs for the freezer and some suet that I keep for the birds. Oh, and butter, of course! I use more butter than any other kind of fat, it's in bread, biscuits and on my morning toaste. Olive oil is second because I use that when I roast vegetables, which is frequently and the butter dish and the olive oil spray dispenser are both sitting on the counter next to the cooktop. Annie
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Lars
15 years ago
The previous thread asked for a light olive oil to be used for everyday sauteing, and so I did not respond to that, since I do not have a favorite light olive oil. I do, however, have favorites for salads, and they come from central California, where I can go for tastings. I haven't tasted that many, but I do like Pasolivio EVOO from Paso Robles, although I generally go no further than San Luis Obispo for tastings and often rely on friends to bring some back when they go up there. I have to trust their judgement at times.

For a high end olive oil, Da Vero has gotten good reviews, but it has a very intense flavor and can only be used in very small amounts at a time. A little goes a long way, and it is fairly expensive. I haven't had any since the last time I was in Sonoma.

Lars
jessyf
15 years ago
Another Pasolivo fan here for salads. My SIL brings me a bottle in lieu of hotel fees when they stay here, grin.

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You favorite Olive Oil

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texasredhead

sushipup1

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