You favorite Olive Oil

mommap

13 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
13 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
13 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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Yeah if it tastes rancid, return it. Costco takes everything back it seems except some electronics. "Good" olive oil is so subjective though. I am near a small chain supermarket that brands their own olive oil and they always have a dozen or so of their varieties out for sampling, with slices of baguette. They are all SO different, and what's good to some folks might not be good to all. For instance, some people like "grassy" oil. To me it tastes like sucking my fingers after mowing the lawn, and that's not pleasant. To me. On the other hand not long ago I wasted a good amount of one of my favorite oils making a Caesar Salad dressing. The instructions specifically said OO, not EVOO, and they were right. "Regular" OO is a lot milder, and more appropriate in certain applications. Rancid though, that's never appropriate. Return it!
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I usually use Whole Foods 365 Extra Virgin. It tastes fine and isn't too expensive. There's getting to be so many choices in everything these days, it's getting harder and harder to make up my mind about things. Now they don't have just their basic 365 EVOO, but they have it from Spain, Greece, and where ever else makes olive oil. I just buy the bottle that looks familiar, and am happy with that. I've bought other kinds and enjoyed them, but frankly, one of the reasons I like the particular kind I buy is it fits in my cabinet the best. I don't keep it in the fridge cause I go through it faster than it goes rancid. I use it for almost everything. Funny, I keep my canola oil in the fridge, cause I rarely use it, and it will go rancid before I go through even a small bottle. Sally
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Too bad about the wine, I always give Clover Hill Spice Holiday wine or their Apple wine, which is out of this world. But I was told wine is expensive to ship when I went to their store at the farm market, which is why I schlepped it on the plane to MI for Thanksgiving. If they drink at all, they will love the apple wine, what's not to like. That stuff is heavan in a cup if you microwave it too. Some apple wine, apples and artisan cheese, OMG I may have to find someone to give this gift basket too!! I got a Penzey's gift spice box one year and I loved it. I love their Vanilla Sugar and Mural of Flavor seasoning mix. That and maybe some fru fru salt and one of their other mixes depending on what type of food they like. I like Penzey's Adobo seasoning, which is onion, garlic, oregano, pepper, a pinch of cayenne, and cumin. All the stuff for chili, Tex Mex and Mexican, except the heat! But then again if they are meat eaters they might like some of the grill rubs. I know some people here like the fancy cinnamon too. Here is a link that might be useful: Clover Hill Wines
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Comments (21)
The reason they sprinkle olive oil is that olive oil has a very low smoke point and will "brown" the veggies better than other oils in the broiler. You need to oil the veggies in the broiler otherwise they just shrivel and dry out. If you use other oils they don't brown and just get greasy. The low smoke point is the reason you cannot use olive oil in a deep fryer. When using a wok, peanut oil is one of the best as it has a high smoke point and gives a nice flavor to veggies. If you want veggies to brown in the broiler spray some sugar water on them. The sugar browns them nicely in the broiler but be careful not to leave them in too long and burn them. Sugar will caramelize at 275Â° . And do not ever try to splash wine or brandy on veggies in the broiler or you risk starting a fire as the alcohol will ignite into flames. Wine or brandy is a nice touch when sauteing and/or degazing though.
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Lars
13 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
13 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

Comments (4)

texasredhead

sushipup1

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