"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Reply
 
Thread Tools Display Modes
 
Old 03-31-2012, 03:33 PM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
I will pay closer attention to origin when I buy EVOO.

I usually just grab the cheapest 1 litre bottle at my favourite Greek grocery store. They seem to carry mostly Italian, Spanish, and Greek EVOO. I do have a spreadsheet where I write comments. The only one we found offensively bitter was from Loblaw's and was packaged for them in Italy. It's called Bella Tavola.

I don't usually pay more than $6 or $7 for a litre of perfectly nice EVOO.

I bought a 500 ml of organic EVOO once, on special, for about $12. It wasn't very nice at all, but I hadn't started my spreadsheet, so I don't remember the name or origin.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-31-2012, 04:58 PM   #22
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
A litre of real evoo cannot be had for a bargain price. But as there are no standards for evoo in the USA, much reprocessed, deodorized, and mixed oil is sold as evoo. Buyer beware.

Will what's out there poison you? No. But even well know brand names have been found guilty of padding their evoo/

Remember Pure and light olive oils have been chemically extracted from the mash of the early pressings, as are seed oils. Perfectly good to fry in but so is canola, much cheaper.

Real evoo, gives a tug on the cheeks, and a slight tickle or burn to the back of the throat. It should be fruity but not sweet.
__________________

__________________
Robo410 is offline   Reply With Quote
Old 03-31-2012, 05:49 PM   #23
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by Robo410 View Post
A litre of real evoo cannot be had for a bargain price. But as there are no standards for evoo in the USA, much reprocessed, deodorized, and mixed oil is sold as evoo. Buyer beware.

Will what's out there poison you? No. But even well know brand names have been found guilty of padding their evoo/

Remember Pure and light olive oils have been chemically extracted from the mash of the early pressings, as are seed oils. Perfectly good to fry in but so is canola, much cheaper.

Real evoo, gives a tug on the cheeks, and a slight tickle or burn to the back of the throat. It should be fruity but not sweet.
All I'm looking for is an olive oil that tastes like a 'tasty' olive and, if I'm feeling extravagant,
I 'm willing to use it to make a sauce / mayonnaise for seafood.
At $0.50+ per tablespoon, one can rationalize selectively using some of the more expensive EVOOs.
__________________
justplainbill is offline   Reply With Quote
Old 03-31-2012, 06:48 PM   #24
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,416
Quote:
Originally Posted by justplainbill View Post
Speaking of languages, maybe Margi or Luca can explain how a food (mortadella) was named something that is spelled like the words morta and della.
I wondered this, too. The Wikipedia explanation sounds the most plausible to me. Traditionally, the pork filling was ground to a paste using a large mortar (mortaio) and pestle.

Another theory, close to this one, says that mortadella has been made since ancient times and comes from the Latin mortarium, which refers to both the vessel itself and the "product of grinding or pounding".

So, either way, it appears to come from the same root as "mortar," not "death".
__________________
Steve Kroll is offline   Reply With Quote
Old 04-01-2012, 07:11 AM   #25
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
EVOOs: In Spain

Good Morning,

Firstly, there is such a vast array of olive oils in Spain ... The Carbonell which is quite popular and is fairly reasonably priced at Euros 4 for a Litre.

PLEASE REALIZE, 1 Euro is like $1.00 to us, in other words, we do NOT think, of converting the money ... a dollar is a Euro dollar ... we are paid in Euros and function in Euros --- I have never thought, how much is this in Dollars ! I have not lived in the USA since the 1992 so it is useless to think in these terms.

The Testaccio, Karlos Arguiñano 100% Hojiblanca ( to die for and go to heaven ), Dauro ( divine ), La Boella Tarragona Premium, Arzuaga, Castillo de Canena, Cortijo Suerte de Alta 100% Ecological,, Cladivm and La Organic Oro Mallafré Almenara Premium are all very fine EVOOs.

Personally, I like 100% Hojiblanca olive variety because it is a perfect pair for salads, and NOT heavy ...

Then, Carbonell for for sauté-ing ... Not heavy or over powering ...

100% Arbequina Borges for roasts and stove top dishes ...

In Italia, I prefer to use Italian EVOOs however, they are much more expensive than Spanish ones ...

Have lovely Sunday.
Great Posts.
Grazie.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 04-01-2012, 08:13 AM   #26
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
I have not seen ANY olive oil available in the USA for a modest $5.35 per litre. Does the 4 euro include a VAT? It's perhaps comparing apples to oranges, but from what I have observed the price of my favorite coffee beans (5.5 EUR including a 7% VAT for 250 g) is similar to the cost ($13 per pound @ $1.30 per EUR))of comparable beans in the USA. Many jobs paying $100,000 in the USA seem to pay about €80,000 in industrialized countries.
__________________
justplainbill is offline   Reply With Quote
Old 04-01-2012, 10:31 AM   #27
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Good Afternoon Bill,

We do not pay Vat ( tax ) on food ...

I pay 3.89 Euros for Carbonell which I use to sauté ... Borges, is 4.99 Euros ...

A 500 gram box of Barilla pastas range from 1.37 Euros to 2.50 Euros depending on type ... Cannelloni are more expensive than Linguini or Fettuccine.

I have been here so long, that I just do not do currency maths any more -- as it does not matter, since I had made the decision to stay here, for my profession.

Good Post.


@ Steve,

Now a mortar denotes pounding and crushing in a mortar ... correct translation ... in ref to Mortadella ... olives, pork and spices ... to create this charcuterie product ... Good research Steve !

I can check in Italian --- as it is an Italian product dating back probably to the Inquisition --- and update on the history for you both.

Have a nice Sunday.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 06-18-2012, 09:21 AM   #28
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
I think Hojiblanca cold pressed unfiltered EVOO has an outstanding taste.
__________________
justplainbill is offline   Reply With Quote
Old 06-18-2012, 11:21 AM   #29
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Buonasera, Bill,

As I had told Steve, a few replies up;

IVA or VAT ( In English ): I am a European National / Dual Nationality, thus, do not pay IVA tax ( sales tax ) on food.

I am pleased to hear that you have enjoyed the Hojiblanca ... Which brand did you purchase ? You mentioned, you spent $60 USD on Olive Oils ...
What did your buy ?

Have lovely Monday,
Ciao. Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 06-18-2012, 11:23 AM   #30
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Buonasera Bill,

Sorry, looks like this is an old thread that has been brought back active ...

Hojiblanca: which brands have you purchased ? Have you tried any that I mentioned ?

Look forward to hearing from u,
Ciao, Margi.
__________________

__________________
Margi Cintrano is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:45 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.