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Old 01-05-2015, 02:44 PM   #31
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Originally Posted by Posted by Roll_Bones
I was watching the "Cooking" magazine show yesterday and they did a small segment on olive oils.
He said the US was the dumping grounds for European olive oils. Oils that did not always meet the high standards in the European market.
I'm pretty sure I would not be taking advice from someone with that kind of
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Originally Posted by GotGarlic View Post
I'm pretty sure I would not be taking advice from someone with that kind of attitude.
I am on the other end of the spectrum. I think this could be very much correct. Maybe not for the reason stated or rather different aspect of that view. Like I mentioned before the Americans have different taste for oils. Europeans might be selling us exactly what we want, but what they do not like.
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Old 01-05-2015, 03:18 PM   #32
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I am on the other end of the spectrum. I think this could be very much correct. Maybe not for the reason stated or rather different aspect of that view. Like I mentioned before the Americans have different taste for oils. Europeans might be selling us exactly what we want, but what they do not like.
I think that's based on outdated information, but I don't much care what Europeans think of what I eat

Just as with wines, craft beers, cured meats and cheeses, Americans have been discovering good quality olive oils as well. That's why the number of specialty olive oil shops has grown. And that's why I keep saying people have to go to one of these shops and taste the oils to see what they like. And not all olive oils come from Europe. Australia and South America are making good olive oils, too.

DH loves the sharp, peppery Oro Bailen Arbequino from Spain, but I like the milder, grassy Picual Robust from Peru. By the same token, he likes hoppy beers. I don't like beer of any kind because I don't like bitter flavors. He likes bleu cheese; I like Havarti. He likes red wines; I like pink and fruity whites. It's all a matter of taste and experience and I don't think all Americans like the same olive oil any more than they like the same beer or wine or cheese.
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Old 01-05-2015, 05:57 PM   #33
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Since you asked for specific brands Larry, this is what I use. It has a mild earthy flavor I enjoy for both cooking and salads. Typical of Trader Joe's, it's high quality at an affordable price.

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Old 01-05-2015, 07:02 PM   #34
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I have been buying and using with success Kirklands Extra Virgin olive oil. Imported from Italy. Costco brand.

Another fan of costcos EVOO. We've actually done some taste comparisons at my house and it fares pretty well. I can also recommend their balsamic vinegar ;)
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Old 01-05-2015, 07:09 PM   #35
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Totally agree, Janet. I just checked, we have both too.
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Old 01-06-2015, 07:29 AM   #36
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Dip that bread in the first pressed EVOO, toast over fire, rub with raw garlic, and you have the original, and in my opinion, best bruschetta, which was a way to test the flavor of the oil. Mmmmmm.

Seeeeeya; Chief Longwind of the North
I think the raw oil is what is tested. I once saw a show that had oil tasting and it reminded me of a wine tasting.
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Old 01-06-2015, 01:19 PM   #37
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Looking for Good Quality Olive Oil.

Basically there are two types of olive oils, one for cooking and one for eating it raw, like in salads. The first one is called simply "Olive Oil", it has a yellow color. The second one is called "Extra Virgen" olive oil and is greenish, the greener the better. Both oils come from crushing olives, but the extra virgin comes from the first pressing and is the finest and therefore more expensive. The extra virgen is supposed to be eaten raw, to experience its flavor and bouquet. Of course, you can cook with it too, but heat will destroy the flavor and the bouquet and will do exactly what simple olive oil not extra virgen can do, without the extra expense. Olive oil lovers, speak of extra virgen oil only. Like, wine, coffee, tea and whiskey, there are many varieties and each has different characteristics which appeal to different people. Some prefer oil that comes from a particular single variety of olives and therefore is higher in cost. Extra virgen oil from a blend of many varieties is less expensive. The only way to find out what brand of extra virgen oil you like, is by trial and error, if it is for cooking, any olive oil type will do.


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Old 01-06-2015, 01:25 PM   #38
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The colors of olive oils depend on which olive variety you're talking about. They're not all the same, and they don't all taste the same.
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Old 01-06-2015, 02:34 PM   #39
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The colors of olive oils depend on which olive variety you're talking about. They're not all the same, and they don't all taste the same.

And greener is not always better!!
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Old 01-06-2015, 03:14 PM   #40
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And greener is not always better!!
+1..
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