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Old 01-06-2015, 05:39 PM   #41
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Originally Posted by GotGarlic View Post
The colors of olive oils depend on which olive variety you're talking about.....
....and the color of the container that holds them ;)

I know that containers are colored to prevent light from prematurely breaking down flavors in the oil but it also makes it almost impossible to see the true color of the oil. Frustrating...
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Old 01-06-2015, 06:09 PM   #42
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Looking for Good Quality Olive Oil.

Basically first pressed olive oil (or extra virgin) will have a greenish tint. Ordinary olive oil for cooking is yellowish. Some times they try to sell you yellow olive oil as extra virgen, but you should know that if it isn't greenish, is not the real thing. Most bottled extra virgen olive oils are blends of different varieties of olives, even from different countries. Single variety extra virgen olive oil, is like single malt Scotch whisky, more expensive and has a smaller market.


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Old 01-06-2015, 06:22 PM   #43
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Basically first pressed olive oil (or extra virgin) will have a greenish tint. Ordinary olive oil for cooking is yellowish. Some times they try to sell you yellow olive oil as extra virgen, but you should know that if it isn't greenish, is not the real thing. Most bottled extra virgen olive oils are blends of different varieties of olives, even from different countries. Single variety extra virgen olive oil, is like single malt Scotch whisky, more expensive and has a smaller market.


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Welcome to DC, TAC! Sounds like you know your olive oil!
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Old 01-06-2015, 06:35 PM   #44
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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.

I was at Trader Joe's today, and checked the price of this green olive oil.
It's $9.00 for a quart.

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Old 01-06-2015, 09:55 PM   #45
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I spent some time with my friend Andrea Giovannini in Florence, Italy who is an expert in the cultivation of olives and manufacture of olive oil. In Italy nobody uses commercial bottled oil, they buy it directly from the plantation by the gallon. Most of the olive oil exported by Italy, is re-bottled Spanish olive oil. Excellent olive oil is being produced in Argentina, Chile and Peru. and of course in California.
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Old 01-06-2015, 10:34 PM   #46
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I posted this thread five years ago of a bottle of oil I received from a farm in Tuscany a few days after the harvest. What I learned from that bottle is that nothing tastes anywhere near what can be purchased in a local market. Bright yellow and the freshest taste possible.

I currently use Costco vintage labelled which is IMO just below the point of diminishing returns on cost available here. Either the Tuscan or Arbequina from Spain. I have never seen both at the same time.

Perhaps someday I will find myself in California at harvest time and try a comparison tasting.


Story of EVOO
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Old 01-06-2015, 10:42 PM   #47
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Quote:
Originally Posted by Janet H View Post
....and the color of the container that holds them ;)

I know that containers are colored to prevent light from prematurely breaking down flavors in the oil but it also makes it almost impossible to see the true color of the oil. Frustrating...
That's why I suggested going to a specialty store. You won't find high-quality extra-virgin olive oil in a supermarket anyway. In the store where I get the high-quality oils, they keep it in metal casks and pour out as many as you want to taste, so you can see and smell them, as well. See?
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Old 01-06-2015, 10:44 PM   #48
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Sorry, hit the wrong button before I attached this to my last post.
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Old 01-07-2015, 01:04 AM   #49
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We had an Oil & Vinegar shop, they went bust here but it is still a going franchise. I used to eat my way through the olive oils and the vinegars.
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Old 01-07-2015, 01:36 AM   #50
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Little wonder the local store went belly-up, PF.
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