Originally Posted by Bolas De Fraile
Thank you, if I run out of our own oil (I brought back 10 gallons in sept) I go for Kalamata oil.
Funny, but that same month I brought back the same amount. Naturally I'd say Greek ex-virg is the best, but as Tom said, Tuscan is pretty good ineed.
Single estate olive oils are never cheap. Even Spanish ex-virg can be great if we find a quality bottle of the stuff.
For Sole Meunière you could make a simple lemon dressing with a splash of ex-virg and about half of white wine vinegar to the lemon juice. Roll the lemon on the worktop first, as it helps release more juice.