I usually have at least two different kinds of olive oil in my pantry:
- an economy brand for everyday use.
- a "designer" brand for special use (more on raw vegetables, with fish, on pasta, etc.).
It's the latter category that interests me most. My current designer olive oil is called Oustal Cazes. It is from an estate in the Minervois region of France belonging to Jean-Michel Cazes of Château Lynch Bages in Pauillac (Bordeaux).
I've also bought oil from the Taylor estate in the Douro Valley of Portugal and today I purchased a bottle of Kalamata olive oil from Greece.
Do you use different kinds of olive oil for different purposes?
Do you prefer the strongly-flavored or the subtle, grassy kind?
Do you find that Spanish, Greek, French, or Italian is, in general, superior (not forgetting that an awful lot of Italian olive oil is just repackaged Spanish oil..).
What do you consider is the shelf life for the best olive oil (never mind what the bottle or can says)?
If you were to make a very special dish, what brand would you use?
Best regards,
Alex R.
- an economy brand for everyday use.
- a "designer" brand for special use (more on raw vegetables, with fish, on pasta, etc.).
It's the latter category that interests me most. My current designer olive oil is called Oustal Cazes. It is from an estate in the Minervois region of France belonging to Jean-Michel Cazes of Château Lynch Bages in Pauillac (Bordeaux).
I've also bought oil from the Taylor estate in the Douro Valley of Portugal and today I purchased a bottle of Kalamata olive oil from Greece.
Do you use different kinds of olive oil for different purposes?
Do you prefer the strongly-flavored or the subtle, grassy kind?
Do you find that Spanish, Greek, French, or Italian is, in general, superior (not forgetting that an awful lot of Italian olive oil is just repackaged Spanish oil..).
What do you consider is the shelf life for the best olive oil (never mind what the bottle or can says)?
If you were to make a very special dish, what brand would you use?
Best regards,
Alex R.