What's your goto olive oil?

[TimT]

Serious Eats just did an olive oil review.. They are usually very reliable.

Serious Eats, Olive Oil our editors love

[Bill Douglas]

Ha, my favourite Iliada made the list.

[Shaun @ Tru6]

Sat down with the Atlas last night. Having a shot glass of it, the first thought as it hit my tongue was luxurious. Then lush as it filled my mouth. It's completely different from the Partanna and Zagarello and that's one of the main takeaways from this fun, variety really is the spice of life.

Buttery is the main theme. It's extremely smooth, more than you might imagine. But that's what makes it hard to describe. My palette, it's easy to describe the Partanna as sweet and fruity (really should get a small new bottle to compare with the tiny amount I have left), the Zag is bright and full of life, peppery, and it will amplify food taste but could overpower if used incorrectly. The Atlas is a languid pool of pleasure that I think would be best with bread, veggies and fruits. I wouldn't have it with lamb. Ribeye or filet yes. Better white fishes like halibut, definitely.

I'm having an Italian night dinner party tomorrow night, just fettuccine with meatballs, baby back ribs & sausage with Caesar salad. I'll get some tasting spoons to see what everyone thinks of the Zag and Atlas, and will get some Costco tonight too.

Great recommendation zakthor!

[vash]

you do that inhale while you taste it thing?

I dont love olive oil off the spoon.

[Shaun @ Tru6]

I've seen videos and descriptions of how to taste olive oil, IMHO they are absurd since it's not how you eat. For the oils in this thread I've been using a shot glass and SS restaurant condiment cups. Got some great French bread for croutons tomorrow night, looking forward to using that too.

You would probably like the Atlas off the spoon.

[vash]

the inhale is tough...unnatural.
but that's the way they insisted we do it at this place in Italy. makes it super peppery

[zakthor]

Originally Posted by Shaun @ Tru6

Sat down with the Atlas last night. Having a shot glass of it, the first thought as it hit my tongue was luxurious. Then lush as it filled my mouth. It's completely different from the Partanna and Zagarello and that's one of the main takeaways from this fun, variety really is the spice of life.

Buttery is the main theme. It's extremely smooth, more than you might imagine. But that's what makes it hard to describe. My palette, it's easy to describe the Partanna as sweet and fruity (really should get a small new bottle to compare with the tiny amount I have left), the Zag is bright and full of life, peppery, and it will amplify food taste but could overpower if used incorrectly. The Atlas is a languid pool of pleasure that I think would be best with bread, veggies and fruits. I wouldn't have it with lamb. Ribeye or filet yes. Better white fishes like halibut, definitely.

I'm having an Italian night dinner party tomorrow night, just fettuccine with meatballs, baby back ribs & sausage with Caesar salad. I'll get some tasting spoons to see what everyone thinks of the Zag and Atlas, and will get some Costco tonight too.

Great recommendation zakthor!

Super relieved that it isn't awful!

Any word about the dauliba?

[Shaun @ Tru6]

The Zag is nearly gone but I've got plenty of Atlas to enjoy and see what I can do with it.

Dinner party was great last night, made spaghetti sauce and Caesar dressing & croutons with the Zag and shrimp oreganata with the Atlas. With Costco chateauneuf du pape (can't beat it for the price) flowing I didn't bring out the oils for taste testing (feeling it today). And didn't get the Costco oils in a very rare fit of purchase paralysis, I couldn't decide on the Spanish vs Italian oil and didn't want to get both. Might get the Spanish next time I'm there.

Nothing from Dauliba, even cleaned out junk folder. Will hit their online form today.