Quote:
Originally Posted by RWebb
what to get?
Looking for the high octane stuff...
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Quote:
Originally Posted by manbridge 74
Ha!
Consider oil from the USA, most of the Italian made stuff for export is cut by the mob with cheaper oil. The oil I had in Italy was dark, slightly cloudy and really like nothing I’ve tasted since.
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Exactly that. Olive oil is one of the most counterfeited products in the world.
Also, when connoisseurs or judges check it, one of the things that says that it's quality is if you drink it and it burns your throat or makes you cough.
If you get a choice, Arbequina is generally a better version. (I think it's a specific cultivar of olive, there are 2 to 4 that you may find).
I think there's a bunch made in Cali. Whole foods sells "
California Olive Ranch" brand which seems pretty decent considering it seems to be a pretty high volume, commercial producer. I have tasted it and get a little tickle in my throat. If you don't get the tickle, it's probably either not real olive oil, or it's old. At least, that's my understanding.
If you're going to cook with it (applying heat) then get "light" which is more refined and filtered, so it's got less flavor, but can stand up to the heat better.
If you're not going to heat it then go with the other stuff to get more flavor and more of the good stuff that's supposed to be good for you.
Here in Texas we have the
Texas Olive Oil Co that makes good olive oil and (amazing) balsamic vinegar. We are able to buy from them from a farmers market on the weekends.