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Post by toshtego on Oct 13, 2017 18:33:52 GMT -5
The best oil is Olive Oil to my tastes although Peanut is also pretty good.
So, who grows the best olives and produces the most interesting oil?
Quality Olive Oil is for more than frying. It is a flavor additive, often called "Finishing Oil" and drizzled on top of a finished dish or sauce.
Today, I noticed that Albertson's Supermarket in Taos has expanded their OO selection to include many nations, including Palestine.
Real Tunisian artisan oil is very good but hard to find. I found one bottle of Tunisian Extra Light for cooking.
IMHO, Greece, the inventor of the Olive, is consistently the best quality Olive Oil.
I used to find Turkish OO at a Middle Eastern Market in Los Angeles, but not seen hereabouts.
Spain and Italy make some nice stuff but have been plagued with scandals over mixing in other oils.
California is now producing a nice oil, not as deeply flavorful as the Med countries but good. I think as their trees mature, their oil will become more complex.
Next time, I will try the Palestine oil. Those are probably some very old trees.
So, what do you say?
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Post by Baboo on Oct 13, 2017 18:52:15 GMT -5
Wonderful topic! My favorite olive oils are from Greece. Thick, rich, nuanced and flavorful.
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Post by Deleted on Oct 13, 2017 21:14:23 GMT -5
Greece or Crete is the place for the best oil. Trader Joes has a big can that works for basic cooking but I would not call it a finishing oil but the price is right. The only kind that I use is extra virgin. Always read the label as some oils are blended and not a single source or worse mixed with vegetable oil.
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Post by Ronv69 on Oct 14, 2017 12:53:37 GMT -5
I would love to find some Greek olive oil. We try to choose the best Italian oil, but Italian olive oil has been synonymous with "Cosa Nostra" for as long as I can remember. I have read that it's almost impossible to find unadulterated Italian oil.
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Post by Deleted on Oct 14, 2017 20:36:58 GMT -5
The best oil is Olive Oil to my tastes although Peanut is also pretty good. So, who grows the best olives and produces the most interesting oil? Quality Olive Oil is for more than frying. It is a flavor additive, often called "Finishing Oil" and drizzled on top of a finished dish or sauce. Today, I noticed that Albertson's Supermarket in Taos has expanded their OO selection to include many nations, including Palestine. Real Tunisian artisan oil is very good but hard to find. I found one bottle of Tunisian Extra Light for cooking. IMHO, Greece, the inventor of the Olive, is consistently the best quality Olive Oil. I used to find Turkish OO at a Middle Eastern Market in Los Angeles, but not seen hereabouts. Spain and Italy make some nice stuff but have been plagued with scandals over mixing in other oils. California is now producing a nice oil, not as deeply flavorful as the Med countries but good. I think as their trees mature, their oil will become more complex. Next time, I will try the Palestine oil. Those are probably some very old trees. So, what do you say? I knew there were big problems with Italian olive oil, but never heard that about Spanish. Too bad because they're one of my favorites - heavy and spicy. I also like the Middle Eastern stuff. |
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Post by toshtego on Oct 14, 2017 22:17:06 GMT -5
The best oil is Olive Oil to my tastes although Peanut is also pretty good. So, who grows the best olives and produces the most interesting oil? Quality Olive Oil is for more than frying. It is a flavor additive, often called "Finishing Oil" and drizzled on top of a finished dish or sauce. Today, I noticed that Albertson's Supermarket in Taos has expanded their OO selection to include many nations, including Palestine. Real Tunisian artisan oil is very good but hard to find. I found one bottle of Tunisian Extra Light for cooking. IMHO, Greece, the inventor of the Olive, is consistently the best quality Olive Oil. I used to find Turkish OO at a Middle Eastern Market in Los Angeles, but not seen hereabouts. Spain and Italy make some nice stuff but have been plagued with scandals over mixing in other oils. California is now producing a nice oil, not as deeply flavorful as the Med countries but good. I think as their trees mature, their oil will become more complex. Next time, I will try the Palestine oil. Those are probably some very old trees. So, what do you say? I knew there were big problems with Italian olive oil, but never heard that about Spanish. Too bad because they're one of my favorites - heavy and spicy. I also like the Middle Eastern stuff. There was a big scandal some years back with Spanish Olive oil distributors mixing in petroleum distillates. Lately, some mass market labels use blends from all over the place. If you like Spanish oil, check out www.latienda.com. I used to get Spanish Olive oil, chorizo, jamon and tuna packed in olive oil. Great store. Good stuff! |
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Post by Deleted on Oct 14, 2017 22:44:26 GMT -5
I knew there were big problems with Italian olive oil, but never heard that about Spanish. Too bad because they're one of my favorites - heavy and spicy. I also like the Middle Eastern stuff. There was a big scandal some years back with Spanish Olive oil distributors mixing in petroleum distillates. Lately, some mass market labels use blends from all over the place. If you like Spanish oil, check out www.latienda.com. I used to get Spanish Olive oil, chorizo, jamon and tuna packed in olive oil. Great store. Good stuff! That is a dangerous looking website. Move over TAD, I feel some manchego and olive oil acquisition coming on.... |
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Post by Deleted on Oct 15, 2017 0:09:55 GMT -5
I'll address the peanut oil from the peanut gallery. It's good oil for deep frying, but I find it a little temperature picky. I guess that's with all oils, but a lot of restos went to peanut oil for a while. Worked for them, not for me.
Now to Olive: I can only guess, but if you think you're getting buttered garlic bread at a resto, chances are you're getting olive oil. I never knew that until a boss shared a recipe. I spray oil lightly (so it doesn't drip) on bread that I stick in the toaster. Sarah Lee's Artisan Bread is on short supply in the midwest, thanks to me
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Post by Darin on Oct 15, 2017 7:52:23 GMT -5
We have a neat place here in Arizona that does it "Blossom to Bottle" ... check it out: www.queencreekolivemill.comI've tried their product and thought it was very good. Going to the Mill itself is on my list of things to do.  |
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Post by trailboss on Oct 15, 2017 10:35:46 GMT -5
We have a neat place here in Arizona that does it "Blossom to Bottle" ... check it out: www.queencreekolivemill.comI've tried their product and thought it was very good. Going to the Mill itself is on my list of things to do. One of our church members is senior in management there, but I have never visited the place... guess I ought to! |
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Post by trailboss on Oct 15, 2017 10:55:24 GMT -5
I typically buy whatever is available at Costco, and keep the higher priced stuff for dishes that aren’t cooked, like salad dressings and such.
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Post by crapgame on Oct 15, 2017 16:05:32 GMT -5
The best olive oil is in the countries that produce olives. You may like what you pay top dollar for here in the states but what is shipped here to out specialty shops is nothing near the quality that you will find in Spain...Italy.. Turkey...etc.For the most part what we get here for sale here from those countries would be considered "seconds".
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Post by trailboss on Oct 15, 2017 16:09:03 GMT -5
The best olive oil is in the countries that produce olives. You may like what you pay top dollar for here in the states but what is shipped here to out specialty shops is nothing near the quality that you will find in Spain...Italy.. Turkey...etc.For the most part what we get here for sale here from those countries would be considered "seconds". That doesn't surprise me.. I was drifting around the internet and read up on canned tuna from Spain, picked it up at whole foods, it was expensive, but my on my...in a pasta dish. |
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Post by PhantomWolf on Oct 16, 2017 1:53:34 GMT -5
I was drifting around the internet and read up on canned tuna from Spain, picked it up at whole foods, it was expensive, but my on my...in a pasta dish. I only eat canned Spanish tuna now. It doesn't even taste like the same fish. |
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Post by Robert Perkins on Oct 19, 2017 6:48:38 GMT -5
We've been buying " La Española" here lately. It's not quite as expensive as some of the other olive oils out there, but it still has a lot of that "Old World" charm. For everyday cooking, I like canola. I know it's kindof a bastard oil, but of the cheaper "every day" oils, it has one of the highest ratios of omega-3 fatty acids to saturated fat. It also holds up well to high heat without smoking, and it has a nice, light taste. |
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Post by That Falls Guy on Oct 20, 2017 16:33:08 GMT -5
For what it's worth, just being curious about Olive Oils, I had checked this site before Toshtego had posted here. This is the best site that I found which seemed to give an honest, objective opinion as to the various brands of Olive Oil.
Olive Oils
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Post by headrott on Oct 21, 2017 5:10:19 GMT -5
Olive Oil is the best oil, period. I agree that Greek Olive Oils are the best, but Spanish ones are also very good.
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