What do you know about olive oil?

[shortbun]

I know there is a huge taste difference from one to another. I know the best time to get the imported is late winter. I have no idea what determines taste. I'm sure it varies by year and manufacturer/grower. But HOW? And, where do I buy the good stuff. Is some better/only for baking and other well known for cooking while others for salads and cold dishes where you taste it directly?

 

[ratherbeatdisney]

I know there is a huge taste difference from one to another. I know the best time to get the imported is late winter. I have no idea what determines taste. I'm sure it varies by year and manufacturer/grower. But HOW? And, where do I buy the good stuff. Is some better/only for baking and other well known for cooking while others for salads and cold dishes where you taste it directly?

It is not that different than wine really. You really have to try the oil to see what flavor notes you get out of it, some are sweeter, some have a lot of pepper taste, some are more bitter. Generally though you would use Extra Virgin for Tastings, salads and things, and Virgin for Cooking and roasting, marinating and things like that. You dont need to spend $50 on a bottle either, but you centainly dont want to get the Walmart brand olive oil either. There are MANY great oils to be had that are 12-20 dollars a bottle. I dont think there is anything better than Fresh Crusty bread, and a plate of EVOO with some Balsamic Vinegar poured over it with maybe a little freshly cracked pepper, tear the bread and dip it, instant Heaven !!
if you buy an EVOO and it isnt your favorite type, just use it to cook with and buy new type to try for tasting, that is what i do. Dont be afraid to try Oils from other countrys also ! Spain, Australia, the US, all have great oils !

 

[cabanafrau]

Just read an article on Yahoo the other day about good/bad deals at Costco. Apparently the Kirkland brand organic extra virgin there is one of their premium deals, quality and price point.

 

[lizabu]

you shouldn't cook with it as it has a low smoking point. Its better to cook with another oil and if you want olive oil flavor drizzle a little on. EVOO will have the most flavor and is good for salads dipping etc. The greener the oil the more flavorful. The best tasting oil will be a bright green and is very hard to find in this country. Hard to tell the color because they often put oil in dark bottles to keep it good for longer.

 

[JerseyJanice]

The flavor of an olive oil depends mainly on two things: 1) the variety of olive it's made from and 2) how the olives were pressed.

Extra virgin oil means the oil was extracted during the first, cold press of that batch of olives. If you compare the color of EVOO to VO or pure olive oil, the EVOO (or first press) will be darker since it retains much of the essence of the olive's fruit.

Depending on the variety of olive, they can be pressed several times with each press yielding a different grade of oil.

Where the olives are grown also has a big effect on flavor since olives are a tree fruit. Different climates and soil conditions can produce different flavors in the same variety.

EVOO is best used raw in salads or dressings. VO or pure olive oil can be used in many types of cooking. You wouldn't use any grade of olive oil to deep fry, but you can use it to saute or roast vegetables or on meats and fish. There is a "light" version many olive oil producers put out that is really a blend of oils from later pressings. You can use these in baking since they don't contain much of the olive's fruitiness.

I personally have a nice olive oil decanter that my in-laws brought home from a trip to the Napa Valley. It has a cap which allows me to drizzle it. I buy Philipo Berio pure olive oil in a 5 liter job from Costco and use it to refill my lovely Napa Valley decanter. I like the Berio pure because it is more versatile than an EVOO, but it still has good flavor. I never bake with olive oil, but I use it in nearly everything I cook.

 

[Hannathy]

That my DD's room mate puts it on her hair and skin and my DD complains that it smells!

Sorry couldn't resist but I have heard her complain about it so much this year that whenever I hear olive oil that is all that comes to mind.

 

[Iri920]

I'm not an olive oil connoisseur but I use EVOO for everything except baking and frying which I don't do much of anyways. I use Goya EVOO which is around $5 a bottle and it tastes good to me. I know it's gotten good reviews in consumer reports and other places.

 

[JerseyJanice]

I should also mention that you should never refrigerate olive oil. If it gets too cold, the fruit pulp in the oil will separate, making it jell and turn cloudy.

If a bottle of olive oil separates due to cold, it will return to normal once it returns to room temperature. However, if it is used in a refrigerated food, it may ruin the texture of that item. So if you're making something like marinated mushrooms or sun-dried tomatoes, use canola oil instead of olive.

If you make a dressing in a container with olive oil, keep it on your kitchen counter and use it within 24 hours if you add fresh garlic since fresh garlic can contain botulism spores.

 

[shortbun]

That my DD's room mate puts it on her hair and skin and my DD complains that it smells!

Sorry couldn't resist but I have heard her complain about it so much this year that whenever I hear olive oil that is all that comes to mind.

That's funny. I've actually used it to condition my hair and it works quite well.

 

[Tinijocaro]

What type of hair do you have and how much and how do you use it?

 

[dngnb8]

I know there is a huge taste difference from one to another. I know the best time to get the imported is late winter. I have no idea what determines taste. I'm sure it varies by year and manufacturer/grower. But HOW? And, where do I buy the good stuff. Is some better/only for baking and other well known for cooking while others for salads and cold dishes where you taste it directly?

The olive determines taste.

Some things to now

1: Always ONLY buy First Cold Press. If it doesnt say that, they used heat or chemicals to get the oil and that isnt good. Some chems have been known to cause cancer too.

2: Olive Oil is to be used now. Its not a shelf life product. It doesnt get better with age. Store away from light (that is why you always see the dark bottles)

I have 2 types of EVOO. Everyday, and then the good stuff. I use Bertolli for everyday stuff like making eggs etc. I use premium oil for salads, or if Im making a pasta dressing.

Olive Oil is very good for you. Its a healthy fat. Typically, it has a peppery taste.

Dont fall for

First Press, Cold Pressed, Olive Oil Light.


First Press uses heat. Cold Pressed isnt the first press. Olive Oil light is like the 2nd or more press and uses chemicals.

Only ONLY ONLY use First Cold Press.

 

[dngnb8]

you shouldn't cook with it as it has a low smoking point.

Now wholly correct. EVOO has a low smoke, but its fine to cook with. Just dont use raging heat levels. I use EVOO for frying eggs, and it does just fine.