Olive oil

bouicca21

I understand the difference between ordinary olive oil and extra virgin, but lots of supermarkets now have higher priced 'Greek' or 'Italian' etc extra virgin. What's the advantage - if any? Are they way better than plain extra virgin?

-taff

Grrek olive oil is made with olives from Greece, Italian from Italy etc.
Depends. You need to know the variety really to choose. They could be made with any variety, or any ripeness of olive. Italian olive oil usually made from small black olives, but greek ones could be made using kalamata olives etc etc.
It's all much of a muchness, unes, Like I said, they print what variety were used on the bottle.


It's kind of like wine I suppose, if you knoew what variety of grape, you'd know pretty much what you were getting in the wine.

Grouchy

I use olive oil for most things and have been through the trial stages to see what I prefer. As you say there is a difference between the production of regular olive oil and extra virgin, and a debate about benefits etc. As for country of origin, it varies often within the country, and the brand. Also, many have 'mixed oils from the EU' or similar, especially the cheaper oils. I think the cheaper oils test to be the stronger or harsher tasting ones.



I guess it comes down to a matter of taste in the end once you have considered the production values.


And it is very individual. I find a lot of the Spanish olive oils quite punchy tasting and often peppery. Very nice if you like that kind of thing. And many people like the 'extra' flavour.


I've only tried a few of the Greek oils and find them a bit harsh and quite strong tasting. Useful if you want a strong flavour to a dish. For me it is not versatile enough.


My favourite is Italian. They vary a lot of course. In my experience they tend to be softer and more subtle and so not overpowering. Perfect for dressings and dribblings on dishes where you actually get to appreciate the oil. They tend to be the most expensive I think. My favourite that you can buy easily in a supermarket (I think Sainsbury and Tesco at least) is Farchioni Il Casolare Extra Virgin. A lovely oil. Think it comes from the Puglia region.


For cooking I think it is often suggested to use a cheap and versatile sort as any taste is often overpowered by cooking/other ingredients.


Good luck finding your favourite.

buildersdaughter

With 'extra virgin' (ie: cold pressed) oil then you really choose the taste. I keep extra virgin for salads and a few other things where I think the taste is paramount.
To be MSE, I would use ordinary olive oil for other cooking as it is much cheaper. Some people don't like to do this for various reasons.
Having said that, I much prefer to use cold pressed rape seed oil, grown just up the road for almost everything, and keep a little Provencal olive oil (my own favourite, and a gift) for salads.

-taff

Il Casolare is nice yes, nice price too....
Bertoli or similar is fine to use in cooking.
I admit, I am also biased for cooking oils, Ill use Italian given a preference, but am prejudiced the other way for olives, I prefer greek and spanish to eat.
The only time really that you need a virgin or extra virgin is if you're having it in a salad or with bread. Otherwise, a blend will do for cooking.
And again, I don't mind a lighter one for salad, because I like the tomtao or cucumber juice in the oil and vinegar to dip my bread in at the end.

VfM4meplse

I don't think there is an inherent advantage, any more than there is in buying pricey coffee - its all a matter of taste and budget.

If I was looking to differentiate, I'd go for the one that has a higher omega-3 content.

Hobsons_Choice

I always find the Olive Oil and Rapeseed Oil (for cooking) in Aldi lovely.

Pollycat

buildersdaughter wrote: »

With 'extra virgin' (ie: cold pressed) oil then you really choose the taste. I keep extra virgin for salads and a few other things where I think the taste is paramount.
To be MSE, I would use ordinary olive oil for other cooking as it is much cheaper. Some people don't like to do this for various reasons.
Having said that, I much prefer to use cold pressed rape seed oil, grown just up the road for almost everything, and keep a little Provencal olive oil (my own favourite, and a gift) for salads.

Me too.
I usually bring some back from Greece and try to get some with low acidity (0.2%) for salads.


I use a cheap extra virgin olive oil to cook some things.


I agree that it's about the taste - different varieties taste different.
The most fabulous olive oil we had was in Chania, Crete and was made from the family's own crop.

PatrickJohnson

VfM4meplse wrote: »

I don't think there is an inherent advantage, any more than there is in buying pricey coffee - its all a matter of taste and budget.

If I was looking to differentiate, I'd go for the one that has a higher omega-3 content.

Interesting. I can really tell the difference between coffees (not that pricey means better all the time, but the really cheap stuff tends to make me gag.

However, I think the subtleties of olive oil might be lost on me a little. I guess coffee is the end product, whereas the oil is just a separate additional item.

buildersdaughter

I think those 'subtleties' do vary. My DH is happy for me to buy our local, organic butter as a contribution to being green & local, but says he can't tell the difference in taste - to me it is a world apart!
He gets pernickety about different chillies - to me they're 'hot'.

maisie_cat

I remember reading a few years ago that more Italian Olive oil is sold worldwide than is produced. The Italians import cheaper olives or olive oil from other countries however so we can't be sure where it comes from. One thing I have noticed in recent years is that olive oil does not taste as nice as it used to so I only use it in bread and sauteing now.