Name and describe the taste.

Mine is from a family farm in Montegiovi, Tuscany- La Poderina. Unfortunately shipping is $75 for 2 750ml. So I only get what family brings back.

Smooth, rich, mild but flavorful. Luxurious.

I have never tried anything super expensive. i always use Colavita Extra Virgin . Its been my favorite for awhile.

If my memory is correct, Colavita is bitter and/or strong tasting.

I don't have much experience with different olive oils so that may be so. I like it though. its not that cheap either.

Colivita makes a very fruity EVOO.

Occasionally I buy specialty oils flavored with white truffels but it only comes in 8-ounce bottles and a teaspoonful is all that is necessary to flavor a salad.

You don't need to buy them Doc.

Take an inexpensive but quality oil, place any combination of fresh herbs in a pot and pour a large bottle in. Put the burner on low. When the oil is hot enough to bubble, turn off and let cool. You can repeat to strengthen the taste. Strain and use on anything. Great stuff.

Basil, rosemary and garlic is great.

Barbera Frantoia, a small-batch Olive Oil from Palermo, Sicily. It's bloody expensive though, on account of its limited importation, but it is in an entirely different league of flavor than the usual supermarket stuff.

Any suggestions on stores that carry Barbera Frantoia?

Very good suggestion Greg.
Not that expensive about $25 a liter.
If you by it here,
http://www.jonesandbones.com/i...em&substart=0&id=574


I like the fact that it is unfiltered, olive oil made from Nocellara, Ogliarola, & Biancolilla olives, which are stone ground & first-cold-pressed.

For regular use, i really like the Lucini Evoo. Not too expensive, still a first press oil, and not hard to find.

The last good bottle i had was a Frantoio Franci "Le Trebbiane". I used the last of it a couple of weeks ago.

Sheep, what do you know about Campo Corto olive oil? The person working the counter last time i was at my market suggested it, but they were out at the time. Worth the money?

The nearest quality Italian market is about an hour from here, so i when i head that way, i will stop for some more.

Monte Vertine, from Tuscany...

Made from 3 varieties of olives: Coirreggiolo, Moraiolo and Leccino. A sweet taste, with undertones of nuts and a tad of pepper.

Delicious, also in a small plate to dip your bread in!

Also outstanding, Domaine de Marquiliani, from Corsica.

Fruity, balanced and lighter than the above. Also less expensive.

This message has been edited. Last edited by: flashman,

My current favorite is Ollio di Oliva Extra Vergine from Restaurant Roberto in Montreal. They do their own micro-pressings. I also love their Reduced Balsamico Cotto, it's like syrup, so good!

quote:

Sheep, what do you know about Campo Corto olive oil? The person working the counter last time i was at my market suggested it, but they were out at the time. Worth the money?

I don't know much about it other than it is an organic oil produced from Olives grown in the Chianti hills of Badia. As you know that is of great historical importance. As it is a monastery founded in the 11 th century if memory serves me correct. Great marketing strategy as people eat that stuff up. It is produced i believe in the traditional manner stone ground and first cold press i am assuming this because it is about $50 for 17 ounces. If its worth that kind of money that you would have to decide for yourself. For me personally no. And not because of the price but because i prefer olives from regions much further south.The oil Gregory Mottola suggested earlier is such an oil and IMHO a great suggestion.

Alot of people think of italy when it comes to olive oil but doesn't spain produce just as much if not more than italy?

That is true Lilo Spain is the #1 producer of olive oil for export. Spain provides about one third of the worlds olive oil. Italy is 2nd producing about 1/4 of the worlds needs. This has caused a problem as so much is exported, there is not enough for the country itself. Sort of like Cuba exporting all their cigars leaving very little for Cubans. The government has stepped in and controlled export. Also the country now purchases olives from outside sources to meet the countries needs.

Picked up a bottle of Frantoia today. Great oil; so rich. Thanks Gregory.


Sheep, guess what...Frantoia uses a centrifuge......

Check this out. This olive oil is great. Each one has a distinct favor.
Oliva Bella

The best olive oil I'v ever tasted was from France.
Couldn't tell you any more about it than that.

Sheep, I think I will try the oil from the link you posted. Thanks.

quote:

Sheep, guess what...Frantoia uses a centrifuge...Eek...

No they don't click the link i have provided in the above post,if your too lazy here it is again this time please try clicking it.

http://www.jonesandbones.com/i...em&substart=0&id=574

quote:

Sheep, I think I will try the oil from the link you posted. Thanks.

Your welcome enjoy!