Since we've started eating more salad I've been paying a bit closer attention to the kind of Extra Virgin Olive Oil I've been using and the taste of it for making dressings, finishing and the like.
I can't say I'm much of a connoisseur in the EVOO space so looking to see what everyone swears by.
One thing I've been wary of is 'olive oil fraud' which is when olive oils without any provenance or those that have been cut/adulterated with cheaper oils masquerade as high-quality single-producer or higher-end offerings, or claiming to be Italian or Greek or whatnot but are bulked up with cheaper oil from who-knows-where. It's a bit of minefield; something that says '100% Italian' well, you'd think 'great! I'll get that - and only $10 a litre!' but then it could be oil produced in another country then bottled in Italy for all we know.
My last couple that I've been using I think are really good; they should be for what they cost - about USD $40 a litre (yes that's the Singapore imported goods price effect at work). They're cloudy - almost like a fruit juice with quite a high viscosity and a pronounced olive-y flavour and they taste healthy too if that's a thing. But now with the rate I'm going through them making all kinds of vinaigrettes and stuff, I'm wondering if I can get the same effect for just a tad less money?
And what about country of origin? Mine are both Italian, but I think the Greeks and Spanish have got quite a bit of game in the EVOO wars? Who/what else?
Anyway, hit me up please with what your go-tos are. Are you going for high-end artisan single-producer DOP oils, or are you content with whatever supermarket-own brand or something in-between?
The ones I've been using recently:
I can't say I'm much of a connoisseur in the EVOO space so looking to see what everyone swears by.
One thing I've been wary of is 'olive oil fraud' which is when olive oils without any provenance or those that have been cut/adulterated with cheaper oils masquerade as high-quality single-producer or higher-end offerings, or claiming to be Italian or Greek or whatnot but are bulked up with cheaper oil from who-knows-where. It's a bit of minefield; something that says '100% Italian' well, you'd think 'great! I'll get that - and only $10 a litre!' but then it could be oil produced in another country then bottled in Italy for all we know.
My last couple that I've been using I think are really good; they should be for what they cost - about USD $40 a litre (yes that's the Singapore imported goods price effect at work). They're cloudy - almost like a fruit juice with quite a high viscosity and a pronounced olive-y flavour and they taste healthy too if that's a thing. But now with the rate I'm going through them making all kinds of vinaigrettes and stuff, I'm wondering if I can get the same effect for just a tad less money?
And what about country of origin? Mine are both Italian, but I think the Greeks and Spanish have got quite a bit of game in the EVOO wars? Who/what else?
Anyway, hit me up please with what your go-tos are. Are you going for high-end artisan single-producer DOP oils, or are you content with whatever supermarket-own brand or something in-between?
The ones I've been using recently:
