What EVOO are you using and/or recommend?

[vernplum]

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:

 

[badjak]

I'm using Lebanese olive oil as it's a ot cheaper than the other stuff.
I buy 5 litres at the time, decant in smaller bottle for easy use and have the remainder in a dark place.
Seems to work, even in the heat

 

[vernplum]

I'm using Lebanese olive oil as it's a ot cheaper than the other stuff.
I buy 5 litres at the time, decant in smaller bottle for easy use and have the remainder in a dark place.
Seems to work, even in the heat

Could you share a pic or a brand name pls? I've never encountered that here. You are referring to 'Extra Virgin' right?

 

[badjak]

Could you share a pic or a brand name pls? I've never encountered that here. You are referring to 'Extra Virgin' right?

Ah..
All olive here is marked extra virgin
I'll make a picture just now

 

[JAS_OH1]

California Olive Ranch, Felipo Berio, Bertolli. Nothing very high end but still good enough for me.

 

[vernplum]

Ah..
All olive here is marked extra virgin
I'll make a picture just now

All?

I Googled about and found this near me - it's more expensive per litre than the Italian stuff lol. Still I might give it a try - there seem to be quite a good rave reviews of Lebanese and Palestinian oil.

 

[badjak]

Ah..
All olive here is marked extra virgin
I'll make a picture just now

I stand corrected
It is Virgin Olive Oil

 

[vernplum]

California Olive Ranch, Felipo Berio, Bertolli. Nothing very high end but still good enough for me.

Had no idea there is US-produced olive oil (but now I think about it, why wouldn't there be?) and I wouldn't mind trying that California Ranch brand. Not seeing it available in SG though - perhaps I can pick it up in the UK when I go next mth.

 

[JAS_OH1]

The 10 Best Olive Oils, According to Our Taste Tests

 

[JAS_OH1]

Had no idea there is US-produced olive oil (but now I think about it, why wouldn't there be?) and I wouldn't mind trying that California Ranch brand. Not seeing it available in SG though - perhaps I can pick it up in the UK when I go next mth.

California Olive Oil vs. Imported Oils: Key Differences

 

[Morning Glory]

Here is another list of 'top' olive oil from sous chef, which specialises in high end products. The splatter ceramic bottle from Puglia is very tempting.

What Are the Best Olive Oil Brands

The author is a certified Olive Oil Sommelier (and founder of sous chef) - a qualification for Extra Virgin Olive Oil (EVOO) professionals - whether producers, growers or awards judges. She had to pass a lengthy written exam as well as several blind tastings.

She states:

The most celebrated oil-producing regions can be found in Italy, Spain, France, Greece, Tunisia, Turkey, and California in the USA.

Here is her note on different European regions:

There is so much regional variety that it's hard to say what each country's oils are like. However, to generalise:

• Greece's most popular koreneki olive is almost nutty in its sweetness - when I taste a mellow nutty or creamy olive oil, it's often greek. However, other olive olive oils from Green can be more intense and bitter.
• Southern France, or Provence oils, are typically gentler. And sometimes you can find 'noir' olive oils, where the olives are pressed late in the season, and nearly black. These will be the mildest, most 'olive-y' olives of them all.
• Southern Italy or Puglia has some of the oils highest in polyphenols, with an intense bitterness and astringency.
• Spain varies hugely. As the world's largest olive oil producer it's almost impossible to generalise. Arbequina olives have little to no bitterness and are mild and sweet. Yet Picual olive oil is intense, with pronounced grassiness and pepper kick.

 

[SandwichShortOfAPicnic]

I avoid the stuff completely.
I love olives but find the taste of olive oil too bold, like it overpowers the other flavours too much
Perhaps if I used it more like I do sesame oil then I could possibly get into it, I should probably have a go as you can’t walk five metres in Spain without bumping into an olive tree

 

[vernplum]

I avoid the stuff completely.
I love olives but find the taste of olive oil too bold, like it overpowers the other flavours too much
Perhaps if I used it more like I do sesame oil then I could possibly get into it, I should probably have a go as you can’t walk five metres in Spain without bumping into an olive tree

If you eat a salad, what (if at all) do you dress it with?

 

[SandwichShortOfAPicnic]

If you eat a salad, what (if at all) do you dress it with?

I usually make a strongly flavoured dressing and if it requires oil I use a neutrally flavoured one. That can sometimes dampen the flavour so I add less oil and increase in small increments. Usually I end up using significantly less oil than stated and I like that because I get a stronger flavoured less greasy dressing. Probably better for you too

One I commonly make is a combo of -

Toasted sesame oil
Chinese rice vinegar
Hoisin sauce
Soy sauce
Water
Sometimes I mix in diced spring onion which is great or add crushed garlic.
That ones good on a cold noodle salad too.

Honey mustard dressing is a popular one with my lot. I’ve found groovy foods smoked chipotle agave nectar is a much better sub for the honey in that dressing.
I make aioli or other flavoured mayos (cajun, chilli, lemon etc) which I’ll thin down with a neutral oil for drizzling over the top.
Any of the dressings I make with garlic I do the day before because for me the raw garlic needs to sit and calm down a while. Otherwise if I need it that day I use roasted garlic.
I’m mostly not a salad person but those are the dressings that make me want to eat salad.

 

[Barriehie]

I make sure it had a production date, region, and if possible get one that is estate bottled.