What EVOO are you using and/or recommend?

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 🤷‍♀️

That sounds like a sensible approach. I'm quite new with vinaigrettes and dressings and the like so may try this approach.
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.

I came across a honey/soy/sesame one the other day that worked quite well. Your hoisin one sounds similar with that as a sweetener.

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.

I haven't done that and probably should. Yes the garlic tastes a bit raw.
 
I also buy the California Olive Oil stuff, two varieties:

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That sounds like a sensible approach. I'm quite new with vinaigrettes and dressings and the like so may try this approach.


I came across a honey/soy/sesame one the other day that worked quite well. Your hoisin one sounds similar with that as a sweetener.



I haven't done that and probably should. Yes the garlic tastes a bit raw.
This is where I got the dressing from. I use quite different amounts to whats stated here but I couldn’t say how much of what, definitely more soy and sesame and usually spring onion or garlic in there too.

https://www.waitrose.com/ecom/recip...ZI0Epz2B_z4vcFZRWCXGT3-1JLQTvhQ-HugTRcIxwVr6w
 
'm using Lebanese olive oil as it's a ot cheaper than the other stuff.
Me too. It's a good $10 cheaper than Spanish, Portuguese or Italian - which are the norm over here.
I'm not a connoiseur of EVOO either; probably because I can't be bothered. However, I attended a "Master class" on Chilean olive oil about 10 years ago, and one thing sticks in my head.
We were given 4 little glasses of EVOO and the presenter said " I want you to taste all of them, one by one, with a little bit of bread, and then tell me if they're green or red"
:eek: :eek: :eek: :eek:
We had no idea what he was talking about, but after trying the different oils, some were remarkably like freshly cut grass (green) and others were more spicy (red).
 
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:


Here is her note on different European regions:

I also did a Google around for some 'what are the best' polls and you have to take them with a pinch of salt because you can't really know what the impartiality of them is, nevertheless, what I did see as a pattern across three or four competetion wins and polls is that the top 10 seems dominated by Spain.

Those bottles in the Sous Chef polls look amazing. Firstly, given the lady's credentials (and I had no idea OO Sommelier was a thing, but then again why wouldn't it be? lol so kudos to her) I'm sure those oils all taste fantastic and yes, some of the bottles are works of art!
 
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:


Here is her note on different European regions:

Oh and another thing. Some of those cost more than a bottle of whiskey!
 
I have tried various types of olive oil, both EVOO and others, ranging from cheap, but not blended, through mid priced more popular brands, to quite expensive top of the range, and TBH I can't tell much difference
I use it in salad dressings and for cooking, though I don't do any deep frying, it's medium heat shallow frying/sauteeing.

Brands I've used include Napolina, Filippo Berio, Karyatis, Il Casolare, Terra Delyssa, and others I've forgotten
Now I just buy anything that takes my fancy, usually mid priced or on offer, though who knows how genuine supermarket offers & prices are
 
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Nobody's mentioned Australian yet. My wife got gifted this bottle of Aussie EVOO at Christmas and it was actually very good. Now I think about it (and seeing how much it cost the giver) it looks like quite good value and I might get it again. SatNavSaysStraightOn any views on Aussie oils?

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That one (Cobram Estate) is readily available in any supermarket. It's the equivalent of Bertoli. That is one is their higher range though.

Its OK. I have a local one to me that we prefer, but you can only buy that online it at the farm gate. Ferida Olive Grove.
 
I did go to an olive oil tasting once
Long long time ago
It didn't really appeal to me. Tasting spoons of oil :scratchhead:
It was actually very nice though
We have a couple of dedicated olive oil-vinegar shops here, and you go in, there are highly polished chrome containers that look like those giant coffee percolators you see at brunches, except these are all filled with oils and vinegars, and you can go around and taste as many as you like, then make your choice(s), they’ll bottle it for you, and all you have to do is hand over a small fortune for the privilege! :laugh:
 
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