When you buy extra virgin olive oli, or just "good olive oil", where
is it usually from: Europe or USA?
Just because I was thinking about californian wines and climate: it
should do well for olives too. Not?
--
Vilco
Think pink, drink rose'

On Tue 18 Apr 2006 03:09:48p, Thus Spake Zarathustra, or was it Vilco?

When you buy extra virgin olive oli, or just "good olive oil", where
is it usually from: Europe or USA?
Just because I was thinking about californian wines and climate: it
should do well for olives too. Not?

I don't know what domestic US production there may be. I always buy Italian
olive oil.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Vilco" wrote in message
...
When you buy extra virgin olive oli, or just "good olive oil", where
is it usually from: Europe or USA?
Just because I was thinking about californian wines and climate: it
should do well for olives too. Not?
--
Vilco
Think pink, drink rose'

When I buy Olive Oil, I buy extra-virgin olive oil from Spain, Lebanon,
Italy (Tuscany).
I am an exception to the rule in that I don't buy California wines;
therefore I would probably not even be tempted to buy California olive oil.
I use this brand a lot for everyday, but I like to keep more types on hand
just for good eating and fun.
Thinking about starting up?
Dee Dee

Wayne Boatwright wrote

I don't know what domestic US production there may be. I always buy
Italian olive oil.

Probably there's also much greek and spanish oil, more spanish i
guess.
--
Vilco
Think pink, drink rose'

Dee Randall wrote

When I buy Olive Oil, I buy extra-virgin olive oil from Spain,
Lebanon, Italy (Tuscany).
I am an exception to the rule in that I don't buy California wines;
therefore I would probably not even be tempted to buy California
olive oil. I use this brand a lot for everyday, but I like to keep
more types on hand just for good eating and fun.
Thinking about starting up?

LOL, no, just curious
Thanks
--
Vilco
Think pink, drink rose'

Vilco wrote:
When you buy extra virgin olive oli, or just "good olive oil", where
is it usually from: Europe or USA?
Just because I was thinking about californian wines and climate: it
should do well for olives too. Not?

There are apparently some very good olive oils from the Napa valley
region in California. I've not tried them but read a review on olive
oils that said they were good, albeit pricey.
Goomba

On Tue 18 Apr 2006 03:18:05p, Thus Spake Zarathustra, or was it Vilco?

Wayne Boatwright wrote

I don't know what domestic US production there may be. I always buy
Italian olive oil.

Probably there's also much greek and spanish oil, more spanish i
guess.

Greek and Spanish oils are also available here, but I believe there is more
Italian oil than the other two put together. I have occasionally bought
Greek oil and like it. I've only bought Spanish oil a couple of times and I
didn't care for the taste.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Goomba38 wrote

There are apparently some very good olive oils from the Napa valley
region in California. I've not tried them but read a review on olive
oils that said they were good, albeit pricey.

Very likely: here in Italy we say that where wine is good, also olive
oil is.
Maybe the Central Valley could produce cheaper but good olives, too,
just as for wines: Napa is the better and priciest region, while the
Central Valley is an overall discrete wine area with lower prices.
Here in Italy only the central (starting with Tuscany and Marche) and
southern regions produce both good wine and good olive oil, since the
best wine areas in the north are too norhtwards for olive growing, but
times are changing and some olive trees are popping up also in Langhe,
the land of Barolo, Barbaresco, Moscato d'Asti, Loazzolo and many more
world famous wines.
--
Vilco
Think pink, drink rose'

"Vilco" wrote When you buy extra virgin olive oli, or just "good olive
oil", where
is it usually from: Europe or USA?
Just because I was thinking about californian wines and climate: it
should do well for olives too. Not?
--
Vilco

Italy.

Dora

Vilco wrote:

When you buy extra virgin olive oli, or just "good olive oil", where
is it usually from: Europe or USA?
Just because I was thinking about californian wines and climate: it
should do well for olives too. Not?

California is indeed producing some very high quality
olive oils. The number of producers has been increasing
steadily for years. Most of the high quality EVOO I
get is produced in California.

http://www.viamagazine.com/weekenders/olive_oil01.asp
http://www.calolive.org/homecooks/facts.html

--
Reg

Goomba38 wrote in news:wLWdnfxZ15me-
:

Vilco wrote:
When you buy extra virgin olive oli, or just "good olive oil", where
is it usually from: Europe or USA?
Just because I was thinking about californian wines and climate: it
should do well for olives too. Not?

There are apparently some very good olive oils from the Napa valley
region in California. I've not tried them but read a review on olive
oils that said they were good, albeit pricey.
Goomba


I just bought a kalamata evoo from Greece (Martini's). Several other
braands came from several different countries including Italy. I don't
know if I'm a fan of blended evoo. It certainly made a fine tasting pesto
the other night!!! Overshot my fats for that day by a mile. Tough!

Next time I'll look for a true Spanish or Italian. But the Greece evoo is
fine with me.

Andy

Wayne Boatwright wrote:
Greek and Spanish oils are also available here, but I believe there is more
Italian oil than the other two put together. I have occasionally bought
Greek oil and like it. I've only bought Spanish oil a couple of times and I
didn't care for the taste.

Most "Italian" oil on the shelves says it's got Greek, Spanish, and
Tunisian oil in it. Very few are pure Italian. In terms of fluid
ounces, the "packed in Italy" versions are much bigger than the "pure
Italian" ones.

In fact, Da Vinci, which was Cook's Illustrated's top pick, is "packed
in Italy".

--Blair

"Vilco" wrote in message
...
Goomba38 wrote

There are apparently some very good olive oils from the Napa valley
region in California. I've not tried them but read a review on olive
oils that said they were good, albeit pricey.

Very likely: here in Italy we say that where wine is good, also olive
oil is.
Maybe the Central Valley could produce cheaper but good olives, too,
just as for wines: Napa is the better and priciest region, while the
Central Valley is an overall discrete wine area with lower prices.
Here in Italy only the central (starting with Tuscany and Marche) and
southern regions produce both good wine and good olive oil, since the
best wine areas in the north are too norhtwards for olive growing, but
times are changing and some olive trees are popping up also in Langhe,
the land of Barolo, Barbaresco, Moscato d'Asti, Loazzolo and many more
world famous wines.
--
Vilco
Think pink, drink rose'


Vilco, not pertaining to olive oil, but I can't resist recommending this
documentary movie to you.
It once was a "10-hour TV series from the same material he used for this
two-hours-plus documentary." It may be something that you have already seen,
but ...
Mondo Vino
http://www.imdb.com/title/tt0411674/

Here is one viewer's comment
Mondovino is a dense, rich, and complex documentary on the power struggles
and major players of the "wine world" elite.
The Napa Valley growers are certainly represented in this documentary about
power struggle.
Dee Dee

Next time I'll look for a true Spanish or Italian. But the Greece evoo is
fine with me.

Andy

I've had good luck with Greek oil too. Horio is an excellent, very
tasty one.

Wayne Boatwright wayneboatwright_at_gmail.com wrote in
28.19:


Greek and Spanish oils are also available here, but I believe
there is more Italian oil than the other two put together. I have
occasionally bought Greek oil and like it. I've only bought
Spanish oil a couple of times and I didn't care for the taste.

The thing is you probably wouldn't know. Most commercially available
oils are blends sold under labels. The bulk of generic oil production
is Spanish. Almost all if not all extra virgin oils are first cold
pressed so if you're looking for the term and paying for it, you're
paying too much. Here is a report on olive oil quality and quantity
done by Radio-Canada's L'épicerie. It's quite an eye-opener.
Unfortunately for the linguistically impaired, it's only available in
French.

http://www.radio-canada.ca/actualite...ves/2003/09/18
/enquete.shtml

--

"When I give food to the poor, they call me a saint. When I ask why
the poor have no food, they call me a communist."

Dom Helder Camara