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

"Dee Randall" > wrote in
:

> I am an exception to the rule in that I don't buy California wines;

What rule would that be? The "Buy California wines" rule?

--

"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

On Tue 18 Apr 2006 05:05:15p, Thus Spake Zarathustra, or was it Michel
Boucher?

> 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.

The Spanish oil I bought was clearly labeled "Product of Spain" and
"Bottled in Spain". I would have to assume it was Spanish.

If the "Italian" EVOO I buy is a blended from different countries, then
it's an artful blend. :-)


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

Unfortunately for me, even my reading comprehension of French is remedial.
:-(

--
Wayne Boatwright @¿@¬
_____________________

On Tue 18 Apr 2006 03:50:20p, Thus Spake Zarathustra, or was it Blair P.
Houghton?

>
> 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.

The EVOO I buy is Affiorato, produced and bottled in Italy.

I'm sure many are blends, but I don't have any.

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

I've never tried that one.

> --Blair
>



--
Wayne Boatwright @¿@¬
_____________________

"Dee Randall" > wrote in message
...

> .....
> I am an exception to the rule in that I don't buy California wines;
> .....

....for any particular reason???

Blair P. Houghton wrote:
>
> Most "Italian" oil on the shelves says it's got Greek, Spanish, and
> Tunisian oil in it. Very few are pure Italian.

That's because there are few pure italians, you friggin' pinhead...
they're mostly guido *******s.

Martini Puro

"pavane" > wrote in message
news
>
> "Dee Randall" > wrote in message
> ...
>
>> .....
>> I am an exception to the rule in that I don't buy California wines;
>> .....
>
> ...for any particular reason???
>
Probably I have written too much about my reasons on rfc to go into it now;
but the main thing is that it makes my teeth purple -- tee hee. Joking, but
it is true.
Dee Dee

Michel Boucher wrote:

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

Copy that URL and paste it in the right box at babelfish.altavista.com,
select French to English translation, then decode the franglish. (I'd
just post a URL to the translated form, but I don't think they cache
them.)

Pretty standard stuff. And I think the prices are in Canadian dollars.

--Blair

On Tue 18 Apr 2006 07:01:26p, Thus Spake Zarathustra, or was it Blair P.
Houghton?

>
> Michel Boucher wrote:
>
>> http://www.radio-canada.ca/actualite...ves/2003/09/18
>
> Copy that URL and paste it in the right box at babelfish.altavista.com,
> select French to English translation, then decode the franglish. (I'd
> just post a URL to the translated form, but I don't think they cache
> them.)
>
> Pretty standard stuff. And I think the prices are in Canadian dollars.
>
> --Blair
>

Thanks, Blair. Interesting. Makes me want to explore some more oils.

--
Wayne Boatwright @¿@¬
_____________________

"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'

There will be Chilean EVOO soon if not already. Their wine country is
supposed to be good so olives will likely follow. It will probably cost less
in the US but may still be good quality if they use care.
--
Lefty

Life is for learning
The worst I ever had was wonderful
>
>

Sheldon wrote:

> That's because there are few pure italians, you friggin' pinhead...
> they're mostly guido *******s.

Guido is a common male name here, also the designer Crepax carries it.
So, I missed the pun

> Martini Puro

ROTFL
--
Vilco
Think pink, drink rose'

Dee Randall wrote:

> 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/

It's a wonderful movie, or better: a documentary. I drank it last month
And it is pertaining to wine, indeed: the old tuscan family showed in the
movie, Antinori if I recall correctly but it may be Frescobaldi, produces
olive oil, too, just as the vast majority of the wineyards in central and
southern Italy.
Some of the movie is sad, the rant of that old french vigneron is both
passionate and harsh, but so true when he speaks of the "new fascism" in our
economy. But most of that movie is good information, well packaged without
choosing a "side of the hill" between modernists and traditionalists: just a
balanced point of view.

> 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.

Yes, and those Mondavi boys losing theyr wineyards to the stock exchange are
a sad sign o' the times. Still awaiting to pop a bottle of Opus One, 'til
today I tried very few wines from America, just some turning leaf (finding
it progressively less "wooden" than expected, good thing), some bottles of
niagara Vidal icewine (wonderful!) and some bottles from south America,
almost all reds except a late harvest sauvignon - gewurztraminer from Chile.

My opinion on new world wines? Keep up with the good work!
--
Vilco
Think pink, drink rose'

Umbrian wrote:
>>> Here in Italy only the central (starting with Tuscany and Marche)
>>> and
>> southern regions produce both good wine and good olive oil

> Shame on you! Umbria produces both.

Shame on your geographic view of italian geography: Umbria *is* included in
"central (starting with Tuscany and Marche)" , it lies between them.
More questionable would be the exclusion of the Garda and Brisighella
region, across both Lombardia and Veneto (Gadra) and Emilia ROmagna
(Brisighella), but these areas produce few oil and are relatively young in
olive oil production, there's less than 50 years of tradition there, while
in central and southern Italy the growth of olives is millennia old.

> When in the USA I used oil from France, Greece, Spain and Italy. I am
> sure I used N African oils as well in oils bottled in the above
> countries from mixed source olives and oils.

North African? As always, olive oil arrives where good wine is.

> There is a restaurant in my town that makes French fries in olive oil.
> What heaven!

Better way to fry them, but damn expensive and also difficult: the slightest
drop in temperature qould impart an exaggerated olive taste to the potatoes.

> But the best oil is that dripped on my bread at the frantoio above my
> house directly from the milling.

Well, I bet my car it is
--
Vilco
Think pink, drink rose'

>>Shame on your geographic view of italian geography: Umbria *is* included in
"central (starting with Tuscany and Marche)

Well, yes, I do know where I am, but I hold that you must not say the
word Tuscany to Americans and leave out Umbria between Tuscany and le
Marche. Why? Because many think Italy IS Tuscany. I have lived here
over 5 years and even some who have visited me will email me, "How is
life in Tuscany?" How would I know?
Where are you?
BTW, my Umbrian farmer neighbor drives to Puglia each year to buy 15
liters of Pugliese oil in addition to the Umbrian oil he buys from a
friend at Montone. Considering how economically his mind works, I find
that interesting.
Although it is still common for friends to bring wine when dining with
me, I often get prize bottles of oil instead. I like that opportunity
to try others. In the USA I used about 1-2 liters a year. Here I use
a liter a month. My neighbors use about 40 liters per year.

Umbrian wrote:

> Well, yes, I do know where I am, but I hold that you must not say the
> word Tuscany to Americans and leave out Umbria between Tuscany and le
> Marche. Why? Because many think Italy IS Tuscany. I have lived here
> over 5 years and even some who have visited me will email me, "How is
> life in Tuscany?" How would I know?

LOL

> Where are you?

Reggio Emilia, 60 km west from Bologna, lost between Aceto Balsamico
tradizionale di Reggio Emilia or Modena, Prosciutto di Parma, Parmigiano
Reggiano and some zillion bottles of Lambrusco
You're in Umbria, instead? Where exactly?

> BTW, my Umbrian farmer neighbor drives to Puglia each year to buy 15
> liters of Pugliese oil in addition to the Umbrian oil he buys from a
> friend at Montone. Considering how economically his mind works, I
> find that interesting.

Pugliese should be cheaper, and stronger.

> Although it is still common for friends to bring wine when dining with
> me, I often get prize bottles of oil instead. I like that opportunity
> to try others. In the USA I used about 1-2 liters a year. Here I use
> a liter a month. My neighbors use about 40 liters per year.

I can't exactly figure that out, now, but my family of 3 should be around a
pair of litres a month (2 bottles). Usually my parents routinely go for
"good" supermarket EVOO (Monini, avoid Carapelli) while I sometimes pick
some particular bottles, usually from good wine producers as the sicilian
Planeta (one of the strongest olive oils I ever tasted) or oils from
Liguria, the most delicate, or buy some bottles from a colleague who's often
in Abruzzo and brings up here some very good oil.
--
Vilco
Think pink, drink rose'

"Umbrian" > wrote in message
oups.com...
>>>Shame on your geographic view of italian geography: Umbria *is* included
>>>in
> "central (starting with Tuscany and Marche)
>
> Well, yes, I do know where I am, but I hold that you must not say the
> word Tuscany to Americans and leave out Umbria between Tuscany and le
> Marche. Why? Because many think Italy IS Tuscany. I have lived here
> over 5 years and even some who have visited me will email me, "How is
> life in Tuscany?" How would I know?
> Where are you?
> BTW, my Umbrian farmer neighbor drives to Puglia each year to buy 15
> liters of Pugliese oil in addition to the Umbrian oil he buys from a
> friend at Montone. Considering how economically his mind works, I find
> that interesting.
> Although it is still common for friends to bring wine when dining with
> me, I often get prize bottles of oil instead. I like that opportunity
> to try others. In the USA I used about 1-2 liters a year. Here I use
> a liter a month. My neighbors use about 40 liters per year.
>

<<<Because many think Italy IS Tuscany.>>>
Just my own personal observation: I've never heard anything remotely like
this.
Dee Dee

"Vilco" > wrote in message
...
> Dee Randall wrote:
>
>> 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/
>
> It's a wonderful movie, or better: a documentary. I drank it last month
> And it is pertaining to wine, indeed: the old tuscan family showed in the
> movie, Antinori if I recall correctly but it may be Frescobaldi, produces
> olive oil, too, just as the vast majority of the wineyards in central and
> southern Italy.
> Some of the movie is sad, the rant of that old french vigneron is both
> passionate and harsh, but so true when he speaks of the "new fascism" in
> our economy. But most of that movie is good information, well packaged
> without choosing a "side of the hill" between modernists and
> traditionalists: just a balanced point of view.
>
>> 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.
>
> Yes, and those Mondavi boys losing theyr wineyards to the stock exchange
> are a sad sign o' the times. Still awaiting to pop a bottle of Opus One,
> 'til today I tried very few wines from America, just some turning leaf
> (finding it progressively less "wooden" than expected, good thing), some
> bottles of niagara Vidal icewine (wonderful!) and some bottles from south
> America, almost all reds except a late harvest sauvignon - gewurztraminer
> from Chile.
>
> My opinion on new world wines? Keep up with the good work!
> --
> Vilco
> Think pink, drink rose'
Some ask why I don't drink American wines; most not really caring about my
answer, but only wanting to put up an objection to anyone not liking
American wines. But one of the tastes that American people care about IMO
is the taste from California barrels. If I mention this, then there will
be the on-going discussion about the barrels. I never became accustomed to
California wines, and believe me I drank plenty of it living on the west
coast. I will occasionally have a glass, but I have never changed my mind.
I wouldn't mind changing my mind; I'm sure some would accuse me of being
stuck -- not so. Maybe I'm like the wine critic in the movie; that I think
that all wines should taste like the one I like, and then judge all wines
accordingly. But I think not.

I enjoyed reading your posting, knowing of someone who had enjoyed this
documentary also - what a treat for me.

I enjoy trying wines from all countries, but I always go back to Italian
wines; I have not strayed for many a year.
Dee Dee

>>Reggio Emilia, 60 km west from Bologna, lost between Aceto Balsamico
tradizionale di Reggio Emilia or Modena, Prosciutto di Parma,
Parmigiano
Reggiano and some zillion bottles of Lambrusco
You're in Umbria, instead? Where exactly?

I like Reggio Emilia for the same reasons I like the growing areas of
Calif. I like to see fields of food. Also like Parmigiano Reggiano,
but my favorite prosciutto is San Daniele.
I am in the Alte Valle del Tevere, Città di Castello, but outside by 6
km. Colder and wetter than most of central Italy.
My oil of choice is unfiltered, brand doesn't count-- unfiltered and
piquant.

>><<<Because many think Italy IS Tuscany.>>>
>>Just my own personal observation: I've never heard anything remotely like
this. Dee Dee

It steams me up, but I think too many read that Tuscan Sun thing.

"Michael "Dog3" Lonergan" > wrote in message
...
> "Vilco" > hitched up their panties and posted
> :
>
>> 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?
>
> First of all, I really hate the acronmy, "EVOO". I think it's because of
> the way Rachel Ray flips it out of her never ending yapping. I can not
> think of any olive oil I use that is made in the US.

She really is weird. What's stranger, though, is that so many people go
bonkers over her "$30 a day" show or whatever it is. "Look - I got a piece
of pie and a milk shake for just $4.00 in this quaint little truck stop -
what a great lunch!"

Gag...

>>I buy tiny bottles of the regular at a time. I
seldom keep it on hand.

You can buy as much as you like as long as you keep it dark and cool.
They only make it once a year, after all. Although stainless steel
kegs are commonest for yearly buys, I don't have one and just keep it
in an armoire in the cantina or cellar part of the house.

"Umbrian" > wrote in message
oups.com...
>>><<<Because many think Italy IS Tuscany.>>>
>>>Just my own personal observation: I've never heard anything remotely
>>>like
> this. Dee Dee
>
> It steams me up, but I think too many read that Tuscan Sun thing.

Aren't the Peter Mayle bookies in Tuscany? Or is that somewhere else?

>

"Michael "Dog3" Lonergan" > wrote in message
...
> "Vilco" > hitched up their panties and posted
> :
>
>> 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?
>
> First of all, I really hate the acronmy, "EVOO". I think it's because of
> the way Rachel Ray flips it out of her never ending yapping. I can not
> think of any olive oil I use that is made in the US.
>
> I don't scrimp on price when I buy olive oil or balsamic vinegar. I use
> extra virgin olive oil almost exclusively. I use regular olive oil in
> some
> recipes but not very many. I buy tiny bottles of the regular at a time. I
> seldom keep it on hand.
>
> Michael

Yes, EVOO is Rachel's. The funny thing is that whenever she says, EVOO, she
explains that EVOO is extra-virgin olive oil. She could've just said that
to begin with.
Poor Rachel. Oops -- I mean, Rich Rachel.
It's nice to see people popular and making money in the food business, no
matter what their style. Well, then of course, there's Sandra -- tee hee.
Dee Dee

"Dee Randall" > wrote in
:

> "Umbrian" > wrote in message
> oups.com...
>>>><<<Because many think Italy IS Tuscany.>>>
>>>>Just my own personal observation: I've never heard anything
>>>>remotely like
>> this. Dee Dee
>>
>> It steams me up, but I think too many read that Tuscan Sun thing.
>
> Aren't the Peter Mayle bookies in Tuscany? Or is that somewhere
> else?

"A Year in Provence" sort of gives it away, dunnit.

--
"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

In article >,
says...
> 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 is some excellent US EVOO but it tends to be very expensive.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Michael \"Dog3\" Lonergan wrote:
>
> First of all, I really hate the acronmy, "EVOO". I think it's because
> of the way Rachel Ray flips it out of her never ending yapping.

Oh, just chill out and have a sammich. :-)