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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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POll: Best Extra Virgin OO??
What is considered to be the best brand of O.O.? Hopefully something
that is easily picked up in a big supermarket or Italian food store? So many recipes calls for a good OO. Thanks, Mark Click here eveyday to feed a rescued animal: http://www.theanimalrescuesite.com/ |
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M. FERRANTE wrote: > What is considered to be the best brand of O.O.? Hopefully something > that is easily picked up in a big supermarket or Italian food store? > So many recipes calls for a good OO. The best tasting anything is whatever tastes best to you. Typical stupidmarkets don't offer much selection (although you may find some you like)... I think some of the Goya olive oils are very good. I would suggest finding a store that specializes in olive oils, many large delis do... or peruse the net, there are many sources. I would suggest trying the private estate olive oils. Buy small quantities of several types. Olive oil has only a two year shelf life so don't stock up... don't buy a large container just because it seems a bargain, it's no bargain when you end up pouring half down the drain because you couldn't use it up fast enough and it went rancid. And be aware that olive oils being a natural product vary from year to year, so one you like may not taste the same next time... in fact if it does taste exactly the same year after year it is probably not such a great example and is likely a blend. Sheldon |
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"M. FERRANTE" > wrote in message
... > What is considered to be the best brand of O.O.? Hopefully something > that is easily picked up in a big supermarket or Italian food store? > So many recipes calls for a good OO. > There is no "best." Oils differ and you will prefer one or another based on what you are using it for and your personal taste. For example good Tuscan oil is green, rather chlorophylly-tasting, and usually used uncooked (salads, dipping, etc.).Good Sicilian oil is golden and fruity. And so it goes. For a widely available brand I suggest Colavita. -- Peter Aitken Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm |
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M. FERRANTE wrote:
> What is considered to be the best brand of O.O.? Hopefully something > that is easily picked up in a big supermarket or Italian food store? > So many recipes calls for a good OO. > > Thanks, > Mark > Click here eveyday to feed a rescued animal: > > http://www.theanimalrescuesite.com/ One of those "personal preference" things. I like the Greek brands. Currently using something called Aegean Gold. -- Cheers Cathy(xyz) Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. Alice May Brock |
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