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A great base for marinated, grilled summer vegetables...not sure that I'd eat it on its own often, though. Need some produce to balance out the starch.
I wish I could try that olive oil brand as I've been very unhappy with the ones I've used recently. But I've never seen it on any shelf before and I frequent four supermarkets.
Does anyone have a preference of supermarket-available brands? I know I could go to a specialty store and get something great, but I don't have $35 to spend on a bottle of olive oil I'll use up in a month. And, yes, I get extra virgin and I've even tried ones specified for "finishing." Most of them don't taste much different from regular American "vegetable oil." No use making Aglio e Olio without good ingredients.
I wish I could try that olive oil brand as I've been very unhappy with the ones I've used recently. But I've never seen it on any shelf before and I frequent four supermarkets.
Does anyone have a preference of supermarket-available brands? I know I could go to a specialty store and get something great, but I don't have $35 to spend on a bottle of olive oil I'll use up in a month. And, yes, I get extra virgin and I've even tried ones specified for "finishing." Most of them don't taste much different from regular American "vegetable oil." No use making Aglio e Olio without good ingredients.
I read somewhere...that some olive oil is mixed with vegetable oil.
I use the Costco Kirkland brand organic olive oil. It is pretty good and affordable.
My fave, spaghetti noodles from the day before heated up with olive oil, lots of fresh garlic, handfuls of parsley, few shots of cayenne topped with parmesan. yum
I've got to get out of the food forum and get something to eat!
My fave, spaghetti noodles from the day before heated up with olive oil, lots of fresh garlic, handfuls of parsley, few shots of cayenne topped with parmesan. yum
I've got to get out of the food forum and get something to eat!
Switch up the spaghetti with capellini (angel hair), add in a shallot sliced paper-thin to the oil, the juice of half a lemon, and a QUICK splash of sherry, and you've got a scampi sauce ready for grilled strips of chicken breast or shrimp.
I wish I could try that olive oil brand as I've been very unhappy with the ones I've used recently. But I've never seen it on any shelf before and I frequent four supermarkets.
Does anyone have a preference of supermarket-available brands? I know I could go to a specialty store and get something great, but I don't have $35 to spend on a bottle of olive oil I'll use up in a month. And, yes, I get extra virgin and I've even tried ones specified for "finishing." Most of them don't taste much different from regular American "vegetable oil." No use making Aglio e Olio without good ingredients.
Stores like Whole Foods and Trader Joe's are more affordable and easier for more people to get to than a speciality Italian store or Olive Oil store and generally have some decent olive oils at a good price.
Personally however I don't midn spending more money for quality Olive Oil. I use the cheap grocery store stuff for cooking and use the quality stuff for dipping bread, putting on plain pasta, etc.
Stores like Whole Foods and Trader Joe's are more affordable and easier for more people to get to than a speciality Italian store or Olive Oil store and generally have some decent olive oils at a good price.
Personally however I don't midn spending more money for quality Olive Oil. I use the cheap grocery store stuff for cooking and use the quality stuff for dipping bread, putting on plain pasta, etc.
A few years ago I switched tt organic olive oil from Spain, or this one awesome oil from Morocco. I also started to taste the olive oil to see if it tastes like olives. There was a big scandal about the "fake" olive oil produced by many Italian companies, so I stopped using inexpensive olive oil and avoid Italian oils altogether: Letter from Italy: Slippery Business : The New Yorker
“Fraud is so widespread that few growers can make an honest living,” is a memorable quote from the article. Letter from Italy: Slippery Business : The New Yorker
I was pretty upset after reading it since I used to eat a lot of olive oil because (real) olive oil was shown in studies to be good for the heart. It's sad, but it turns out that if you want actual olive oil, it costs 10-20 dollars a bottle.
I would use any inexpensive olive oil sparingly. Unfortunately if you taste it and it doesn't taste like olives, it may not even be olive oil.
Location: where you sip the tea of the breasts of the spinsters of Utica
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Quote:
Originally Posted by kinkytoes
A few years ago I switched tt organic olive oil from Spain, or this one awesome oil from Morocco. I also started to taste the olive oil to see if it tastes like olives. There was a big scandal about the "fake" olive oil produced by many Italian companies, so I stopped using inexpensive olive oil and avoid Italian oils altogether: Letter from Italy: Slippery Business : The New Yorker
“Fraud is so widespread that few growers can make an honest living,” is a memorable quote from the article. Letter from Italy: Slippery Business : The New Yorker
I was pretty upset after reading it since I used to eat a lot of olive oil because (real) olive oil was shown in studies to be good for the heart. It's sad, but it turns out that if you want actual olive oil, it costs 10-20 dollars a bottle.
I would use any inexpensive olive oil sparingly. Unfortunately if you taste it and it doesn't taste like olives, it may not even be olive oil.
I read an article a few months ago rating the olive oils for flavor and supposedly healthy or unhealthy components - both chemical analysis and taste tests. Don't have the link, because all I took away from it was that Costco's Kirkland Brand was the only reasonably priced very high quality olive oil, all the other highly rated evoos were from smaller farms and were outrageously expensive.
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