i love olive oil (your favorite oils, and the olives they're made from)

so there was this article recently

http://www.nytimes.com/2011/10/19/dining/californias-olive-oils-challenge-europes.html

and also that new yorker article

http://www.newyorker.com/reporting/2007/08/13/070813fa_fact_mueller

I'm really worried that my olive oil are not legitimate. it's kalamata oil from TJ's but I can't tell if it's green or gold when it's in the pan and it says that if it's green it might be fake but if it's gold it might be real. I'm so confused.

I'm also worried that all the stuff I'm buying that's stored in oil like sardines and oysters is actually stored in fake olive oil which would be a bummer

so let's look out for each other and tell each other about our favorite olive oils and make sure we don't end up with any of that fake stuff

I would like to try a california one but I don't know which one is good maybe I should try a few from the NYT article? maybe amazon will ship me a bottle?

I mean I feel like I have a license to use olive oil liberally because it's so healthful right but what if I'm using fake hazelnut oil? then it's not so healthful!!

this is distressing

my olive oil is from whole foods so i know it's healthy and not fake

but do you really know??

no :(

my usual MO is to just sit on some olive and wring out my pants
authentic

true story I once got schooled by dayo about what olive oil to buy while buying olive oil

http://olivecenter.ucdavis.edu/news-events/news/files/olive%20oil%20final%20071410%20.pdf

you can see test results on the last few pages

http://articles.latimes.com/2010/jul/15/business/la-fi-olive-oil-20100715

lol iatee was that at eataly or TJs

One time I was staring very hard at all the dozens of olive oils in the grocer and an old man walked up to me and whispered, "Just go eenie-meenie-miney-moe" which tbh is my actual strategy.

one day i am going to buy avocado oil

i have had some success with groundnut oil

but i am derailing, i like the kind of olive oil that's on offer :/

One time I was staring very hard at all the dozens of olive oils in the grocer and an old man walked up to me and whispered, "Just go eenie-meenie-miney-moe" which tbh is my actual strategy.

ha old man otm
i pretty much stopped eating cheese because i can not get invested enough in choosing which is which

lol i love that old man.

one day I am going to stand in front of the cheese counter and let the cheeses overwhelm all my sensory inputs until the only thing in my brain is cheese

then I will zenlike select a cheese and bring it to the counter

lately i have been doing olive oil and red pepper flakes + other spices as like a dip for toasted bread

real nice

i buy the cheap generic store brand for cooking, and then get whatever fancy-pants shit they currently have on tap at my local fancy-pants food store for drizzling

i think im on some spanish shit right now, who knows, its good tho

it was at tj's d, I can't afford $50 olive oil

maybe next week i will buy $50 olive oil and nothing else

my diner uses only olive oil

but is it really olive oil

you can rearrange the letters of olive to form veoil or as I like to call it v.e. oil (very expensive oil)

i use "spanish" olive oil from TJs for drizzling and their regular extra virg oo for various cooking needs
or i just wring the oil from the olives with my bare hands if i am having guests over

sometimes I'll invite guests to take their shoes off and stomp olives in the bathtub

for everday cooking i use industrial-grade extra virgin from Italy @ $9 per liter

for bread dipping I buy better stuff. favorite brand is Frantoia, Italian, not their most expensive, green, rich & fruity. $22/litre. my son sponges this stuff up so I don't go more expensive,

like to try other oils, Spanish is good esp Arbequina which is lighter, golden, buttery

Right now I fucks with Alidoro Extra Virgin Olive Oil because it was $3.99/liter at the nearby Mexi-mart. Reading this thread and trying to find out about it, I found this site: http://www.delphifruits.com/test-results.html. More than passable for the price.

ASSITOL

I always thought quality EVOO was not for cooking/heating. Its too expensive, and too strongly flavoured. Use the lighter 2nd-3rd press for cooking (or really, dont use OO at all, I use ricebran oil it has a nice high smoke point). EV is purely for drizzlin/dressings/preserving antipasto bits.

IMHO, anyway. Also, I can taste the diff between spanish and italian, and I dont know what it is exactly, but i dont like spanish.

http://www.newyorker.com/online/blogs/books/2012/02/the-exchange-tom-mueller.html

I think my opinion w/r/t highest quality olive oil has a lot of overlap w/ my opinion w/r/t high end wine

During the reporting for the story, I immersed myself in the subject, discovering a historic, cultural, religious, anthropological, and—yes—criminal depth to olive oil that seemed to deserve fuller treatment in a book.

how much olive oil could the average person read?

the nearby farmers market sells this Ybarra olive oil for $4 a bottle and it's rocking my world right now

http://todarobros.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/o/i/oil0094.jpg

the nearby farmers market

YDFM? I'm swinging through Atlanta on the way home after Big Ears -- will make a note to get a bottle.