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Favorite fruity extra virgin olive oil

  • g

Does anyone have a favorite brand of extra virgin olive oil for finishing items off the heat? I prefer fruity oils to peppery ones but all recommendations are welcome

Thanks,

Gooch

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  1. sciabica produces several very nice ones

    1. I've recently tried a Sicilian oil called Olio Taibi. Really fruity with notes of almond, fresh tomatoes, and herbs.

      1. Pompeian is my favorite. It has a permanent place on my cupboard shelves.

        Just tossed some fresh pasta in it last night before saucing, in fact!

        Link: http://www.pompeian.com/

        Image: http://www.pompeian.com/images/oil_bo...

        1. I'm not sure how dedicated you are to olive oil, but the Leonforte sold by Jim Dixon at Real Good Food is amazing. Very fruity. Looks like he's sold out of it until the next batch, but if you emailed him, I'm sure he could recommend another fruity one. All his oils are fantastic; I could drink them. My favorite is the Don Alfonso.

          Link: http://www.realgoodfood.com

          1. I am by no means an expert when it comes to olive oil, but at someone's request I purchased the Trader Joe's California Estate Olive Oil and I have been quite pleased.

            1. I really like Lapas. It's a Greek oil, available at Whole Foods. The Columela oils from Spain are also excellent, and stronger/fruitier than the Lapas.

              1 Reply
              1. re: cap

                From my experience as a certified extra virgin olive oil taster, if the extra virgin olive oil is fruity and peppery the olive oil is full of antioxidants. Basically the polyphenols make the olive oil very peppery in our throat. A sweeter extra virgin olive oil, is less fruity and peppery, but it has much less antioxidant. A sweeter extra virgin olive oil is perfect on fish. A more peppery and fruity olive oil is perfect on the salad and on bread.

              2. Not sure if the origin of the oil would make a difference, but I enjoy Nuñez de Prado (from Spain) very much. It has a wonderfully sweet aroma and fruity taste. I think it is great for finishing, but also cooking. The aroma from frying up potatoes in this oil to make tortilla española is very intoxicating.

                1 Reply
                1. re: BigSal

                  Some other great finishing oils to use are Marquez de Valdueza (Spain) and Erkence (Turkey) - both are pleasantly fruity and grassy - without the peppery aftertaste.

                  1. re: MGZ

                    On last night's episode of Avec Eric, Ripert and his crew did an olive oil taste test. Frantoia was declared the winner. I am pretty certain that it is not a sponsor.

                    1. re: MGZ

                      I always see that bottle on many cooking shows. For sure Mario Batali and many others. Outside of buying it online I don't know where to find it. I've never seen it at any of the markets I've shopped at.

                      1. re: scubadoo97

                        Here in NJ it is available at local Italian specialty stores. I admit that at $27 a bottle it is an indulgence, but it is SOOOO tasty that I will sneak a spoonful occasionally!

                      1. re: Axalady

                        Thank you for the FRANTI fruitty oilive oil - This is the best I have ever had. WOW! very fruity peppery finish, less than 2% acidity nutritional value is optimum. This product is the best keep secrect ever. Thank You for the discovery. This product is additive , you gotta have, I use it for everything, salads, soups, panni, dipping, finishing does not over power seafood, very delicate yet intense. a wonderful product that all my friends prefer above any other first cold press.. I have make this product a part of my lifestyle.
                        Again, thank you so much.
                        yous truly,
                        Don Giuseppe

                        If you want a fruity olive oil try Franti

                        http://www.nonnoalberto.com/olive_oil...

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                        Axalady Feb 14, 2010 10:13PM