inexpensive, but good, olive oil? [Moved from Home Cooking]

[melle76]

can anyone recommend a decent-tasting and decent-priced olive oil? ie. what's a good 'find'? i'm planning to get one of those nice olive oil bottles, and then just fill it from a can.

thanks!

[Diane in Bexley]

I caution against buying large quantities of olive oil unless you run a restaurant or have an unusually large family. I made that mistake once and ended up with 1/2 gallon of rancid oil ($$) which I had to throw out. Good olive oil seems to be a matter of taste. I suggest you visit an Italian deli or grocery store in your area when they have a tasting and sample their wares. I use EVOO for salad dressing and regular for sauteeing during the week. Buy in small enough quanities you can make flavored oils with garlic or herbs. Buy a pretty bottle and refill from a 16-32 oz. bottle.

[TexasToast]

I agree. Go to store like Oil & Vinegar or another speciality store where they let you sample. Then pick from there. Also, it will depend what you want to use it for. You'll need a different type of oil for cooking, frying (hey, some people use OO), drizzling, and maybe one for salad dressings.

TT

[pikawicca]

CI recently tested supermarket extra virgin olive oils and DaVinci came out on top.

[iL Divo]

I am glad I reread this thread. I hadn't read that the result was DaVinci, thanks for that info. I will buy it next time in the market

[melle76]

thanks- this is good advice. i'm actually not much of a drizzler usually, so i've pretty much stuck with one type (must be regular, i guess!). so, you would recommend regular if i'm mostly using it for satueeing and pan-frying? and i'll just stick with a 32-oz. bottle, i guess.

[TexasToast]

Well, I use an Extra Virgin except for when deep frying. But, a regular virgin is probably fine. I just don't like heat treated oils so I avoid the really cheap and light colored ones.

Also, only go for a really expensive single-estate if you're gonna have it plain. With cooking, once you add lemon and garlic, the subtlties of the really fruity oils are lost.

TT

[Walters]

Melle, Believe it or not, the Costco brand olive oil is very good and exceptionally well priced. (This is the Kirkland brand in the green glass bottle; not the big plastic Bertolli stuff they also sell.)

[MMRuth]

I agree. I also like the WF 365 brand and sometimes I buy Colavita.

[lvecch]

Yes, Colavita makes a good extra virgin.

[iLoveFood]

I really like the Costco olive oil too. I grew up in Greecce where olive oil rivals the Italian stuff and I am very pleased with the Kirkland stuff.

[sudiepav]

Just don't get the garlic flavored by mistake, like I did. It was overpoweringly garlic (a flavor we like, incidentally), but it was so garlicky, that I only added a little (like 2 tsp.) to homemade vinaigrette. Took forever to get rid of it, although I was fortunate to use it up before it went rancid. I like Trader Joe's EVOO.

[Pei]

Me too. It's cheap, it's always available, and it has a nice if not unique flavor. I sometimes buy tiny bottles of something more exciting to use on bread and salads, but for cooking the TJ's EVOO is perfectly fine (especially since there's no way I'd get through a Costco bottle before it went bad).

[melle76]

i'm currently using a Wild Oats extra virgin, and that's been pretty good. i'll check out TJ's, as well.

thanks, all!

[Bobfrmia]

I bought a large bottle of the Kirkland Signature. Never gave any thought to how fast I need to use it.
What is the average shelf life for olive oil?

[lvecch]

I'd say 6-8 months. (I've kept mine longer, but it starts to taste a little off; I wouldn't serve it to company.)

[silverbear]

TJ's sometimes carries several types of EVOO. I find the TJ's "President's Reserve" the best all-purpose oil.

[Amuse Bouches]

I agree. It's only $1 more per bottle than their regular, and it's worth it - good for salad dressing, drizzling, etc.

[canna]

Excuse my ignorance but where and what is Trader Joe's??? I am wanting to cook with a good evoo, just learning. Reading the posts suggest to me that TJ is the way to go.

[operagirl]

http://en.wikipedia.org/wiki/Trader_joes

[Pincho]

I think Trader Joe's extra-virgin is fine, we use it as an everyday oil for vinaigrettes and some frying (e.g. squash blossoms this summer, described in an earlier post!)

For other uses - frying, saute, making alioli etc. - I used to also buy TJ's regular olive oil but they have not carried it for the last few months so I picked up a big can of Bertolli regular olive oil (my wife is from Madrid so it's a primary staple and using a can before it goes rancid is is not an issue in my household)

One thing I've found is that it seems you can get a better quality-to-price ratio at the "upscale" places even Whole Foods, Williams-Sonoma, Oil & Vinegar etc. than at a regular grocery store like Safeway. As with other supposedly "gourmet" products the mainstream grocers price a mid-range product like Colavita into the stratosphere as a "specialty item". For often the same (high) price you can get a really nice quality oil at an "upscale" place instead.

[sreinberg]

Buyer beware: A lot of olive oil from Italy has a mix of oils from Spain and Greece. I often find good buys at TJ of really nice Spanish, Greek and California oils that are every bit as good and often better than the "Italian" ones. One Spanish oil at Balducci's was excellent and cheap too. The best thing is to sample to find the flavors you like.

[TexasToast]

This is why you can get get a single estate (you know, one company bottling oils from only their orchard) but then it's rather like a single malt scotch. It can be good, but if you want a certain flavor, then the blended stuff will be tweaked to get it just right.

TT

[pitterpatter]

Buyer beware: A lot of olive oil from Italy has a mix of oils from Spain and Greece.

Or just as likely, Turkey and Israel. If it says "packed in Italy," it may not have any Italian oil at all!

[scubadoo97]

At least Spain has some darn good olive oil. Usually best bang for the buck.

[xman887]

my staple is a 3 liter container of fellipo berio extra virgin olive oil and use it for most everything. costs $20-$25.

[Phoo D]

I always buy the large cans of EVOO from Middle Eastern Markets. Usually I will ask the proprieter what his best is or what he uses in his home. I am fond of Sultan from Turkey. Currently I have Spitiko from Greece. Cost $25 for 3 liters. I store it away from heat and have never had a problem with rancidity.

ed

[moto]

Hello, the best lower-cost oil I've tried lately (cooking for two, I don't get the big cans) is Paul Newman (non profit charity foundation) organic e.v.o.o., from Tunisia at present. $7-8 for 750 ml, slightly higher than the big can prices being quoted above, and better tasting than anything I've tried at Trader Joe's. enjoy

[Nellydog]

A lot of people mention buying "extra virgin," but a chef friend counseled that with many simple dishes you want the gentler flavor of simply "virgin." For example, with an arugala salad using just olive oil and lemon as dressing the extra virgin olive oil predominated and the salad was clearly better with regular virgin olive oil. Who knew?

[lvecch]

Definitely, a well-stocked kitchen needs both. Extra-virgin is too assertive for many dishes, for example, a basic red sauce.

[dylafleur]

for cooking I agree with colavita & would add in belaria as a solid choice.

for drizzling I have found a new oil I am OBSESSED with. if you live in/visit di paulo's in new york you must buy the gianni calogiuri evoo. I think it is the only one in a box on the shelf. 750 ml for $18 or $19 & lasts for a long time.

[rosielucchesini]

for cooking, i prefer to use grapeseed oil ..it has a higher smoke point than extra virgin olive oil and it tastes very pure. for drizzling and finishing, nothing beats extra virgin. my usual brand is Santini Extra Virgin that i pick up at Trader Joe's but I have seen it elsewhere. although i have been spoiled these last few months. my sister and her family visited italy this summer and brought me back some fantastic extra virgin that i've been using the last couple of months. i just finished off the last of it this past weekend. :-(

[dylafleur]

time for a trip to italy. bring an extra suitcase.

[Nellydog]

I've just discovered grapeseed oil and I agree -- it provides a very clean taste.

[Louis]

There can be no doubt that the Santini Brand Sciclian olive oil at TJ's is one of the best buys for the money,to be found anywhere. The fruitines of these thousand year old olive trees. are a taste treat that one will long remember. My classic test for finding great olive oils, is the one I grew up with. Simply fry a farm fresh egg in a couple of tablespoons of olive oil. When you find yourself using the toast to mop out the pan, you have found a keeper.

[iL Divo]

I bought a 32 ouncer of grapeseed oil just simply due to it being on a crazy cheap sale, I couldn't resist. I kept it in the pantry for way too long and upon opening it, first thing I noticed was the very rancid smell. Darn

[Robert Lauriston]

I've found Kalamata (Greek region) oil the best of the less expensive EVOOs. Recently I've been buying it at Trader Joe's.

[TexasToast]

I've had some experience with kalamata olive oil and it's got a different flavor. Very "olive-y." I like it.

TT

[iL Divo]

I did buy this but at Vons here in LA area, not TJ's. I thought the flavor was amazing.

[melly]

For cooking, I use pure olive oil, any brand is okay...even Star. For salads, dipping bread, etc. I use Ravida, EVOO, first cold pressed, unfiltered from Italy. Soooooo good. California makes some good olive oil as well...Bandari...is that right? I bought some once and liked it. McElvoy's has some damned good olive oil too.

[revsharkie]

The midwestern supermarket chain Hy-Vee has some very good store brand olive oil. I think the last time I bought it I paid $4 something for a 500ml bottle. It says "product of Italy" on the label, and when it's warm it has a beautiful fruity-floral aroma.

[Moka]

Agree, McElvoy Ranch is what I like to use when the flavor has got to be great, i.e., on bread, grilled veggies, drizzled plain over baby greens, but it's pricey.

Also agree with Walters, as I recently picked up a medium-sized bottle of the Costco Kirkland Signature EVOO which is made from Tuscany olives and produced in Italy. Compared to my everyday TJ's EVOO, which is the "California Estate" EVOO in the tall square dark green bottle, the Italian brand blew the TJ's stuff away! Finally, I found a "food" at Costco I like and I used it up much faster than I ever expected.

[rworange]

I've never undertood why McElvoy is so highly rated. It tastes bitter and awful ot me

[pixlpi]

I like Goya Extra Virgin Olive oil. Cooks illustrated gave it high taste ratings at one time and I have always stuck with it.Currently they rec DaVinci, Colavita and Filippo Berio for supermarket extra virgin olive oils. Good luck!

[RCPLAUT]

Whole Foods private label 365 Olive Oil is very clean and fresh, and a real bargain.

[iL Divo]

I have gotten into the habit of about once a month, while I'm doing my marketing, I look at my local market in the olive oil section for what's on sale that day. I buy the one that has the most money off of it after starting out being the most pricey. ie. = if it started out being $16.99 a bottle but is on sale for $8.99, that's $8 off. I don't tend to buy it if it started out $6.99 and it's on sale for $5.49 for instance, that way, I get a good brand and one that's pricey to start off with but doesn't end up costing the farm and the chickens too.
If it ends up not being a favorite, I don't buy it again. I use enough olive oil in most of my cooking to use it up relatively quickly too.

[meatn3]

One of my students threw an olive oil party. She supplied a few oils, lots of good bread, finger food and wine, and asked each person to bring their favorite olive oil. Everyone loved being able to sample such a wide variety and it served as a great ice breaker. We did find a few changed flavor after being poured. One was nasty at first but 1/2 hour later tasted quite good. No, I hadn't been at the wine!

[ChefJune]

My new favorite everyday evoo is Whole Foods 365. I buy the 3-liter tin. Probably takes me 3-4 months to use it up. They dont mislabel... this stuff comes from "Italy, Greece, Morocco, Spain" it's nice and green and peppery.

For salad dressings and drizzlings, I have my unrefined, Spanish, Alziari (Provence), Badia à Coltibuono, etc. but for cooking this stuff is great! $20 for 3 liters!

[Will Owen]

I like Trader Joe's plain olive oil for most cooking, but I really like the De Ceccho EVOO for salads and whatever else is not going to be cooked - it has a nice peppery taste I very much enjoy. For making my own seasoned oil (chile or whatever), I always use the plain. Now that our neighborhood produce stand has begun carrying mostly Middle-Eastern grocery and deli items, I think I will experiment a little further afield.

[markabauman]

If you are the NYC area, specifically up on Arthur Ave. in the Bronx, Teitel Bros. has an excellent "house" extra virgin from Sicily. I went in there to buy a gallon of Colavita, which I think is just fine for general use and they suggested theirs. I wasn't disappointed and it was quite reasonable.

[billyparsons]

I'm doing a story for local media on olive oil and am pretty shocked at the lack of information regarding supermarket brands. Not so much as in this thread, but the information that's available on the bottles to the end consumer. How long is the oil good for? When was it bottled? Will they even tell you? How does one interpret the date codes? How about “use by” dates?

I have about 30 companies that responded to my requests over the last 60 days to decipher these questions. Some were helpful; some told me they'll be hell to pay if I published their answers.

One good example was Felippo Berio. They initially told me their oil was bottled 18 months prior to the "best if used by" date. Then when they learned I was going to print in local media, they retracted the statement and admitted that once the bottle is on the store shelves, they had no way of interpreting the bottling date. They were ever so insistent on telling me they would replace any "turned" oil.

Colavita? They have an easy to interpret code that tells you exactly when the oil was bottled. I'll be sure and reveal that on my upcoming post I’ve seen Colavita oil in restaurants that was over 3 years old.

Who uses bleaches and acids to remove the water from the oils? Who uses a slow healthy separation process? Why is tin better than glass? Why do Italian olive oils contain olives that aren't from Italy? I've got all the answers coming up.

I promise you this though; you'll never look at supermarket olive oil the same.

[vvvindaloo]

Here is an excerpt from a post I had written earlier this year on olive oil. "...a few general tips on selecting olive oil: look for a rich green color that is somewhat cloudy. The bottle should note the type of olive used (one type is better than a mix), and state that the olives all came from a specific place. Note the dates- there should be two of them, one informing you of when the oil was produced, and the other is an expiration date. You want to buy and use the oil well before the expiration date, for optimal freshness. I refuse to buy a bottle of oil that expires within 6-8 months. This may seem overly picky, but once you start paying attention to these details, you realize how many fresh options there are out there, and that it makes a big difference. As far as production technique, look for the phrase, "first cold pressed", or something along those lines. Oil that is in a darker glass bottle will keep fresh longer, as it blocks the heat and light of the sun (much like wine bottles). However, I am always hesitant to recommend that a person require this, because there are so many excellent olive oils produced around the world that, for some reason, use clear glass bottles instead."

I would add that an alternative catchphrase to "first cold pressed" is "produced solely by mechanical means", which means that there were no chemicals used in the oil extraction and separation process. Chemicals used for this purpose have a doubly bad effect on olive oils- they reduce healthy natural elements, such as antioxidants, and they oxidize the oil, which depletes its fresh taste, and actually hastens the aging process. Air and light are major enemies of olive oil, which is why tin cans, sealed ceramic jars, and dark glass bottles are the ideal storage containers for oil, which should never be kept in direct light.

Here is a link to the aforementioned thread:
http://www.chowhound.com/topics/431989

Billy: I would love to hear your info regarding shady practices by olive oil producers/bottlers. I have often suggested that money spent on good-quality oil is money well-spent because I know that all oils are not created equal...

[Lisa Foodie]

Great post.

[LNG212]

If you are in the New York City area, then I highly recommend Fairway olive oil. Their regular evoo is fantastic for most everyday cooking uses. And it runs only about $9 for 1L. They also have a line of specialty olive oils (regional) and I particularly like the Sicilian Barbera which has a fantastic peppery quality to it. It's super for drizzling on mozzarella or on salads. These regional ones run between $16-$20 for a litre. Also a great value for the quality. (And they have them all out for tasting, at least at the 74th St. location.)

[SweetPea914]

They do have the tastings out at Harlem as well and I 2nd the recommendation.

[Kelli2006]

Smuckers recently introduced a brand of olive oils under the Crisco name. It doesn't have the fruitiness of high end oils but for 99% of kitchen use it is quite good.

[iL Divo]

MB uses on his show Molto Mario, Lucini I've noticed so of course, I had to buy it. I can't tell that it's 'that' much better but it's okay if you don't mind okay and pricey.

[pikawicca]

Cook's magazine (issue that arrived today) has revisited EVOO, and this year DaVinci is near the bottom. At the top of the list (for supermarket oils) are Lucini ($17.95 for 17 ounces, or $39.98 per liter) and Colavita ($17.99 for 750 ml, or $23.98 per liter). Their favorite premium EVOO is one I've never heard of, a blended Spanish oil called Columela ($17.95 for 17 oz, or $35.90 per liter).

[iL Divo]

Thanks for clearing it up, I have not heard of that either, the Columela, but will look for it or ask for my market if they can order it. Again, to me Lucini is ok to me but not brilliant. Am I missing something with the stuff?

[maria lorraine]

Columela is one of the very finest, and in a way, I use it as my benchmark for all but freshly pressed, local olive oil -- which is actually my first choice.

Columela is made by Anfora, and imported by Source Atlantique, Englewood, NJ [phone].

[Sean]

Ravida is by far the best tatsing olive oil I have ever had, pricey but well worth the money:

http://www.ravida.it/ravida-extra-vir...

[iL Divo]

well I thank you both for that info regarding both the Columela and the Ravida of which now because of the two of you Maria and Sean, I will be buying. I'll remember to report back after I receive both of these treasures. Thanks again, love these kinds of boards!
http://www.google.com/products?hl=en&...

[afoodyear]

For every day use, I like the 100% Spanish EVOO from President's Choice. 500ml for $4.99 and it's surprisingly good.