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Just got out of a tour in Italy tasting many different olive oils. I can confirm that nothing that delicious can be found in standard grocery markets in the states. However i saw a few nice brands which can be found in here as well (Monini, San Giuliano). Actually there are a many minor brands(sooo good) which can only be found there, as most of them only sell regionally. Luckily i manage to get the contact of a nice local shop which ships worldwide for a very reasonable price. I would suggest to find the contact of a local dealer in Italy which ships worldwide rather than go on commercial brands. I got a shipment which will hopefully last me a year. They even told me how to stock the oil to last long. btw did you know that just squeezed extra virgin olive oil is sparkling and spicy
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Feb 4, 2017 22:11
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:I'd like to borrow $200M
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RattiRatto posted:Just got out of a tour in Italy tasting many different olive oils. Genco Pura Olive Oil Company?
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Feb 5, 2017 13:15
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Croatoan posted:Genco Pura Olive Oil Company? Well of course. There are only so many olive oil companies that are not infiltrated by the mob.
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Feb 5, 2017 18:42
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Croatoan posted:Genco Pura Olive Oil Company? I came to the conclusion that the mob does superb extra virgin olive oil They have some hidden flavor which makes it special every time a person disappears the olive oil batch get better
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Feb 5, 2017 21:39
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i bought some olive oil that had sediment in it that claims it was cold pressed and was £7 for 750ml is that likely to be legit i've not actually opened it
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Feb 5, 2017 22:04
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Jose posted:i bought some olive oil that had sediment in it that claims it was cold pressed and was £7 for 750ml is that likely to be legit i've not actually opened it From where? Does it claim to be a recent pressing (olio nuovo)? I've bought good quality unfiltered EV cold-pressed CALIFORNIAN oil for about that much in USD, but I'd be dubious getting Italian for about that much. I just saw on Saturday what i recognized as 500mL of VERY high quality oil from a Spanish producer for only $5 -- it was that much because it was labeled as a "spring pressing for use in the summer," ie it's remainder-stock, and was probably closer to $20 back in May/June. Probably still very good, though.
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Feb 6, 2017 14:47
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Getting californian oil is probably more expensive than getting Italian in the UK. We've also got reasonable consumer protection, so you can be a bit more sure that it's okay (until we leave the EU and join the free for all on labelling). Still though, there is the same issue at play- the brands themselves can be fine, but if their suppliers are shifty then all bets are off for that batch. Best thing to do is just taste it.
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Feb 6, 2017 19:55
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pim01 posted:Getting californian oil is probably more expensive than getting Italian in the UK. We've also got reasonable consumer protection, so you can be a bit more sure that it's okay (until we leave the EU and join the free for all on labelling). sage advice.
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Feb 7, 2017 00:29
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USDA does in fact have Olive oil standards, which can be certified: https://www.ams.usda.gov/grades-standards/olive-oil-and-olive-pomace-oil-grades-and-standards So check for USDA certification.
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Feb 14, 2017 05:54
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How long does olive oil keep in a cool dark place?
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Feb 14, 2017 16:04
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Suspect Bucket posted:How long does olive oil keep in a cool dark place? 1792.48 days
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Feb 15, 2017 09:25
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mindphlux posted:1792.48 days Don't troll. It's 1792.48 days give or take a week or so depending on when it was bottled.
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Feb 15, 2017 16:10
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Croatoan posted:Don't troll. It's 1792.48 days give or take a week or so depending on when it was bottled. touché. also, I forgot that the shape of the bottle also can have an impact on how long olive oil will keep in a cool dark place, so keep that in mind fwiw.
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Feb 16, 2017 09:24
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Pooper Trooper posted:For that matter, it's extremely unlikely that you will find actual extra-virgin olive oil anywhere. When a farmer takes their olives to the mill, the mill withholds a percentage of the oil they produced from that particular farmer's olive crop. The farmer can then either keep the rest of the oil for himself to sell or whatnot, or just sell it directly to the mill. Most oil mills (in a non-industrial scale) will generally crush the olives at significantly higher temperatures to increase yield, and then mix up the various olive oils they've pressed that season and bottle the mix.
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Mar 29, 2017 04:51
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Pooper Trooper posted:For that matter, it's extremely unlikely that you will find actual extra-virgin olive oil anywhere. When a farmer takes their olives to the mill, the mill withholds a percentage of the oil they produced from that particular farmer's olive crop. The farmer can then either keep the rest of the oil for himself to sell or whatnot, or just sell it directly to the mill. Most oil mills (in a non-industrial scale) will generally crush the olives at significantly higher temperatures to increase yield, and then mix up the various olive oils they've pressed that season and bottle the mix. How much land do you have dedicated to olive trees? Just trying to understand yield/acre (or whatever the standard measurement is).
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Mar 29, 2017 05:25
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