Your favorite EVOO (1 Viewer)

[BobbyLayne]

Need some recommendations.

I've been using California brand Everyday Extra Virgin Olive Oil for basic cooking. Over the years I've ventured into different pressed oils and have tried various Spanish or Italian EVOOS. It always feels so hit or miss. Sometimes they're OK for cooking but lousy in marinades or dressing. Or vice versa. I think I've had good luck with a Trader Joes but it's been awhile, not sure what the name was (Premium?).

Whatchyagot?

 

[Jack White]

I think EVOO is not recommended for cooking. I've been using avocado oil (and coconut oil, of course) and I would also love some recommendations for a quality olive oil for dressings.

 

[wikkidpissah]

Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.

 

[Jack White]

Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.

Dude, get some avocado oil for cooking. Safflower, canola and other vegetable oils are unhealthy.

 

[Aaron Rudnicki]

Kirkland Organic. Nufced.

 

[Tango]

Need some recommendations.

I've been using California brand Everyday Extra Virgin Olive Oil for basic cooking. Over the years I've ventured into different pressed oils and have tried various Spanish or Italian EVOOS. It always feels so hit or miss. Sometimes they're OK for cooking but lousy in marinades or dressing. Or vice versa. I think I've had good luck with a Trader Joes but it's been awhile, not sure what the name was (Premium?).

Whatchyagot?

Are you actually in Hell's Kitchen? If so, go to Eataly and start working through their stock. Incredible selection.

 

[BobbyLayne]

Need some recommendations.

I've been using California brand Everyday Extra Virgin Olive Oil for basic cooking. Over the years I've ventured into different pressed oils and have tried various Spanish or Italian EVOOS. It always feels so hit or miss. Sometimes they're OK for cooking but lousy in marinades or dressing. Or vice versa. I think I've had good luck with a Trader Joes but it's been awhile, not sure what the name was (Premium?).

Whatchyagot?

Are you actually in Hell's Kitchen? If so, go to Eataly and start working through their stock. Incredible selection.

Right, pretty much why I started the thread.

Whether I go to the Disneyland of food or Whole Foods or something more authentic like Raffettos or Todaro Bros, the enormous variety is overwhelming.

 

[RedmondLonghorn]

Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.

Dude, get some avocado oil for cooking. Safflower, canola and other vegetable oils are unhealthy.

Safflower is fine. Canola isn't ideal, but it isn't corn or soybean oil either.

I don't disagree that avocado and coconut are probably marginally healthier, but coconut has a flavor/smell that doesn't go with everything and avacado is ridiculously expensive.

 

[BobbyLayne]

I think EVOO is not recommended for cooking. I've been using avocado oil (and coconut oil, of course) and I would also love some recommendations for a quality olive oil for dressings.

High smoke point so that is an excellent choice if you cook a lot at med-hi to high. I do mostly med to med-lo on the cooktop. I do have a variety of cooking oils but EVOO is my default.

 

[Tango]

Need some recommendations.

I've been using California brand Everyday Extra Virgin Olive Oil for basic cooking. Over the years I've ventured into different pressed oils and have tried various Spanish or Italian EVOOS. It always feels so hit or miss. Sometimes they're OK for cooking but lousy in marinades or dressing. Or vice versa. I think I've had good luck with a Trader Joes but it's been awhile, not sure what the name was (Premium?).

Whatchyagot?

Are you actually in Hell's Kitchen? If so, go to Eataly and start working through their stock. Incredible selection.

Right, pretty much why I started the thread.

Whether I go to the Disneyland of food or Whole Foods or something more authentic like Raffettos or Todaro Bros, the enormous variety is overwhelming.

I have a of bottle purchased at Eataly as a go-to at the moment. I can definitely get the brand for you (not at home currently).

But Eataly's descriptions are nice and detailed in the store, so spending 20 minutes browsing what they have and making an educated guess in-store is what I'd consider highest/best use of time. The universe from which to choose from is narrowed down sufficiently to be manageable if you limit your choice from among their selection.

 

[Chaos Commish]

Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.

Dude, get some avocado oil for cooking. Safflower, canola and other vegetable oils are unhealthy.

Safflower is fine. Canola isn't ideal, but it isn't corn or soybean oil either.

I don't disagree that avocado and coconut are probably marginally healthier, but coconut has a flavor/smell that doesn't go with everything and avacado is ridiculously expensive.

I think the refining process of 99% of the canola out there is what makes it some pretty nasty stuff. Cold pressed or expeller expressed canola oils might be okay but the whole history behind turning industrial rapeseed oil unsafe for human consumption into canola oil marketed for health benefits seems dubious. Most rape is RoundUpReady gmo so it's been drenched with herbicides. The production process uses a high heat solvent extraction that oxidizes and ruins the advertised healthy fat ratios. It also creates a rancid, putrid smelling oil that has to go through deoderizing processes involving bleach and ammonia treatments before the smell is tolerable. Even so it smells awful when heated to me. Soybean and Corn oils get similar treatment. I avoid all them as best as I can, but occasionally use a small bottle of organic cold pressed corn oil for frying.

 

[wikkidpissah]

It was from the owner of Eately, Mama Lydia of the cooking show, that i learned Italians use mostly Spanish EVOO because local producers get better prices overseas. The Spanish really does have a rawness that both contrasts AND cooperates with other foods.

 

[VA703]

I get mine brewed in Jordan and shipped overseas for free. pretty good deal

 

[Rick James]

It was from the owner of Eately, Mama Lydia of the cooking show, that i learned Italians use mostly Spanish EVOO because local producers get better prices overseas. The Spanish really does have a rawness that both contrasts AND cooperates with other foods.

I heard this in Spain. the guide on our walking tour said Italians sell their olive oil to Americans and cook w/ Spanish olive oil. I'm sure it's exaggerated but the point is Spanish stuff is quite good

 

[RedmondLonghorn]

Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.

Dude, get some avocado oil for cooking. Safflower, canola and other vegetable oils are unhealthy.

Safflower is fine. Canola isn't ideal, but it isn't corn or soybean oil either.

I don't disagree that avocado and coconut are probably marginally healthier, but coconut has a flavor/smell that doesn't go with everything and avacado is ridiculously expensive.

I think the refining process of 99% of the canola out there is what makes it some pretty nasty stuff. Cold pressed or expeller expressed canola oils might be okay but the whole history behind turning industrial rapeseed oil unsafe for human consumption into canola oil marketed for health benefits seems dubious. Most rape is RoundUpReady gmo so it's been drenched with herbicides. The production process uses a high heat solvent extraction that oxidizes and ruins the advertised healthy fat ratios. It also creates a rancid, putrid smelling oil that has to go through deoderizing processes involving bleach and ammonia treatments before the smell is tolerable. Even so it smells awful when heated to me. Soybean and Corn oils get similar treatment. I avoid all them as best as I can, but occasionally use a small bottle of organic cold pressed corn oil for frying.

I hear you. I think what you have presented here is a mix of real concerns and bogus ones. For instance, I don't take any of the GMO hysteria safely. There is no legitimate science telling us that GMOs are unsafe. That doesn't mean I necessarily believe they are safe either. It is an open question.

Like I said though, I prefer safflower for daily use and have never heard or seen anything concrete and fact-based that tells me I shouldn't use it.

 

[Jack White]

Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.

Dude, get some avocado oil for cooking. Safflower, canola and other vegetable oils are unhealthy.

Safflower is fine. Canola isn't ideal, but it isn't corn or soybean oil either.

I don't disagree that avocado and coconut are probably marginally healthier, but coconut has a flavor/smell that doesn't go with everything and avacado is ridiculously expensive.

We disagree then because avocado and coconut oils are significantly healthier. From Mark Sisson's Definitive Guide To Oils:

Canola

Canola oil comes from rapeseed, a completely unpalatable seed rich in erucic acid, which is bitter and rather toxic. Canola oil is rapeseed oil stripped of erucic acid, as I detailed in this previous post. It gets a lot of attention from doctors as a “heart healthy” oil (one of the “good” fats) rich in omega-3s, but the fact that canola processing generally uses upwards of 500 degrees means a good portion of the Omega-3s could be rancid on the shelf.

61% MUFA

21% Omega-6 PUFA

9-11% Omega-3 PUFA

7% SFA

Safflower

Like sunflower seed oil but worse, the oil derived from the “******* saffron” is about 75% Omega-6 PUFAs with not a speck of Omega-3 in sight. It’s also lower in MUFAs and SFAs. What’s not to dislike?

14% MUFA

75% PUFA

6% SFA

If you have a Costco in your area, check out their avocado oil. I got a good-sized bottle for about $10.

I agree about coconut oil. I had to acquire a taste for it. You can get refined coconut oil, which does not provide a coconut flavor. It's not as healthy as unrefined virgin coconut oil, but it's considerably better than any of these vegetable oils.

 

[Chaos Commish]

Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.

Dude, get some avocado oil for cooking. Safflower, canola and other vegetable oils are unhealthy.

Safflower is fine. Canola isn't ideal, but it isn't corn or soybean oil either.

I don't disagree that avocado and coconut are probably marginally healthier, but coconut has a flavor/smell that doesn't go with everything and avacado is ridiculously expensive.

I think the refining process of 99% of the canola out there is what makes it some pretty nasty stuff. Cold pressed or expeller expressed canola oils might be okay but the whole history behind turning industrial rapeseed oil unsafe for human consumption into canola oil marketed for health benefits seems dubious. Most rape is RoundUpReady gmo so it's been drenched with herbicides. The production process uses a high heat solvent extraction that oxidizes and ruins the advertised healthy fat ratios. It also creates a rancid, putrid smelling oil that has to go through deoderizing processes involving bleach and ammonia treatments before the smell is tolerable. Even so it smells awful when heated to me. Soybean and Corn oils get similar treatment. I avoid all them as best as I can, but occasionally use a small bottle of organic cold pressed corn oil for frying.

I hear you. I think what you have presented here is a mix of real concerns and bogus ones. For instance, I don't take any of the GMO hysteria safely. There is no legitimate science telling us that GMOs are unsafe. That doesn't mean I necessarily believe they are safe either. It is an open question.

Like I said though, I prefer safflower for daily use and have never heard or seen anything concrete and fact-based that tells me I shouldn't use it.

That's fine. I don't mind genetically modified crops either. I like the science. I mind the over-spraying that comes with this particular modification though and maybe some of the politics.

The nasty refining process is typical of most big ag veg/seed/bean oils, even safflower. A lot of current research exposed these cooking oils. I've looked at it enough to err on the side of caution and use cold pressed oils as much as possible. Coconut, palm, olive keep me covered.

Back on topic.

Your Olive Oil is Fake, especially Ruds's.

 

[Bonfire]

So that veered into an oil smackdown.

Does anyone have any EVOO recommendations, specifically I'm looking for very strong, almost attacking tasting stuff. If being more specific, really like grass and pepper tastes.

 

[Pipes]

I think EVOO is not recommended for cooking. I've been using avocado oil (and coconut oil, of course) and I would also love some recommendations for a quality olive oil for dressings.

Not true...

http://healthimpactnews.com/2014/myth-buster-olive-oil-is-one-of-the-safest-oils-for-frying-and-cooking/

as far as the op goes I second the Kirkland Organic brand from Costco.

 

[Chaos Commish]

So that veered into an oil smackdown.

Does anyone have any EVOO recommendations, specifically I'm looking for very strong, almost attacking tasting stuff. If being more specific, really like grass and pepper tastes.

Robust is what you seek. This won that category for mono-varietals in the NYC competition, which is the most prestigious in the world. Most of the winners in that link are stupid expensive. The one I linked to is under $20. I'm intrigued. It's a highly acclaimed Spanish variety grown in some of Australia's best wine country. Ordered it. Now there's only one left in stock. Get it!

 

[Chaos Commish]

So that veered into an oil smackdown.

Does anyone have any EVOO recommendations, specifically I'm looking for very strong, almost attacking tasting stuff. If being more specific, really like grass and pepper tastes.

Robust is what you seek. This won that category for mono-varietals in the NYC competition, which is the most prestigious in the world. Most of the winners in that link are stupid expensive. The one I linked to is under $20. I'm intrigued. It's a highly acclaimed Spanish variety grown in some of Australia's best wine country. Ordered it. Now there's only one left in stock. Get it!

This stuff is incredible, btw. There's more in stock. Salads, sauteed veggies, whatever I use it on just makes me a better cook.

 

[Rick James]

i like the California Olive evoo. really, really good. and cheap

 

[VA703]

get mine shipped in for free from Jordan

pretty good stuff

 

[SWC]

the other day i made some pants out of noodles i called them pastalones and i used a delactable five weight thirty extra olive oil they were fantastic take that to the bank brochefskiev

 

[RBM]

Colavita

 

[meanjoegreen]

Trader Jose's 100% Spanish Organic is still the best value. Roasting veggies, dipping bread, dressing salad - the raw, peppery taste most closely matches the $40 EVOOs i can't afford. I saute with Safflower, Canola or Light OO - EVOO burns and tastes like rubber.

I like TJ's EVOO too. Whole Foods also makes a good one that isn't pricey.

 

[proninja]

Kirkland Organic. Nufced.

Should have shut the thread down here. The price is right, and it's actually olive oil.

 

[Foosball God]

grapeseed or peanut oil for cooking, evoo for dressings