Whether you sop it up with bread or use it to boost your cooking, olive oil is awesome. But a lot of chemistry goes on in that bottle that can make or break a product. Take the “extra virgin” standard: Chemistry tells us that a higher free-fatty-acid content leads to a lower grade, less tasty oil. And those peppery notes are thanks to antioxidants that contribute to olive oil’s healthy reputation. Check out the latest Reactions video for more olive oil chemistry, including how to keep yours fresh and how to best use it to give your food a flavor boost.
I didn’t appreciate the awesomeness of olive oil until I spent a month in Italy. I thought putting it on a piece of bread like butter would be greasy and disgusting. Turns out, it’s a little piece of heaven.
Caveat emptor: Many olive oils sold in the US—even under major brands—are cut with other oils. Many oils sold under ostensibly Italian brands actually come from Spain or Australia.
Sadly, this is all to true.
I know a woman named Natalia from Sicily, and her family owns an olive grove, Ravida olive oil. So I know I can trust her olive oil.
http://www.ravidaoil.com/?lang=en
Before I met her I was buying California olive oil since it’s tested for authenticity. Australia tests their olive oil too.
Lucini is another brand that has been tested and passed as well. But, yes, unfortunately you reallly have to do your homework.
Good olive oil is not cheap, so although it’s no guarantee, buying pricier oil can give you better odds of getting the real thing.
Yes, welcome to Earth.
It’s a crapshoot if you get actual, real, good Olive Oil in the USA/Canada.
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We can actually get premium olive oil, from California-grown olives, right here at you local Walmart, which sells its own brand, one that has won top prize for clarity, taste, and purity. Inexpensive, but very fresh and very good. Delicious on a slice of bread, nothing else needed. (Maybe a nice wine.) Great on salads. I use it on my standard tuna salad, just drizzled over the top, keeps it moist and creamy. Slow (low heat) fried eggs are delicious. I kid you not this is great.
As an Aussie born Greek I grew up with olive oil on…pretty much everything.
Nothing better than crusty bread, olive oil and a bowl full of Kalamata olives on a beautiful Sydney Saturday afternoon…
You’re more than welcome to join me!
Oh yeah. I’m lucky enough to live in the California Central Valley where we can get locally produced olive oil. We use it for everything. Fantastic.
We go through a lot of the stuff, whether we’re cooking with it or throwing it on big salads.
I enjoy olive oil but much of the stuff exported from Italy is counterfeit. Many people who are picky about food (not me) have given up on olive oil. James, thanks for the link to Ravida olive oil.
Unfortunately you can’t order it online there and have it delivered to the states, but Natalia or someone else there can tell you where to get it locally. Lucini is usually in more stores. Both are great, I had Natalia try Lucini, she thought it was very good.
If you ever get the chance, try an olive oil tasting. Basically its sipping oil from little cups like a wine tasting. Sounds weird but its a brilliant thing to indulge in.
Aussies make fantastic olive oil. You should be so lucky to get some 🙂
However if its like 90% of the wine we send you – which never gets sold here because it’s typically rubbish, but you seem to love it – it might not be our best. We keep that for those people with taste 🙂