Poggio Olio Extra Avergne d´Oliva Ecological Sicilian Evoo is absolutely extraordinary. I use with all my Italian dishes and all my Italian Salads.
Supermarket own brand for general use.
And, for special use, Zaytoun - a Palestinian organic oil. Of course, supplies of that are not guaranteed due to the ongoing Israeli blockade of Palestine. I really just use that now for Eastern Mediterranean or Middle Eastern dishes.
Also for wider “special use” , not olive oil but increasingly I use Farrington’s cold pressed rapeseed oil for, say, salad dressings, etc. Delicious and supports a UK farm.
I only have “regular” extra virgin olive oil, nothing fancy. I picked up a bottle of Goya because it was served at Jose Andres’ Spanish Diner, and I figured if it’s good enough for him, it’s good enough for me. I used to get Trader’s Joe’s California Estate, and California Ranch, but they’ve both had supply problems recently.
Woman. And not all that gentle!
Have a lovely weekend.
Like @small_h, I use California Olive Ranch Everyday Destination Series as my every day, since it’s 100% olive oil, not cut with safflower oil. Right now I don’t have any specialty olive oils, but like Trader Joe’s Spanish. I tend to lean towards peppery specialty EVOOs.
Thanks for the feedback.
@Barca Lovely mise en place! What did you make?
I’m trying to make good choices about EVOO, but I’d probably fail a blinded taste test.
I mostly use two or three choices from Costco. For everyday I use
When it’s for using at the end, maybe
Sometimes I might spring for the Costco label from Italy.
I also get the Corti label if I’m in Sacramento.
My sister gave me a case of these for Christmas. This one is flavored with “chili pepper”.
When I travel to the Mediterranean, I pick up something local like this or from Spain.
It’s the only one on my shelf also. The olive oil industry is a billion dollar black market. This one is certified to be pure olive oil .
I like several brands but have been using this one recently when I don’t use avocado oil.
lol…looks like I’m not alone…
@Barca Alexandria, you must have access to some amazing olive oils, living in Spain and the Mediterranean!
I’m going to get that one next time
Because of changing availability of imported EVOO, we tend to whore ourselves around, seldom able to rebuy those we find exceptional. We/I also, and harder to find, stock lighter, less assertive olive oils for daily cooking when I don’t look for an aggressive “pit” flavor. Some California varietal EVOOs also meet this need.
We import our own EVOO from Greece. Comes from groves owned by a friend of mine. I’m fortunate to also have a friend who is a customs broker. It’s the best.