So, in the last post we learned about Rachael Ray's abbreviation attaining 'dictionary status'. The trivia question I pose to all of my little blog readers (all 5 of you, come on, let's hear from you all!) is what olive oil you recommend. I have tried quite a few from tiny bottled costly ones to industrial sized no-name oils. This is actually a rather important questions cause I use A LOT of olive oil, absurd amounts of olive oil. Brownies in a box call for oil? Why not make it olive oil?!
I kid you not.
Anyhow, if you could please leave comments on a good cooking oil (not too olive-oily tasting and able to be bought in large quantities for a reasonable price) as well as yummy eating olive oils (not too bitter, not too fruity, light and fresh and delicious) I would really really appreciate it. So would my pestos and stir frys and brownies, oh my!
2 comments:
Generally I've found that Greek and Portuguese olive oils can be much less expensive than Italian or Spanish, and quite delicious. I haven't had good luck with California olive oils, except for small artisan produced ones that you probably couldn't get in Switzerland. I don't have particular brands to recommend, but I'm really enjoying the fruity Portuguese olive oil in my pantry right now.
hi lydia - i'll have to make another olive oil run soon. our upscale grocery store has a lot of varieties but they are all in such eensy weensy bottles! actually, might be time for an Ugly Fruit trip to Italy and blog on the findings ;)
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