Gourmet Living sells extra virgin olive oil under its own label. Our products are sourced and bottled in Spain, Italy and California.
Sadly, most “extra virgin olive oil” sold in the United States and many other countries does not meet the standards adopted by the International Olive Council (“IOC”).
While olive oil “blends” are perfectly acceptable under IOC standards, unscrupulous companies misuse the “standards” and lax controls to misrepresent their product to the consumer.
While there is no right answer in choosing the “best” olive oil for you, the video below helps explain some of the key elements in choosing one where the quality and price point suit your palette.
I like olive oil with a little personality and prefer oils with a fruitiness and peppery aftertaste. Nevertheless, a reviewer of one of our products suggested that the olive oil had a “green” taste. Personally, I prefer to experience the “taste” and “aroma” of the olive in the oil, but others may be looking for something less fruity.
There are no “right” answers in choosing an olive oil, which is why we suggest choosing several varieties and make up your own mind. Found below are three distinct olive oils that we regularly use in our cooking.
We tend to use the California Picual for quickly sauteing pork and chicken, the Tuscan blend for vegetables and pasta and the Spanish Arbequina for salads. Of the three, the Arbequina tends to have a slightly more elevated flavor profile generally preferred by Europeans.
Like wine, each olive oil has its own distinct flavor profile. Don’t be afraid to experiment.
To learn more, consult Gourmet Living’s FAQ on olive oil.
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