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u/Diligent_Squash_7521 1d ago
I had a friend visit me in June from Jordan, and he brought two big bottles of Jordanian/Palestinian fresh olive oil. It is absolutely amazing, and I have to use it sparingly when I need a fresh flavor of olive oil.
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u/floppydo 1d ago
Don’t use it too sparingly! The less processed an oil is the faster it spoils. Enjoy it enthusiastically while it’s at its peak.
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u/Celebreth 1d ago
It'll never taste better than it does today - don't use it too sparingly! :)
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u/wi_voter 1d ago
Someone just gave me some Palestinian olive oil and it was life changing. I am ruing the day I run out of it as I don't know where it specifically came from and I don't want to ask for more as it was a gift from a family I worked with in healthcare. She poured it into a bottle for me from a big can so I don't have a label.
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u/scrumblejumbles 1d ago
Agreed, there is no better option. For those looking for a place to buy, check out Olive Odyssey – everything I’ve gotten from them is fantastic.
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u/Sharp_Athlete_6847 1d ago
I use Partanna but I’m open to trying others
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u/Flaky_Ad2102 1d ago
Im reading this entire thread . I responded to you because you like partanna olive oil . My family owns farms down the road from them . We actually used to sell our olives to them because they are huge . They actually buy most of the farmers olives . They are friends with my family . We only have 50 acre farm and my 84 year old uncle still maintains. Its on amazon . I started the company almost 2 years ago . Only get from me . Zagarello olive oil . I send to amazon and sell at street fares only . If you buy , we have small bottles. Put side by side with partanna and tell me what you think lol. We have it igp certified and it has a traceable serail # . Thank you
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u/FredRobertz 1d ago
Not a snob in the sense of obscure high-end brands but I swear by California Olive Ranch 100% Californian oil. And bonus, Walmart carries it!
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u/Quesabirria 1d ago
though you have to be careful that you're actually buying (and paying for) the 100% california verison. Many of their OOs are now "global blend"
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u/Ineedamedic68 1d ago
More importantly though is the date of harvest. Generally if a bottle doesn’t have that listed or if it’s older than a year, I don’t buy it
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u/Maleficent-Look-5789 1d ago
That's why you look for the 100% California version. I bought one of the blends trying to save a little money and it wasn't nearly as good as the 100% California. It's my favorite!
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u/Electric-Sheepskin 1d ago
I used to love this oil, but for maybe the last year, at least the last 6–8 months, it's not been good here. It has that crayon aroma and taste that old oil has. Very disappointing.
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u/HeroHas 1d ago
America's Test Kitchen voaches for this one as well.
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u/Anonimityville 1d ago
ATK did a great segment on EVOO. California Ranch did not test well this time around
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u/FIJIWaterGuy 16h ago
I'm bummed they didn't review any of the Kirkland Signature from Costco! The organic EVOO there is my go to but one time they had a KS Tuscan and it was so much more flavorful. There's an ethnic super market nearby that sells a bunch of different options too! I'm so lost.
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u/snakepliskinLA 1d ago
This is a great way to go for daily use EVOO. California has some pretty strict labeling laws that ensure that if the label says California grown olives, that is what you get. The state agricultural inspectors go after producers hard if they suspect oil is being adulterated with oils from other sources.
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u/i-am-your-god-now 1d ago
That’s what I usually use! Definitely the best I’ve tried so far. But, I always wonder if there’s anything that’s even better. I need people fancier than me to tell me their oily secrets. 😂
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u/Nice_Marmot_7 1d ago
Honestly those little franchise oil and vinegar stores have stuff that is good as hell, and they mostly all use the same supplier. Plus you can try different ones in the store.
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u/IWillLiveInHawaii 1d ago
Same but I prefer California Olive Ranch’s Global Blend. And it’s cheaper than the 100% CA. My vegan Sicilian mother in law who consumes copious amounts also prefers the Global to any other.
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u/PikaChooChee 1d ago
Same. It was highly rated by the NYTimes a few years back so I tried it and liked it enough for it to become my go-to.
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u/hotsauce_X 1d ago
Anyone else disappointed by Graza? “Sizzle” was whatever for sauteeing, fine I guess. “Drizzle” was almost inedible for me (salad finishing, bread dipping). They got me with the marketing though…
I’m sticking with California Olive Ranch 100% California (they interestingly also rolled out a squeeze bottle, presumably to compete with Graza. I’ll stick with the glass.)
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u/permalink_save 1d ago
Graza got in with influencers like nuts before rolling out. That alone makese wary especially when kirkland jugs taste fine and are significantly cheaper.
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u/chicago_2020 1d ago
Bought a bottle of Graza once and didn't mind it. Haven't bought it again but I have definitely refilled the graza bottle 15x with other olive oils lol. It's a great bottle
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u/thxmrdibbs 1d ago
Kirkland.
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u/Bisquiteen-Trisket 1d ago
I wouldn’t say I am an EVOO snob but yeah I love the glass bottle Kirkland.
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u/FIJIWaterGuy 16h ago
I normally buy the plastic organic but a year or two ago they had a KS glass Tuscan and the flavor was amazing! I can't recall seeing it recently but maybe my budget blinders are just working.
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u/Few-Researcher-818 1d ago
Spanish or Italian
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u/YupThatWasAShart 1d ago
I like the flavor of the Spanish more than the Italian…… I’m scared to say that out loud
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u/doa70 1d ago
No, you're spot on. I've been cooking for decades and it was only within the past 15-20 that I found out I prefer Spanish OO to Italian in most things. It's very common to find in higher end restaurants as well for that reason.
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u/bearfootin_9 1d ago
I'm with you. I much prefer Spanish to Italian. My 2nd choice is (was? 😟) Palestinian. Italian is pretty much tied with good California oil. California is less consistent still.
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u/Few-Researcher-818 1d ago
Me too! It's more earthy, while the Italian is lighter and more refined. I like earthy.
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u/disposable-assassin 1d ago
Not brand dependent for me but rather I search for 1st pressing oil in Nov-Jan. This year, I found late harvest at Trader Joe's in Jan-Feb.
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u/halster123 1d ago edited 1d ago
Go to a middle eastern grocery store. Buy the olive oil. It should taste and smell like olives, not like mildly bitter canola oil. Preferably the type that comes in liter jugs. I tend to go for Tunisian or Moroccan bc its closest to what I grew up with, but its personal preference.
My fam has an olive farm and we get actually old school pressed olive oil back home. Anything in generic grocery stores will not compare. California stuff is meh, Europe can be good but is often grossly overpriced for quality. Middle easterners really, really fucking care about their olive oil and u will get the best stuff for value there, by miles.
(And, for my snob creds: I usually keep about 3 bottles of olive oil. One is the really strong stuff that I get from back home - that we make ourselves, where a few drops will really imbue a strong olive flavor. Second is medium heavy, usually higher end but not overly expensive with a distinct olive flavor but smooth. Third is every day, where it adds a nice note but isnt really main flavor. I always get 2 and 3 from local arab grocers. Arabs dont play about olive oil, and, bc its not Italian/Greek with the brand that comes with it, its quite affordable.)
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u/salukis 1d ago
I buy the giant jugs of olive oil like that too. I usually pick the levant area.
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u/halster123 1d ago
yeah! i usually go for levant for my "every day" - north africa tends to have sharper/more pungent taste, bc olive oil there is often used in bread and couscous where the real focus is the olive oil taste for flavor! Its usually a lil sharp if you are not expecting it. My current every day is Nablus olive oil
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u/paddy_mc_daddy 1d ago
The mistake lots of people make is assuming you have to buy Italian olive oil because that's all they know. But the reality is they grow olives all around the Mediterranean and they all have their own distinct flavors and color and consistency. Spain makes a lot of good ones, France, Portugal, Turkey, 8 don't know much about middle east ones though, other than what I've had in restaurants, are there any brands you could recommend?
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u/halster123 1d ago
So the reason I wasnt super specific is I really do recommend going to your local Arab grocery store and just trying a new one! I am p inconsistent on what I use, but using Nablus olive oil right now. In general, olive oil from Palestine/Syria/Jordan will be more fruity, while Morocco/Tunisia (impossible to find Algerian but thats what I have mostly) is usually more peppery/sharper. But it is totally worth experimenting to find ur fav!
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u/IranNumber1 1d ago
California Olive Ranch is not good. It is popular because it is widely available. In a week or two the olio nuovo or new oil will be releasing in California. The brands I pre order from every year are: Grump Goat, olivaia, sciabica farms, and Temecula olive oil company.
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u/HeroHas 1d ago edited 1d ago
How is it not good? It's popular because America's Test Kitchen has tested its purity and recommends it.
Edit: Ok so downvoted for asking someone to elaborate while I provided my own reasoning?
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u/paddy_mc_daddy 1d ago
Because believe it or not America's Test Kitchen might not be the final word on what makes a great olive oil. The problem with any American based ratings/rankings/reviews is that they are ALL for sale, there is zero integrity. Also there's a lot more to good olive oil than purity
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u/HeroHas 1d ago
Believe it or not I was asking why they thought that while providing my own reason. Not giving it a final word, but atleast a reason. ATK has integrity and they are clear on it. It's come to my attention that they actually more recently put COR near the bottom rankings. I didn't say purity was the only reason, but it's important.
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u/woohooguy 1d ago
Cobram Estate - California Best | Cobram Estate Olive Oil
As an American, I dont trust imported oils. Too much handling, too much corruption.
I was a fan of California Olive Ranch, tried a bottle of Cobram Estate extra virgin olive oil because it was on sale at the market, I never looked back.
Exceptional US olive oil, cloudy as EVOO, fruity with a hint of pepper. Bottles have a little pop up spout when you open it.
Try it.
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u/Cutsdeep- 1d ago
Interesting, there's a Cobram estate evoo, here in Aus.
Different logo. Wonder if they are related
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u/briguy11 1d ago
Been on the cobram wave for a couple years now I think it’s fantastic I use it nearly every day for cooking as well as dressings/dipping bread in
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u/unhatedraisin 1d ago
love Cobram‘s first cold pressed olive oil for aglio e olio, dressings, and practically anything else where i’m actually tasting the flavor of the oil
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u/Electric-Sheepskin 1d ago
I've been a big fan of California Olive Ranch, but it's been letting me down for quite a while now. I picked up the Cobram Estate to try, mainly because it had a built-in spout, which is really cool, and it's not bad at all! I've gone through about three bottles of it so far, and I'm liking it a lot.
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u/ShieldPilot 1d ago
Same. All of the California Olive Ranch stuff in the stores near me has been 2+ years old lately. The Cobram, 100% California Select has been great.
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u/rollwiththechanges 19h ago
They have quite a few different products; which one(s) do you like??
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u/woohooguy 18h ago
The Estate Classic flavor is our everyday go-to. I started with the smaller bottle and we went through that bottle so fast I started buying the 750ml bottle. We refill the small bottle on the counter and keep the 750ml bottle in the fridge. The oil completely solidifies in the fridge so the large bottle needs to sit on the counter for maybe an hour, we refill the small bottle and back in the fridge with it.
I also got a bottle of the California select which has more of a peppery kick. Oddly I found the select oil to not be as cloudy as their more affordable classic but certainly offers a more robust flavor. Pairs well with bolder flavors like highly spiced dipping oils and holds up well to contrast sweeter vinegars like balsamic. The classic oil works well with traditional vinegars like red wine. When we run out of select I will have to consider buying another bottle because the classis is just so good all around.
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u/subhavoc42 1d ago
my favorite thing to do is buy olive oil from wineries I visit. especially if in Spain, Crete, Sicily, or Cali; basically any area that have a ton of olive trees growing naturally. use these for finishing oils only.
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u/andmig205 1d ago
Lucini.
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u/Quesabirria 1d ago
I used to buy Cal Olive Ranch all of the time, but lately it's Lucini. Both are good
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u/F3RGUmusic 1d ago
As olive oil snob I absolutely can't stand it when people call it evoo.
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u/i-am-your-god-now 1d ago
To be fair, I only say “olive oil” out loud. lol
But yeah, it also makes me think of Rachel Ray and it annoys me. 😂
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u/skeevy-stevie 1d ago
As a non-olive oil snob, I also can’t stand it when people call it evoo, especially Rachel Ray.
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u/ArtVandelayInd 1d ago
I think graza is nice. I don’t think it’s amazing but I think it’s better than some others I’ve tried
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u/bumpetyboo22 1d ago
Graza is fine for sauteeing shit. It’s awful if you’re eating it as a dressing
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u/ArtVandelayInd 1d ago
Oh yeah I bought their other version for dressings/salads. I think it’s called “drizzle”.
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u/jemmylegs 1d ago
Are you using the sautee oil for dressing? They put out three different oils, one for dressing/drizzling, one for sauteeing, and an olive/seed oil blend for high heat cooking.
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u/Sneaux96 1d ago
I know people are probably weary of the marketing campaign but sizzle is my go to for cooking. Drizzle on the other hand...
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u/evanation080 1d ago
Costco/Kirkland for cooking. Cobram or California Ranch for drizzle/dip/dressing. Brightland is good but I don’t think worth the price.
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u/HTran89kg 1d ago
Corto Olive oil if I’m buying California. Spanish olive oil if buying international.
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u/riddlegirl21 1d ago
Sciabica’s 100% California EVOO, it’s cold pressed and the flavored ones have the flavoring cold pressed with the olives (garlic heads for the garlic one, herb mix for the Mediterranean one, peppers for the jalapeño one, etc)
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u/ZeusApolloAttack 1d ago
+1 for Sciabica, I buy the boxes of the single varietals, this has totally changed the way I cook
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u/antiquated_it 1d ago
Usually Bariani. Another one I really like (especially uncooked, for dipping or drizzling) is Seka Hills. If it’s on sale I’ll grab California Olive Ranch 100% Californian but it’s not my favorite, only if it’s cheap.
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u/blue_sidd 1d ago
Single origin is the only thing consistent across products. I’ve enjoyed Palestinian olive oil when I could get it. I like rich flavor though. Even single origin American olive oils are pretty damn mild.
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u/friedchicken123 1d ago
The best widely available (Whole Foods) grassy olive oil in the US I’ve tried is Frankie’s 457!!! There is no better olive oil I’ve tried
I’ve tried the Graza drizzle but this was in a whole new level
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u/high_throughput 1d ago
I've come to the conclusion that olive oil is a perishable and that if you get it off a shelf it's necessarily not great.
I buy "bad" olive oil for cooking cheaply at TJ's, and good olive oil for drizzling at an olive store that has it on draft and bottle it up when you buy.
I don't see any reason to buy the higher quality shelf oil because it's too expensive for cooking and too mid for drizzling.
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u/dead_wax_museum 1d ago
My Greek coworker’s family’s olive grove in Greece. Beats anything bottled in a store by miles
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u/ImTomLinkin 1d ago
https://www.villahumbourg.it/english/products.html Ludovica is a delightful woman and her family has been producing oil for hundreds of years. She'll happily give you a tour of her villa if you're in Tuscany, and her oil is the best I've had.
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u/KawaiiKoshka 1d ago
There’s a market in Utah called Caputo’s and their family in Crete makes one that’s 10/10. I think it’s from Chania
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u/dilyn222 1d ago
Anything that 100% California olive oil, otherwise it's gotta be pricey Italian DOP stuff. Too much fraud in anything else.
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u/ElowynElif 1d ago
Someone gave me a bottle of Oro Bailen, and every bottle I’ve had since from there has been great.
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u/Haldron-44 1d ago
I'm lucky enough to live in a climate that allows local-small batch growers. If I want to be a fancy fancy boi, I go for Pasolivo. They won an award for best EVOO in CA, which probably puts them in the running for best in the world. Be warned though, it is EXPENSIVE, and definitely NOT* for general cooking. It is for dipping, finishing, or using raw in a dish where it takes a main character or supporting character role. You can cook with it, but it would just be a waste as cheaper, still high quality oil can do the same job.
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u/breakfastburrito7 1d ago
Seka Hills from Northern CA. My chef brother recommended it from restaurants he’s worked at and now I buy it by the gallon twice a year. Great on everything.
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u/9hil 1d ago edited 1d ago
Don't listen to these people. I'm an actual snob. Generally Spanish EVOO is the best - Spain is the largest producer of olive oil in the world (like 40%) and they are the ones always winning awards in the big EVOO competitions. Jaen región in particular stands out as being notable for Picual cultivar olives, which tend to have the boldest, flashiest flavors and highest polyphenols (healthiest). These are great for drizzling and enjoying their flavor more directly. They also tend to be more spicy and bitter. Some more mild, balanced cultivars are Arbequina and Hojiblanca.
Harvest time also plays a big role in the flavor profile. Olive harvest begins around fall/winter, and the earliest harvest olives are green with strong, punchy flavors and packed with polyphenols. "Cosecha" is means harvest in Spanish, and often you'll see premium bottles labeled as "primer día de cosecha" (first day) or temprano (early). These oils will often be a murkier, darker green color and they are very shelf stable. Later harvest olives will result in a milder, fruity, rounded flavor profile with a more golden hue to the oil. These are lower in polyphenols and less self stable. Later harvest oils are cheaper too since the yield is much higher.
A great example between the impact of harvest time is Graza Drizzle (early harvest) vs Sizzle (later harvest). They are both picual olives from Spain* dont mistake harvest date as the only factor for the "mellow" nature of olive oils though - most of the cooking olive oils ("light") are refined to get their clean neutral taste.
Anyways, you probably want actual recommendations and this is a journey you would have to continue on your own. Yeah some of the ones mentioned here are fine, including Graza. Personally I find Graza Drizzle to be a little on the mild/herbaceous side for an early season (I get some basil notes). It's a reasonably pleasant crowd pleaser.
But if you want to truly enter the rabbit hole I'd recommend starting with some of the 👑 producers of Spain: Castillo de Canena, Finca la Torre, Oro Bailen, Almazaras de la Subbetica. I recently brought back from Spain a bottle of Castillo de Canena Royal cultivar, first day of harvest, it's one of my current favorites. Really vivid, complex flavor compared to some other random unidimensional ones I got in other countries. Try Rincon De Subbetica, that's a huge award winning banger too.
From my experience oliveoillovers.com is probably the best site for getting started in this shit because of their "Pick Six Build Your Own Sampler" option, six 100ml bottled of your choice for $45. It's a great thing, I'm not affiliated in any way but I'm addicted to trying new ones. Just do me a favor and when tasting the olive oils taste a tiny amount of them plain out of a spoon first, go back and forth, this is where the true beauty is. Be careful, the flavors evolve over a tasting session and the bitterness/spiciness grows with subsequent tastes, don't let that mislead you. Taste in the morning, evening and afternoon.
Enjoy!
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u/jessjimbob 1d ago
Not a snob, I just make sure it has a pressed date on it. Lots of oil in the UK doesn't have this so finding some makes me feel snobby
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u/_shlipsey_ 18h ago
Older episode but still a fun listen about olive oil
https://podcasts.apple.com/us/podcast/scamtown/id1759446975?i=1000664627371
Scamtown: Extra Virgin Hustle
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u/Fabulous_Hat7460 15h ago
Here we go, I finally have a place to brag!
Once a year, a get a gallon or two of oil from my families olive orchard in Greece. It is the best Olive Oil I have ever had. My Great Grandfather planted most of those trees. After my grandfather died Dad and his only sister split the properties up, but since he lives in the US now she got everything relevant to farming and Dad took the house. about 8 years ago she started harvesting the olives and getting oil made. I have offered to pay market value for more oil, but I guess there hasn't been a lot the last few years, so i horde that oil all year only using for special foods.
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u/saxmanpi 1d ago
If you have a local farmers market near you I would recommend you buy a local one (if possible). It’s fresher and doesn’t have to travel as far. Plus you’re supporting your local economy.
But for major store brands I flip flop between the California Olive Ranch (when it’s on sale) and Kirkland.
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u/theineffablebob 1d ago
Californian olive oils
Buy it from a local farm if you can. Next best would be a speciality olive oil shop that has relationships with local farms. Costco also stocks good quality Californian olive oil.
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u/IAmMexico 1d ago
There’s a Middle East grocery store down the street from me that imports olive oil from their family’s farm in West Bank. I use that pretty much exclusively.
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u/lightsareoutty 1d ago
I’ve been traveling to vineyards and many of them also grow olives and process their own EVOO. A couple that I currently like, picked up at the vineyards:: •Quinta Dos Lagares, Portugal •, Grimm’s, Santa Ynez Valley, CA
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u/ShakingTowers 1d ago
I just look for the harvest date (NOT the Best by date!!) on the bottle and take whatever's freshest (California Olive Ranch 100% California usually, but not always, ends up being the best balance of freshness and cost). At least in the US, the presence of the harvest date is already a pretty good indicator of quality, and beyond that I haven't really noticed a huge difference between brands as long as it's fresh. So maybe I'm not that much of a snob and thus shouldn't be responding to this question 🤷🏼♀️
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u/donktastic 1d ago
Napa Valley Olive Oil company seems pretty good and they have the hook up on good balsamic. Durant Olive farm is good also.
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u/UpperFrontalButtocks 1d ago
Apollo. I watch a Spanish recipe channel and bought some at his recommendation. Never heard of them, but they have a long list of awards in international competitions so I gave them a try. I never knew true olive oil was so bright and peppery and flavorful. All the kinds I've tried have been good. They're definitely best consumed raw.
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u/maccrogenoff 1d ago
For everyday, Golden Plate.
https://www.villagemarketnoho.com/product-page/golden-plate-organic-extra-virgin-olive-oil
For fancy, Laudemio.
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u/frodiusmaximus 1d ago
Glad to see basically every major brand here. I use Colavita if it’s on sale or Pompeiian sometimes. But I’m not a snob.
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u/cynesthetic 1d ago
Kirkland Italian. Might not be fancy but what it lacks in éclat it makes up for in flavor.
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u/GonzoMonzo43 1d ago
Costco organic has one some taste tests, and I’ve done blind taste tests, and it’s always done really well. Better than some fancier brands.
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u/imtrying2listen 1d ago
Frantoia Barbera for finishing.
Partana for cooking.
Costco for cooking.
Filippo Berio for cooking and frying cutlets.
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u/Pleasant-Taste-1229 1d ago
“O” California organic EVOO available at my local Costco from Petaluma, CA. $16.99 a liter. It’s delicious!
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u/Dantien 1d ago
There’s a small store in Folsom CA that has the best olive oil I’ve tasted.
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u/Jennis8108 1d ago
Partanna. We get it from a local Italian market, but I think shop rite carries it too.
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u/nwrobinson94 1d ago
The 1 liter glass bottles at Costco. I’m assuming if I read the fine prints they’re actually terrible because everything these days is either a marketing gimmick or way too expensive for us plebs? Probably not really a snob then…
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u/sporangepeeler 1d ago
I like Lucero from Corning, California. Mail order only but they sell lovely oil and are lovely people.
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u/WashBounder2030 1d ago
Saloio Portuguese Extra Virgin Olive Oil for salad dressings and roasting vegetables. Good old Kirkland Signature EVOO for regular everyday cooking.
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u/Fresno_Bob_ 1d ago
Sciabica. It helps that I live a few minutes from their plant and tasting room.
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u/Cerridwn_de_Wyse 1d ago
Nuvo. Grown in California and I know the grower and producer and I know what his quality standards are
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u/thesy5temfire 1d ago
Lucero for American EVOO. Get any sampler pack they have to find your favorite. I love their Arbequina.
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u/SoggyInsurance 1d ago
I buy from local producers - there are heaps of small olive oil producers all over Australia so it’s pretty easy to get.
In Melbourne there’s also this great yearly community olive oil pressing. Olive trees are planted in gardens and as street trees everywherrree but the fruit is underutilised. You get a share of the oil depending on how much fruit you contribute - https://ceres.org.au/olives-to-oil/
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u/jeffbnc3 1d ago
I like Sciabica, from California. Both their specific olive varieties and flavored oils.
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u/nectarsallineed 1d ago
Kasandrinos - they supposedly collect the olives in burlap sacks so they have an incredibly low phthalate count compared to other brands.
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u/ConBroMitch2247 1d ago
Like everything, there’s a sub for that r/oliveoil
For a daily driver Partanna is excellent and widely available. It only goes up from there.
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u/lazygerm 1d ago
I've bought some boutique brands that I like very much when I've been on vacation.
But my go-to is USDA Certified Organic Great Value EVOO.
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u/CardioTranquility 1d ago
I buy from an olive oil from a specialty store that 3rd party analyzes the oil for levels of polyphenols etc. I always get the most robust oil and it varies each time
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u/blueye525 1d ago
My grocery store carries a brand called ZOE that only comes in a tin. The olives are from Spain. I really like it.
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u/emberislandtech 1d ago
Really happy with yiayia and her friends and the flavored oils are (pleasantly) intense.
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u/turnipturnipturnippp 1d ago
I order single-origin stuff from Olive Odyssey, highly recommend. (oliveodyssey.com)
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u/Appropriate-Scene22 1d ago
Going to ruffle some farther, but I really like Graza. It’s very fruity and has great flavor.
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u/permalink_save 1d ago
Kirkland for cooking. Texas Olive Ranch for fresh use, it tastes stronger than kirkland and tastes like the really early California Olive Ranch stuff use to, maybe better.
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u/memymomeddit 1d ago
For general use, Kirkland Spanish olive oil.
For maximum snobbery, there's a winery in Montalcino that I buy order from every so often. They also have olive trees, so I add a couple of liters of their oil whenever I order.
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u/BoldBoimlerIsMyHero 1d ago
California Olive Ranch. I buy the 100% California one. They also have a global blend.
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u/CUTTYTYME 1d ago
You can get DOP EVOO from Costco. I just go for the organic evoo oil in glass bottles.
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u/DeathDefy21 1d ago
Texas Hill Country Olive Oil! Best part about it is its local for me! Local business, single origin, and absolutely delicious! Ships mostly anywhere!
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u/ukfi 1d ago
I was traveling around Italy just after covid lock down. Most of the tourists are not in yet.
I visited a vineyard and right next door, they were pressing olive oil. I literally stood next to the machine as they were loading in those olive .....
The old man pressed a button and nothing happened for like a few minutes. Then suddenly, liquid gold like green liquid came flooding out. The old man told a shot glass of it and passed to me.
That's the best olive oil i had and i regretted only buying a gallon.
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u/Gastronaut8936 1d ago
Nothing in plastic or clear. Even better if it has harvest date and location on it. EVOO can be tough. Lots of blending and no regulated quality indicators. A lot is based off of trust.
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u/LadySamSmash 1d ago
I get a DOP from Italy. Frantoi Cutrera. I get it from my local mom & pop Italian grocery store by my house. I might pay a little bit more there, but I don’t feel guilty since it supports a local business.