Best olive oil

[AdvocatusD]

We bought some fantastic stuff in Malta which we are about to run out of!

I can't quite hop across to buy some more, so I was wondering if PH could suggest the best olive oils they've come across in the UK?

Links would be great!

[Workshy Fop]

I'm off to Malta and have nearly run out of oil! Can you remember what you got?

[anonymous-user]

I can definitely recommend Greek 'Kalamata' Extra Virgin Olive oil. The Iliada is very nice and peppery.

http://www.odysea.com/products/iliada.php

La Organic is a fantastic range of Spanish Oils. The Intense Extra Virgin is herby, fruity and little peppery.

http://www.laorganic.es/DesktopDefault.aspx?tabID=...

Also it might be worth giving this a try, Cold pressed Cornish Rapeseed Oil! It has a lovely smooth nutty flavour and is as good if not better than a lot of top end Olive oils!

http://www.simply-oils.com/

[majordad]

The stuff they sell in Jamies Italian, I like. The premium one that is.

[AdvocatusD]

still searching! Anyone?

[sherman]

Take your pick from here.
http://www.valvonacrolla.co.uk/store-cupboard/oil
They have loads of this stuff in their shop in different size bottles. Its even cloudy with bits.


Valvona and corrolla are the best italian Deli in Edinburgh.

[Digger]

What marks out a superior olive oil to a for example half decent supermarket olive oil, apart from price? Currently using a 1ltr Waitrose Extra Virgin Olive Oil.

[H_Kan]

Taste and depth of flavour imo.

Supermarket stuff is fine, usually use Bertolli etc for dressings and day to day use. But for things like dressing some nice mozzarella or dipping some good bread into, I prefer to use something a bit nicer, I've got some from Carluccios at the moment.

Have also picked up oils from Borough Market in the past, which can be a bit pricier but it's nice to be able to have a taste first.

No idea what makes it better, I imagine it would be the quality of olives and pressing technique.

[Digger]

AdvocatusD said:

still searching! Anyone?

We're all searching. . .

Come back in another year.

[krallicious]

Olive oil is like wine to a degree. Some years are far better than others. The big names, Bertolli for example, are just like Blossem Hill. The oil, regardless of year, will taste very similar but will always be the bottom rung of the ladder.

You need to find a good deli and try various varieties from all over Europe. As a geraral rule, the further south the oil was produced, the stronger the taste. If you like oil that is very peppery and makes the back of you throat itch, then try some oil from southern Spain of Italy. Fruitier varieties can be found in Portugal, the Provance and Northern Spain.

[Mobile Chicane]

'Zaytoun' Palestinian olive oil (from Traidcraft).

[matrignano]

Any cold pressed extra virgin olive oil from tuscany or puglia should do the trick.
In Italian - olio di oliva extra vergine, prima spremitura a freddo.

[Dr JonboyG]

This question is a bit like asking what's the best color, it's very subjective. You should probably try and find a place that will let you taste a range of different oils, because they all have different qualities. Freshness is important, as olive oil breaks down after exposure to air and light.

[Silver993tt]

Dr JonboyG said:

This question is a bit like asking what's the best color, it's very subjective. You should probably try and find a place that will let you taste a range of different oils, because they all have different qualities. Freshness is important, as olive oil breaks down after exposure to air and light.

which is why (from a nutritional context) they should always be kept refrigerated.