Married to Italy (an Italian) it is important to know that there are olive oils for cooking, others to eat 'raw', those that are good for meats, others that you just want to 'fare la scarpa' with bread, others to put in a summer pasta, those for winter pastas, and so on. The peppery oils from central and southern Italy, the sweet olive oils from Tuscany or the super rich oils from Puglia. There is no 'single' oil to buy, but rather a good cucina has typically 2 if not 3 oils spanning the range.
Thank you for making the point about different oils. I am a bit of a nerd so would like to make some other points that are relevant to this. Whether oils are peppery or not is not so much about where they come from but variety, time of harvest and how the olives are milled. So in some areas of southern Italy they harvest late and the oils are less peppery. In Tuscany when they harvest early using varieties like Moraoiolo they make some very peppery oils.
Splendid fellow-he communicates his expertise in an affable, thoughtful way without any haughtiness. You found a great resource with whom you can collaborate and further mutual interests.
This video has answered questions I've harbored for decades (I'm not that old, either, but cooking is a passion for me). Thank you so much, ma'am, for this and thank you to the good gentleman (who's name escapes me) for the wonderful insight and knowledge. It is most appreciated.
Excuse my English. If you collect olive fruits yet green, you obtain so with more per cent of polifenoli against cancer. The failure is more spicy and a poorest amount of oil. Perhaps, in this oil were ground some leaves, so it is so brilliant.
I cooked in the North of Italy and tried olive oils from all over the country and can’t say I recall seeing oil so brilliantly green like yours, I’m drooling at the thought of tasting that stuff!
Excellent! Thank you! Finally someone (non Italian I mean) saying EVO is good for cooking too. Italians always use EVO to cook (pan, pot or oven). Having lived 40 years in Italy I couldn't cook with any other oil. Patate al forno (oven-roasted potatoes) wouldn't be the same without EVOO. Thank you!!!!!! ❤️🙏
Thank you, Vicky, for this wonderful and informative video! I'll try this with some cannallini beans from Rancho Gordo, a wonderful grower of all kinds of beans in the U.S.
Da piccolo produttore di olio, posso dire che questo è un video fantastico ed il sig. Madge è un vero esperto. L' olio della costriera amalfitana è più giallo perchè le olive sono state raccolte in un momento di maturazione più avanzato, peccato non dica di che varietà fosse. La Canino è una gran bella varietà, viene solo il sospetto che siano state molite anche delle foglie per esaltare il colore verde. Il signore spiega bene il fatto che oramai tutti i nostri grandi marchi sono in mano agli spagnoli, il che non depone favorevolmente sul fatto che in quelle confezioni l' olio sia tutto di origine italiana. Una curiosità: se uno vuole assaggiare il non plus ultra dell' aromaticità e "piccantezza" dell' olio, cerchi la varietà pugliese Coratina. E' una vera bomba! Peccato che sia difficile trovare in purezza: proprio per la sua piccantezza, viene tagliata per ammorbidirla. Anche io in zona non sono riuscito a trovarla. Posso assicurare che sulla bruschetta non vi è olio che la superi e senza bisogno di strofinare alcuno spicchio di aglio!
Grazie. Sappiamo anche ( purtroppo) che dietro all' olio d'oliva , si cela una vera e propria mafia. Mio padre era pugliese, di Rodi Garganico, sono cresciuto con l'olio extravergine pugliese. Non esiste niente di meglio....
Grazie per questi commenti così incoraggianti. La cultivar nell'olio della bottiglia IDRA è Itrana. Coratina è una delle cultivar che mi piace di più. Sui legumi caldi come la classica zuppa di fave secche (pugliese, naturalmente!) è perfetto l'olio di Coratina ma anche su una bistecca calda dalla griglia... Per fortuna ora ci sono grandi produttori che fanno Coratina da sola. Per alcuni è 'difficile' non tanto per il piccante ma per l'amaro. Ma i livelli di polifenoli sono alti. :)
Vicky, very nice informative video. I cook with extra virgin olive oil, & sometimes pure olive oil which is less expensive. I always use evoo for salads, drizzling on food, sauteeing' etc... for folks that don't know, extra virgin olive oil = comes from the 1st press of the olives & is the best, pure olive oil = 2nd press of the same olives which is not quite as good, but is less expensive. I use olive oils imported from Italy, if you use a lot, the best buy is normally in a large square metal can appx. 1/2 gallon, it has a reasonable shelf life, i keep mine in a pantry shelf out of sunlight. Like this chap said, just because it has an Italian name does not mean it is from Italy, check the info on the product, in America they have to state where the product is imported from. If you are on a tight budget, i have found one good extra virgin olive oil from California, is in a green bottle called" California Olive Ranch" & cost appx $ 9.99 u.s. dollars for a 750 ml/24.5 ounce bottle, it is not as good as imports from Italy, but good, & less costly, God Bless everyone.
Just because an olive oil is imported from Italy means little. You have to check the label to see where the olives are coming from. Many come from Tunisia (TN) and Spain (SP) and other countries then ship them out of Italy from an Italian bottler. California Olive Ranch's "Destination", it's cheapest olive oil which you refer to is doing the same thing only doing it here while importing olives from elsewhere. They do have higher end California grown olive oils.
I think one should abandon the expectation good extra virgin olive oil should be cheap. evoo in the 6-12 euro price bracket, wherever you are in the world, will inevitably be a blend of olive oils from a variety of sources - which is fine, as long as it's not sold as something else. The issue of fraud in this market is of course another story. 😊🌺 best wishes, Vicky
@@pastagrannies ty for the info Mrs. Vicky, always like to learn, i just wanted to offer a decent alternative to folks less fortunate than us, i buy the good evoo, God Bless
I use Italian "D.O.P." olive oil (from different regions); It's true-most Italian-sounding brands use olive oils from different European countries. That's why, in case you want a *truly* Italian oil, it is very important to check, if it has a DOP seal. At least for us in Europe it is that easy, unfortunately I don't know how it is in the rest of the world.
@Pasta Grannies another fantastic video. Thank you for this channel, it really is a true masterpiece. Beautiful traditions that risk being lost to time and the modern world are being preserved thanks to you. I am curious to know why @Johnny Madge feels that oil should be filtered. Very small producers in Tuscany, farmers and such, and I am sure throughout Italy, tend not to filter their oil and it is absolutely delicious. Of course you need to be wary of the fondo, but interested to hear his reasoning on this one. Keep up the fantastic work!
Your right, Olio Nuovo is the freshest olive oil and not filtered. It is the best of the best. For longevity and EVOO filtering is an option, but the best of the best is non filtered and right out of the mill. (From an olive grower and producer of olive oil in the U.S)
I adore dishes like this, and I make them often. I always check the labels for origin of the oil. I'd like to hear more from him on the different olive oil manufacturers and distributors. So interesting.
If you are going to use the oil in the weeks following harvest then unfiltered is more flavourful. Filtering makes the oil last longer by getting rid of the aqueous material. Fresh pressed and cloudy is the best.
Shop for Olio Nuovo (or Novello) for new harvest olive oil if you like that deep green, rich, grassy, bold flavor. Keep in mind it doesn't have a very long shelf life.
Thank you for this. The great thing about evoo is that it can keep its deep green, rich, grassy, bold flavour for at least 18 months. That is what makes quality evoo such a wonderful ingredient. The ones that don't have a long shelf life are the ones that are in clear glass where the sun will make it go rancid and that have a sediment that can sometimes ferment to make the worst defect you can have in olive oil which we call muddy sediment.
I use California Olive Ranch oil. I feel it's a pretty safe option for every day cooking that's not terribly expensive and readily available here in the States. I no longer use formerly Italian oils like I did in the past haha.
One test I learned, but I'm not sure of the truth or value of it, is if your olive oil solidifies in the refrigerator it's a good quality of cold pressed oil. Heat expressed oil stays liquid in the fridge.
This is one of the great myths like you should not cook with evoo. I was at an event in Boston where it was very cold. Some 'olive oil' (so NOT evoo) was for sale and had solidified completely - it looked like a bottle of butter! EVOO smells of freshly cut grass, burns the back of your throat and has no defects.
The next time you visit I'll be sure to make panissa, another four-ingredient dish consisting of chickpea pudding, red onion, cracked black pepper, and olive oil. "Don't drizzle - pour". So right!
In my opinion, buy local. Find your nearest cooperative that produces cold pressed EVOO and get that one. If you live in America there are fine californian oils
As always I love watching your videos. This was especially nice, because I love olive oil, I even drink it from time to time. I heard from someone, to test oliveoil(if it's mixed with vegetable oil) you should put it in a fridge, and check if it stays liquid or solid. When liquid it's not real. Is it true?? Thank you in advance
This is one of the great myths like you should not cook with evoo. I was at an event in Boston where it was very cold. Some 'olive oil' (so NOT evoo) was for sale and had solidified completely - it looked like a bottle of butter! EVOO smells of freshly cut grass, burns the back of your throat and has no defects.
I would like you to try olive oil in our Aegean and Mediterranean regions in Turkey. We produce oil by crushing them with stones in some specific areas.
I bought the oil from colli etruschi (classic and bio), but the color of the classic one isn't the intense green from the video! 😢 Have I made a mistake choice?? Why my oil don't have this color??? The bio will be my last chance to taste this green one. I hope I will have more luck by my second bottle... By the way the classic one taste very good! 😉
hi Ton, the oil in this video had just been made, hence the vibrant green. The colour dulls a bit subsequently but it will still taste lovely. And lucky you to have a source of Colli Estruschi olive oil! best wishes, Vicky
Ooooh yum. It’s a shame you can’t just squeeze your own olives off your own tree to get oil. I love brining olives though! There was a guy selling his fresh olive oil at the local farmers market. I haven’t opened it yet but I’ll pour it straight into a wine glass lol 😆
Which brand is the best wine? I have about 50 favourites at the moment from Italy, Spain, Greece, Portugal, New Zealand, Croatia, Australia, Argentina... I could go on and I KNOW someone from South Africa, Peru, Japan, Turkey, Tunisia... will say: ours is the best ;) Taste, experiment and make your own minds up.
so interesting videos and than you to find all these wonderful cooks BUT the back ground music? is that necessary? Scratches the nerves and makes me to close the video off. This olive oil presenter has no music in the end - wonderful even if it is advertising. 🤗
Martina, background music is there to allow us to sew together the footage as it's quite often not shot in the order it is filmed. I don't have a filmmakers budget! I chose to profile Johnny as he's an expert, and the olive oil producer is one of the best in Italy. If you call that advertising, fine. But no money changed hands 😊 best wishes, Vicky
11:00 Right on the mark IMHO. The cooking argument "boils" down to smoke point for the specific oil one intends to use. I wonder about the fake oil additives conspiracy. Mineral oil? I have an LC-MS... thought about testing. Not sure what to look for.
I forgot to mention the salt which, for me, is an automatic like olive oil :) But you don't need pepper as the olive oil is peppery. In the old days my mother-in-law used to add delicious green peppercorns but now we have these great new oils maybe we don't need them!
All he said is great but Spanish olive oil is much more flavoursome than Greek one, even the cheap one from the supermarket. I always get Spanish oil or really good Italian one.
How do you know which Olive oils are fake, we are in Canada..so how would we know. They all sound very legitimate. And for one thing Italy seems to not like exporting their best olive oil! Greek olive oil, is not cheap! it's rather fantastic, and good quality. Also Portuguese olive oil is just as good , but not as good as Italian. Its just Italy holds on to their olive oil..this guy is lucky living in Italy! Lucky !
I have a friend in Toronto who sells some fantastic Italian olive oils so Italians, to some extent, do like exporting their best oils. I had no idea that Greek oil was not cheap in Canada. Thank you for letting me know. Some Portuguese oils in some years are in the top 5 in my mind. Once, at Olive Japan, we gave best in show to a Portuguese oil :)
Spanish olive oil can be fantastic; at the volume /cheap end of the scale, it can have a defect as Johnny mentioned. I think he'll comment later. best wishes, Vicky
If you look at the statistics Spain may be winning the most prizes closely followed by Italy. Croatia wins the most prizes per capita. What Italy has is variety: myabe 638 different ones and so more than any other country in the world. I adore the oils from all three of these countries.
I live in the desert in the Western US. The olive oil I have available is from California. I'm sure this expensive imported oil is wonderful but I'll probably have to go the rest of my life never getting to taste it. Same with my cheese and my wine. I always thought Italian food was about using local ingredients. It's a strange mixed message to send your audience - look at these lovely Italian grannies using their local ingredients... but as for everyone else, you should buy the expensive imported stuff. Every other video on this channel has been fun and inspiring but this one just seem pretentious.
Olive oil doesn’t have an expiry date🤦♀️ granted, the taste may not be that strong and fragrant but oil doesn’t expire, much like honey. Mediterraneans have usually oil from their own olive trees, stored in tins or steel drums and always out of the sun! And yes, in Greece we only use olive oil! Side note: Greece has the highest production of olive oil in Europe however majority is exported to Italy and Spain, mixed with theirs and rebranded as their own!
Greece is THE country for USE of olive oil but I am afraid that Spain produces the most oil. In some years 1,500,000 tons to Greece's 300,000. Greece exports huge amounts of oil to Italian sounding bottlers.
Married to Italy (an Italian) it is important to know that there are olive oils for cooking, others to eat 'raw', those that are good for meats, others that you just want to 'fare la scarpa' with bread, others to put in a summer pasta, those for winter pastas, and so on. The peppery oils from central and southern Italy, the sweet olive oils from Tuscany or the super rich oils from Puglia. There is no 'single' oil to buy, but rather a good cucina has typically 2 if not 3 oils spanning the range.
Thank you for making the point about different oils. I am a bit of a nerd so would like to make some other points that are relevant to this. Whether oils are peppery or not is not so much about where they come from but variety, time of harvest and how the olives are milled. So in some areas of southern Italy they harvest late and the oils are less peppery. In Tuscany when they harvest early using varieties like Moraoiolo they make some very peppery oils.
"Fare la scarpetta" not "scarpa" 😉
@@sidneyhot0 I stand corrected...
@@sullyprudhomme Sorry but in South Italy we say "scarpetta" 😁
Most people can't afford to buy multiple extra virgin olive oils though.
Splendid fellow-he communicates his expertise in an affable, thoughtful way without any haughtiness. You found a great resource with whom you can collaborate and further mutual interests.
‘Don’t drizzle- pour’- my new motto! 👌
This video has answered questions I've harbored for decades (I'm not that old, either, but cooking is a passion for me). Thank you so much, ma'am, for this and thank you to the good gentleman (who's name escapes me) for the wonderful insight and knowledge. It is most appreciated.
*Johnny Madge.
I've never seen olive oil that color!
Excuse my English. If you collect olive fruits yet green, you obtain so with more per cent of polifenoli against cancer. The failure is more spicy and a poorest amount of oil. Perhaps, in this oil were ground some leaves, so it is so brilliant.
@@eugenolo No, non dipende dalle foglie che vongono tolte da una macchina. Canino spesso fa oli così verdi.
Me neither :c and I recently bought oil in a transparent bottle, I am the worst :'(
I cooked in the North of Italy and tried olive oils from all over the country and can’t say I recall seeing oil so brilliantly green like yours, I’m drooling at the thought of tasting that stuff!
Some really great tips there, and that bean dish looked delicious.
i really like this guy - great info and likable
Excellent! Thank you! Finally someone (non Italian I mean) saying EVO is good for cooking too. Italians always use EVO to cook (pan, pot or oven). Having lived 40 years in Italy I couldn't cook with any other oil. Patate al forno (oven-roasted potatoes) wouldn't be the same without EVOO. Thank you!!!!!! ❤️🙏
Thank you, Vicky, for this wonderful and informative video! I'll try this with some cannallini beans from Rancho Gordo, a wonderful grower of all kinds of beans in the U.S.
pleasure Didi! 😊🌺 best wishes Vicky
Incredibly helpful every question I've had about EVOO answered. Thank you again for everything you do on this channel.
Da piccolo produttore di olio, posso dire che questo è un video fantastico ed il sig. Madge è un vero esperto. L' olio della costriera amalfitana è più giallo perchè le olive sono state raccolte in un momento di maturazione più avanzato, peccato non dica di che varietà fosse. La Canino è una gran bella varietà, viene solo il sospetto che siano state molite anche delle foglie per esaltare il colore verde. Il signore spiega bene il fatto che oramai tutti i nostri grandi marchi sono in mano agli spagnoli, il che non depone favorevolmente sul fatto che in quelle confezioni l' olio sia tutto di origine italiana.
Una curiosità: se uno vuole assaggiare il non plus ultra dell' aromaticità e "piccantezza" dell' olio, cerchi la varietà pugliese Coratina. E' una vera bomba! Peccato che sia difficile trovare in purezza: proprio per la sua piccantezza, viene tagliata per ammorbidirla. Anche io in zona non sono riuscito a trovarla. Posso assicurare che sulla bruschetta non vi è olio che la superi e senza bisogno di strofinare alcuno spicchio di aglio!
Grazie. Sappiamo anche ( purtroppo) che dietro all' olio d'oliva , si cela una vera e propria mafia. Mio padre era pugliese, di Rodi Garganico, sono cresciuto con l'olio extravergine pugliese.
Non esiste niente di meglio....
Grazie per questi commenti così incoraggianti. La cultivar nell'olio della bottiglia IDRA è Itrana. Coratina è una delle cultivar che mi piace di più. Sui legumi caldi come la classica zuppa di fave secche (pugliese, naturalmente!) è perfetto l'olio di Coratina ma anche su una bistecca calda dalla griglia... Per fortuna ora ci sono grandi produttori che fanno Coratina da sola. Per alcuni è 'difficile' non tanto per il piccante ma per l'amaro. Ma i livelli di polifenoli sono alti. :)
Aggiungo che DeOleo non è più spagnolo ma ... ahimé ... Britannico.
@@johnnymadge728 Davvero? non lo sapevo.
Io credo, quando possibile, sia preferibile comprare olio direttamente dal frantoio, se lo si conosce. Almeno si sa quello che si compra.
"Don't drizzle, pour" That's my motto with Olive oil, and I don't give a damn about calories!.
I personally know Johnny, he is the man!!!! He knows everything, he has travelled the world teaching people, listen to him.....
I so enjoyed this and it has been very informative -- thank you, PG!
This channel is precious! I’ve been learning a lot about good food and inspired by these amazing people ❤️💕👏🏽
Vicky, very nice informative video. I cook with extra virgin olive oil, & sometimes pure olive oil which is less expensive. I always use evoo for salads, drizzling on food, sauteeing' etc... for folks that don't know, extra virgin olive oil = comes from the 1st press of the olives & is the best, pure olive oil = 2nd press of the same olives which is not quite as good, but is less expensive. I use olive oils imported from Italy, if you use a lot, the best buy is normally in a large square metal can appx. 1/2 gallon, it has a reasonable shelf life, i keep mine in a pantry shelf out of sunlight. Like this chap said, just because it has an Italian name does not mean it is from Italy, check the info on the product, in America they have to state where the product is imported from. If you are on a tight budget, i have found one good extra virgin olive oil from California, is in a green bottle called" California Olive Ranch" & cost appx $ 9.99 u.s. dollars for a 750 ml/24.5 ounce bottle, it is not as good as imports from Italy, but good, & less costly, God Bless everyone.
Just because an olive oil is imported from Italy means little. You have to check the label to see where the olives are coming from. Many come from Tunisia (TN) and Spain (SP) and other countries then ship them out of Italy from an Italian bottler. California Olive Ranch's "Destination", it's cheapest olive oil which you refer to is doing the same thing only doing it here while importing olives from elsewhere. They do have higher end California grown olive oils.
@@AirrowRocket i agree friend, i should have been more specific, i'm glad you posted that for subs/viewers
I think one should abandon the expectation good extra virgin olive oil should be cheap. evoo in the 6-12 euro price bracket, wherever you are in the world, will inevitably be a blend of olive oils from a variety of sources - which is fine, as long as it's not sold as something else. The issue of fraud in this market is of course another story. 😊🌺 best wishes, Vicky
@@AirrowRocket Absolutely! California Olive Ranch sell some oils that are 'crafted' in California. Very Orwellian. California make some great oils.
@@pastagrannies ty for the info Mrs. Vicky, always like to learn, i just wanted to offer a decent alternative to folks less fortunate than us, i buy the good evoo, God Bless
I use Italian "D.O.P." olive oil (from different regions); It's true-most Italian-sounding brands use olive oils from different European countries. That's why, in case you want a *truly* Italian oil, it is very important to check, if it has a DOP seal. At least for us in Europe it is that easy, unfortunately I don't know how it is in the rest of the world.
That was fascinating! Thank you! And those beans look wonderful.
@Pasta Grannies another fantastic video. Thank you for this channel, it really is a true masterpiece. Beautiful traditions that risk being lost to time and the modern world are being preserved thanks to you.
I am curious to know why @Johnny Madge feels that oil should be filtered. Very small producers in Tuscany, farmers and such, and I am sure throughout Italy, tend not to filter their oil and it is absolutely delicious.
Of course you need to be wary of the fondo, but interested to hear his reasoning on this one.
Keep up the fantastic work!
Your right, Olio Nuovo is the freshest olive oil and not filtered. It is the best of the best. For longevity and EVOO filtering is an option, but the best of the best is non filtered and right out of the mill. (From an olive grower and producer of olive oil in the U.S)
I adore dishes like this, and I make them often. I always check the labels for origin of the oil. I'd like to hear more from him on the different olive oil manufacturers and distributors. So interesting.
Please feel free to write to me at: oliveoil@johnnymadge.com
So great to see our Johnny!
Thank you!
The color of the oil is green ....love it
If you are going to use the oil in the weeks following harvest then unfiltered is more flavourful. Filtering makes the oil last longer by getting rid of the aqueous material. Fresh pressed and cloudy is the best.
Shop for Olio Nuovo (or Novello) for new harvest olive oil if you like that deep green, rich, grassy, bold flavor. Keep in mind it doesn't have a very long shelf life.
Thank you for this. The great thing about evoo is that it can keep its deep green, rich, grassy, bold flavour for at least 18 months. That is what makes quality evoo such a wonderful ingredient. The ones that don't have a long shelf life are the ones that are in clear glass where the sun will make it go rancid and that have a sediment that can sometimes ferment to make the worst defect you can have in olive oil which we call muddy sediment.
Johnny Madge You are quite welcome.
“stupid noise” 😂 He is great!
Good to know I've been eating olive oil correctly as one of my favorite things is to douse my pasta in it 😅
Cool educational video love it... making this soon
I use California Olive Ranch oil. I feel it's a pretty safe option for every day cooking that's not terribly expensive and readily available here in the States. I no longer use formerly Italian oils like I did in the past haha.
American "olive oil" is often soybean and canola with a small percentage of olive oil.
Not Californian.
Wow I didn't know that ..I hate canola
its incredibly green! probably the reason why my homemade olive oil soap is only light green...
Can you buy those oils that he tried in the UK ?! I feel like I’m still on a quest for a really really yummy olive oil!
California produces exceptional olive oil.
Ahaah
Nice joke
Me too even i fry with olive oil, so much healthier and dosn’t oxidise much.
I have learned a lot today!
That looks amazing!
One test I learned, but I'm not sure of the truth or value of it, is if your olive oil solidifies in the refrigerator it's a good quality of cold pressed oil. Heat expressed oil stays liquid in the fridge.
I'm not sure but I think it may be the other way around. Curious though.
This is one of the great myths like you should not cook with evoo. I was at an event in Boston where it was very cold. Some 'olive oil' (so NOT evoo) was for sale and had solidified completely - it looked like a bottle of butter! EVOO smells of freshly cut grass, burns the back of your throat and has no defects.
Lovely episode! I see the subtitles say "la baia" for bayleaf instead of "alloro".
The next time you visit I'll be sure to make panissa, another four-ingredient dish consisting of chickpea pudding, red onion, cracked black pepper, and olive oil. "Don't drizzle - pour". So right!
What does he recommend to use if you don’t like sage? - I couldn’t catch what he said.
ellen herb bay leaves
I am drooling........
It's like he's tasting wine
Amazing!
In my opinion, buy local. Find your nearest cooperative that produces cold pressed EVOO and get that one. If you live in America there are fine californian oils
Enlightening 👏👏👏👏
Very informative thank you!
Thank you...great information
As always I love watching your videos. This was especially nice, because I love olive oil, I even drink it from time to time. I heard from someone, to test oliveoil(if it's mixed with vegetable oil) you should put it in a fridge, and check if it stays liquid or solid. When liquid it's not real. Is it true?? Thank you in advance
This is one of the great myths like you should not cook with evoo. I was at an event in Boston where it was very cold. Some 'olive oil' (so NOT evoo) was for sale and had solidified completely - it looked like a bottle of butter! EVOO smells of freshly cut grass, burns the back of your throat and has no defects.
I would like you to try olive oil in our Aegean and Mediterranean regions in Turkey. We produce oil by crushing them with stones in some specific areas.
Yeah, but why patronize a fascist right-wing country?
Favorite dish !!!!!
What about whether an oil should be organic or not?
Mineral Oil is probably not good for food.
L'olio della mia terra❤️
I bought the oil from colli etruschi (classic and bio), but the color of the classic one isn't the intense green from the video! 😢 Have I made a mistake choice?? Why my oil don't have this color??? The bio will be my last chance to taste this green one. I hope I will have more luck by my second bottle... By the way the classic one taste very good! 😉
hi Ton, the oil in this video had just been made, hence the vibrant green. The colour dulls a bit subsequently but it will still taste lovely. And lucky you to have a source of Colli Estruschi olive oil! best wishes, Vicky
Ooooh yum. It’s a shame you can’t just squeeze your own olives off your own tree to get oil. I love brining olives though! There was a guy selling his fresh olive oil at the local farmers market. I haven’t opened it yet but I’ll pour it straight into a wine glass lol 😆
fantastic !!!
Excellent
Which brand is the best extra Virgin olive oil
Which brand is the best wine? I have about 50 favourites at the moment from Italy, Spain, Greece, Portugal, New Zealand, Croatia, Australia, Argentina... I could go on and I KNOW someone from South Africa, Peru, Japan, Turkey, Tunisia... will say: ours is the best ;) Taste, experiment and make your own minds up.
so interesting videos and than you to find all these wonderful cooks BUT the back ground music? is that necessary? Scratches the nerves and makes me to close the video off. This olive oil presenter has no music in the end - wonderful even if it is advertising. 🤗
Martina, background music is there to allow us to sew together the footage as it's quite often not shot in the order it is filmed. I don't have a filmmakers budget! I chose to profile Johnny as he's an expert, and the olive oil producer is one of the best in Italy. If you call that advertising, fine. But no money changed hands 😊 best wishes, Vicky
Very interesting!
Says there are only 3 ingredients.....proceeds to add 4?
I was never very good at arithmetic. Olive oil, water, salt, beans, garlic and sage. 6! Sorry about that.
@@johnnymadge728 I was going to give you a pass on the water and salt :)
@@paulwilk6261 :)
11:00 Right on the mark IMHO. The cooking argument "boils" down to smoke point for the specific oil one intends to use. I wonder about the fake oil additives conspiracy. Mineral oil? I have an LC-MS... thought about testing. Not sure what to look for.
No salt or pepper ?
I forgot to mention the salt which, for me, is an automatic like olive oil :) But you don't need pepper as the olive oil is peppery. In the old days my mother-in-law used to add delicious green peppercorns but now we have these great new oils maybe we don't need them!
Whoa
(Did anyone see the commercial espresso machine?)
Interesting. But, the old grannies are more fun😘
hi Kelly, I think some variety is a good thing 😊🌺 best wishes, Vicky
Interesting!
Tudo por um pouco desse azeite puríssimo.
Can I use corn oil instead? It's my go to oil.
Sancho G no offense but nothing compares to olive oil!
Sancho G highly processed, heated, bleached and deodorised corn oil full of omega 6 or cold pressed olive oil full of omega 3 ? Your choice of course.
@@fedupwelsh7211 olive oil actually has a pretty bad Omega 6:3 ratio, but there are many other reasons why it's healthy
Corn oil is processed using chemicals. Olive oil is the juice of the olive. If you prefer corn oil, why not?
All he said is great but Spanish olive oil is much more flavoursome than Greek one, even the cheap one from the supermarket. I always get Spanish oil or really good Italian one.
How do you know which Olive oils are fake, we are in Canada..so how would we know. They all sound very legitimate. And for one thing Italy seems to not like exporting their best olive oil! Greek olive oil, is not cheap! it's rather fantastic, and good quality. Also Portuguese olive oil is just as good , but not as good as Italian. Its just Italy holds on to their olive oil..this guy is lucky living in Italy! Lucky !
I have a friend in Toronto who sells some fantastic Italian olive oils so Italians, to some extent, do like exporting their best oils. I had no idea that Greek oil was not cheap in Canada. Thank you for letting me know. Some Portuguese oils in some years are in the top 5 in my mind. Once, at Olive Japan, we gave best in show to a Portuguese oil :)
clint eastwood 👍
оооо... не понимаю итальянского..но все понятно..спасибо.
More of an olive oil daddy than a pasta granny, but great content
Den Kommentaren nach (mit Googletranslate) soll es eine gute Erklärung sein. Schade nur das ich kein Englisch verstehe.
What? , No pasta? No Grannies?
Spanish olive oil is the best, sorry...
Spanish olive oil can be fantastic; at the volume /cheap end of the scale, it can have a defect as Johnny mentioned. I think he'll comment later. best wishes, Vicky
If you look at the statistics Spain may be winning the most prizes closely followed by Italy. Croatia wins the most prizes per capita. What Italy has is variety: myabe 638 different ones and so more than any other country in the world. I adore the oils from all three of these countries.
I live in the desert in the Western US. The olive oil I have available is from California. I'm sure this expensive imported oil is wonderful but I'll probably have to go the rest of my life never getting to taste it. Same with my cheese and my wine. I always thought Italian food was about using local ingredients. It's a strange mixed message to send your audience - look at these lovely Italian grannies using their local ingredients... but as for everyone else, you should buy the expensive imported stuff. Every other video on this channel has been fun and inspiring but this one just seem pretentious.
I.
This one doesn''t look like a grannie, why was it here?
Olive oil doesn’t have an expiry date🤦♀️ granted, the taste may not be that strong and fragrant but oil doesn’t expire, much like honey. Mediterraneans have usually oil from their own olive trees, stored in tins or steel drums and always out of the sun! And yes, in Greece we only use olive oil! Side note: Greece has the highest production of olive oil in Europe however majority is exported to Italy and Spain, mixed with theirs and rebranded as their own!
Quality oils have a harvest date and best by date.
Greece is THE country for USE of olive oil but I am afraid that Spain produces the most oil. In some years 1,500,000 tons to Greece's 300,000. Greece exports huge amounts of oil to Italian sounding bottlers.
Snape Snape Severus snape