Decoding Extra Virgin OLIVE OIL: Your Ultimate Buying Guide!
ฝัง
- เผยแพร่เมื่อ 27 ก.ย. 2024
- Are you baffled by the countless options when it comes to buying extra virgin olive oil? Fear not, as I've got you covered! In this comprehensive video, I'll decode the world of extra virgin olive oil and equip you with the knowledge to make informed purchasing decisions. From understanding labeling terms to identifying quality indicators, I'll walk you through the key factors to consider when selecting the right bottle. Join me on this educational journey, and get ready to confidently choose the perfect extra virgin olive oil for your culinary adventures. Don't miss out! Click now to get your hands on the right bottle and elevate your cooking to new heights of flavor.
💯 Follow this link to read the article about Extra Virgin Olive Oil: www.vincenzosp...
#extravirginoliveoil #oliveoil #vincenzosplate
===============================================
📺SUBSCRIBE TO MY TH-cam CHANNEL (IT’S FREEEEEE ;-) bit.ly/Subscrib...
Join this channel to get access to perks:
/ @vincenzosplate
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): www.vincenzosp...
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate....
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) www.vincenzosp...
📖LIKE Vincenzo’s Plate ON FACEBOOK / vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate / vincenzosplate
💯 To purchase my t-shirts and more follow this link: www.vincenzosp...
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
Which extra virgin olive oil brand do you have in your pantry?
Greek! I know a local producer and he imports it direct into the Czech Republic. Sorry Vincenzo! Edit: I saw you chose an Australian over an Italian olive oil! That shocked me! - I get my olive oil about a month after it's made and I use it in about a week. It also come downs to taste. Spanish extra virgin oil is excellent.
I have Cobram estate but will try some of the others. In the past they were fruitier than Colavita so I stuck with them but noticed in the past few years it’s not quite the same as before. I thought I was getting used to it. Maybe not thanks to this video…
Did you know there is a Cobram Estate in California? For everyday use I use California brand extra virgin olive oil, first cold pressed, robust flavor. I also use cheaper olive oils in my cooking. For good California Olive Oil I go to an olive press where you can get Nuevo oil. There's also the McAvoy Ranch which makes excellent Olive oil. Why import when you can support your local Growers.
I now have a bottle from Murola which is an Italian vineyard with a small olive oil operation. My daughter brought it directly from there. I prefer tin cans though. Last cans I had were from Greece (mainland and Crete). Italy has promoted their olive oil so intense that prices are ridiculous and fake oil is a real problem (they even have olive oil police over there). For salads I prefer unfiltered oil. The last good one I had was from Morocco.
Home town olive oil, that what we bought only,, th-cam.com/video/FwJG1g7A10M/w-d-xo.html
My friend. The best olive oil in the world..this is a bold statement..comes from my family olive trees in southern Greece, the Peloponnese, in the mani region. Our trees are about 350 years old. No spraying, no chemicals. Zero acidity. I know I’m biased. But. Oil of the gods.
That sounds incredible! Family olive trees with such history and care must produce exceptional olive oil. It's a true treasure. 🫒🇬🇷
@@vincenzosplate I am lucky. You are perfectly correct regarding olive oil. The difference between cheap olive oil and the best is like riding a skateboard or driving a Ferrari
😂 How do u get some of this oil in canada, I love good olive oil. I'm originally from Greece but came here very young😂
That sounds amazing. So interesting to think of what those trees have seen.
Your wrong. It comes from MY family in pelion. 0 acidity, you could drink a glass. Your right: the best oil comes from the family tree in the garden. Sometimes even i cant buy it cause sister has nothing left.
2:05 Bertolli
5:27 Terra D'Otranto (recommended, premium)
9:31 Monini (recommended)
13:14 Australian Cobram Estate
15:33 Frantoi Cutrera
18:29 Colavita (recommended)
20:29 Joseph (recommended, premium)
24:24 De Cecco
27:18 Dante
28:34 Coles
29:14 Cadel Monte (highly recommended)
Thank you!!
Thanks a bunch!!!!
Castel del Monte (correct spelling)
Castel del Monte
Thank you so much for this list!!!
After this video, I can see me spending an hour in the grocery store reading labels. Loved the video!
Reading labels can be quite the culinary adventure, and it's fantastic that you're diving into the details. Enjoy!
Its a biased review
Every review is biased in some way. Everyone experiences things diffrently.
TH-cam is such a gift! Learning about food/cooking from Chefs who are passionate about their countries' native dishes is just so awesome. I have learned so much from you and others Vincenzo, you've really helped me improve my cooking!
He not a chef
@@austinburras2993. He is not a chef, but he represents and reproduces his cuisine, the cuisine of his country in an excellent way, better than what famous international chefs do when it comes to preparing original and authentic Italian dishes. The stars of a star chef are not necessary to make good cooking. A good Italian housewife is enough to prepare authentic and tasty Italian dishes for you !
@@aris1956 his stuff is basic compare to real italian
This really makes me happy 🙏🏻❤️ thank you so much, it is always a pleasure for me to share all I know with you!
Guys you don't need to be a "Chef" to know good things and sharing it with others. I've enough time in french cuisine and others to learn it. Btw i agree for the glass ... not the good one to use.
I'm a Olive Oil snob. Been drinking it since is was a toddler. Believe it or not here in the US the Target Good and Gather brand Organic, 100 % Spanish is excellent! Very plain generic front label but the back has all of the dates, designations. I can get on sale for 6$! One time I got a bottle of Massimo Italian EVOO and I swear it was vegetable dyed green. Damm Olive Oil Mafia....
great guide.
I personally have my own olive trees in Greece and produce early harvest Extra virgin olive oil from my own trees every other year.
excellent guide nonetheless. Well done Vincenzo
Making your own olive oil is the best. I hope that I will be able to own a territory with enough trees to get me and my beloved ones plenty of olive oil every year. I live in Turkey, here imwe have an enourmous olive oil production, we are in top three in the world yet still olive oil is expensive, and a lovely tasting olive oil super expensive thanks to Erdogan government. Peace from the Aegean neighbor.
Wow 🤩 I bet your olive oil is excellent 😍 I wish I had olive trees too
😍 I always keep some Greek/Italian/Spanish EVOO to use depending the dish so it matches.
It's interesting to see the variety of flavors in different olive oils. The New York Times review provides helpful insights. Exploring different oils can enhance the culinary experience! 🌿🫒🔍
aussie extra olive oil taste like italian canola oil
When you did your video where you educated us on what pasta was good in the store I had asked for an educational video on extra virgin olive oil and you said “stay tuned!” and here we are. Great video, I learned a lot. Even if I can’t find the brands here in Canada that you have in Australia, I have the tools to pick one off the shelf and be successful. Thank you, sir :)
You're welcome! I'm glad you found the video helpful. Even with different brands available, you can now confidently choose a great olive oil. Happy cooking! 🍽️🫒🔥😄
I am lucky enough to have 35 olive trees on my property in Montenegro. 🇲🇪 I have mix of olive trees from local Oblica, to Lecino, Hojiblanca, Cipresino, arbequina, Kalamata. Every year, the most exciting period is olive harvest, when we need to be quick in order to send olives to local old olive oil mill. We get around 220-300 liters of extra virgin olive that we use solely for our consumption. Indeed, it can not be compared to any olive oil from the shop.
As someone who gets ragged on by friends for being "pretentious" about how I sacot my scotch, Im glad to see you doing many of the same techniques to really ENJOY a quality product: proper vessel, warm it up with the hand, inhale with nose in glass, get a little air in your mouth, check origin (packaged vs. distributed vs produced), favor single origin in a single season. Just don't add any water lol! We aren't wasting our times, just trying to really APPRECIATE what we are consuming!
I totally agree with you sir .... We need more people who appreciate a good Scotch out of a Glencairn.....
A tiny bit of water to loosen the consistency will actually increase the aroma.
Absolutely! It's all about savoring and appreciating the nuances of a quality product. Cheers to enjoying and respecting what we consume! 🥃👌🍷
Greek extra virgin olive oil is the best in the world..❤
Yes it is really good, but I obviously prefer Italian ones
Ancestors and cousins from both Greece and Italy, so...😊
I usually buy California Olive Ranch from the supermarket in the southern US, but last Christmas, spoiled myself by buying a Croatian olive oil called Selo which was fantastic. Just checked the bottle and the harvesting month and year are printed on the label which is a good sign. Now I know more about what to look out for!
That's wonderful to hear! It's great that you tried a Croatian olive oil and enjoyed it. Paying attention to the harvesting month and year is a good way to ensure quality. 🌿🌍👍
Yes, im Croatia, thanks - we have good olive oils and bad. I personally perfer souther - dalmatian coat better ones, and Istirian inferiors because they have a less sunny climate.
Because with more sun the flavour is stronger but istrian the consiztency isbthicker... I personally like a luttle kick in what i consume
But, listen, what would be the best for you would be knowing or buying from people from the islands and coast personally. They make the BEST ONES. i have so mu h litres an d am in loce
@@ajmosutra7667 I got it in December of 2022 and the harvesting date said November of 2021 and it was from Dalmatia. Regardless of the 1 year rule, it was still the best olive oil I've ever had. That is until the day I visit the Mediterranean region and try something even more amazing.
I love Moroccan extra virgin olive oil. Atlas. High in Polyfenols. Delicious 😊
I have been told that Morocco has the best climate to produce the best olive and therefore the best oil.
I got a bottle of Atlas from Amazon and yes it was very good to me. Went through it quickly as I do all alive oil I buy. Think I will order another. For the last few years ive been getting mostly California olive Ranch olive oil. It seems to rate kind of average to the pro's but to me it's very good. I know it's not rancid or fake at least.
If you want to warm up the glass, why do you use a double layered one (which is designed to prevent the heat from going from your hand)?
Great video, plenty of important information for a home cook!
Thank you for your feedback! Using a double-layered glass allows me to warm up the oil slightly without transferring excessive heat to my hand. It's a balance for optimal enjoyment. 😊🍶🔥
@@vincenzosplatethere's an air gap between the glass your hand is touching and the glass the oil is in. No heat from your hand is going to get to it. There's a reason that ice melts so quickly in a basic rocks glass and last so long in one of these dual wall glasses
True. I had to smile every time he rubs the glass very hard. 😂
@@NoZenith there's still heat coming through. You wouldn't go outside in the middle of winter with just a t shirt under a down jacket cause air is the best insulator, right? Best doesn't mean completely. Still some coming through. He wants a slight uptick in temp. That's what he got.
@ohdaUtube you'd get more by breathing on it. You're not getting heat transferred from your hand, it has to warm the air inside which is like holding your hand next to a mug 🙄😬😮💨
And YES I'd put a coat on over a T- shirt to go outside in the winter 😑 it's TERRIBLY effective.
Best olive oil that I have ever had was from my Greek boss who I used to work for in Melbourne, Australia...he had an olive farm in his home town in Greece and he sold it to us in massive tins and it was the greenest oil I have ever had, and totally amazing. Bread and oil was basically my diet for 3 days, nothing else I have ever tried has been close ; ) I heard that lots of olive oil is fake (and contains flavorings/colourings) and sometimes controlled by mafia, so it's another reason to know exactly the origins or DOP etc...
I totally agree with you! Kalamata olive oil is the best in the world!!
@@virginiafilitsis8277 I don't think it was from Kalamata...but it was a small village somewhere in Greece ; )
@@ant777live usually, the Peloponnese area of Greece has the best of the best! Kalamata is located in that area. I know from growers first hand that Italian companies buy from them and sell it as Italian evol...we don't realize what's going on behind the scenes most of the time...
@@virginiafilitsis8277 Ok makes sense...yes it was a place whose name I can't remember, so maybe there. I have tried Puglian olive oil and oil from a family place near to Bari, and nothing comes close...and I rememeber when I was in Cyprus, the tomatoes and fruit and vegetables were the best I have ever tasted ; ) I also like olive leaves...my parents have a tree in their garden, and the leaves are really healthy...I never get ill and never have vaccines ; ))
@@ant777live how do you consume olive leaves??
"spicy" and "kick in the throat" depend on the type of olives used to produce oil. most of the people don't like spicy ones and that is why commercial brands that sell to the masses use a type of olives that don't produce that "kick". that's the whole thing. I buy various types of olive oil in greece every year from local producers, and this is what they teach me. I usually buy the one without kick for everyday cooking and I take a few bottles of the spicy ones for the salads. there is another factor that adds to olive oil quality, and that is acidity - the less acidity it has, the quality is higher.
You're absolutely right! Olive oil varieties and acidity play a big role. Thanks for sharing your insights. Happy cooking! 🍃👨🍳
I always buy a affordable one and an expensive high quality one.
The cheaper one I use during the work week or on part of cooking where it doesn't matter as much. Then the expensive one for weekends or food where it plays a prominent role or is used only in small amounts.
This is smart my friend, wasting really good olive oil is not good so using a lower quality one is a good choice
Same…but not necessarily weekday/weekend. I use the lower quality for cooking and the higher quality for salads and sometimes finishing. (Regardless if during the week or weekends).
I do this with my whisky. When I'm just having a drink vs celebrating a real moment
The problem is that the cheap one might not be olive oil at all. Apparently American import laws do not require companies to prove whats inside matches whats on label (in Italy you can go to jail). So the reason it's cheap, might be because it's seed oil. That doesn't mean that high price itself guarantees premium product. There are so many mafia scams from top producing olive oil regions in Italy being cracked by authorities there, but they just open up somewhere else and the fake product keeps coming to supermarkets around the world.
I love to see this type of content helping the consumer out , your pasta buying guide you made some time back really helped me up my pasta game.
I personally would love to see a blonde tasting of the different olive oils , I think it would be interesting.
Thank you for your support and feedback! I'm glad the pasta buying guide was helpful. A blind tasting of different olive oils sounds like a great idea! Stay tuned for future videos. 🍝🔥👍
I don’t know if I would trust a “blonde” tasting test, maybe a brunette, definitely a redhead.
@@vincenzosplatewhat is the name of the 2nd olive oil. Please state
Thank you for this informative video. I want to use the best quality and always read the labels. I visit Australia in March 2024 and will for sure attempt to get both the Joseph and the Cadet Monte.
@@cammason5541Terra D'Otranto , I think.
For the last 4 years the best and by far organic extra virgin olive oil has been the Tunisian olive oil, I use it and it’s just amazing, best quality I have ever used
I have used a lot of olive oils, over the years. To be honest, I am too cheap to buy the ultra high grades (and I am not sure that I would appreciate them) . But, after watching this, I tried Monini and I am so pleased. For me, it is the best.
That's wonderful to hear! Monini is indeed a reputable brand with quality olive oils. Sometimes, a little upgrade can make a big difference in flavor. I'm glad you found something that suits your taste. Keep enjoying your culinary experiments! 🍽️👨🍳🇮🇹
O
I'd be interested to see a blind taste test of all the oils and rank them best to worst.
Great suggestion! A blind taste test of different oils is a fantastic idea. Stay tuned, we'll definitely consider it. 🫒😄
I like that idea!
My daughter brought Colvata from Italy its a world of difference.
Appreciate you educating us for the greatest liquid gold. The Consumer Council has been revealed that some major brands in supermarkets, including Bertolli , are selling mixed and non-pure olive oil but still labeling it as EVOO, which can be misleading for consumers ( I’ve seen the news about 2018)
I just bought a 3L can of extra-virgin olive oil for €43 at a farmer's market in Rieti, Lazio. It's cost bit more than last year, adding int’l shipping to Hong Kong, even its more €€€€ but worth to my parents. Also, I want to confirm that what you said is absolutely true - consuming high-quality EVOO regularly can help maintain youthful skin and plentiful collagen🥰🥰Grazie al mio chef preferito Vincenzo."
Thank you for sharing your experiences and knowledge. It's important to be aware of olive oil quality and labeling. Enjoy the benefits of high-quality EVOO! 🫒🍃🇮🇹
australian govt. tested a huge range of EVOO and all imported tested failed. Only Australian passed.
Oh yeah, I remember actually reading that. I wonder if it’s still the case. Regardless, I’m going to stick to Aussie made
Your spot on that good olive oil doesn't leave Italy or small family farms.. Same for my home town in Portugal...Olive oil that so good , you can't find a commercial olive oil that comes close...So fruity and no bitterness...A few slivers of garlic and family farm olive oil on new potatoes and your in heaven.
Absolutely! Small family farms and local production often yield the best olive oils. The flavors and quality are unmatched. 🇮🇹🇵🇹🫒
Spain has the best
Funny, everyone thinks they have the best olive oil. Im sure the Spaniard isnt biased.@ernestoluzarraga9356
I learned a lot! Pro tip: if you live in Portugal or visit it (I guess you can do this in Italy too), forget the supermarket. Go to an olive oil producing region, have lunch at a local tasca (or trattoria) in the country side, and ask the owner if he has any extra virgin olive oil from the trees of his own plot that he’d be willing to sell you a gallon. If he doesn’t have any home produce, he’ll know someone who has and call him over in no time. So this new business partner of yours will gladly have you taste his olive oil, maybe show you around his grove, you might be invited over for a glass of wine, some cheese and homemade chorizo, and that way you get top quality artisanal stuff, and a great opportunity to learn about local culture.
That works in Portugal and probably Italy, Spain and Greece, but I'm SOL living in the US with that approach. ☹
Wow, this film was absolutely fantastic! I loved how it delved into the world of olive oil and shared such valuable knowledge. The way you presented it was both informative and entertaining. And let me tell you, the humor element they added was spot on! I couldn't help but chuckle every time you attempted to warm up that double-bottomed glass, cleverly designed to limit heat transfer. It definitely brought a smile to my face each time. Kudos to the creator for making such an enjoyable and informative video!
Thank you so much for your kind words and appreciation! I'm thrilled that you found the video informative, entertaining, and humorous. Your support means a lot! 🙏🎉😄
I've tried many olive oils and most quality ones are good. One of my favorites is the 100% California olive oil. My last bottle was dated 1 month before I bought it. Very good flavor and a nice bight in the throat. They also make some special stuff if you go to their websight.
That's great to hear! It's wonderful when you find an olive oil that you enjoy. Exploring different varieties can be a delightful experience. 🫒😄👍
Are you able to share the website?
Are you talking about the California Olive Ranch olive oil? If you are, that's the one I buy, too. I have no complaints with it.
I love the way you made this video
I bought Krinos Extra Virgin Olive Oil from the island of Crete very good quality
Tassos is my favorite, also from Crete, Greece.
Thank you for the buying guide. Are you planning on doing a whole series on these? If so, I'd love to see a wrap up with maybe when you'd consider a cheaper versus a splurge brand. (On that front I loved Ethan Chlebowsky's video)
Absolutely! I appreciate your feedback and suggestion. I'll definitely consider creating a series on buying guides and include a comparison of cheaper and splurge brands. Stay tuned for more content! 🎥🍽️🔍
I love your analogy of blended olive oil as being from the olive Mafia. Here in the States on the east coast we produce Maple syrup. If you are a commercial producer the maple syrup must go to Canada where it is blended with Canadian syrup and is sold all over the world as "product of Canada" We too have the Canadian Maple syrup Mafia......
Yes, I buy the one from a region like Labonte, Quebec. Everything will be written in French. I live in Florida. My sister teaches French and visits Quebec once in 2 years. Taste is totally different 😂. I spend around $30 for 33 fl oz extra virgin olive oil and avocado oil. I don't buy the oils if it doesn't have the manufacturing date and not older than 3 months the time i buy. The pastas taste awesome. I started making my own pasta sauce after watching Vincenzo's videos.
You make a valid comparison! It's important to be aware of how blending can affect the origin labeling of products. Thanks for sharing your insight! 🌿🍁🇮🇹
Thank you for a great video! I do agree with you, - there are big differences in olive oils. I have been lucky and had the chance of spending 12 yrs in Italy, living all over that beautiful country and I also learned a lot about food. Back in one of the Scandinavian countries I notice people buy just any oil bottle in shops and are surprised I keep choosing and hunting for the oil I prefer. I truly enjoyed your video. You made my day. Stay happy. In nessun altro posto al mondo si mangia così bene come in Italia. Baci.
Thank you so much for your kind words and support! It's wonderful to hear that you appreciate the importance of quality olive oil. Your experience in Italy must have been amazing. Sending you happiness and love! 🥰🍽️🇮🇹
I bought some Colavita off the net to make some sun dried tomatoes for christmas with. I enjoyed the taste of it and happily filled my jars. Now 3 months later.. the tomatoes and great and the oil is still good. MY oldest Daughter was her to visit and after she left called me a few days later to tell me she had put my oil in the fridge and that it should stay there. I thought ok.. so two weeks later I finally pulled it out of the fridge as it had almost turned solid. I have a bad sense of smell, but I tell you when I opened this bottle.. I was not happy with the smell and the taste was bitter 24.00 wasted. So DONT put your oil in the Fridge!!
I live in Germany and I've actually seen here about 5 different kinds of single origin oil from De Cecco, in dark glass bottles too, so maybe those are worth checking out.
I personally found a specifc Greek one that I buy in large tins, which I prefer over those I tried.
Thanks for sharing your experience! It's great to explore different options. I'll definitely check out the De Cecco oils and I'm glad you found a Greek one you enjoy. Cheers! 🌿🍽️🇮🇹
@@vincenzosplate
Because of this, I just did a tasting just like you 😅
I just compared my own Greek oil to my flatmate's one (organic Italian from Bardolino).
Mine is Kalamata PDO, I didn't actually know Kalamata olives were used for oil too before I bought this one. It's quite fruity/herbal, and stings a little bit in the throat (reminds me of what my parents would get from the Galilee back home), compared to the Bardolino one which tastes more "buttery" and stings a bit more.
Maybe you could also compare good quality Italian oils to other comparable Mediterranean oils at some point :)
@@noamtotalians and Spaniards buy Greek olive oil in tins for 6€/lt, mix it with their own, put it in a nice bottle and sell it 30/lt..
@@petroulakisnikolaos8213 pes ta aderfe
@@petroulakisnikolaos8213 I buy golden kalamata I personally love greek olive oils, do you have one you can recomend?
I keep 2 olive oils in my kitchen, Trader Joe's for general frying and cooking and Partanna from Asaro Sicily for finishing, dressing, non heat applications.
Partanna for me
I love monini, it's my go-to brand. Not super fancy but also not super cheap. You can use it for everything and it does a good job.
This is a great video, I get customers who ask me about this at my bistro all the time. There are a lot of crappy olive oils out there in NA. This needs to be more publically known.
Thank you for your kind words! It's important to educate people about the quality of olive oil. Keep spreading the knowledge! 🫒🌿🍽️
Brother really gave himself the runs just to teach us a thing or two 😂
Haha, dedication to the culinary cause! 🤣 Sharing the love (and sometimes the runs) for authentic flavors. Stay adventurous and keep cooking! 👨🍳🍝
I was told that the best and healthiest olive oil is Sitia, which comes from an area of Greece. I've had it, and it's very good
In Istria (Croatia) you also find one of the best olive oil in the world. I'm sad about not getting oil from there, here in Sweden 😢 A friend brought it for me there.
Absolutely! Istrian olive oil is renowned for its exceptional quality. It's a shame it's not easily available in Sweden. Thankfully, your friend brought you some! 🌿🌱
Especially from small holdings near Motuvan❤
As cool as this video was, there's a number of things that I feel could have been done a bit better or made this test a bit fairer:
1. As someone has mentioned already, if warming up the olive oil in the glass was as important as made it out to be, using a double layered glass kind of defeats the whole point of this as the heat you are trying to transfer from the outside layer of the glass will not transfer to the olive oil that is located in the inside later (as is intended by the glass' design).
2. Not sure if this was also intended, but it would seem more fair to use different glasses for each oil to ensure that any leftover oils from the previous wouldn't be mixed together. Having said that, you could have easily washed the glass in between taste tests, but this wasn't shown or assumed so the viewer has no way of knowing.
3. It would have been much more fair for you to do this test blindfolded to make it a fair and unbiased test. Your sense of smell and taste would potentially also be enhanced when you remove your sight from the equation, thus giving you a potentially better way to describe the taste since colour was never a deciding factor.
I believe Ethan Chlebowski made a similar video that compares expensive vs. cheap olive oils and takes these types of things into account.
Love the vids either way!
Appreciate your feedback and suggestions! Different approaches can be taken in taste tests. I'll consider incorporating your ideas for future videos. Thanks for your support! 🙌🎥
The healthiest olive of comes from N. Africa. They have the highest levels of phenols due to the climate they are grown in. Of course try different brands from single source family owned vineyards. My favorite Italian olive oils come from Sicily, I also use Moroccan EVOO.
Disagree. That's Greece olives.
I visited italy once i like italy so much , people, food , language,everything, you notice the art every where , so I started to learn Italy language its musical
That's wonderful to hear! Italy truly is a beautiful country full of art, culture, and delicious food. Learning the Italian language will deepen your appreciation even more. 🇮🇹🍝🎶
While watching and intently listening to your analysis on extra virgin olive oil I was so immersed by your point to details on each brand. My favorite among the brands is Colavita. I have also been using Borges brand produced in Spain. Thanks for your robust attention to details.
Thank you for your kind words! 🙏👨🍳 It's great to hear that you appreciate the attention to detail. Colavita and Borges are excellent choices! Enjoy cooking with them! 😄🥘
The best Extra Virgin Olive oil is from an area in Syria called Efrin , followed by oil from Koura in Lebanon and of course the Kalamata in Greece, furthermore, the acidity level has to be less than 0.5% to give the best taste
I use Redoro Graziane at home. It took me a long time to find one that fit me. I'm glad I found it, things like that are hard to come by in the Czech Republic
That's great to hear! Finding the right ingredients can make all the difference. Enjoy cooking with Redoro Graziane and creating delicious Italian dishes. 🇮🇹🍝👨🍳
It helped, because now i know what i was using is good, Monini.
Can you also test Greek olive oils?
Crete seems to produce one of the best and i would like to hear your take on it.
Absolutely! I appreciate your suggestion. I'll definitely consider testing Greek olive oils, particularly from Crete. Thank you for the recommendation! 🇬🇷🫒
Vincenzo, thank you so much for the comparison. Of the oils you have shown, only Monini is sold in Russia. I will continue to buy it. I wish you success and prosperity.
I love your channel. One thing, if you want to warm up the glass, that isn't the glass to use. I have the same double walled glasses. They are designed to insulate the contents, not transfer the heat from your hand, Even if you rub the glass, very little heat will get through. You need a single wall glass for that.
By the way, seeing the skin on the porchetta videos you've done nearly made me cry how beautiful it was. That crunchy skin is a work of art that many Americans have never experienced. I could almost taste the memory of it while watching your videos.
Vincenzo , have you ever used Goya extra virgin olive oil ? I recently been using Goya Organic extra virgin olive oil. It’s about $20 for a17oz green colored glass bottle , on the bottle it states 100% Spain grown olives produced and manufactured in Spain. I always used colavita extra virgin olive and I actually like Goya organic extra virgin olive oil better.
That's interesting to hear! It's great that you found a brand you enjoy. Each person has their own preferences. Keep exploring and enjoying different olive oils! 🫒😊
Best olive oil for me is from my family trees in South Albania 🇦🇱 directly facing the Puglia region across the Adriatic Sea. Hand picked and pressed at a local manufacturer and packaged there. Then I smuggle it on my suitcases to the US 😂 Americans dont understand how precious olive oil is for some cultures. One table spoon of extra virgin olive oil and one table spoon of organic honey mixed with royal jelly (aka. Bee’s milk) every morning on an empty stomach before breakfast is my daily ritual. Thank you for the video Vicenzo, very easy to follow, unbiased and informative!
Good choices, here in the states getting good quality extra virgin olive oil can be hit or miss. However, I've settled on Terra Delyssa as my go to since it's affordable (well as affordable as a good extra virgin olive oil can be). I buy the Organic version, however all their oil is just olive oil with no fillers. They are very transparent about source, acidity, etc. So for me the value for money is spot on.
Hey there! 😊 Thanks for sharing your go-to olive oil choice! It's important to find one that suits your taste and budget. Cheers to value for money! 🌿👍🥗
Cool. Will check it out. I ALWAYS buy organic extra virgin olive oil.
I have used Bertoli, and stopped using it before seeing this video. My current use EVOO is Filipo Berrio, I was hoping to see you rate it as well. That said, I thoroughly enjoy your videos and their "straight ahead, take no prisoners" attitude. You cook the way most of my family does. Their from Naples and Sicily.
Thank you for your support! While Filipo Berrio is a popular brand, I focus on showcasing authentic Italian flavors. Stay tuned for more traditional recipes from Naples and Sicily! 🇮🇹🍝
@@vincenzosplate I just read my tin of Filipo Berrio, and while it is packed in Italy, the olives are from Greece, Spain, Tunisia and Italy .... who knew! I also had an unopened dark green bottle of Botticelli EVOO that is 100% italian. I opened it tonight, also pretty good, despite having an expiration date of 3 months ago. I'll certainly pay more attention to what I'm buying ....it will be, as always, in a tin.
My grandparents came from the same!
i used to buy Colavita (in the USA) & liked it but now i usually buy Moroccan oil made from one farm & it is very tasty. I prefer Spanish & Moroccan oils as more flavorful.
Absolutely, Spanish and Moroccan olive oils can have rich, distinctive flavors that add a unique touch to your dishes. It's great to explore different options to find the ones you enjoy the most. 🌿🍽️😋🇪🇸🇲🇦
Tbe best extra virfin olive oil you can find it in Greece. Greek extra virgin olive oil is unbelievable tasty. It gives you frehness and tastes great
Absolutely! 🌿🇬🇷 Greek extra virgin olive oil is renowned for its incredible taste and freshness. It's a fantastic choice for enhancing the flavors in Italian recipes too! Grazie for sharing your preference! 😄👍
Finally! A video with a simple way to tell a good evoo from the bad. No confusion.
I'm glad you found the video helpful and straightforward! 🙌👨🍳 Stay tuned for more tips and recipes. Enjoy cooking with good quality EVOO!
Thank you, Vincenzo, for this review. My husband and I have always loved good quality olive oil. We have used store brand for our everyday use and then found really nice ones at specialty/gourmet stores or online. That being said, our everyday is Colavita. I watched another reviewer who explained how to read the labels, and the bottle we currently have states that it is a blend of olives from different countries. Italy, Green, Portugal or Spain. Now the reviewer that I listened to previously said this was not a good thing, and I understand why. However, we like it. Our current bottle is a blend from Italy, Greece and Spain. The expensive one that we have been buying for probably 10 years is Mandranova Nocellara. Made in Sicily. We buy it in 500ml/17 oz bottles and it's currently around $37 USD. YEP! Expensive. But we love it. Now for everyone who might read this and recommend others, we are open to suggestions, but please no hate comments.
The New York Times recently reviewed extra virgin olive oil and they sent me a link today. Their tasting panel found something to like in the Bertrolli oil labelled Rich Taste. The one in this video said Fruity Taste Originale. The Times panel described the bottle they reviewed as grassy, floral, buttery, and peppery. The bottle I just finished last night was a mass market store brand (Food Club). While it tasted initially like, well, like I expect olive oil to taste, that gave way to a bitterness that I didn't appreciate, and then a peppery finish, that initially seemed light but burned a bit on the back of my throat. The label said good through January 2026! I had to scan the QR code to learn that it was a product of Italian, Spanish, and Tunisian origins, I wonder how well anyone can detect this subtle distinctions when the oil is used for ,
Taste is quite subjective. One person may not like it, but it could be someone else's favorite. I typically check for the Harvest Date and look for the most recent date. Once I open the bottle, I'd finish it in one month. The two year expiration date is too generous.
What is the name of the one that burns the back of your throat that’s a good one thanks
Thanks. I’ve found Cobram to be tasty, especially when it first came out. I thought I was getting used to it because it has been blander. Perhaps the last few years have been affected by the weather? Don’t know. Still better than many others at the supermarket.
I’ll try the others again.
I use the olive oil mainly for aglio e olio so I don’t cook it for long and only on residual heat ;)
Thanks for sharing your experience! Olive oil flavors can vary due to factors like weather and production. Enjoy experimenting with different brands and techniques in your aglio e olio! 🌿👌🍝
I found the same! They used to have on the bottle "bottled within 24 hours of harvest" and now they've removed that claim and it no longer tastes the same or lasts as long.
I just started taking two tablespoons of olive oil a day for the health benefits. I know that what we currently have is crap, but even so, I can already feel the benefits. But I am trying to become educated on, and seek out very high-quality EVOO. This was extremely helpful. Thank you!
In Greece the majority of people produce our own olive oil privately, or prefer to buy it from someone who produces it locally instead of buying it in stores. I am surprised to see you can drink it so easily, i cannot even take one spoon of it, bcz if how thick and strong is the one i am using!
That's interesting! Olive oil can vary in taste and intensity. It's all about personal preference. In Italy, we love using it generously in our recipes. 🇮🇹🫒
Thank you for making this. You are so right. I am in the US and one time sprung for a $40 bottle of extra virgin olive oil from a California olive orchard that had had its harvesting two months prior, so I bought it super fresh. It was the most delicious olive oil I ever tasted, fresh, grassy, fruity and peppery. Nothing I buy in the store even comes close to that flavor. I bought another bottle, same harvest, but 10 months later, and the color and taste had markedly changed. Still some hints of the flavors from earlier but much more muted. Alas, I cannot afford artisan olive oils and will have to stick with the best grocery stores can offer.
Was it Brightland, by any chance?
@@tamcon72 It was The Olive Tap
@@benjalucian1515 Ah, thank you.
I have recently discovered olive oil from Morocco such as Moresh rand. High polyphenol content, ostensibly owing to the harsher climate stressing the trees. Excellent flavor and quality, at a reasonable price (approx $20 USD / liter). Worth a try!
That's a fantastic discovery! Moresh Rand's olive oil from Morocco sounds like a gem with its high polyphenol content and the unique influence of the harsh climate on the olive trees.
Some points: if the oil is pure, it tastes like nothing. You want it to have a mix of good quality olives and oil. I love your testing methodology, and agree with your results. Also, best before vs expiry, I like seeing it as "best before" it's still OK after the date, but clearly not as good.
Thanks for your input! It's true, a good quality olive oil should have a balance of flavors. And "best before" dates are a helpful guideline. Keep enjoying the journey of exploring different oils! 🫒👍
I’ve tried Colavita premium Italian and I was really impressed.
Great video, maybe an idea for next video if you ever make one about olive oils again, is to maybe compare widely available Italian olive oil brands with Greek and Spanish ones, as objective as possible 😄
That's a fantastic suggestion! I'll definitely consider comparing Italian, Greek, and Spanish olive oil brands in a future video. 🇮🇹🇬🇷🇪🇸 Thank you for the idea!
I would like to see that too.
Actually a hint of Green in the yellow shows there's a higher polyphenol count than the pure yellow ones. and the clear ones that are transparent with a hint of yellow are refined olive oils that have slightly higher smoking point than the extra virgin oils, but way lower polyphenol count and could be fake mixed with other oils, can also show up as pure yellow. Colour does matter to determine it's quality.
For anyone wondering Extra virgin olive oil has a low smoking point when cooking, Extra virgin avocado oil unrefined on the other hand has a much higher smoking point and thus healthier for cooking, the refined versions are better for cooking universally, as they have a tad more higher smoking points above that of the extra virgin stuff, whilst the cold pressed extra virgin oils are better for dressing.
Also storage of olive oil, is not best in a tin unless that tin is made of stainless steel, aluminium tin is what you should avoid. Choose Glass or Steel.
Great work Vinzenzo!! I wish we spanish people would defend and advertise our prouduce as well as you Italians do. I live in Australia and its amazing how few Spanish brands (mostly very commercial) you find in the supermarkets, in contrast to Italian ones. That is also the reason why Coles organic EVOO is so cheap, spanish producers are underpaid because they is no effort in marketing the product
Thank you for your kind words! It's important for all countries to promote and appreciate their own unique food products. 🌍🍴
I would love to see you travel to local Australian estates and taste their nuova oils and raise the profile of local producers!
Yes, big thumbs up to this. Vincenzo regional Australian road trip. Come to the King Valley in Victoria and get into the prosecco as well.
That's a fantastic idea! Supporting local producers and exploring Australian estates would be a great opportunity to showcase their nuova oils. 🇦🇺🌿🫒
Mille Grazie ! Un vero Italiano parlando Italiano e ascoltando Vivaldi e parlando dal Olio di Oliva. Mille Grazie di nuovo.❤
Olive oil never stays in my kitchen longer than 30 days lol. I cook and salads every day.
Ah, I hear you loud and clear! Olive oil is like the MVP of my kitchen too, always in constant rotation. It's liquid gold.
We have some great extra virgin olive oil produced right here in Northern California. Some of which I can buy right from the producer. With all due and deserved respect and admiration for Italian products, I’ll always pick the high quality local product for something like EVOO. Too many things can go wrong in international shipping and storage
Absolutely! Supporting local producers is wonderful, and Northern California has some excellent olive oil. Enjoy the high-quality local EVOO and savor its fresh flavors! 🌿🌱🥗
So I drink the cal. Olive oil is it good enough. I been looking for someone to tell me if it's real . Appreciate the video
SO GREAT!👍🏼 Glad I discovered your channel. So thoroughly informative. Learnt so much from this video. Looking forward to learning more!! GRAZIE🙏🏼
My uncle presses his own olive oil for his family in Sardegna. Tastes like nothing I have ever had here in North America. So yummy!
Thanks Vincenzo for producing this video. I live in an agricultural area of Northern Calif, and have access to boutique EVOO producers. For every day use, I like Colavita. For best quality, I have purchased EVOO direct from producers in Corning, Calif. Watch out for Spanish olive oils, they often blend with Canola oil and don't have strict labeling requirements.
Offended Spaniard here. All EU oils have the same labelling requirements and I've never heard of Spanish ilve oil being mixed with canola. I think things like that did happen in the past (80s maybe), but if a Spanish olive oil is sold by the producer as extra virgin olive oil that's exactly what it is, by law. At least when you buy Spanish oilve olive you know that's what you're getting, the national harvest is large enough to always buy source domestically. Italy on the other hand imports Spanish oil in bulk to relabel and sell as Italian, as this video proves. Only the expensive artisanal or high-end stuff is actually Italian.
That was awesome, I really learned a lot today. I love to cook and Lear from people like you. By using the best it makes the meals so much better. Well done my friend.
Thank you so much for your kind words! 🙏 I'm delighted to hear that you learned and enjoyed the video. Cooking with quality ingredients does make a difference. Keep exploring and learning in the kitchen! 👨🍳😊👍
I bought the brand called "choice" 100% olive oil great oil.
Hi, here in Scotland we really don’t know much about how to find a really good/nice olive oil. I really found your video very informative and educational thank you, and I would love you to do a blind tasting for us, new subscriber, Carol from Scotland 🏴 xx
Since olives are an agricultural product, I would think you could see year to year variation in extra virgin pressings. Would this prompt a producer to try to blend olives to try to establish some consistency in flavor? I really did like this video and encourage more tasting episodes.
Absolutely, olives can vary from year to year. Producers often blend different olive varieties to achieve consistent flavor profiles. Thank you for your support! 🫒🌿🍽️
One thing you may not know about North American olive oil is that most of it here is processed ( super heated and dyed ) which makes it bad for you but able to take high temp cooking. Always always always get cold pressed.
Thanks for the insight! Cold-pressed olive oil is indeed a great choice for its quality and health benefits. Keep enjoying the flavors of authentic Italian cuisine! 🥗👨🍳🇮🇹
Thank you so much for this advice video. My dad was a merchant seaman who'd eaten food all over the Mediterranean area, so I knew from childhood there were all kinds of olive oil. This video gave me just what i needed: the tools to do my own evaluation.
I'm thrilled that the video was helpful to you! 🙌🥗 Exploring different olive oils can be a wonderful culinary journey. Enjoy your own evaluations and happy cooking! 🇮🇹🍽️
Thank you! Thank you! Thank you! Finally, someone who truly knows his Olive Oil!! And, recommends Brands, unlike others I've watched. Loved this video!!!!
Can you please do one for balsamic vinegar?
This was great - I loved every minute of it. Thank you.
You are a true olive oil connoisseur. I learned a lot and thank you, sir.😊
Always happy to help!
The presentation was very informative. I would have liked to see a blind taste test like the ones on America’s Test Kitchen.
Great suggestion! Blind taste tests can be a fun and insightful way to explore different flavors. 🍽️👨🍳
Thank you for a very informative video. Bertolli, #1 selling oil. Not necessarily the #1 flavor. It's all in the marketing. We must shop at different stores. I have not seen most of those in my local stores.
I think we should have a part 2 where we try more olive oil… what does eveyone think
Absolutely, a part 2 exploring more olive oils would be fantastic! Delve deeper into flavors and expand your culinary horizons 🍽️🌿. The kitchen is your canvas! 🎨👨🍳🍷
Best video about olive 🫒 oil!! Thanks and good luck!🎉
That's great! I'm so glad you learned something from this content. Be on the look out for good quality olive oils out there.
Really appreciate the insight when it comes to these olive oils. Thanks.
Informative video, thank you, Vin!
Unfortunately, you could mix 50% cottonseed oil and 50% sunflower oil and Gordon Ramsey would call it a world class Italian olive oil.
Authentic Italian olive oil is made solely from olives and has a distinct flavor. Mixing other oils doesn't compare. Stay true to the traditional way! 🇮🇹🫒
Great Guide , Vincenzo. I buy my Extra Virgin Cold pressed from the South of Lebanon and 1litre costs around $50 but its absolutely robust . Premium .
Vincenzo, thank you so much for educating us on good EVO. I’m always so confused on which commercial one to buy. Of course, I know that big bucks gives you a good quality olive oil, but I like to buy those just for drizzling. Colavita for me is also the winner for commercial EVO. I’d like to try Monnino next time. Thanks again for your expertise!
You're welcome! I'm glad I could help you in choosing a good EVO. Colavita is indeed a popular choice, and Monnino is worth trying too. Enjoy your cooking! 🫒🍽️🔥
I was quite surprised you refused to try the organic one. I have found a few organic olive oils in the supermarket and they were very fresh, very fruity with a lovely flavour and compared very well with oil I had sent from a small farm in Italy. I was very surprised by their flavour and freshness. I wouldn’t buy Bertolli. It’s quite poor and would buy the organic ones any day over it.
I have a bottle of Colavita extra virgin olive oil, and was suprised to find it on the list because I am not that pleased with it. After checking the bottles it said it is organic and made from European olives, not Italian. Maybe this is the case with more organic oils. Mixed olives equals less quality based on this experiment.
3:40 warming up a two-layer insulated glass is epic!
feeling sorry for voncenzo's toilet after this taisting. so much extra virgin olive oil in system that bag pipes will be slipery.
I was thinking that too. 😂
Haha! Don't worry, I'll make sure to enjoy the olive oil in moderation. Thanks for your concern! 😄👍
Irrespective of the quality, test, country of origin, i experienced olive oil has the test compared to any other oil. Thanks for the guide to buy the best quality one.
Has the best test
Sir Vincenzo has that very alluring personality, the way his mannerisms are... or is it just how he speaks ???
Keep it up Vincenzo ~!!!
I believe it is just how I speak. Italians are pretty good at that.
it would be great to see a comparison of some of the top italian olive oils in this taste test go up against california olive oils. in many parts of the US, the standby "good" olive oils available in stores often come from CA.
Absolutely! It's an interesting idea to compare Italian olive oils with California ones. I'll definitely consider that for a future video. 🌿🫒 Stay tuned!
I have compared different varietals of olive and different countries. It is fun, but at the end of the day, the taste is a personal preference. The important thing is the freshness, imo.
@@vincenzosplate I'm from central California and would LOVE to see this!
I usually buy Monini, but if I want to treat myself, I’ll get a bottle from a local olive farm in Texas a couple of hours from where I live. They grow and produce their own olives and their extra virgin olive oil is fantastic. Spicy, rich, fruity. So good!
Please tell me where in Texas, since I live in Georgetown. Thanks
@@deborahshallin5843 Dripping Springs.
What about the Spanish EVO oil s you find in Australia ? You can get 3-4 L tins and bottles . Like Moro, Carbonell, La Espagnola ? They are usually well priced and can be found at Coles or Woolworths . I like quality but I’m not paying $35 for a small bottle of olive oil ; we just use too much of it throughout the year . I like “ bang per buck “ so good quality at the best price .
I completely understand the importance of finding that perfect balance between quality and price, especially when olive oil is a kitchen staple. Your "bang per buck" approach is spot-on-happy and economical cooking to you!