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.
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.
@@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
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.
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.
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!
@@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 !
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....
My aunt lives in Italy. When she came back to Philippines,she gifted us extra virgin olive oil. It really is different from the ones bought in the supermarket, particularly the scent and taste. The olive oil from my aunt has a strong olive taste and scent. Supermarket olive oil is usually bland and no scent.
That's wonderful! Homemade olive oil from Italy is truly special. It's amazing how the quality and taste differ from store-bought ones. Enjoy the authentic flavors! 🌿🍽️🇮🇹
I'm going to have to Branch out and try more olive oil :-) born and raised in the American Midwest and the more I learn about food and how to cook the more Curious I become!
@@vincenzosplate My partner is from Algeria and there's nothing like the artisanal Berber olive oils I've tasted from Algeria. The closest thing that I can buy in the stores in Europe are some morocan brands like Oued Sous. Next time I'm in Itally I'll try some more italian artisanal ones, because usually I find most Itallian olive oils metalic in flavour and lacking every hint of the full flavour that Algerian olive oils can give me. A few drops in a bowl of soup make a BIG difference with those oils. I often use them fore Italian cooking too and they add so much flavour! The best Italian ones I've tasted to far can be subtle, elegant and fruity, but not very strong. Can you give me a tip for an Italian region that makes strong olive oil more like North African ones?
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.
Hi there, is it possible to order few liters please? to Germany. I have a very good friend working on offshore vessel Chief Engr named Dusko Pavecivic from Kotor he bring me sometimes.
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! 🍽️🫒🔥😄
As an Aussie that travelled the world for 20 years, mostly in Spain and India, i just love this video. So honest and real. Especially like the reaction to the Joseph Olive oil. I'll track down a bottle soon. Great vid. For me Red Island Olive oil is the best quality for price available on the shelf in Australia.
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.
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! 🌿🫒🔍
From Italy I use Terra di Bari Bitonto D.O.P. . I also use olive oils from Greece, Spain, Morocco, and Tunisia. I used to also get EVO from Croaitis but my supplier passed away two years ago and the family closed the store.
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!
Rank based on the test result (from the best to the... least😅?): 01) 20:29 Joseph (premium, has harvest date, smell fresh & fruity, taste nicer than Terra D'Otranto, recommended) 02) 05:27 Terra D'Otranto (artisan, premium, smell & taste fresh, olives are from Puglia - a well-known olive producer region, has harvest date, recommended) 03) 29:14 Cadel Monte (commercial, olives from Puglia, taste good & spicy, recommended) 04) 09:31 Monini (commercial, has harvest date, recommended) 05) 18:29 Colavita (commercial, smell/flavor is milder than Monini but still taste fresh and has a nice smell, no harvest date, still recommended) 06) 24:24 De Cecco (olives pressed in EU, packed in Italy, has a nice taste, but bland, not spicy, not recommended because the olives are harvested in various regions) 07) 15:33 Frantoi Cutrera (commercial, has harvest date, could smell the oil, taste bland but a bit spicy at the throat, not recommended) 08) 27:18 Dante (olives from multiple origins then packed in Italy, taste bland, has no date, not recommended) 09) 13:14 Australian Cobram Estate (commercial, has harvest date, no smell, taste bland like water, not recommended) 10) 02:05 Bertolli (commercial, imported oil bottled in Italy, no harvest date, not recommended) 11) 28:34 Coles (not tested😂)
I so appreciate your answering me at all. I'm in no ways of techie. PLEASE could someone help us out here and tell us how he could send this list to me., or to anyone else extremely interested in keeping on hand. Thank you everybody
My mother's side family was from Modena and they didn't use olive oil AT ALL in their cooking or salads. I think they actually hated the taste of olive oil, no matter how good it was. My father's side is from Calabria and Sicily and olive oil is the oil of choice in their cooking. I start my day off with 2 tbl of extra virgin olive oil (with my breakfast). It takes the edge off of my appetite, so I don't overeat and that first meal can hold me off for a long time ... till 2pm before I start thinking about lunch. I know olive oil is good for you ... my doctor says it's like "medicine". I am sure that it really helps to balance out the Omega 3s in the diet. Thanks for the great video ... I learned a lot. I will now have to see which market in the area I live in has some of your top choices.
The best olive oil I have ever had in my life was in Italy. Was in Sicily in the color was more green than yellow. It was delicious. And you’re right the best olive oil remains in Italy. I also had the most delicious cannolis of my life in Sicily And the ricotta is made with sheep’s milk. Molto Bello.❤
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! 🍽️👨🍳🇮🇹
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
@@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.
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.
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...
@@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 ; ))
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.
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).
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.
"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.
I knew nothing about olive oil, but after watching this very interesting and comfortable, informative video, I researched it further, and I am going to begin taking 1 tablespoon of extra virgin olive oil before bed at night, and another on an empty stomach before breakfast in the morning, for significant sound sleep and health benefits. And using it more when I cook and on salads. I will also bookmark and re-watch this to help me decide what to look for when deciding which brand to get. Great video. Worth the watch!
In Lebanon, olive oil is a very important culinary staple like in Italy and that's why in my household we prefer to buy it from private people (and not from supermarkets) that produce it in the highest quality possible (extra virgin); it's truly super fresh and delicious and leaves that tingly strong sensation in your throat.
That's wonderful! Buying directly from private producers ensures freshness and quality. Enjoy that delicious olive oil in your Lebanese culinary creations! 🫒👌😋
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.
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 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.
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 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. 🍝🔥👍
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.
My father is a big fan of greek olive oil from Crete, and I can attest that it tastes really great and packs that special punchy feeling that you get in the throat after swallowing. He usually orders it imported to Poland in 5-liter cans. I have recently moved to the US and I haven't really gotten into choosing the olive oil - but I have heard a lot of good things about californian olive oil. I suppose it could make sense to buy from the more local suppliers, as it will inherently be fresher than Mediterranean olive oil. I have actually seen some alarming statistics showing that Italy is exporting more olive oil than it produces - meaning that there are companies there that import olive oil from other countries and bottle it as Italian. Of course it does not mean it's bad quality - just have to be sure that you know you're buying. I recently saw a bottle with branding suggesting (not explicitly) Italian origin, but the fine print stated it was a blend of olive oils from around the Meditarranean. EDIT: To be specific, the olive oil my father's buying is AgroCreta.
Thank you for sharing your insights! It's important to be aware of the origins and quality of olive oil. Greek olive oil from Crete, like AgroCreta, can indeed be exceptional. 🌿🇬🇷🫒
Italy buys olive oil from other countries and does blends (for as long as i remember). This is not inheretly wrong but I know for sure they also buy lower quality Greek olive oil. Again, this does not mean that all italian olive oils are blended or blended with bad oil. Ps. I don't really like most cretan olive oil, maybe because I'm sick of it (am from crete,had olives). I prefer from pelloponisos. 🤣
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.
The best olive oil i ever tasted came from a friend who was visiting family in Turkey. They brought me a large tin of it all the way from Turkey and i was so surprised as id only mentioned in passing that id love to try some if they wouldn't mind hauling it all the way back. I don't believe i will ever taste such a lovely oil again. It was beautiful and golden green.
sounds consistant with the beginning of the video where he says family olive farms never export commercially but keep it all for their own family. So if you are lucky to know such a family member who can keep you regularly supplied then I envy you.
@@innocentboy1937 I would not have any idea as it was well over 25 years ago. I imagine they just stopped in a local shop. It came in a metal tin, that is all that I remember... And it was a beautiful gold colour. Sorry I can't help more.
This is so helpful! I just got back to the US from Italy a month ago and am already running out of the olive oil I brought back 😭 I can't get the amazing local stuff I found there in the US, so I'm trying to find a good brand that I can find at the store or order online here. I use olive oil every day and it's true that once you taste the best of the best, you never want to go back! A good olive oil is the base for so many of my favorite foods and when it's good, you can tell! I appreciate you going through so many brands, this really will help me find something I like ❤
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!!
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! 🥰🍽️🇮🇹
Thank you Vincenzo, love to see you review these extra virgin olive oil brand. Unfortunately in my country Malaysia, all brand that you reviews are so hard to find and its become expensive like Cadel monte = 106 MYR / 34 AUD (1L) cause it's rare😅, only colavita is easy to find and it's around 60 MYR / 19 AUD (1L) (normal retail price), even with italian connection Cadel Monte become 90 MYR / 28.50 AUD (1L) and Colavita become 50MYR /15.70 AUD (1L), so yeah it's a luxury to use extra virgin olive oil in daily use😅😅. Btw i learned so much from you Vincenzo about Italian cuisine. You've helped me improve my cooking a lot!!.😂😂
You're welcome! I understand that it can be expensive and challenging to find certain brands in Malaysia. I'm glad I could help you improve your cooking. Keep exploring and enjoying Italian cuisine! 🍽️🇮🇹😊
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!
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 :)
Thanks for your presentation and enthusiasm. I'm just an average guy in the USA. I have tried some grocery olive oils, and Bertolli was the one I liked best. However, I will now I try Colavita, and start reading labels. I sort of started simple with wines, cheese,, coffee,.. but now I find myself wanting to do better. I think the same might happen with Olive Oil. A quality experience is worth a little seeking out, and there is a difference between purely Commercial and what an Artisan produces. I also think that your tastes begin to evolve when you experience better quality or purer representations of locality. Places have a Soul, I think.
I am Italian. Appreciate your right comment. I understand that price one the USA could be heavy, anyway please choice the Quality of real extra virgin oil. Three drops of authentic extra virgin (not blended, please read the label) rewards your spending. Here Bertolli reputation is bad , used only for French fries. Sorry
Absolutely! Exploring and seeking out high-quality products can elevate your culinary experiences. It's a journey of discovering flavors and appreciating the soul of different places. Enjoy your exploration! 🌿👌🍽️
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! 🙌🎥
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! 🌿🍁🇮🇹
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 started buying the Cutrera and I think it packs a lot of flavor and I love it. If this is bland then there's a world of flavor out there my Nordic pallet is unaware of
That's great to hear! Cutrera is indeed a flavorful choice. Exploring different flavors is a wonderful culinary journey. Enjoy your delicious discoveries! 🍽️👌😄
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! 🫒🍃🇮🇹
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! 🌿🌱
You're absolutely right. The extra virgin oil stays within the small community where they're produced in Italy. It's suspicious or rather difficult to get this oil and the quality you'll find in Italy in other part of the world. Very interesting video I must say ❤
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.
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! 🫒👍
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! 🫒😊
Most Italian olive oil is actually from olives produced in Spain. They import Spanish olives and implement the pressing and processing of the olive and label it as Italian. Spain is the leading producer and exporter of olives in the world.
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! 🇬🇷🫒
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
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.
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. 🇮🇹🍝👨🍳
Thank you, you made me drop everything to go and taste my olive oil. Olive oil started interesting me after we recently bought some from the Olive Boutique in Riebeeck Kasteel, South Africa and I also went "Wow!" Now I know how to differentiate a good olive oil from the rest on the shelf. Thank you.
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! 🌿👍🥗
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! 🎥🍽️🔍
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!
I actually prefer the Sicilian extra virgin olive oils -- the ones that come from individual olive groves. Right now I'm using Olio Tre Casi, which is so delicious I'm sometimes tempted to put a straw into the bottle and drink it. 😁 It's expensive, though: $35 USD for a 500ml bottle.
That sounds amazing! Sicilian extra virgin olive oils are known for their exceptional flavor. Enjoy the richness of Olio Tre Casi, even if it's a splurge! 🌿🍶👌
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.
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! 😄🥘
Hey Vincenzo, what about Greek, Spanish and Portuguese olive oils? Your taste test of the different brands is impressive (even though the warming of the glass was bogus). I will try this technique with every brand i buy from now on. Thank you!
Hey there! Greek, Spanish, and Portuguese olive oils are fantastic choices too. Each region has its unique flavors. Give them a try and enjoy exploring different tastes! 🌿🍽️😊
PIZZA IS GREEK ? I'VE NEVER SEEN A GREEK PIZZA. ONLY ITALIAN. WHICH COUNTRY PRODUCES THE BEST OLIVE OIL, IS A MATTER OF PERSONAL TASTE. GREEK OLIVE OIL MIGHT BE THE BEST FOR YOU AND SOME PEOPLE BUT NOT FOR EVERYONE.
Thank you for this video. After this video I tried some extra virgin oil. It was more expensive then usually. But the experience was great. Without this video, I don't think that I've got this experience. Now I can say, that extra virgin olive oil completely different. Before this video I separate oil: olive oil for frying and extra virgin oil for dressing. Again, thank you for the knowledge.
You're very welcome! 😊 I'm delighted to hear that the video helped you appreciate the difference in extra virgin olive oil. It can truly elevate your dishes. Keep enjoying your culinary journey! 🇮🇹👨🍳🫒
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.
You should have taste tested the Spanish olive oil as they're usually very fruity. I buy the Macro organic Spanish extra virgin olive oil from Woolworths which is very good and quite cheap.
Thanks for the suggestion! Spanish olive oils can indeed be fruity and delicious. I'll consider featuring them in future taste tests. Enjoy your Macro organic Spanish olive oil! 🫒🌿👍
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. 🌿🍽️😋🇪🇸🇲🇦
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! 🫒🌿🍽️
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
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! 👨🍳😊👍
While importing Greek olive oil to Italy is possible, labeling it as "Made in Italy" without adhering to proper regulations would not be ethical or legal. Authenticity in food labeling is essential. Please consider accurately labeling the product's origin. 🌿🇮🇹🇬🇷
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.
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.
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 this valuable lesson in olive oil. I had no idea how different they all are from each other. Never would have thought olive oil from Australia would be the best. Always thought the best would come from Morocco or Greece but im going to splurge and try Joseph's !
Italy might have the best olive oil but the big producers do not represent that so be aware. Italy imports more olives than they produce. They import it mainly from Spain and Tunisia. Another factor to consider is that a commercial brand could be better than an artisan one why. If your shop has a 2 year old bottle on the shelves because 1 customer buys a bottle each 2 months, you are not getting your moneys worth then you might aswell go for the main stream produced one since they cycle the olives way more. The staff in shops usually dont place the new bottles at the back and i tend to find the newest bottles infront. For commercial i go with greek ones because the producers there seem to be way more serious when it comes to mass production products, Italy unfortunately despite producing high quality products in every segment like food and clothes are exposed to clownes in the business putting the italian flag on anything because it sells. Also never order your olive oil online if you cannot see the product, they could litterally send you a 2 year old bottle without any shame and you’ll be paying 30-40 euros for nothing. Also when you keep it in your home dont expose your bottle to light or anything above room temperature, the bottle should also be as dark as possible to protect the oil. Just because it says extra virgin doesnt mean it is, many countries have done multiple tests in labs and it shows that 80-90% in the market is normal or just virgin olive oil.
Thank you for sharing your insights and tips! It's important to be aware of the origin and quality of olive oil. Taking proper storage precautions ensures its freshness and flavor. 🌿🫒🔒
I watched a documentary about the oil mafia and they actually found out that the oil was coming from turkey and it wasnt even olive oil but rather rancid rape seed oil, which then was added flavor and color to it and bottled in Italy and shipped around europe. I live in Norway and here you cant buy anything made in Italy all comes from turkey and it taste and looks like garbage. I miss my italian dried tomatoes which I used to get at Coop markeds, now they only sell turkish crap! I am furious ;-)
@@angamanu360 Here in sweden we have fontana and swedish government sent their products to lab, it was actually extra virgin. Hope you'll find it in norway.
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 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. 🇮🇹🍝🎶
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.
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.
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. ☹
I live in Scotland so don't have access to Olive farms, are there any you can recommend who would send their product to me.
I live in Brazil, so I guess I'm stuck with Andorinha for the rest of my life...
@@fesouzasan By the tone I am sensing, you are quite happy about that. I am going online right now to buy some.
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.
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!!!
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....
My aunt lives in Italy. When she came back to Philippines,she gifted us extra virgin olive oil. It really is different from the ones bought in the supermarket, particularly the scent and taste. The olive oil from my aunt has a strong olive taste and scent. Supermarket olive oil is usually bland and no scent.
That's wonderful! Homemade olive oil from Italy is truly special. It's amazing how the quality and taste differ from store-bought ones. Enjoy the authentic flavors! 🌿🍽️🇮🇹
I'm going to have to Branch out and try more olive oil :-) born and raised in the American Midwest and the more I learn about food and how to cook the more Curious I become!
@@vincenzosplate My partner is from Algeria and there's nothing like the artisanal Berber olive oils I've tasted from Algeria. The closest thing that I can buy in the stores in Europe are some morocan brands like Oued Sous. Next time I'm in Itally I'll try some more italian artisanal ones, because usually I find most Itallian olive oils metalic in flavour and lacking every hint of the full flavour that Algerian olive oils can give me. A few drops in a bowl of soup make a BIG difference with those oils. I often use them fore Italian cooking too and they add so much flavour!
The best Italian ones I've tasted to far can be subtle, elegant and fruity, but not very strong.
Can you give me a tip for an Italian region that makes strong olive oil more like North African ones?
Thank you for helping us choose the correct olive oil!!
the stuff in the supermarket is proabably canola oil.
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.
Hi there, is it possible to order few liters please? to Germany. I have a very good friend working on offshore vessel Chief Engr named Dusko Pavecivic from Kotor he bring me sometimes.
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! 🍽️🫒🔥😄
As an Aussie that travelled the world for 20 years, mostly in Spain and India, i just love this video. So honest and real. Especially like the reaction to the Joseph Olive oil. I'll track down a bottle soon. Great vid. For me Red Island Olive oil is the best quality for price available on the shelf in Australia.
Thank you for your kind words! I'm glad you enjoyed the video. Red Island Olive oil sounds like a great find. Happy cooking! 🥘😊
Oh I agree with that - red island is a good one! I‘ve used cobram estate as well but do think the red island is better
I'm a Basque/ American I need to try Red Island
how come austrailians are such morons?
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
From Italy I use Terra di Bari Bitonto D.O.P. . I also use olive oils from Greece, Spain, Morocco, and Tunisia. I used to also get EVO from Croaitis but my supplier passed away two years ago and the family closed the store.
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! 🥃👌🍷
Rank based on the test result (from the best to the... least😅?):
01) 20:29 Joseph (premium, has harvest date, smell fresh & fruity, taste nicer than Terra D'Otranto, recommended)
02) 05:27 Terra D'Otranto (artisan, premium, smell & taste fresh, olives are from Puglia - a well-known olive producer region, has harvest date, recommended)
03) 29:14 Cadel Monte (commercial, olives from Puglia, taste good & spicy, recommended)
04) 09:31 Monini (commercial, has harvest date, recommended)
05) 18:29 Colavita (commercial, smell/flavor is milder than Monini but still taste fresh and has a nice smell, no harvest date, still recommended)
06) 24:24 De Cecco (olives pressed in EU, packed in Italy, has a nice taste, but bland, not spicy, not recommended because the olives are harvested in various regions)
07) 15:33 Frantoi Cutrera (commercial, has harvest date, could smell the oil, taste bland but a bit spicy at the throat, not recommended)
08) 27:18 Dante (olives from multiple origins then packed in Italy, taste bland, has no date, not recommended)
09) 13:14 Australian Cobram Estate (commercial, has harvest date, no smell, taste bland like water, not recommended)
10) 02:05 Bertolli (commercial, imported oil bottled in Italy, no harvest date, not recommended)
11) 28:34 Coles (not tested😂)
Please please forward your list to me. I and having trouble copying and I se so need it.
Thank you with all my heart
@@leeck5491 I'm sorry, I don't know how to do that.
I so appreciate your answering me at all. I'm in no ways of techie. PLEASE could someone help us out here and tell us how he could send this list to me., or to anyone else extremely interested in keeping on hand. Thank you everybody
My mother's side family was from Modena and they didn't use olive oil AT ALL in their cooking or salads. I think they actually hated the taste of olive oil, no matter how good it was. My father's side is from Calabria and Sicily and olive oil is the oil of choice in their cooking. I start my day off with 2 tbl of extra virgin olive oil (with my breakfast). It takes the edge off of my appetite, so I don't overeat and that first meal can hold me off for a long time ... till 2pm before I start thinking about lunch. I know olive oil is good for you ... my doctor says it's like "medicine". I am sure that it really helps to balance out the Omega 3s in the diet. Thanks for the great video ... I learned a lot. I will now have to see which market in the area I live in has some of your top choices.
The best olive oil I have ever had in my life was in Italy. Was in Sicily in the color was more green than yellow. It was delicious. And you’re right the best olive oil remains in Italy. I also had the most delicious cannolis of my life in Sicily And the ricotta is made with sheep’s milk. Molto Bello.❤
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
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.
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.
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??
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.
Finally a really great video on olive pil and the types and a breakdown. So many out there, this one is truly quality.
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!
"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 knew nothing about olive oil, but after watching this very interesting and comfortable, informative video, I researched it further, and I am going to begin taking 1 tablespoon of extra virgin olive oil before bed at night, and another on an empty stomach before breakfast in the morning, for significant sound sleep and health benefits. And using it more when I cook and on salads. I will also bookmark and re-watch this to help me decide what to look for when deciding which brand to get. Great video. Worth the watch!
In Lebanon, olive oil is a very important culinary staple like in Italy and that's why in my household we prefer to buy it from private people (and not from supermarkets) that produce it in the highest quality possible (extra virgin); it's truly super fresh and delicious and leaves that tingly strong sensation in your throat.
That's wonderful! Buying directly from private producers ensures freshness and quality. Enjoy that delicious olive oil in your Lebanese culinary creations! 🫒👌😋
@@vincenzosplate
And your money goes to the right people!
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...😊
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
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
What brand do you use?
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 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.
My daughter brought Colvata from Italy its a world of difference.
My father is a big fan of greek olive oil from Crete, and I can attest that it tastes really great and packs that special punchy feeling that you get in the throat after swallowing. He usually orders it imported to Poland in 5-liter cans. I have recently moved to the US and I haven't really gotten into choosing the olive oil - but I have heard a lot of good things about californian olive oil. I suppose it could make sense to buy from the more local suppliers, as it will inherently be fresher than Mediterranean olive oil.
I have actually seen some alarming statistics showing that Italy is exporting more olive oil than it produces - meaning that there are companies there that import olive oil from other countries and bottle it as Italian. Of course it does not mean it's bad quality - just have to be sure that you know you're buying. I recently saw a bottle with branding suggesting (not explicitly) Italian origin, but the fine print stated it was a blend of olive oils from around the Meditarranean.
EDIT: To be specific, the olive oil my father's buying is AgroCreta.
Thank you for sharing your insights! It's important to be aware of the origins and quality of olive oil. Greek olive oil from Crete, like AgroCreta, can indeed be exceptional. 🌿🇬🇷🫒
Italy buys olive oil from other countries and does blends (for as long as i remember).
This is not inheretly wrong but I know for sure they also buy lower quality Greek olive oil.
Again, this does not mean that all italian olive oils are blended or blended with bad oil.
Ps. I don't really like most cretan olive oil, maybe because I'm sick of it (am from crete,had olives).
I prefer from pelloponisos. 🤣
Cretan oil is very similar to what we produce in north Lebanon. Delicious!
Agree Crete organic Superior Category Olive Oil from Chania
Biolea oil from Crete is twice as expensive as Sitia. Almost everything is bought up by the USA. )) There is nothing left for us.
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 extra virgin olive oil in Italy, Greece, Turkey, Spain, Portugal, and even in France. The best is Turkish cold pressed EVOO.
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.
The best olive oil i ever tasted came from a friend who was visiting family in Turkey. They brought me a large tin of it all the way from Turkey and i was so surprised as id only mentioned in passing that id love to try some if they wouldn't mind hauling it all the way back.
I don't believe i will ever taste such a lovely oil again. It was beautiful and golden green.
sounds consistant with the beginning of the video where he says family olive farms never export commercially but keep it all for their own family. So if you are lucky to know such a family member who can keep you regularly supplied then I envy you.
What is the name of olive oil please
You gifted
@@innocentboy1937 I would not have any idea as it was well over 25 years ago. I imagine they just stopped in a local shop. It came in a metal tin, that is all that I remember... And it was a beautiful gold colour. Sorry I can't help more.
This is so helpful! I just got back to the US from Italy a month ago and am already running out of the olive oil I brought back 😭 I can't get the amazing local stuff I found there in the US, so I'm trying to find a good brand that I can find at the store or order online here. I use olive oil every day and it's true that once you taste the best of the best, you never want to go back! A good olive oil is the base for so many of my favorite foods and when it's good, you can tell! I appreciate you going through so many brands, this really will help me find something I like ❤
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 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.
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.
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! 🥰🍽️🇮🇹
Thank you Vincenzo, love to see you review these extra virgin olive oil brand. Unfortunately in my country Malaysia, all brand that you reviews are so hard to find and its become expensive like Cadel monte = 106 MYR / 34 AUD (1L) cause it's rare😅, only colavita is easy to find and it's around 60 MYR / 19 AUD (1L) (normal retail price), even with italian connection Cadel Monte become 90 MYR / 28.50 AUD (1L) and Colavita become 50MYR /15.70 AUD (1L), so yeah it's a luxury to use extra virgin olive oil in daily use😅😅. Btw i learned so much from you Vincenzo about Italian cuisine. You've helped me improve my cooking a lot!!.😂😂
What cooking fat do you normally use in Malaysia?
@@deendrew36 mostly palm oil, sometimes red palm oil
You're welcome! I understand that it can be expensive and challenging to find certain brands in Malaysia. I'm glad I could help you improve your cooking. Keep exploring and enjoying Italian cuisine! 🍽️🇮🇹😊
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!
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?
Thanks for your presentation and enthusiasm. I'm just an average guy in the USA. I have tried some grocery olive oils, and Bertolli was the one I liked best. However, I will now I try Colavita, and start reading labels. I sort of started simple with wines, cheese,, coffee,.. but now I find myself wanting to do better. I think the same might happen with Olive Oil. A quality experience is worth a little seeking out, and there is a difference between purely Commercial and what an Artisan produces. I also think that your tastes begin to evolve when you experience better quality or purer representations of locality. Places have a Soul, I think.
I am Italian. Appreciate your right comment. I understand that price one the USA could be heavy, anyway please choice the Quality of real extra virgin oil. Three drops of authentic extra virgin (not blended, please read the label) rewards your spending. Here Bertolli reputation is bad , used only for French fries. Sorry
Absolutely! Exploring and seeking out high-quality products can elevate your culinary experiences. It's a journey of discovering flavors and appreciating the soul of different places. Enjoy your exploration! 🌿👌🍽️
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
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! 🙌🎥
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! 🌿🍁🇮🇹
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 started buying the Cutrera and I think it packs a lot of flavor and I love it. If this is bland then there's a world of flavor out there my Nordic pallet is unaware of
That's great to hear! Cutrera is indeed a flavorful choice. Exploring different flavors is a wonderful culinary journey. Enjoy your delicious discoveries! 🍽️👌😄
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
I live in Scotland and I am willing to pay for a quality Extra Virgin Olive Oil, would you be so kind as to recommend your favourite.
Mille Grazie ! Un vero Italiano parlando Italiano e ascoltando Vivaldi e parlando dal Olio di Oliva. Mille Grazie di nuovo.❤
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❤
You're absolutely right. The extra virgin oil stays within the small community where they're produced in Italy. It's suspicious or rather difficult to get this oil and the quality you'll find in Italy in other part of the world. Very interesting video I must say ❤
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!
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 know nothing about olive oil just bought a bottle puglian extra virgin after watching your video I think I made a good choice 😊
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! 🫒😊
Most Italian olive oil is actually from olives produced in Spain. They import Spanish olives and implement the pressing and processing of the olive and label it as Italian. Spain is the leading producer and exporter of olives in the world.
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! 🇬🇷🫒
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
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! 🫒🌿🍽️
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. 🇮🇹🍝👨🍳
Thank you, you made me drop everything to go and taste my olive oil. Olive oil started interesting me after we recently bought some from the Olive Boutique in Riebeeck Kasteel, South Africa and I also went "Wow!" Now I know how to differentiate a good olive oil from the rest on the shelf. Thank you.
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.
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! 🎥🍽️🔍
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!
I actually prefer the Sicilian extra virgin olive oils -- the ones that come from individual olive groves. Right now I'm using Olio Tre Casi, which is so delicious I'm sometimes tempted to put a straw into the bottle and drink it. 😁 It's expensive, though: $35 USD for a 500ml bottle.
Not the ones. I come from Puglia and nobody I know buy e.v.o. oil from different kind of olives (even if they were all Puglia types)
That sounds amazing! Sicilian extra virgin olive oils are known for their exceptional flavor. Enjoy the richness of Olio Tre Casi, even if it's a splurge! 🌿🍶👌
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
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! 😄🥘
Hey Vincenzo, what about Greek, Spanish and Portuguese olive oils? Your taste test of the different brands is impressive (even though the warming of the glass was bogus). I will try this technique with every brand i buy from now on. Thank you!
Hey there! Greek, Spanish, and Portuguese olive oils are fantastic choices too. Each region has its unique flavors. Give them a try and enjoy exploring different tastes! 🌿🍽️😊
greek is better, same for the cuisine. so says gordon ramsay and me, and pizza is greek.
i agree greek olive oil is the best @@lisetteem3054
and Turkish
PIZZA IS GREEK ? I'VE NEVER SEEN A GREEK PIZZA. ONLY ITALIAN. WHICH COUNTRY PRODUCES THE BEST OLIVE OIL, IS A MATTER OF PERSONAL TASTE. GREEK OLIVE OIL MIGHT BE THE BEST FOR YOU AND SOME PEOPLE BUT NOT FOR EVERYONE.
Thank you for this video. After this video I tried some extra virgin oil. It was more expensive then usually. But the experience was great.
Without this video, I don't think that I've got this experience. Now I can say, that extra virgin olive oil completely different. Before this video I separate oil: olive oil for frying and extra virgin oil for dressing.
Again, thank you for the knowledge.
You're very welcome! 😊 I'm delighted to hear that the video helped you appreciate the difference in extra virgin olive oil. It can truly elevate your dishes. Keep enjoying your culinary journey! 🇮🇹👨🍳🫒
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.
You should have taste tested the Spanish olive oil as they're usually very fruity. I buy the Macro organic Spanish extra virgin olive oil from Woolworths which is very good and quite cheap.
Thanks for the suggestion! Spanish olive oils can indeed be fruity and delicious. I'll consider featuring them in future taste tests. Enjoy your Macro organic Spanish olive oil! 🫒🌿👍
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. 🌿🍽️😋🇪🇸🇲🇦
HELLO, SO ENJOYED YOUR PRESENTATION ON THE DIFFERENT OLIVE OILS. THANK YOU VERY MUCH.
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! 🫒🌿🍽️
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!!!!
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
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! 👨🍳😊👍
Import 100% Kalamata or Mani EVOL (both greek) to Italy. Stick a "Made in Italy" etiquette on the bottle. Ready to consume.
While importing Greek olive oil to Italy is possible, labeling it as "Made in Italy" without adhering to proper regulations would not be ethical or legal. Authenticity in food labeling is essential. Please consider accurately labeling the product's origin. 🌿🇮🇹🇬🇷
Can you please do one for balsamic vinegar?
Really appreciate the insight when it comes to these olive oils. Thanks.
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.
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.
My favorite olive oil use to be Prince philip, but now
I find Costcos brand called Kirkland to be one of the best olive oils around
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. 🇮🇹🫒
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 for this valuable lesson in olive oil. I had no idea how different they all are from each other. Never would have thought olive oil from Australia would be the best. Always thought the best would come from Morocco or Greece but im going to splurge and try Joseph's !
SO GREAT!👍🏼 Glad I discovered your channel. So thoroughly informative. Learnt so much from this video. Looking forward to learning more!! GRAZIE🙏🏼
Italy might have the best olive oil but the big producers do not represent that so be aware. Italy imports more olives than they produce. They import it mainly from Spain and Tunisia.
Another factor to consider is that a commercial brand could be better than an artisan one why. If your shop has a 2 year old bottle on the shelves because 1 customer buys a bottle each 2 months, you are not getting your moneys worth then you might aswell go for the main stream produced one since they cycle the olives way more.
The staff in shops usually dont place the new bottles at the back and i tend to find the newest bottles infront.
For commercial i go with greek ones because the producers there seem to be way more serious when it comes to mass production products, Italy unfortunately despite producing high quality products in every segment like food and clothes are exposed to clownes in the business putting the italian flag on anything because it sells.
Also never order your olive oil online if you cannot see the product, they could litterally send you a 2 year old bottle without any shame and you’ll be paying 30-40 euros for nothing.
Also when you keep it in your home dont expose your bottle to light or anything above room temperature, the bottle should also be as dark as possible to protect the oil.
Just because it says extra virgin doesnt mean it is, many countries have done multiple tests in labs and it shows that 80-90% in the market is normal or just virgin olive oil.
Thank you for sharing your insights and tips! It's important to be aware of the origin and quality of olive oil. Taking proper storage precautions ensures its freshness and flavor. 🌿🫒🔒
the best olive oil is from Greece, and the main import to Italy is Greek olive oil, that they then sell as Italian
I watched a documentary about the oil mafia and they actually found out that the oil was coming from turkey and it wasnt even olive oil but rather rancid rape seed oil, which then was added flavor and color to it and bottled in Italy and shipped around europe. I live in Norway and here you cant buy anything made in Italy all comes from turkey and it taste and looks like garbage. I miss my italian dried tomatoes which I used to get at Coop markeds, now they only sell turkish crap! I am furious ;-)
@@angamanu360 Here in sweden we have fontana and swedish government sent their products to lab, it was actually extra virgin. Hope you'll find it in norway.
@@angamanu360 You are right about color additives that alot of producers add to regular canola or sunflower oil.
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.
I’ve tried Colavita premium Italian and I was really impressed.
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 .
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. 🇮🇹🍝🎶
Yes! Definitely do a blind test of olive olive oils
I bought the brand called "choice" 100% olive oil great oil.
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
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. 🇦🇺🌿🫒