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Food Talk
Do you like food? If so, you came to the right off-topic section. Discuss your favorite food topics here!

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Old 02-18-2012, 05:54 PM   #1
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Olive Oil

I recently ran out of my mainstay Delallo olive oil. I picked up some off-brand from Kroger, thinking there couldn't be much difference. Man, was I wrong. About to dump it.

It is not that it didn't have flavor, it had the wrong flavor. I prefer something that has a "bright" flavor, something light but not tasting like antiseptic.

I could always get more Delallo, but I am looking to experiment.

What olive oil does OT use for cooking? Looking for something flavorful to use for cooking, and reasonably priced. Primary dishes cooked at home (using olive oil) are salmon, scallops, liver, crabcakes, and tilapia.
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Old 02-19-2012, 10:58 AM   #2
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I haven't really looked around but I'm happy with some Colavita I found at the store. When it's heated it has a good floral smell and tastes great.
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Old 02-21-2012, 08:23 PM   #3
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In theory this topic is almost on par with "what scotch do you like?"

With all of the different types and grades of oils out there, it's really a matter of tying a bunch out and finding what you like.

Balsamic vinegar is the same way. It's like picking a good wine.

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Old 02-21-2012, 08:24 PM   #4
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Old 02-21-2012, 10:58 PM   #5
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Quote:
Originally Posted by cowmoo32 View Post
I haven't really looked around but I'm happy with some Colavita I found at the store. When it's heated it has a good floral smell and tastes great.
Thanks for the tip! I'll give this brand a shot. Definitely want to stick with the "extra virgin" variety, and get some flavor in with the oil.

Quote:
Originally Posted by accolade View Post
In theory this topic is almost on par with "what scotch do you like?"

With all of the different types and grades of oils out there, it's really a matter of tying a bunch out and finding what you like.

Balsamic vinegar is the same way. It's like picking a good wine.
Yeah, it certainly seems that way. I love balsamic vinegars, and pretty much anything fermented with acetobacter, lactobacillus, or pediococcus.

Haven't yet found my groove with the olive oil though, I am just now realizing how much variety there is. Will have to keep experimenting, was hoping for a direction to go when primarily cooking seafood.
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Old 02-22-2012, 07:34 AM   #6
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Food for thought as to why your new EVOO purchase doesn't taste good.

http://www.guardian.co.uk/lifeandsty...oil-food-fraud
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Old 02-22-2012, 07:55 AM   #7
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Old 02-22-2012, 01:23 PM   #8
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Don't waste upscale EVOO for cooking. I'm not big on olive oil or Trader Joe's, but my friend from Spain endorses TJ brand.
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Old 02-22-2012, 08:03 PM   #9
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Yep. If you're going to use an expensive EVOO, use it for dressings or finishing.
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Old 02-26-2012, 05:53 PM   #10
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I got some olive oil from a local Italian market; I've never come across this before. Do I need to agitate it before I use it or let the stuff settle and not use the bottom like an unfiltered beer?
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This is the brand
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