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Olive Oils:
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I never got this and still don’t. Especially when you can just buy the actual herbs or if you want to be fancy... buy the herbs infused in the oil. You can literally buy rosemary infused olive oil for actual cooking. I have a butter infused one when I make stove popcorn.
https://www.amazon.com/Roberts-Extra-Virgin-Infused-Olive/dp/B01C0UPT1C
> FODMAP
I see somebody already made this suggestion to you! We used this stuff when we were doing FODMAP and it's great for salsa and for Italian red sauces.
California Olive Ranch is my go to EVOO to buy in the store. If I remember when I am at Costco, I get Kirkland. They have Ca. Olive Ranch on Amazon at a comparable price to our local Kroger (maybe a dollar more).
If (like me) you don't have a Costco nearby, Colavita does a roasted garlic extra virgin olive oil that's Monash certified for about $10-11/quart on Amazon. It is EXTREMELY garlicky - 2 teaspoons equals a clove of garlic.
I get colavita brand off amazon, it's not a bad price for that much olive oil even if it weren't infused. The garlic taste is like BAM, but in a good way.
That sounds pretty good - I personally haven't found a garlic oil that keeps its garlic flavor throughout the cooking process but I use them as a finishing oil, if that's an option in your recipe. The Colavita brand oil (I get it on Amazon) has great garlic flavor, it's a pretty huge bottle for not too much money, and it's Monash certified besides.
Y'ALL!!! Forget this Target brand oil! Get the Colavita brand one! So much cheaper than FODY and any other brand I have found. $15 US for 32 fl oz!
I just got one with that!! It's the Colavita brand garlic infused olive oil. A friend of mine got it for me, but they got it for a lot cheaper than on the economy. They have access to military base commissaries. So if you are a service member or dependent, you can get it for very cheap!
Depending on your intention, you may be interested in butter flavored olive oil (Ive not tried this brand) https://www.amazon.com/Roberts-Extra-Virgin-Infused-Olive/dp/B01C0UPT1C it’s honestly more buttery tasting than any of the vegan butters out there!
Funny to see this post, I just recently had the best EVOO myself after ordering this bottle of Frankie's 457 on Amazon. I will definitely try Keros as well to compare and contrast. I made a relatively simple pasta dish last night and just finished up another plate for lunch today and the Frankie's olive oil made it taste phenomenal.
I love FODY products. I usually buy the ketchup, the salsas, the taco sauce, the enchilada sauce, any once of their bbq sauces (not the marinades, which i find l just okay) and the shallot oil.
I stopped buying the taco seasoning (its good but it has a lot of salt, you can buy all the stuff in it in the spice aisle and make your own) and the garlic oil (too expensive, and colavita makes a better one, link
I also recommend Smoke-n-Sanity brand flavorings. The "onion essence" powder is my go to.
Does anyone have a go-to Olive Oil the recommend? I used to get this on a recommendation from Serious Eats, but it's doubled in price since then. (Maybe that's how it is.) I'm not looking for anything too fancy, but nicer than what you get at the grocery.
This stuff is very strong: https://www.amazon.com/gp/product/B005WF768C
Just don't add it too early to anything as the heat will diminish the punch.
"Pomace" is a cheaper grade of olive oil from the 3rd or 4th pressing, used for soap and cosmetics, and candle making. It is not used in cooking.
https://www.amazon.com/Olive-Oil-Pomace-Grade-Quart/dp/B00C7VTWRM
Thanks for the tip. I think I got the good stuff.
You sound like an expert, whats your take? https://www.amazon.com/gp/product/B00BGBL114/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
Paesanol unfiltered olive oil if they have it. It has little bits of olive sediment on it and amazing flavor. Theres other good ones but this is way beyond the others I've had. Honestly if they dont have it just buy it on amazon
Edit: Reading is hard sometimes lol. If they're in italy then I'm sure there's other good ones. This applies to italian groceries on the US
second this, great deal. i use it for cooking oil and blending.
frantoia (amazon link) is a pretty good 'finishing' olive oil. salads, toast, veggies, humus, whatever. i can find it locally.
confess to being a bit of a junkie. spanish olive oil is very good too. they harvest at an earlier stage in the fruit development, so it tends to be fruitier and less peppery. visited an olive oil producer outside of Bari, Italy. order their stuff online occasionally for the treat.
Oil with infused garlic is fine -- not sure about the cooking with water substances and then removing.
I use this for cooking:
https://smile.amazon.com/Colavita-Roasted-Garlic-Extra-Virgin/dp/B005WF768C
If you’re near a Costco you can go and look for their virgin oil.. it is pretty good.
If you want to spend a few bucks buy this:
https://www.amazon.com/gp/product/B00BGBL114/ref=oh_aui_detailpage_o04_s00?ie=UTF8&th=1
Basically Greek virgin oil from Crete, the west coast of the Peloponnesus and Chalkidiki are out of this world. Very fragrant... So are some good Italian brands from Calabria or Puglia or Sicily... Tuscan oils are supposedly good but I think they are a little too heavy. Spanish oils used to be great but the last ten years or so I have had bad luck with two or three pretty expensive brands from Andalusia... a good friend tells me about Moroccan oils and one from Lebanon but I have not tasted these... try them and go with what you like.
Speaking of food,
What do you recommend for extra virgin oilive oil? the sweet spot cost/falvor wise?
Currently sitting in my cart but would love something cheaper.
The biggest thing that makes olive oil extra virgin is the low acidity. If you actually had a varying degree of oils in front of you to taste, high quality EVO (low acidity) is really easy to identify simply by tasting it.
The lowest acidity EVO is going to have a very flat green-like flavor. I'm not a fan of this stuff on anything but can be good if you're mixing with garlic and herbs and letting it sit for a bit.
Right now, this is my favorite olive oil http://www.amazon.com/Paesano-Organic-Unfiltered-Extra-Virgin/dp/B003JCCRI4
It has a nice flavor, it's not totally devoid of acidity, and works well for nearly anything. I like to give it a good shake before use (it's unfiltered and has sediment). I don't buy this online though, it's at a grocery nearly next door to me.
The line begins to blur as you reach that acidity mark for what is and isn't EVO, but when you're above that mark, the olive oil is going to make you cringe upon tasting it. That oil is better suited for cooking where you want to combine such flavors. For example, skip sour additions to a dish if you're adding a high-acid olive oil to it. Point being, there's nothing "wrong" with regular olive oil. Just don't dip your bread in it plain anymore than you'd eat a parsley sandwich.