Comments on: What is the best olive oil and brand to use on breads?

By: mr danger

mr danger — Sun, 14 Mar 2010 13:58:59 +0000

Every country produces very different olive oils and a lot of it is simply a matter of taste.
Personally I like the Greek Kalamata oils and also like the Goya Spanish oils
Use EVO for cold applications only , do not cook with it because it’s a total waste of ingredient . Cook w/pure instead.
Buy only as much oil as you will use in a month because it will go bad or buy a lot [3 l ]at a cheap price and refrigerate it -decant as needed.
Ideally you should buy your oil at Mediterranean ethnic grocery store -better selection much & better prices
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Me-been eating olive oil since birth

By: jourg457

jourg457 — Sun, 14 Mar 2010 13:12:59 +0000

Brand makes little to no difference what you want is extra virgin olive oil, which is the first pressing and how you get the most flavor. just make sure it's 100% and not a blend. if you want to get fancy buy several different bottles and put some herbs in the some of them i.e. rosemary, thyme, oregano, basil or even an italian blend to infuse those flavors with the oil as well. if you do you'll want to let the herbs soak for at least 2-4 weeks before you use it. hope this helps
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By: activistadam

activistadam — Sun, 14 Mar 2010 12:35:59 +0000

I like Tree of Life olive oil.
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By: Smokey

Smokey — Sun, 14 Mar 2010 12:13:59 +0000

Olive oil is pressed from the fruit of the olive tree. Olive oils range in flavor from mild to intensely fruity. Extra-virgin olive oil, extracted from olives on the first pressing without use of heat or chemicals, is prized for its pure, fruity taste and golden to pale green hue. It is often preferred over other types of olive oil for use in salad dressings and other cold dishes. The character of extra-virgin oil varies from brand to brand. Virgin olive oil has a less-refined flavor. Olive oil labeled "pure" is less aromatic and flavorful and is often used for general cooking purposes.

Here’s one particular brand I like……….
Chateau Virant French blended extra virgin olive oil:
(Made in the Aix region from Aglandeau and Saloneque olives. Citron-green in color with a citrus flavor and hints of eucalyptus and pepper. Long, sunny finish.) Or you can visit the second website listed for specialty oils online. Enjoy the taste of the Mediterranian.
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http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Olive+oil

http://www.greatoil.com/site/431526/page/73890

By: DiDi Dvora J

DiDi Dvora J — Sun, 14 Mar 2010 11:27:59 +0000

Any type of Extra Virgin Olive Oil will do excellently with bread, whether it’s for brushing on top of the bread for garlic toast, or to use for dipping.
My favorite recipe for dipping is:

EVOO
fresh basil, torn – not chopped
4-5 cloves of garlic, minced fine
‘tich of salt & pepper
‘tich of oregano – dried.

Using a fork, push down and mix together ingredients. Let sit for several hours, and every now-and-then, remash with fork.

Now, the next question would be…what type of bread to use? LOL

French, Sourdough or any that you like!

Enjoy – and good eating!
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self – caterer

By: Proud to be 51

Proud to be 51 — Sun, 14 Mar 2010 11:21:59 +0000

Well, Rachael Ray has an olive oil now, try hers.

I have in my cupboard L’Estornell Extra Virgin Olive Oil that I purchased at Williams-Sonoma. It’s from Spain.
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By: Kevin W Kahle

Kevin W Kahle — Sun, 14 Mar 2010 10:43:59 +0000

Use Extra, Virgin, Olive Oil, is the best! Use the brand Omaggio
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By: blackforestgirl181

blackforestgirl181 — Sun, 14 Mar 2010 10:37:59 +0000

I do not think that the brand is so important. Just buya few smaller bottles of extra virgin olive oil and try out which one you like best.
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By: mustang

mustang — Sun, 14 Mar 2010 10:21:59 +0000

BALSAMIC & BASIL DIPPING OIL

A blend of olive and canola oils in blissful union with balsamic vinegar and your favorite Italian herbs. Drizzle over fresh tomatoes or pasta, or use as dip for crusty breads to experience the distinct taste of the Mediterranean. All natural.

http://tastefullysimple.com/web/dgoodacre
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By: Susan

Susan — Sun, 14 Mar 2010 10:15:59 +0000

Look for extra virgin olive oil, first cold pressing, which is the best I look for ones from Italy. Easy to find.
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