Is it Blarney? Mediterranean Olive Oil Better than California?

Parent Cafe
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<p>The New York Times has once again entered the fray in the debate about whether or not California olive oil can keep up with the Mediterranean [primarily Italian] stuff.</p>

<p>It’s been known for a while that even major brand imported olive oil from Italy can be diluted, not truly extra-virgin and fairly bland. But now California growers insist that their best stuff is comparable to the premium old world comodity and less costly. Hmmm. Who knows? But the last time I checked gourmet-brand oil from California carried a steep price at markets in my neck of the woods. Which is why I never buy it.</p>

<p>I’ve sampled oil from various nations and generally I prefer the taste of olive oil from Spain and Greece over the stuff from Italy. I’ve even found good flavor in inexpensive oil imported from Turkey.</p>

<p>Are you now prepared to switch to extra-virgin oil from California?</p>

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<p>I’ve got a bottle from Jordan that’s pretty good. </p>

<p>Our Fairway supermarket has a tasting station where you can try out about a dozen different olive oils. There are huge differences, and I’ve found that there are some quite expensive ones I just don’t like - they taste grassy to me. I haven’t noticed if there is a pattern to where they come from though.</p>

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<p>I’ve had some excellent olive oil from Arroyo Windmill Grove in Livermore, CA.
[Olive</a> Oil in Livermore - eLivermore.com](<a href=“http://www.elivermore.com/olive_oil.htm]Olive”>Olive Oil in Livermore - eLivermore.com)</p>

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<p>^^ I pass that place just few weeks ago, never thought it is an olive oil mill. Will take a visit, its only 20 min. from the house.</p>

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<p>Best I have ever had, fresh pressed at family business in mountains in Cyprus. Put in fridge and I could use it to make tortillas. It goes solid when chilled. Anything that doesn’t is diluted. Alas, I don’t use any form of oil these days.</p>

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<p>For cooking I use the generic Italian stuff, but when the taste really matters, like for a salad, I use Californian. Of course we live here, so I guess we get it really fresh.</p>

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<p>I say it is a matter of personal taste. “They” say quality is directly related to the ph level of the soil. I happen to prefer Tuscan oil.</p>