Olive Oil's Lack Of Taste Is The Thing-It Won't Catch The Attention Of The King

Discussion in 'The Lounge' started by Gar1eth, Dec 29, 2016.

  1. Funguy

    Funguy Earl

    You know, olive oil can be used as a great lubricant for, um, deep in the throat. I'm not sure if I want that good quality EVO with the nutty flavor or the run of the mill with no flavor. Depends on whether or not there has been pineapple in the diet recently!
  2. whipped guy

    whipped guy Regent

    Leave it to funguy to drag this culinary discussion into the gutter... Personally I would go for the "nutty flavor" of a high quality EVO. I have never tried the combination as I have never thought of having some EVO as a part of my trusty bag of tricks. However, I always have EVO on hand at home and next month I will be getting a special visitor. Frankly he tastes perfect the way he is, but adding a bit of nutty flavor to his nuts and what ever else might just be what the doctor ordered... so thanks to Dr. Funguy for the suggestion!
    Gar1eth, Funguy and LivingnLA like this.
  3. pitman

    pitman Viscount

    60 Minutes recently did a story claiming that, due to mafia control of the export business, 80% of all olive oil imported from Italy is tainted with inferior oils and chemicals designed to mimic the taste of real olive oil. I'm sticking primarily to California product, although I very much like the Kalamata Olive Oil from Trader Joe's.
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  4. whipped guy

    whipped guy Regent

    As noted when up north I have a connection where I know for sure that the oil is the real deal. The Italians keep the good stuff for themselves and ship the garbage here to the stupid Americans! Walk by any Italian kitchen in Italy and you will get an aroma that you don't quite experience in the USA unless you are using the good stuff.

    Quick story: years ago I purchased some EVO from my usual source. I got it home and it tasted like motor oil. I went back to the store and had the owner who I personally know taste it and he was irate because he had gone to Italy to taste the product prior to purchasing it. His immediate response upon sampling it was, "Son of a bitch! They pulled the switch!"

    He then personally made friends with the owner of Caroli Olive Oil as they are from the same region of Italy so he is assured that the product shipped will be the real deal. Side story: He became such good friends with Signor Caroli that he invited him to the USA. Since they not only sell products to the general public but to restaurants as well he took Signor Caroli to a restaurant that used his EVO. Unfortunately the owner was not told by his son that they lost the account to that particular restaurant as the restaurant decided to go with another supplier. So Signor Carolli is at dinner and dips his bread in the EVO on the table and immediately exclaims, "Questo non è il mio olio d'oliva! Non è affatto! (This is not my olive oil! No way!!! ) Embarrassment all around and the son got in trouble for loosing the account!!!

    I had this conversation with the son as we both had to deal with our parents as part of our business operations and it was always a challenge to conceal things from them...
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  5. BSR

    BSR Viscount

    Ah! it all makes sense now. My appreciation for olive oil really developed when I lived in Spain. When I got back to the U.S., I bought what I thought was the good stuff, olive oil from Italy (Spain didn't import much to the U.S. back then). But Italian olive oil wasn't just pricey, it was absolute crap!! I continued to use Colavita for cooking (not too bad, nor too expensive) but not for dipping bread. Now that Spanish companies are shipping excellent olive oil stateside, I buy olive oil for over the Internet.
  6. body2body

    body2body Baron

    Trader Joe's has a nice Spanish EVOO that has a nice green color and slightly bitter finish that I like in a simple huile et citron dressing. I like the California Estate Bottled EVOO from TJ's. "California Olive Ranch" EVOO is available at many major chains in both bold and everyday varieties. The thing to remember about California Olive Oil is that the industry is highly regulated ( at the request of the growers) and a California Olive oil will always be what is represented on the label. When I have guests I usually serve nice crusty La Brea Bakery bread and offer both EVOO, and unsalted French Butter. I let my guests choose their preference.
  7. whipped guy

    whipped guy Regent

    One needs to read the fine print in all those "Italian" brands in the supermarket. Years ago those brands were the real deal, but no longer. My my maternal grandmother who I vaguely remember as a small child would not buy anything other than Filipo Berio and would scrimp and save pennies to do so. Today that's crap and many older Italians still buy that brand based on old habits and tradition.

    Spanish Olive oil usually has a strong flavor that I like, while the best Italian oils have a more fruity flavor. Both are wonderful in their own way!

    I probably will give Trader Joe's Spanish EVO a shot since it seems to have what body2body describes as having the green color that I associate with Spanish oils along with a bitter aftertaste. For some reason I found TJ's California Estate EVO lacking in flavor and finish (both overly mild for my taste). Still, it's good to know about the California olive oil industry standards so I may give them another try.
  8. deej

    deej Administrator

    As any good host should. I might add a good schmear of cream cheese and lox, for guests of that persuasion.

    The thing about being a good host is not imposing your tastes on others but making sure there is something on the table that matches THEIR tastes.
    bashful likes this.
  9. body2body

    body2body Baron

    I'm not that good a host, sorry.
    azdr0710 likes this.
  10. Gar1eth

    Gar1eth Regent

    I don't know that I've had fancy French butter, but I know my experience from normal American butter is that unsalted is fairly tasteless. And I'm skeptical that using salted butter in most baked goods/recipes would really mess the dish up. I'm willing to believe that there might be a few extremely fussy recipes where the difference between salted butter and unsalted makes a difference. But I'm not sure I'll ever be a fancy enough cook to cook those.

    WmClarke and Epigonos like this.
  11. Tygerscent

    Tygerscent Viscount

    Ya... I was in Italy for a couple of months with my Client... One of the things we did was go to olive oil places and "sample" various grades and types of olive oil...
    The olives are picked at different stages of development and from different genetically related olive trees~
    The process of "tasting" the oils is to pour a small amount in a cup or shot glass... Then tip the glass so that the oil pours onto the tip of your tongue~
    You let the oil move across the pallet and, (with pursed lips), breath/inhale the oil deeply into your lungs~
    The flavors come out and are actually "peppery".
    It will be peppery to the point that it will make you cough if don't correctly~
    The process really brings out the flavors and bouquet of the oil~
    My experience with olive oils in the US is that they are not very flavorable, they lack body and bouquet for the most part~
    Although, Oregon is making some pretty good olive oils in wine country there~
    Gar1eth, bigvalboy and whipped guy like this.
  12. AdamSmith

    AdamSmith Count de Crisco

    Just ask Marlon Brando. :rolleyes:
    BaronArtz, Gar1eth and pitman like this.
  13. whipped guy

    whipped guy Regent

    When at the Southern command post there is a local establishment that specializes in Olive Oils from all over the world. This time of the year the oils come from the Southern Hemisphere. Recently I sampled them as Tyger noted above in small shot glasses. I described what I was looking for, and that was the peppery after taste, but they seemed to specialize in more mild oils... or at least that seemed to be the case from all the southern oils that they carried. I tried the most peppery, but prior to even trying it I was told that it probably would be way to bland for my taste... and so it was! As a Tyger noted most "lacked body and bouquet". They will be getting oil from the Northern Hemisphere in a couple of months. I will return to see what they offer. Until then I went with what Trader Joe's offers which had better flavor and at a fraction of the price.

    They also have flavored oils that are infused with basil and hot pepper etc. Interesting, but I would prefer to add my own basil and hot peppers if so desired both of which I grow. However, when flavored I found that it masks the flavor of the oil so it mostly defeats the purpose. I only tried the basil version and that was the last one that I sampled.
    Last edited: Dec 31, 2016
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  14. Epigonos

    Epigonos Duke

    I love to cook but over the years I have come to realize that I have a very unsophisticated palate. I never use imported or unsalted butter. I like intense flavors and the salt helps. With wine I either like the taste or I don’t. I take a shallow and if I like it I continue if I don’t I dump it. I’ve had $5.00 bottles of wine I’ve loved and $50.00 ones I’ve hated. I cook with a lot of olive oil. I use less expensive oil for sautéing and frying and more expensive oil for salad dressings. Can I personally tell the difference – not really but I do it out of habit.

    If I am hosting a small dinner party I am careful to determine my guests likes and dislikes and cook accordingly If, however, I am hosting a large party, twenty-five guests or more, there is NO way I cook to meets each guests individual tastes. I prepare a large variety of dishes and then my guests are on their own. Many years ago I gave a luncheon, in my home, for my school’s PTA Board. The women loved the idea of having a man cook for them. My principal, who attended, was and still is one of the fussiest eaters in the world. He ate nothing and stopped at Burger King on his way back to school to buy a burger. His wife, a real sweetheart, was absolutely horrified that he told me. I could have cared less. He is a great guy and whether or not he ate was his choice. I honestly think his wife is still ragging on him regarding this.
  15. gallahadesquire

    gallahadesquire Marquess

    Let me be the first:


    Regarding Olive Oil: EVOo is not the best for cooking. Regular olive oil has a higher smoke point. And using two parts butter / one part olive oil is great for sauteeing mushrooms. [Ref: Julia Child, Mastering the Art of French Cooking, vol. 1]


    Regarding balsamic vinegar: Some years back I was in Italy with some friends, and went on a balsamic vinegar hunt. I found a Balsamic that was the best I'd ever tasted ... at 40 euros / bottle, it should be. A few years later, I finally found the North American importer, who's outside Toronto. He specializes in Italian food stuffs. He'd been looking for a Balsamic that was worth carrying, and someone had suggested this particular brand. Long story short: He met with the producer, who decided that the shop owner was a man of integrity, and worth having as a distributor.

    Unfortunately, one has to buy his Balsamic by the case. And importing it is a bitch, being food stuffs across an international border.

    Acetaia La Bonissima
    Meet the Di Pietri family.
    Meet the Di Pietri family. Since the beginning of the 1900s, they have kept the traditional family methods and recipes used for the production of Balsamic Vinegar of Modena IGP. Franco and Donatella De Pietri are heirs to this precious tradition, and they have honourably maintained the production of Balsamic Vinegar of Modena IGP at the Acetaia La Bonissima vinegar distillery. Acetaia La Bonissima vinegar distillery is located in Casinalbo at the foot of the Appennines and just seven kilometres from the centre of Modena that is the territory of the grapevines that have been used for centuries for the production of wine must for Balsamic Vinegar of Modena IGP.

    The traditions, environment and philosophies of the company are the basis for the trademark logo of Acetaia La Bonissima. The statue of a woman was erected in the middle of Modena during the thirteenth century as a memorial. The small statue seems to represent a lady who, according to some, held a balance as a symbol of the exactness of weights, measurements and the superior quality of goods. Others claim that in a period of great famine which struck Modena, a noblewoman guaranteed the survival of the poor by donating grain and supplies in large quantities. ‘La Bonissima’, as she is known by Modena’s people, has since become one of the most important and beloved symbols of the city.
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  16. pitman

    pitman Viscount

    Maria Schneider might not agree.
    AdamSmith likes this.
  17. MikeBiDude

    MikeBiDude Count

    Grrrrrr, thems' fighting words!! :);):eek:
    AdamSmith likes this.
  18. AdamSmith

    AdamSmith Count de Crisco

    Hear, hear! If you possess more than one taste bud, salted butter will make almost any dessert inedible. :confused: :mad:
    gallahadesquire likes this.
  19. gallahadesquire

    gallahadesquire Marquess

    In theory, if you knew how much salt was in the butter, you could accommodate. However, in many recipes, I do believe [? source?] that the amount of salt in salted butter is far more than the amount in most baking recipes.

    Salted butter is an abomination from another time.
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  20. Epigonos

    Epigonos Duke

    Well I guess I have only one taste bud!!!!!
    Nearly every recipe (including pastry ones) call for a teaspoon (more or less) of salt. If I'm using salted butter and I'm concerned about too much salt, which I'm usually not, I cut back on the amount of salt the recipe calls for.
    Gar1eth likes this.