Avatar_default
Reputation: 57
Follow 0
Follow 1

Olive oil: Is the expensive stuff worth it?

At the grocery, I see several bottles of olive oil that all say "extra virgin" on them, but have wildly differing prices. Will the expensive stuff make my food taste better? Or should I just save my money and stick with the cheap stuff? What should I be looking for?

Lidididi asked in Food & Drink about 1 year ago | Report

Answer this question or share it with a smart friend:

Avatar_default
Type your answer here…
Latest Greatest

9 Answers

  • Cateyes_small
    Reputation: 2173
    Follow 2
    MyrnaMinkoff

    Cheap olive oil (ie, lighter in color, not extra virgin) is good for cooking -- it's from olives that have already been through at least one pressing, and typically has fewer flavor compounds in it as a result. (And, because it has fewer flavor compounds, you don't need to worry about the flavor breaking down when you cook with it.)

    Extra virgin olive oil is typically from the first pressing of the olive fruit. As with the wide variation in prices on wine, prices on extra virgin olive oil vary widely depending on things like the type of olive used, where the olives come from, the output of the olive oil producer, etc. Extra virgin olive oil will usually be much darker and taste much "fresher" than lighter olive oils. Extra virgin oil is much more delicate, too -- the flavors will break down in high heat. So, reserve this for salads, pesto, dipping bread, or anything else where you'll use the oil essentially raw.

    As for expense, again, as with wine, the dollar value on the bottle doesn't necessarily correlate directly to how tasty the oil is. Good olive oil can have a variety of flavor tones, from woody to grassy and even spicy. To that end, it mostly depends on what you like, flavor-wise, from your olive oil. If you can go to a shop (like Olive & Co. in the Bellevue Square mall) and TRY a bunch of different oils. It's amazing how diverse the flavors are between different high quality olive oils.

    For me, I've finally settled on the olive oil they sell in the deli area of the Ballard Market -- it's around $14/liter, but it's bright, grassy, spicy, and really rich. And, typically cheaper and higher in quality than the liters of oil available on the salad dressing aisle.

    MyrnaMinkoff answered in Food & Drink about 1 year ago | Report
    Comment on this answer
    Share this answer with a friend:
  • Nufer_small
    Reputation: 146
    Follow 0

    I usually keep one small bottle of fancy extra virgin olive oil around for salads and bread, and for making pesto.

    For cooking, I have a big can of pomace or low grade olive oil, which can stand high heat.

    You don't have to go crazy buying extra virgin olive oil. I think of price/ quality in oil as I do in wine: the $40 500ml bottle is probably better than the $20 bottle, but it usually isn't twice as good. Maybe it's only a little better.

    One shortcut to good extra virgin oil at a low price is through Spain.

    Doug Nufer answered in Food & Drink about 1 year ago | Report
    Comment on this answer
    Share this answer with a friend:
  • 0prr6_small
    Reputation: 3429
    Follow 3

    I like Napoleon brand Spanish olive oil. It is a Seattle company that imports and packages it so, good for our local economy. They have an organic choice if that is your thing. It is mild enough for any use yet has a clean and distinctive flavor. It is typically about $10 a bottle but often is on sale. This is a great oil for cooking and dressing. I use it for just about everything (since olive oil is so good for you) except barbecue or baking.

    Kip Waddle answered in Food & Drink about 1 year ago | Report
    2 comments by Rev.Enant and Kip Waddle…
    Share this answer with a friend:
  • N815394_32920449_260_small
    Reputation: 576
    Follow 0

    I personally think it depends on what you are using it for. If you are marinating, or using it, say, for dipping bread, then yes, the expensive "extra virgin" will generally taste much better. However, if you're using it to coat a pan or bake or anything like that, I generally go for the cheaper stuff.

    Bertolli's (not sure if I spelled that right) is a good safe bet in either direction.

    new york state of mind answered in Food & Drink about 1 year ago | Report
    Comment on this answer
    Share this answer with a friend:
  • Head_shot_top_chef_small
    Reputation: 344
    Follow 0

    Never cook with Extra Virgin Olive Oil (EVOO) as it has a very low smoking point and this turns the oil rancid which has been proven to be a carcinogen. Doug is right on when he talks about Pomace oil for cooking. Personally i use Grape Seed Oil to cook with and EVOO as a condiment where you want a full flavor such as for bread dipping and in vinaigrettes. So savor the good stuff and cook with blended oil that will not burn at saute temperatures! A great place to shop for quality oils at a reasonable price is PFI: http://www.bigjohnspfiseattle.com/

    Chef Robin answered in Food & Drink about 1 year ago | Report
    2 comments by Cedarthvader and Chef Robin…
    Share this answer with a friend:
  • George_bw_01_headshot_small
    Reputation: 265
    Follow 0

    Absolutely! But save it for drizzling on salads dipping bread or drizzling on soups like minestrone or lentil soup. Cooking with the expensive stuff is not a good idea because the subtle flavors won't come through and it can't take the heat. For cooking I use either "olive oil" (not evo) or canola/safflower. EVO has a lower flash point and burns.

    George De Pasquale answered in Food & Drink about 1 year ago | Report
    Comment on this answer
    Share this answer with a friend:
  • Fayereeves_small
    Reputation: -1
    Follow 0

    OK, here are my two cents.
    Years ago, I took (just put a Tablespoon of Olive Oil in my mouth and downed it with a glass of water) two Tablespoons of Olive Oil every night. I had been sick for many years, and it really did give me energy.

    Only I could tell the difference of the Napoleon brand oil with the green label, and the one with the red label. I called the Napoleon Company and asked what the difference was.

    The one I could tell gave me energy was Italian, the other one was Spanish. The Spanish oil is more refined than the Italian.

    I buy olive oil by the color of the oil. The more green, the better. I once had a coupon for a FREE bottle of olive oil. When the oil was clear, I slipped the coupon under the front bottle for the next person so they could get the FREE bottle. I felt it wasn't good enough for me to even carry home.
    Faye

    Faye answered in Food & Drink 10 months ago | Report
    Comment on this answer
    Share this answer with a friend:
  • Avatar_panel_default_small
    Reputation: 66
    Follow 0

    Olive oil is one of the few things that you simply must buy the most expensive you can reasonably afford. If you can only get the cheapest that's cool, but if you have a spare few bucks when you shop that you can upgrade your choice with, it's never a bad idea. Otherwise you can always downgrade something else...cheaper beer, better olive oil?

    Former User answered in Food & Drink about 1 year ago | Report
    Comment on this answer
    Share this answer with a friend:
  • Wa_usa_small
    Reputation: 2675
    Follow 2

    The author of the book "The Flavors of Olive Oil: A Tasting Guide and Cookbook" told me that yes, the expensive estate bottled oils are great, but if you're on a budget, Costco's Kirkland Signature is the best moderately priced olive oil available in the USA. She says its because unlike other store brands, Costco actually has their own olive plantation in Italy, and the press and bottle on the estate.

    If money is a consideration, go with Kirkland Signature. Also, this is a good book http://www.amazon.com/Flavors-Olive-Oil-Tasting-Cookbook/dp/074321403X/ref=sr_1_3?s=books&ie=UTF8&qid=1288809873&sr=1-3

    soundslikepuget answered in Food & Drink about 1 year ago | Report
    Comment on this answer
    Share this answer with a friend: