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Best italian olive oil/ capezzana, frantoio, other?

Tuscan or sicilian?

asked by GIOVANNI50 almost 6 years ago

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5 answers 1582 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

As you can expect, there is no such thing as "best," only what tastes best to you, as the taste profiles -- fruity, bitter, peppery, etc.-- vary greatly and affect your tastebuds differently than other people's. We use the Sicilian Frantoia almost exclusively because we like it and it is reasonably priced. We also like Ranieri from Liguria. Some people swear by the less expensive Spanish Columela, though we haven't tried it.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

I've read also capezzana uses 3 varieties of olives and is rich that way. Will try Ligurian

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Francois is our fave. Also like jansal valley wasabi infused olive oil for a hot kick ( but mainly as a finishing oil)...

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 6 years ago

Whichever brand or location you choose, the best quality products will have a date on the label just like wine. Olives preseason the late fall usually do not hit North American shelves until the following spring at best. So, look for a date with a year. A date three years old will not be as fresh as one a year old.

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516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 6 years ago

"preseason" should say "pressed". (darn iPad speller)!

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