Greek vs Spanish vs Italian olive oil?

[Brás Garcia de Mascarenhas]

Portuguese olive oil. Same for wine, I can not think of anyone coming even close to our price-quality ratio.

I don't buy olive oil though, I use the one produced by my family in the country side. Here is a five liters carboy for the incoming winter

[Pedro Ruben]

Portuguese olive oil. Same for wine, I can not think of anyone coming even close to our price-quality ratio.

I don't buy olive oil though, I use the one produced by my family in the country side. Here is a five liters carboy for the incoming winter

I'm also getting ready for the olive harvest and...... mentalizing hahhaha ... but the truth is that nothing is like homemade olive oil

[MustafaTekin]

I love garlic stuffed olives from seville.

[Brás Garcia de Mascarenhas]

I'm also getting ready for the olive harvest and...... mentalizing hahhaha ... but the truth is that nothing is like homemade olive oil

Yeah, the grape harvest season is already getting over, have some agua-pé with chestnuts and get ready for olive harvest



To those who don't know the "água-pé" is a weak and smooth wine with a graduation maximum of 5 to 7 degrees which is made when the grapes are already squeezed: we spread them with water leaving the mixture to ferment overnight. It is completed and ready to drink about 2 months after at São Martinho (traditional autumn celebration in Portugal) and until 5 or six months later.

[Pedro Ruben]

Yeah, the grape harvest season is already getting over, have some agua-pé with chestnuts and get ready for olive harvest



To those who don't know the "água-pé" is a weak and smooth wine with a graduation maximum of 5 to 7 degrees which is made when the grapes are already squeezed: we spread them with water leaving the mixture to ferment overnight. It is completed and ready to drink about 2 months after at São Martinho (traditional autumn celebration in Portugal) and until 5 or six months later.

yea! I really like "água-pé" or "jeropiga" ... I like less the chestnuts... because.... this month my free time is busy picking chestnuts ahahahaha and before it was the almond harvest

[Ethel]

Portuguese olive oil

[Abdelnour]

None, Levantine olive oil from Lebanon and Syria are best.

[Samnium]

None, Levantine olive oil from Lebanon and Syria are best.

Elyssa oil from Tunisia is very good though.

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[Mens-Sarda]

Portuguese olive oil. Same for wine, I can not think of anyone coming even close to our price-quality ratio.

I don't buy olive oil though, I use the one produced by my family in the country side. Here is a five liters carboy for the incoming winter

I think that all around the Mediterranean you can find exceptional olive oil. In Italy I think that the most famous are those produced in Apulia, but unluckily in these last few years the olive trees there have been hit by a devastating plague, a bacterium named Xylella Fastidiosa which is killing thousands olive trees in all Apulia. They are cutting thousands olive trees and the fields are becoming a desert.

https://en.wikipedia.org/wiki/Xylella_fastidiosa

In Sardinia the olive oil production is little but of good quality, think that until 50 years ago no one in Sardinia used olive oil to cook, everyone used pork fat, because everyone had a pork in the courtyard and there was no need to buy olive oil from the producers, which was also very expensive.

P.S.
Do you keep the oil in a plastic container? It doesn't alter the taste of the oil? I've always known that the oil must be kept in glass bottles or containers, usually made with dark green glass, and they should be kept in a dark place, because the light can alter the oil.

[Kurgan]

The biggest problem with olive oil from Italy is olive oil fraud. A recent new report cited multiple studies that found that Italian extra virgin olive oil imported into the USA was usually either not extra virgin but a lower grade or an olive oil blend that was cut with a neutral vegetable oil. It's sad, because I'm sure that Italian olive oil is extremely good, but unfortunately hard to find.

For my taste, Levantine olive oil has the strongest taste. It's great for cooking, but Greek and Spanish olive oil is probably better suited to use as a garnish where you don't want the taste to be too overwhelming.