all extra virgin olive oils are not created equal
By Jim Donovan,
Check out the supermarket aisle for olive oils, and you’ll find dozens of brands. So how do you know which one you’ll like? 3 On Your Side’s Jim Donovan has a few suggestions for your next meal.
Good Housekeeping says all extra virgin olive oils are not created equal.
“Recently we tasted a lot of extra virgin olive oils available in the supermarket and we found lots of variety within prices from twenty-two cents an ounce to a dollar, forty-seven an ounce and we also found a wide variety in flavor profile. From mild, something that could be used for all-purpose, to something that was strong and robust that might over power milder foods, but would be great as a drizzle on a salad or for dipping,” said Susan Westmoreland, Food Director Good Housekeeping.
A 17.9 oz bottle Monini, which seels for $10, came out on top for people who want one olive oil for everything.
“The best olive oil for you may depend on how you want to use it. If you want an all-purpose olive oil to do everything from sautéing to drizzling, you might want the “Monini”, which is rich and buttery, has a little bite so it’s easy enough to sauté with it, but bright enough to drizzle on a dish afterwards,” Westmoreland said.
Whole Foods 365 tasted the most like real olives and was less expensive. It sells for $4.
Salad lovers might consider Carapelli. It was fruity and mild enough for fish and costs $9.
“It had a really fresh, grassiness to it, a little bit of pepper, but it wasn’t bitter. It was really delicious and full-flavored,” Westmoreland said.
Good Housekeeping says full-bodied, peppery olive oils are best for dressings and for dipping while buttery oils are better for delicate dishes like fish.
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Tuesday, March 13th, 2007 at 6:33 pm under
