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I used to buy Pompeian quite regularly, thought it a good bang for the buck but noticed it's been more boring lately. Looked at the label and see what was once all Spanish oil now includes California, Argentina, and possibly another (can't remember). I picked up some http://www.gauchogourmet.com/Merchan...NOLAB-115f.jpg in the 1 liter plastic bottle. It's 100% Spanish oil. It better be good.
Every year an Eye-tie friend whose family owns olive groves around Perugia gives me a litre of his family's best cold-press. Good stuff, but around here one litre doesn't last very long. Rest of the time I use Bertolli EVO (the dark green stuff).
Hint: Only use the EVOO when it really matters. If you're heating it, it doesn't really matter; use the cheap(er) stuff for that.
Pompeian or Bertolli depending on what's being offered at Costco.
A little feta cheese, some Greek olives, drizzle some EVOO on it with crusty seed bread ... need I say more?
I mean because I will. I will say more. Do I need to? Do I really need to? Do you want me to say more? Do you want me to say something else? Because, I can say it. I can say more. There are more things I can say. Is that what you want to hear? Do you require to hear more from me on this?
Spit it out.
You know you want to. :lol:
JESUS! You just dropped 500 points.Quote:
Originally Posted by W3MIV
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The cloudy cold pressed from Italia can be divine though.
Used to get the cp cloudy from Sicilia via an Italian deli in South Philly as soon as it came off the boat.
Seeds?Quote:
Originally Posted by KG4CGC
A byproduct of what those Greeks do with the olive oil.Quote:
Originally Posted by kc7jty