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Olive Oil - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Olive Oil

    Cooks Illustrated has an interesting article on store brand olive oil. I think you can see the article but would need to be a subscriber to see the recommendations (it's a good magazine if you are interested). Anyway, thought I'd share:

    Originally posted by Cooks Illustrated
    When you set out to buy superior extra-virgin olive oil at the supermarket, good luck. Rows of bottles fill the shelves, with even the most ordinary of grocery stores offering more than a dozen choices. It?s a booming business: The United States imported 261,000 metric tons of extra-virgin olive oil last year, up from 163,000 metric tons a decade ago. But given the cost?an average of $18.99 per liter for the oils in our lineup?should you just grab the cheapest or try for something better from a gourmet shop or online seller?
    Source
    "He is no fool who gives what he cannot keep to gain what he cannot lose." - Jim Elliot

    "Success isn't permanent and failure isn't fatal." -Mike Ditka
    [/CENTER]

  • #2
    Re: Olive Oil

    Get a good local(fresh) one for salads and using raw and a cheaper EVOO for cooking,is what I do.

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