Questions about olive oil?

Question

I need a good olive oil i know I don't want a pomace * i think that's what its called* I heard Extra virgin olive oil but what kind?

And I don't know if anyone knows the restaurant but at Tony Macaroni's they have an olive oil dip for your bread I know its got cheese in i think but its really good so i was wondering if someone knew the recipe or another recipe for olive oil dip for bread.

Thank you!

Answer 1

The best olive oil for just dipping bead is an extra virgin olive oil. You have to experiment until you find one you like. I know some high end markets have tasting areas for you to try them.

Sprinkle some grated parmesean cheese on the oil for dipping...yummy.....or some salt and pepper....or italian herbs...a little balsamic vinegar floating in it is nice too.

Answer 2

This really depends on your tastes and budget. If you are talking about supermarket brands the three or four big names are about the same. They blend there oils from different sources to achive a uniform product. I suggest you buy a small bottle of each and have a taste off with both raw (like salad dressing) and cooked items ( linguine with sauted garlic).

If you are talking primo Xtra virgin for drizzling on at the last second only for your best house guests. Well you need to decide if you like spanish, french, greek, or Italian oils best. They all taste different because they pick at different times, the spanish and greeks pick up to two weeks earlier for a greener, fruitier flavor they prefer. Like grapes, soil and weather also matter. Next you have to decide what you are willing to spend to have the very best. Some of the best will run $50.00 for a 16 oz bottle.

so the brand will depend on what you want to spend but always do extra virgin oil oil

Answer 3

Olive oils vary from regions and countries.

Italy( in my opinion ) makes the best olive oil.

Now it depends on your taste.

Many different olive varietals are used in different regions.

Do you like "grassy". peppery", "mild", "fruity".

Sicilian oils are grassy.

Tuscan oils are both peppery and fruity.

Oils from Apulia are fruity and less peppery.

Oils from Florance are expensive and have a very bittet after taste( also a very green color).

Cheaper extra virgin oils are "buttery" because they use very ripe olive.

( long story there) but it does not make them bad.It's just a matter of taste.

Pure oils are lighter and higher in acidity( which just means it will taste milder) not stronger as you would think.

A lot involved. I could go on all day.

Greek oils, such as Moreo( or Morea) are very buttery).

Try a Lucccan oil.

Not the best, but a starting point.

IE, Bertolli, Berio or Callisto Francesconi.

They are basically all the same ( the Francesconi harder to find and lighter).

Then move on to more boutique oils( more expensive) single estates etc etc.

You'll notice the different flavors( but you must taste them without anything ( you can just dip bread in it to test the flavor).

Also try a good Sicilian oil like "Frantoia" produced by Manfredi Barbera( a very good freind of mine).

BUT, the ultimate is "Fernando Pensato" from Puglia ( we just won the "Sofi" Award in NY for the Limone( lemon olive oil).

As far as a dip.

They sell packages of olive oil spices to add to the oil for a dip or just add some oregano, salt, granulated garlic and whatever herbs you like.

Some places use Rosemary also.

Again, it's a matter of taste.

If your interested in olive oil and need any info on brands and flavor profiles, feel free to email me.

NEVER BUY POMACE!

Thats is the bottom of the barrel.

Swill.

Answer 4

I put  a clove of garlic  and dash of ceyenne pepper  let it sit in my extra olive  oil  everyone loves ot for dipping  yes  add your  fav cheese

Answer 5

Well , why `just go onto this site .

You may find it !

The extra virgin oil ...

Well , its good !!!

I think its "Rahma" or Serjella good too !