Great Olive Oils of the World

105 Comments

1. #009 : December 6, 2011

   Reply

   Ron Lister

   Please hurry with this page–before I waste any more money!

2. #017 : December 9, 2011

   Reply

   Ron

   Read, enjoyed and was educated by your book. Please hurry, as another Ron posted, with the list of REAL EVOO! Thanks.

3. #023 : December 11, 2011

   Reply

   tom

   Hi Ron and Ron,

   Thank you very much for your interest, and your patience. I will get this up, in beta form, as soon as I possibly can – realistically not before Christmas. Turns out to be a very involved task, because what oils are available depends entirely on where you are in the country, and I have to go state by state, distributor by distributor. I need to make my recommendations 100% reliable, which means oils that I have tasted personally or know from my most trusted contacts. I also don’t like the notion of leaving out great producers, merchants, bottlers etc whom I don’t know about yet, though this is inevitable at first.

   Back soon with a skeletal beta list!

4. #024 : December 12, 2011

   Reply

   Elisabeth Robson

   I am now terrified to use the oil in my cupboard. Eagerly anticipating this list, as olive oil is the only kind of oil I’m supposed to eat (anti-cancer diet). Please get it up soon! and thank you so much for your work.

5. #027 : December 12, 2011

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   Trudi

   Heard you on Fresh Air this morning but needed some recommendations, would much prefer to purchase the real thing!

6. #030 : December 13, 2011

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   Linda Smith

   It would be helpful for people to share olive oils they have purchased that they liked. We were in Spain a year ago and brought back an olive oil from a local producer. Their main business was high quality wine but also produced olive oil. It was called Aubocassa. I have no idea if it is imported, but it was delicious and certainly proves that it is not necessary to buy only Italian olive oil, especially if the unethical practices are mostly in Italy.

   • #082 : December 16, 2011

     Reply

     tom

     Hi Linda,

     I agree completely – sharing is a terrific idea, and perfectly in keeping with the community that this website needs to become. Question: how best to create a web forum for community sharing of data? I’m a complete newbie in this, and need to understand how to set this up on WordPress.

     All suggestions welcome!

     Sincerely,
     Tom Mueller

     • #247 : January 5, 2012

       Reply

       Barton

       Hey Tom, I have a question for you and I was hoping you would know. I am looking for an olive oil that is on your list that is above 500 ml, would you happen to know off the top of your head any of the vendors of above sell anything larger than that ?

       • #336 : January 15, 2012

         Reply

         Kevin

         Most of the VF stores are carrying a 750 ml bottle for those who like to purchase in larger quantities. We have been in business for 4 months and only sold about 6-8 of the 750′s. As my customer base becomes more educated, I am sure they will start buying in bulk the oils they prefer.

       • #602 : February 2, 2012

         Reply

         Tom

         Hmm, sorry Barton, I’m a bit stumped by this one, though usually the producer sites indicate the quantities they sell, and most sell in quantities above a half-liter.

7. #035 : December 14, 2011

   Reply

   Jeff Kerker

   I heard you on Fresh Air a couple of days ago and downloaded your book onto my Kindle. Now I need to find some oils that I can trust. Please hurry with this page.

8. #036 : December 14, 2011

   Reply

   Kathy Roach

   Bought the book myself and a friend after hearing your piece on NPR….would love to find a nice bottle of olive oil to make it the PERFECT gift! Thanks so much for the time a effort that went into this book.

9. #070 : December 16, 2011

   Reply

   Soroor

   Please remember to evaluate the Costco olive oils as well. I have been
   buying my olive oil from Costco thinking that the supplier won’t cheat Costco which is such a great customer for them. I hope I am right.
   Thank you so much.

   • #223 : January 2, 2012

     Reply

     Paul Miller

     Costco’s first store in Australia has good olive oil from EU and Australia. Aldi in Australia does too – Aldi stores in Australia and northern Europe test and taste their oils extensively to ensure the quality. Not sure if they do in the USA yet.
     Worth asking your stores if they taste and test their oils. Eventually the retailers will get the message.
     It’s not hard to test olive oils. The Australian Standard for Olive Oils and Olive Pomace Oils (AS 5264-2011 if you want to Google it) outlines the key tests and these are available from several labs for the retailers’ convenience. Modern Olives and the Australian Oils Research Laboratory in Australia offer such services and I believe the UC Davis Olive Center will soon be doing the same. Eurofins in Hamburg does thousands of such tests a year for retailers in northern Europe. Since about 6 years ago Germans have insisted on and get good olive oil in their retail sector.

     Paul Miller
     Australian Olive Association

   • #363 : January 16, 2012

     Reply

     Jayne

     @ Soroor, Veronica Foods, the huge distributor in California, supplies Costco with a “blended” olive oil. They won’t openly admit to it, but as you mentioned, Costco is a huge account for VF. By NO means does that translate to quality, just an agreed upon price.

     • #385 : January 21, 2012

       Reply

       Veronica Bradley

       Jayne,

       Check your facts. What is your real agenda?

       Veronica Foods Company has never sold a blend or extra virgin olive oil to Costco, ever. Furthermore, Veronica Foods does not sell a blend to any other company who in turn, sells to Costco. It is easy to lie and cast aspersions anonymously. Once again Jayne, you would be well advised to check your facts and more importantly your motives.

     • #575 : February 2, 2012

       Reply

       Tom

       Jayne – no idea what you’re talking about, but you’d better check your facts before you go public with them. Veronica Foods does not supply Costco with “blended” oils. Tell us where you are getting your information. Are you in the olive oil business yourself?

10. #161 : December 27, 2011

    Reply

    Don

    I see. The only place to buy great olive oil in the United States are from your friend at Veronica Foods — the “independent expert” who vetted 90% of your list.

    • #163 : December 27, 2011

      Reply

      Tom

      Don (or Donato): When someone does excellent, ground-breaking work, you kick the tires in every possible way, and no money changes hands, I think it’s entirely appropriate to celebrate their work, whether they’re your friend or your enemy.

      Do you have any places to add to my list?

11. #162 : December 27, 2011

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    Paolo

    HEY HEY HEY, there’s something missing from this list……….

12. #166 : December 27, 2011

    Reply

    Anne

    I love Navidi’s Olive Oil in Camas Washington. I had a delicious and very informative tasting experience there last week, and am delighted to know that they’re on your list.

13. #167 : December 28, 2011 : Twitter →

    Reply

    Bobbi Miller

    My undisputed favorite Extra Virgin Olive Oil in the world comes from Cortona, Italy. Bramasole Oil from Villa Bramasole belonging to Ed & Frances Mayes. I buy a case every year and have it shipped to my home. Life would just not be the same without it. TheTuscanSun is their website.

    • #194 : December 30, 2011

      Reply

      Tom

      Hi Bobbi, Great to know about Bramasole Oil, which I’ll add to my list of “must trys.” I don’t know the Mayes, but as it happens, I’m friends with the folks who now own the villa where Under a Tuscan Sun was filmed. Nice spread! Love your sentiment re/ great oil that “Life would just not be the same without it.” My sentiments exactly!
      Tom

14. #229 : January 2, 2012

    Reply

    Olivia

    Hi Tom,
    Just heard you on Forum, and rushed to my kitchen to see what I have. Several callers mentioned Napa Valley Naturals (organic, in my case). I’ve liked it (should I blush?) and aside from the misleading Napa label, am not sure why it would be bad that some of the olives are raised near Sacramento. My main criterion in choosing olive oil has been the kind of flavor that goes up into my nose and has a little bitterness — fairly strong-tasting, that is. I use Napa Naturals for general frying etc.; for salads or evening vegetable, where it matters more, I use Farm Bartolini from Italy, which I’ve liked a lot. Do you know their oil?

    At home, I have everything organic, including wine and oil. What kinds of chemicals are used in non-organic olive oils?

    Many thanks for your help!!

    Sincerely,
    Olivia

    • #231 : January 2, 2012

      Reply

      Cheryl

      Tom,
      I also am interested in information on organic EVO. We grow organic heirloom vegetables and herbs for market, and I don’t want to use an oil with them, or anything else, that could possibly have chemical residues from pesticides–even if the oil wins praise for its taste.

      Are organic olive oils similarly priced to the non-organic? I noticed that one CA company I looked into online is not actually certified organic, which doesn’t bother me at all since we aren’t either. The costs of certification can be prohibitive to small growers of any type of food product. We like to support sustainable growing practices that do not include use of herbicides, chemical fertilizers, pesticides, or fungicides. There are also some possible problems with the new organic standards in the US–it depends who the certifying agency is. I guess it is most important to research the growing practices of the olive producers whether or not they have an organic label. We also like to support local food producers, but here in the US snow belt, if we want olive oil, it will have to come from somewhere else, unfortunately.

      I, too, heard you on NPR driving home from school. Thanks for your hard work on a great book! Am planning to head up to Ann Arbor this week to get some real Extra VIrgin Olive Oil to try for the first time.

      C. in NWOhio

      • #609 : February 2, 2012

        Reply

        Tom

        Hello C – As I mentioned just below in an earlier reply, organic labels in olive oil are something I’ll be writing more about, but aren’t transparent in olive oil. Yes, organic oils cost more, and if properly made may well be free of certain chemicals that non-organic oils can have, but in my experience the distinction between organic and non-organic isn’t as useful as between properly made oil and the other stuff. But more on this soon!

    • #611 : February 2, 2012

      Reply

      Tom

      Hi Olivia, I just tried Napa Valley Naturals in PCC, a high-end supermarket in Seattle w/ a stress on organics, etc. It said that its oil came from Sacramento and Spain (at least it said so on the label, though “Napa Valley” is a bit misleading,wouldn’t you say?). The bad news was that the oil was very defective – strong rancidity and fustiness (from fermented, usually low-grade, olives). I can’t say that all NVN products are defective – I only tried this one bottle, and their oil from the bulk container in the “fill your own bottle” of the store – but my experience so far, re/ transparency and quality, is negative re/ Napa Valley Naturals.

      I don’t know Farm Bartolini – will look into it.

      Organic is defined differently in the EU and the US. I’ll be writing more on this soon, but for the time being, as detailed in my book Extra Virginity, there are producers in the US who put “USDA Organic” labels on their “extra virgin” olive oil which they blend up from soybean oil, so unfortunately, as long as officials fail to check the contents of olive oil bottles, an organic seal is no guarantee of quality.

15. #230 : January 2, 2012

    Reply

    Kate

    Hi Tom:

    Your book was a xmas gift from my husband and we are thoroughly enjoying it. Living in Idaho we don’t have a lot of local options but we would like to share the name of a french olive oil we buy at the wine shop in the Boise Food Coop – ‘Mas de Gourgonnier’ Huile d’Olive Vierge Extra, First Cold Press. We also like one of the olive oil selections from Trader Joe’s (Trader Joe’s Spanish Extra Virgin Olive Oil).

    Thank you for the book!

    • #402 : January 22, 2012

      Reply

      Georgina White

      I live near the Mas de Gourgonnier, an estate in the Alpilles near Les Baux in Provence, 45 hectares of vines and 20 hectares of olives. Their wine is very good too.

      • #568 : February 2, 2012

        Reply

        Tom

        I agree Georgina – I just tried this oil 2 weeks ago in San Francisco. Going on my list ASAP!

    • #489 : January 30, 2012

      Reply

      Andrew

      I liked the Trader’s Joe’s Spanish Extra Virgin too — thought it smelled and tasted real. But how can I know?!

    • #610 : February 2, 2012

      Reply

      Tom

      Hi Kate, I’ll add Mas de Gourgonnier to my list of oils to look into. Could you tell me what else is written on the label? The French produce a very small amount of olive oil – vastly less than they did a century ago – and in my experience, French oils that reach N. America are higher quality than Spanish or Italian, but I’ll check out Mas de Gourgonnier. As for Trader Joe’s, my very limited experience has been poor – 2 oils in 2 different stores that weren’t extra virgin as they claimed. But this was a couple years ago, and I can’t generalize,esp in the case of a store like Trader Joe’s where individual store owners make many buying decisions. But I’ll put Trader Joe’s on my list of oils to explore, too!

16. #233 : January 3, 2012

    Reply

    Jane

    I was wondering if there was a reason why Antica Masseria Caroli (Puglia) didn’t make your list? It has always been a favorite of mine.

    • #606 : February 2, 2012

      Reply

      Tom

      Hi Jane – I want to underscore my caveat about my list: it’s work in progress, ever-expanding, and based exclusively on my own experience and that of a small circle of trusted oil advisors around the world. The fact that Antica Masseria Caroli, or any other oil, didnt appear on my list is not necessarily any indication that it isn’t excellent – I know only a fraction of the great oils out there. I’ll ask them for a sample, though, and get back to you.

17. #236 : January 4, 2012

    Reply

    Meg

    How about the Whole Foods in-house brand, 365 EVOO? It’s in a metal canister, bears an Italy origin. Suspect? Or the real thing?

    • #248 : January 5, 2012

      Reply

      Barton

      Yes, I had the same question as well about the Whole Foods brands. I went on their website and it said that they test for the ph, Tom do you know of the quality of the olive oil at this place ?

      • #603 : February 2, 2012

        Reply

        Tom

        Hi Barton,
        I’m thinking you’re meaning Whole Foods. So far my experience has been mixed. They sell a number of good oils, but the 365 oils I’ve tried, oddly, have been terrible – not extra virgin at all. They also failed the recent UC Davis study (link to follow). For a store that prides itself on quality, this is bizarre.

    • #607 : February 2, 2012

      Reply

      Tom

      Hi Meg,
      I’m thinking you’re meaning Whole Foods. So far my experience has been mixed. They sell a number of good oils, but the 365 oils I’ve tried, oddly, have been terrible – not extra virgin at all. They also failed the recent UC Davis study (link to follow). For a store that prides itself on quality, this is bizarre.

18. #249 : January 5, 2012

    Reply

    Carlos

    Hi Tom,

    Olive oil is becoming an art as wine, is not just important the virginity (acidity grade), as the varieties. In Spain, is becoming popular buy directly single-variety oil, there are more than two hundred varieties cultivated in Spain but most popular are “Picual”, “Arbequina”, “Hojiblanca”, every one contribute with its special characterisctic to your taste and your specific meal. I am deboted to Picual which it is very strong for salads and Hojiblanca for last finishing touch to the pasta.

    I am very surprise to see so many comments about Italian olive oil brands, but they mainly sells spanish olive oil. I recommend you to search for the real productor-sellers.

    • #601 : February 2, 2012

      Reply

      Tom

      I agree completely, Carlos – olive oil is going the way of wine (and the sooner the better!), w/ awareness growing of the different olive cultivars and the vastly different oils they make. People need to seek out producers and start recognizing the kinds of cultivars they like best, as they have w/ grape varieties in wine, coffee beans, chocolate, etc.

19. #250 : January 5, 2012 : Twitter →

    Reply

    David

    I am so pleased to see so many interesting comments and requests about obtaining excellent quality Extra Virgin Olive Oil (EVOO). My wife and I have a house on Crete surrounded by olive trees and we produce our own EVOO every year in December/January; the first oil produced is always interesting and dynamic and contains the highest level of antioxydants and beneficial polyphenols. We sell what we don’t give away under the banner of iLoveOil.co.uk if anyone is interested. I also work with the mill that makes our oil – Terra Creta and they produce beautiful EVOO from a single Koroneiki variety; recommended!

    • #600 : February 2, 2012

      Reply

      Tom

      Koroneiki is one of my very favorite cultivars, esp. a big boistrous early harvest oil. And the section on Crete was one of my favorite parts of my book to research and write. I’d love to have a sample of your Terra Creta oil, if you’re willing, for consideration on my list.

20. #252 : January 6, 2012

    Reply

    Dave 'Gustare'

    Hi Tom. great to hear your Fresh Air interview on NPR prior to the holidays.
    As you update yout VF supplied tasting rooms, please refer to us under our full (and tradmarked) brand name: Gustare Oils & Vinegars since we are ‘dedicated’ tasting room rather than some our our New englans competitiors whom core business is not limited to a unique and memorable O&V guest experience. All the best with your book sales in 2012.
    Dave & Catherine ‘Gustare’

    • #598 : February 2, 2012

      Reply

      Tom

      Hi Dave & Catherine – sorry, will do in the future.

21. #259 : January 7, 2012

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    Khoality

    I’m working in Vietnam for several years.. is there a way to order quality olive oils there? I’m pretty sure the ones I’m consuming are not kosher..

    • #596 : February 2, 2012

      Reply

      Tom

      Hi – Sorry I can’t say comment on olive oil quality in Vietnam, nor on Vietnamese customs and how they might affect your importing good oils mail order. Can you give me some brand names available in Vietnam?

22. #263 : January 7, 2012

    Reply

    Pierre

    Thank you so much for enlightening us. Here in Toronto we started buying EVOO from taze.ca They’re selling turkish aegean EVOOs only. Highly delicious, but EXTREMLY expensive, unfortunately. We would be grateful if you can evaluate it for us sometime. They’ve in the US taze.com

    • #1018 : February 7, 2012

      Reply

      Fiona

      I’ve looked into Ta-Ze and though their stores are beautiful, I don’t think there is quality EVOO here. They pre-pack everything in clear glass (ack!!) which allows in sunlight, fluorescent light, etc. Also, they listed an EVOO on there website as having 1% acidity, which as we all know…cannot be called Extra Virgin Olive Oil. I’m a little skeptical.

23. #264 : January 7, 2012

    Reply

    Pierre

    mea culpa it’s rather, in the US ta-ze.com

    • #595 : February 2, 2012

      Reply

      Tom

      Hi Pierre – thanks, I’ve added this to my list of oils to follow up.

24. #265 : January 8, 2012 : Twitter →

    Reply

    Renee' Barnes

    So glad to see Raimondo’s Winery in Gamaliel, Arkansas listed! We went to a fabulous wine/oil/vinegar tasting there and came home with some wonderful products! I am glad to know I am getting quality oil. Thanks, Tom!

25. #266 : January 8, 2012

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    Toukolou

    You mean to say there are no purveyors of fine olive oils in Toronto or Montreal? What gives?

    • #972 : February 7, 2012

      Reply

      Tom

      This may be lack of information on my part, rather than a real lack. That said, I’m just back from Seattle, one of N. America’s food capitals, where I was amazed by the lack of availability of fine olive oil. It was available at De Laurenti’s and Chef Shop dot Com, at eye-popping prices, but otherwise very hard to come by….

      • #1307 : February 10, 2012

        Reply

        Tresy

        Did you happen to check out Seattle Olive Oil Co.? There’s an outlet in Redmond. Not vouching for it, myself, wondering what you thought.

      • #1370 : February 11, 2012

        Reply

        Peter

        In Toronto, good oils can be had at The Olive Pit, Olive and Olives, and the various locations of Pusateri’s (though the Avenue Rd. store has possibly the best selection). All of these places will allow you to taste before buying.

        Other shops worthy of consideration (without the option of pre-tasting, however) are McEwan and Summerhill Market. Fiesta Farms has current COR oil, while vaious Sobeys locations stock expired COR oils (Arbequina & MIller’s Blend).

        Other stores are hit and miss, though gems can be found therein.

        Hope this helps.

        Best wishes,
        Peter

26. #270 : January 9, 2012

    Reply

    Carol Firenze

    Thanks for mentioning GoEVOO; just wanted to let you know that GoEVOO app list producers/stores throughout the US, not just California.

    Love you site and book!

    • #593 : February 2, 2012

      Reply

      Tom

      Thanks Carol, and sorry for the imprecision on my part!

27. #279 : January 10, 2012

    Reply

    Gary Lo.

    I see no mention of French oils. My wife is French and we have spent a lot of time in Provence where some great oils exist. There are two big sellers I am trying to see if Tom or anyone has any comments on.

    First, is Oliviers&Co they have a chain of stores all over France and several in the US. The stores are very nice to visit, they sells oils form all over the world, clearly marked by region you can taste everything and they talk about flavor profiles and freshness. My experiences there have been great but that was before the “book”.

    Secondly, Nicholas Alziari, they are from Nice, make a variety of flavor profiles that seam to be high quality -the real thing- and have some of the most beautiful cans you have ever seen but it does say, “cold extraction” “pressed in stove mill”. They are also sold at William and Sonoma.

    • #289 : January 11, 2012

      Reply

      Gary Lo.

      I would like to make a correction to my above post. The Alziari can says, “pressed in STONE mill” not “stove”.
      G

28. #309 : January 13, 2012

    Reply

    laurie

    I just ran to check my label after hearing you on CBC. Mastro cold pressed extra virgin. I googled it to find that they had fraud issues in 2010. I wonder how I can find out if they have cleaned up their act?

    • #586 : February 2, 2012

      Reply

      Tom

      Good question. Where were the fraud issues reported, by the CFIA? They have good consumer support, and might be able to say the outcome of their citation. But I must say, if a company has been involved w/ fraud in the past, they’re unlikely to be world-beaters for quality in the future (!)

29. #375 : January 18, 2012 : Twitter →

    Reply

    Luanne

    Hi Tom, It’s fun to read all of these comments. Keep up the good work on “real” extra virgin olive oil. We share your taste in the Italian estate bottled selections on your list. Cutrera’s Primo, Tenuta Pennita, del Carmine, Villa Zottopera, Frantoio Franci, Frescobaldi, etc. are available!

    • #570 : February 2, 2012

      Reply

      Tom

      Yumm – great selection!

30. #426 : January 25, 2012

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    Roberto

    I am a small producer (300 lt) of olive juice in Tuscany (Magliano in Toscana). The breeze and the climate, tipical of the hills lying in front of the mediterrean sea just ahead Isola del Giglio (now unluckely famous) and the clayey soil perfect for olive tree and vineyard growth but in particular the hands and the arms of the people which collect the olives one by one without damaging them (that is the secrets of a good juice), makes the olive oil from this “Baja Toscana” region a rare essence. Aside from anticancer property, olive oil, although is fattening “per se”, helps you to lose, but particularly, to keep stable your weigth. Just few drops on a tasteless salad and you can have a great meal. Just think at how much mayonnaise you have to add to season your salad instead of olive oil. Hope one day to sell my product in US that I love so much!

31. #429 : January 25, 2012

    Reply

    Anita

    While shopping at Centrale Market, Firenze, October of 2010, we purchased and shipped home a bottle of (U.S.) Tenuta San Guido at Centrale Market. We were so happy with it….wished we’d purchased more!

32. #500 : January 30, 2012

    Reply

    Rex

    I have been very pleased with the olive oil from Figone’s. They are located in the Sonoma Valley in Kenwood. Their website is: http://www.figoneoliveoil.com/. We stumbled on them a few summers ago. We are not wine drinkers, so we sought out olive oils in the Sonoma Valley. After several tastings we settled on a couple of oils from Figone’s (also their Balsamic Vinegar is heavenly) as well as one from the Olive Press. We continue to be very pleased with Figone’s oils.

33. #530 : February 1, 2012

    Reply

    Meble na wymiar

    When I originally commented I clicked the -Notify me when new comments are added- checkbox and now each time a remark is added I get four emails with the same comment. Is there any method you can take away me from that service? Thanks!

34. #539 : February 1, 2012

    Reply

    Robert Jones

    I noticed an oil sold in Whole Foods that was produced in Palestine. Two versions, mild and robust. It looks like it is produced by some sort of co-op, pricing is around $15 for a medium-sized bottle. I was wondering if anyone has tasted these oils as they are a good way to get needed $$$$ to the people of Palestine (bypassing the Israeli and Palestinian governments).

    Thanks, and thanks for this wonderful resource on olive oil!

    • #2097 : February 28, 2012

      Reply

      D. Cunningham

      Ten Thousand Villages Fair Trade retail stores in Canada carry Zatoun olive oil from Palestine. I trust that it is a quality EVO and $2 from every $20 purchase price is returned directly to the “Trees for Hope” program to plant new olive trees destroyed by the erection of the dividing wall. Perhaps other Palestine brands offer similar programs for direct support of Palestinian farmers?

      • #2903 : March 16, 2012

        Reply

        Tom

        @Robert Jones & D. Cunningham – your comments remind me how much bigger my book could, and should, have been. I barely touched on the olive oil and olive tree situation in the West Bank, and my treatment of the situation there was necessarily reductive.

        Anyway, I’ve noted your recommendations and will check them out, and put them on my list if they fit. Also, I recently tried DASKARA, another wonderful Palestinian oil with a distinctive, almost tree-bark or resin-like aftertaste, which will soon be available in the US. More info on this when I have it….

35. #698 : February 4, 2012

    Reply

    Silvia Lazzari

    Mani Bläuel Greek Organic Products http://www.blauel.gr would LOVE to be included in this list.
    How can we submit our oils?
    Thanks,
    Silvia

    • #2904 : March 16, 2012

      Reply

      Tom

      Silvia – We corresponded, you sent me your oil, I tasted it, sat back in my seat and sad, WOW. And I put it on the list. Marvellous stuff.

36. #719 : February 4, 2012

    Reply

    Anthony Gonzalez

    Hi Tom,

    I recently heard your interview on NPR’s Fresh Air and was quite enlightenened by your interview but not surprised. I had recently purchased 3 liters of what appears to be a good quality olive oil that was recommended to me by the owner of a Mediterranean restaurant. The Brand is Minos, product of Hania, Crete. On the container it says, Bottled on location where the olives are grown, mechanically cold extracted on the day harvested. There are labels on the container stated protected geographical indication. I hope I found a high quality oil. I am grateful that you are out there uncovering the truth.

    Thanks
    Tony

    • #2906 : March 16, 2012

      Reply

      Tom

      Thanks Anthony. Hard from this distance for me to give any opinion on your oil, but a couple things suggest to me that it’s good. Namely:
      – The claim that it’s bottled where the olives are grown;
      – the phrase “on the day harvested” (stressing speed, therefore freshness); and
      – the PGI status, which is less restrictive than PDO, but still useful.

      How did you like it? Did it have bitterness, pungency, and remind you of fruit -specifically the olive fruit?

      Cheers,
      Tom

37. #941 : February 7, 2012

    Reply

    Judy

    After I read your book, I checked the webpage for California Olive Oil Council and found that oils from California Olive Ranch have been certified by the Council to be Extra Virgin. I bought several from their website (an arbequina and an arbosana as well as one called “Fresh California Extra Virgin Oil”–the last one is available in many supermarkets near my home in San Diego, CA). The harvest dates for all three are listed on the back: November 2010. The bottles are made of dark glass and have narrow necks. They all taste good to me–fresh with different degrees of “pepperiness”. Have you tried any of these? If so, what do you think? My family is Spanish and we use A LOT of olive oil. These oils are within our budget–$10.40 for a 500 ML bottle of the “Fresh California Extra Virgin” and $13.99 for 500 ML bottles of arbosana and arbequina.

    I also purchased a bottle of the Castillo de Canena picual via the Internet and am anxious to taste it. At that price, however, it will be used strictly for my favorite breakfast: toasted bread with crushed tomato and olive oil (desayuno andaluz).

    Thanks for your book. Over the years purchasing olive oil has been like buying a pig in a poke. Although I’ve always known that “you get what you pay for”, sometimes, even when I bought the more expensive oils at Italian and Spanish food stores, they weren’t good. I feel I have enough information now to be more successful in my choice.

    • #2907 : March 16, 2012

      Reply

      Tom

      Hi Judy – as you noted, I think the California Olive Ranch makes fine oils, and they make a lot of it, so it’s widely available. You are so right about not being able to rely on price as a measure of quality. And about the joys of the desayuno andaluz. Though while I was living in Seville studying classical guitar, many years ago, I was amazed to see how many people ate BUTTER on their bread for breakfast!

38. #945 : February 7, 2012

    Reply

    Judy

    Tom, after I posted my comments above, I saw that California Olive Ranch (Oroville) is on your list with the description “high quality”. I’m glad as I really like their oils so far.

39. #1073 : February 8, 2012

    Reply

    S.Balakrishnan

    I partly listened to the NPR broadcast. I did not get the name of the brand sold in Costco that Tom recommended. Can someone repeat it for me here.

    • #1199 : February 9, 2012

      Reply

      Tom

      “Kirkland” is their store brand. I’ve also seen the excellent Corto Olive sold at Costco.

40. #1140 : February 9, 2012

    Reply

    TodB

    You’ve got to add Darien Cheese in the Goodwives Shopping Center (CT) to your list. They have a house brand of California oil that is truly great as well as several Italian oils. Not to mention a store full of great cheese. Ken and Torri know their stuff.

    • #2908 : March 16, 2012

      Reply

      Tom

      I’ve put it on my list, Tod – just have to wait until I, or one of my spies, visits Darien Cheese and verifies w/ our own tastebuds what you’re saying (not that I doubt you!)

41. #1391 : February 11, 2012 : Twitter →

    Reply

    Jane masri

    Palestinian olive oil from Canaan Fair Trade has been rated one of the best in the world. It has the added bonus of being produced and sold under the rigorous standards of the Fair Trade Association, which polices the sort of fraud the author writes about – plus pays farmers a fair wage for the harvest. I’ve been to the faculty in Jenin and the whole operation is glorious. Buy Canaan any time you get the chance. Many Americans are huge fans of this oil and the integrity of its production. Fabulous tasting…with peace of mind.

    • #2909 : March 16, 2012

      Reply

      Tom

      Hi Jane – I look forward to trying Canaan. See my note about Daskara in an earlier comment.

42. #1395 : February 11, 2012

    Reply

    inak

    All your comments are so interesting. I was buying the extra virgin oils for years ,never realizing that many of them were fakes.
    Now all the information you are giving is very good for the US and Canada …. we are living in Mexico , do you have any oinformation on the market there and/or the local producers ?
    Thanks

    • #2912 : March 16, 2012

      Reply

      Tom

      Hello Inak, You ask an excellent question. My future goal is to offer suggestions for people trying to find olive oil around the globe (as well as excellent producers trying to sell their oil). Unfortunately, given that there’s only one of me (though I have a number of expert advisors), for now I’m having to focus on oils sold in North America and/or produced in top production areas. But I’ll address Mexico and the rest of Latin America as soon as I can.
      All my best,
      Tom

43. #1941 : February 23, 2012

    Reply

    Robert Oppedisano

    Tom, thanks for everything you’re doing for olive oil. As the son of a father and grandfather who made those gallon tin cans for the old Italian American oil market (Pace O Mio Dio!), olio d’oliva runs through me. Question about retailers: unless there’s a reason I’m missing, I can’t see how you’d omit NYC’s Fairway as a source. Their range is, like everyone’s, variable, but values there are and they are generous with their tastings, not just of their house brands but also of fairly pricey oils form France and Italy. Thanks for your producers’ list, about which I’d like to suggest a superb, prize-winning Calabrian (Olearia San Giorgio–2 versions using distinctive local cultivars) and the various Sicilian bottlings of Manfredi Barbera, all good values. The controlled Sitia oils from that excellent coop on Crete are also lovely, and bargains.

    • #2913 : March 16, 2012

      Reply

      Tom

      Hello Robert (and suz and Bob S.),

      I have heard uniformly good things about Fairway Market and proprietor/muse Steve Jenkins. (Though journalists tell me that Steve isn’t a fan of my book Extra Virginity, because he feels it gives Italian oils a bad name – Steve should read my book!) The only reason I haven’t included it in my list so far is that I haven’t been able to visit one of their locations and do due diligence. Tutto qui, as they say in Italian – “That’s all there is to it.” As soon as I can, I’m sure I’ll be positively impressed. I do want to stress that my list is personal, the fruit of my own wanderings and those of a close circle of trusted experts – it will be in constant evolution, and will inevitably omit some great places (though I firmly believe that it doesn’t include any crappy ones).
      All best,
      Tom

44. #1947 : February 24, 2012

    Reply

    suz

    Check out Fairway. In their Pelham NY store they have a selection of about 15-20 oils that you can taste. I’ve picked out a few wonderful ones that I love that bear no resemblance to the oils I used to get at the grocery store that I thought I was supposed to like that tasted like turpentine.

    • #2424 : March 6, 2012

      Reply

      Bob S.

      I’ll second the Fairway brands. They buy in bulk all of the major cultivar oils and have tasting samples available. My only quibble is that the store brand bottles don’t give enough information regarding harvest date and farm of origin. However, there is usually someone there who will answer your questions. They also sell many other brands with that information and I haven’t had a clunker yet. Still, nothing is as good as fresh from the producer.

45. #2115 : February 28, 2012

    Reply

    Amoreforesta

    Great this list idea – i hope it goes viral and you get paid for all your hard work!
    Hassle google to do you an advertising deal and get them on the olive oil band wagon!

    • #2914 : March 16, 2012

      Reply

      Tom

      Hey Amoreforesta, I like the tune you’re singing! I’m finding it a little tough to float my boat while doing this pro bono (hence the enormous delays in responding to yours and other comments). So if you convince Google on my behalf to do a deal that doesn’t compromise my journalistic independence, I’ll give you a huge finder’s fee!

      Joking aside, this is a passion for me, and I do it gladly, but do it right and it’s 10 full-time jobs. Quality olive oil is exploding, around the planet, and at the same time seriously threatened with extinction.

46. #2526 : March 8, 2012 : Twitter →

    Reply

    Luanne

    Tom, we’d love to be on your list as we have several of your favorite and notable oils in stock. Here’s the blog post with our review of Extravirginity and links!

    http://olio2go.wordpress.com/2012/01/20/extra-virginity-the-crushing-truth/

47. #2603 : March 9, 2012

    Reply

    thad

    I was very excited to find your list so that I no longer have to waste money trying expensive oils at the store.

    There are a couple of highly touted and widely available oils that I don’t see on your list:
    Columela (Spain)
    Olave (Chile)

    Have you tried them? Do they pass?

    • #2922 : March 16, 2012

      Reply

      Tom

      Thanks Thad,
      I’m glad my list is of some help. As I’ve said elsewhere, it’s in constant evolution, because it relies on my own personal experience and that of my trusted advisors (in a business as opaque as olive oil, alas, seeing – and tasting – is believing!). So many great oils have been omitted, which as time goes on I’ll incorporate.

      So: I’ll keep an eye out for Columela and Olave, which I don’t know at present, but which are now on my To Try list.

48. #2765 : March 13, 2012

    Reply

    Leslie

    I too was wondering about Olave. $20/liter. I just bought a bottle because the expiration date was 11/2014. Being from Chile, I thought it would be fresher this time of year. Bottle states Varieties as Frantoio, Luccino, Coratina and Arbequina. Have not opened it yet.

    In Massachusetts, the Kirkland Signature is double labeled Fillipo Berio Organic Extra Virgin. Is this the Kirkland Signature that you’re recommending?

    When I first started reading your book, I bought Lucini which is also widely available in local Supermarkets varying in price from $15 to $22 for a 500 ml. bottle. Stated acidity is 0.2 to 0.4%. I enjoyed it although it is bottled in a light bottle so probably does not fare well stored on supermarket shelves.

    Wegman’s Supermarket is widely distributed across the Northeast US. They have a store brand line called Wegman’s Italian classics which is relatively affordable. $10 for 500 ml. I chose the Campagnan which is D.O.P. Colline Salernitane. Says it is from Amalfi Coast. I’d like to try the Tuscan oil next. You should get them to mail you some to taste.

    I am a novice to all this, so it would be helpful to be able to get my hands on something you’ve recommended so I can compare. I want to maximize the health benefits and would love to be able to taste the difference between true extra virgins and refined oils.

    That being said, I have done a few side by side comparisons. I haven’t been able to bring myself to drink the oil straight so I test it with bread dipped in olive oil. I like the light mouth feel of both the Wegman’s Campagnan and the Lucini. Last night, I compared the Filipo Berrio Organic Extra Virgin to the Lucini and actually liked the “bite” of the Filipo Berrio. Maybe the Lucini is too mild to be an example of Tuscan oil. I did like the “mouth feel” of the Lucini better. Today, I compared some Carapelli Extra Virgin to the Lucini. The tastes were night and day. The Carapelli was blah, bland and greasy. That contrast gives me more confidence that maybe these other olive oils are pretty good even though they are not on your list.

    • #3028 : March 19, 2012

      Reply

      Robert Oppedisano

      Leslie,
      Given its pricing, I’m not sure the Lucini is actually a Tuscan oil, though it is certainly bottled there. It’s likely an Italian blend including Puglian and maybe Sicilian oils, given the size of those regions’ production. The Costco Kirkland IGP Toscano extra virgin, at $10/ltr, is an excellent everyday oil, and certainly a Tuscan blend, given the certification. It’s also harvest dated, and when they run out, it’s gone until the next harvest. It’s a balanced taste, with a little bite, but mostly midweight fruity. How much is the Wegman’s Salernitana? It’s an area whose controlled oils are not readily seen in NYCity. Thanks!

49. #3021 : March 19, 2012

    Reply

    Sue

    I too would like to know your opinion of Columela. My palate is not that sophisticated, but it really seems good. I shared it with a friend who is taste-sensitive, and she went crazy for it. That said, my experience with other olive oils is quite limited, and I’ll be eagerly waiting for your comments. It doesn’t carry a date that I can tell, so that may be a red flag. Amazon carries it, and the reviews there seem authentic and enthusiastic. (Apparently, a lot of us have discovered that it goes well with crusty bread.) I tried the taste test you described, and it did make me cough (LOL).

    BTW, thanks for the Colavita comments. I’ve used it also, but it’s so mild that it’s hard to tell much about it. And in my area, it’s quite expensive for a supermarket oil. Think I’ve bought my last bottle.

    Very enjoyable and educational book . . . thanks for helping us all out!

50. #3271 : March 23, 2012

    Reply

    Jeffrey Benson

    Please don’t forget Monte Castello Organic HS Extra Virgin oilve oil fro Lake Garda Italy

51. #4246 : April 10, 2012

    Reply

    Joaozinho

    Tom just finished your book which i thoroughly enjoyed!!! Just one question at this stage….why are there no Portuguese olive oils on the list? Being Portuguese I’m obviously biased, but living in England and being a great fan of olive oil I tend to try as many different Olive oils as possible and tend to find that a few Portuguese one are actually top notch.
    Anyway just wondering if you had a chance to try a few and what your thoughts were…
    Fantastic book and great site…
    Speak soon

52. #4259 : April 10, 2012

    Reply

    Bianca D

    Hi Tom,

    I just had to say Mil Gracias for the eye opening info on olive oil. I haven’t read your book Extra Viginity yet (it’s on the way), but gleaned enough from Amazon’s Look Inside feature to know this is important stuff.

    My husband and I were astonished at the flavour and variety of olive oils to be had when we went on a driving tour through Spain. We’d experienced nothing like it! Then a friend brought us a tiny bottle from Jaen and it was as if we were back there. I despaired of ever finding anything like that here, and had been wondering how to choose a good oil for quite some time. I had no idea that so many are substandard! So it was good to learn that CostCo’s Kirkland brand is acceptable and hopefully that also holds true down here for CostCo Mexico!

    And talk about synchronicity, I hadn’t planned to do any serious searching for really good EVOO until I’d gotten the book, but we found ourselves checking out the recently refurbished Chedrauí Animas grocery store in Xalapa (Veracruz) – now the “posh” grocery store – and were thrilled to find a 250 ml bottle of Castillo de Canena (176 pesos, about $13.50USD). When I saw it was from Jaen and bottled on the property, that encouraged me to take the plunge. A bit pricey perhaps, but it is absolutely divine. When I came home to check your blog and see if it’s on the list for Spain, there it was, right at the top!
    http://www.castillodecanena.com/indexEN.html

    Looking forward to reading the book. All the best!!

53. #5137 : April 24, 2012 : Twitter →

    Reply

    Ruth

    I was a little surprised not to see any Australian oils in the list above (yet). I have one to share that I hope you will enjoy.

    I had the pleasure of learning about the variance of olive oil quality and the propensity for fraud in the industry beginning in 2008, when I was introduced to a Cuban-born civil engineer who founded OliVaylle, an olive estate in Victoria, Australia. I’d never heard of Australian olive oil prior to that and didn’t expect much from it at first. Being an entirely uneducated consumer about olive oil at that time, I sort of scoffed at the idea of “fraud” in the olive oil industry. I changed my tune after I began doing my own research and started tasting some oils. I was so excited to see Tom’s book published this year, to hear the interviews (thanks Fresh Air) and see all of the articles that resulted. I think it’s such a good thing when consumers are educated and the crooks start getting left out in the cold, bit by bit.

    I’ve tasted (and loved) many oils since then, some I purchased in Italy, many others purchased in California directly from the growers, as I’m lucky enough to live smack in the heart of wine and olive oil country on the California coast.
    Still, this olive oil from Australia, OliVaylle Olive Nectar, continues to be my favorite. I won’t confess in a public forum how many liters I’ve consumed over the past 4 years, but it’s a high number.

    For those of you who are interested, OliVaylle’s free acidity rating is 0.08. It’s a blend from Corregiola, Frantoio, and Nevadillo Blanco olives, so expect a mid-strength oil with a fresh taste and a peppery finish (from the Nevadillo Blanco). It’s made from 100% estate-grown olives and processed on the estate within 6 hours of harvest. OliVaylle also uses an oxygen-controlled environment and lowers the processing temperature, instead of raising it, to protect the paste and the oil from heat damage. The olives are mechanically harvested from the trees (anything that falls to the ground is cleaned up with the weeds); pits are removed before processing so you’re getting pure fruit juice with no flavor from crushed pits.

    It’s available at http://OliVaylle.com and also in some regions of the U.S. at Whole Foods and other gourmet food stores.

    I would love to hear if anyone else tries it and what you think.

    • #5551 : May 2, 2012

      Reply

      Ron

      I don’t know what their oil is like, but the marketing spiel on their website is stomach-turning.

54. #5225 : April 26, 2012

    Reply

    Andrew

    What do you think of Bari olive oil?

55. #6190 : May 15, 2012 : Twitter →

    Reply

    Katie Hanson

    Hi Tim, I loved your book! I’m currently in Italy and I toured a winery/farm today and tried their EVOO and it was delicious. But I’m no expert! Have you heard of fattoria poggia alloro in San Gimignano? Also, back at home in Califirnia, I like the San Clemente shop, Oliver’s Olive Oil (www.oliversevoo.com). Any opinions on their brand?

    Thanks!

56. #6267 : May 17, 2012

    Reply

    Leland Oldaker

    Thx for information.

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