I've started using California Olive Ranch quite a few years back when the studies came out showing most EVOOs were fake. COR is one that is real and good.

I then took a trip to Israel and had some made there that was wonderful, so for awhile I'd have it imported but it became too much of a PITA so I went back to COR.

I use the standard 100% California for pretty much everything (the price is right and they have free shipping over $85). I keep a couple bottles of Arbequina around as well for certain things. Their Miller's Blend is excellent for dipping bread.

Just curious if anyone has found anything that is better.

quote:

studies came out showing most EVOOs were fake

If you're referring to the same report that I read, I recall mention that Costco's Kirkland Signature brand is the real stuff, so that's what I buy.

I use Sky Organics, which is the best tasting and highest quality olive oil that my local grocery store carries. (Probably not the best, but the best of what's readily available here.)

Texas Olive Ranch or Olivari

I switched and have stuck with COR for a long time now. Specifically the arbequina varietal. No reason to switch.

The US in general has good to very good olive oil, there's no need to seek out a foreign make/brand unless you're certain about it or, you like the variety of olives used.
COR is good stuff, very solid, they've garnered many awards.
Costco's Kirkland brand has a couple of varieties, they source mainly from Italy, certain locations will also have Greek and Spanish origin as well. I use their EVOO for general usage.
I'm fortunate I live near a couple of exceptional producers, I'll use these for finishing salads, putting on grilled veg and over meat- McEvoy Ranch, Seka Hills, Cliffs Family, and Napa Valley Manufacturing.

I find myself a little jealous of corsairs' options. i have foudn COR to be not much better than the cheapo brands at the local Safeway. I like the stinky, unprocessed EVOO's, but I find the so-called "robust" offerings generally lacking, and not all that much different than the so-called "smooth" varieties. I remember the olive oils I grew up on, ordinary European (Spanish, Italian, or Greek) as being much much better.

I use California Olive Ranch Arbequina, which I buy at my local Whole Foods store, a 15 minute walk from my home. Specifically, the “Reserve” variety. Whole Foods also sells another COR Arbequina variety,whose name I don’t recall.

I use so little EVOO for the ordinary purpose that I don’t bother to keep a lesser EVOO on hand, but I do use it for uncommon purposes. An example: I have the Dexter S8694, the world’s best griddle spatula (the bottom spatula in this photo):


But it came with a rosewood haft, not the darker walnut haft that I prefer. So I gave it my secret EVOO finish, which produces the dark finish that I like:


The photo was made nearly a year ago, but the Dexter’s appearance hasn’t changed in the interim. My EVOO finish is permanent.

I love my Dexters. They are all I use.

Three ladies in the sewing circle go get Costco brand.

For the price they are willing to pay,
They claim it's the best.

quote:

Originally posted by V-Tail:

quote:

studies came out showing most EVOOs were fake

If you're referring to the same report that I read, I recall mention that Costco's Kirkland Signature brand is the real stuff, so that's what I buy.

Same oil. Same reason. EVOO, wow

I've seen some good reviews of Partanna and will be trying it out. According to many reviews, they key is to find an oil made from olives from a single source/country.

https://www.youtube.com/watch?v=N6FOyy6NEZs&t=5s

quote:

Originally posted by V-Tail:
I recall mention that Costco's Kirkland Signature brand is the real stuff, so that's what I buy.

For decades, we bought stuff from Italian delis, Trader Joes, etc. But in recent years, we found the Kirkland brand to be excellent and a good price for what one gets. Cooking, salad dressings, dipping bread, it is all good.

I don't do a lot of cooking where the olive oil really has to stand out. Since the 1990s when we lived in Puerto Rico I've been using Goya olive oil primarily. It's Spanish olive oil. We also keep a small bottle of California Olive Ranch as our "premium" olive oil for certain dishes where the flavor would matter more. We've tried a few different blends from COR, and, honestly, I don't notice much difference. They've all been good.

Another Kirkland Signature user here. Precisely because I read a similar article about how most off the shelf EVOO is not EVOO.

quote:

Originally posted by daikyu:
Another Kirkland Signature user here. Precisely because I read a similar article about how most off the shelf EVOO is not EVOO.

Ditto.