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Old 11-01-2013, 11:23 AM   #21
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Also, we use olive oil, unsalted butter (not together, but if someone wants to create a beer, wine, or other beverage with those overtones, I am first in line for it) because we just like the way they taste.
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Old 11-01-2013, 11:27 AM   #22
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Originally Posted by FinanceDude View Post
I should have posted this thread yesterday, starting today, Amazon is charging sales tax in WI, because they opened a distribution center here.............
I think it might be a lot cheaper at Costco.

I've seen several Kirkland and other Costco items sold on Amazon for considerably higher prices.
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Old 11-01-2013, 03:27 PM   #23
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I've been buying EVOO at Trader Joe's, but after reading this I will try the Kirkland brand at Costco.

OT: TJ's sells coconut oil by the jar for under $5.00. It is wicked good for popping popcorn!!!
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Old 11-01-2013, 03:32 PM   #24
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I am very fond of Columela, an extra virgin cold-pressed olive oil from Spain. It is readily available at my large regional grocery chain.
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Old 11-01-2013, 03:37 PM   #25
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EVOO is fine, but for cooking, ELOO is better IMHO.

Extra light not only has a less "olive" flavor, which is arguably better for cooking, but the smoke point is higher: 375° for EVOO vs 468° for ELOO.

We get our ELOO at Costco.
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Old 11-01-2013, 03:44 PM   #26
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Costco is very good, and the last time I checked, I believer Consumer Reports ranked Trader Joe at the top. You probably can't go wrong with either.
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Old 11-01-2013, 03:49 PM   #27
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Last time we were in Napa Valley, visiting the CIA (Culinary Institute of America) school there, which used to be Christian Brothers Winery, I saw that they offered to teach olive oil tasting for $10.

I should have taken the above offer. Perhaps that would teach my palate to detect fake olive oil. Well, maybe not...
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Old 11-01-2013, 04:00 PM   #28
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I use California EVOO or butter for pretty much everything. Deep frying would require an oil with a high smoke point, but I rarely deep fry anything.
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Old 11-01-2013, 04:17 PM   #29
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The OO industry is the Wild West, w/ no regulation national or int'natl. Notably exposed in this NPR piece. Caveat emptor!

Trader Joe's California Estate gets high marks here. Recently bought a bottle but haven't opened it yet.
Never been to Cosco but many seem to like their OO.

+1 on TJ CA Estate, it is my "eating" OO ie it has great taste and I use it where other things won't overpower it like putting it on plain brown rice or dipping bread into it. Otherwise I use TJ "Trader Giotto's" for frying. Both are EVOO Italian and very reasonably priced for the quality.

I have tasted Spanish, Greek, Tunisian EVOO and they pale in comparison to Italian. YMMV in EVOO TA TA!
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Old 11-01-2013, 05:23 PM   #30
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I would join Costco in a New York minute if one were closer to me. I also like Trader Joe but none is really convenient for me either. Same goes for Whole Foods. I am somewhat bereft that the summer farmers markets are finished for the season as I have grown to rely heavily upon them for my provisions for part of the year.
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Old 11-01-2013, 06:25 PM   #31
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And if you want to flavor or infuse your olive oil, there's evidently a recommended way to do it that prevents botulism...

How to Infuse Your Own Olive Oil [Video] | Back Burner

Kindest regards.
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Old 11-01-2013, 10:57 PM   #32
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We never deep fry. We only use Costco OO-Kirland Signature. It is highly rated and is very well priced.
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Old 11-02-2013, 05:45 AM   #33
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Can you use any olive oil for cooking? I know some of them break down fast under high heat...........
I use it for cooking (no gourmet here) for just about everything and haven't had any trouble.

+1 on the Kirkland brand. Haven't compared many, but it's inexpensive and does the job.
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Old 11-02-2013, 05:42 PM   #34
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This is on the premium side, but we have a new kind of boutique olive oil shop here in Arizona called Outrageous oils. They have lots of stuff, but their focus is having 6 kinds of fresh olive oils from around the world.

Extra Virgin Olive Oil

In the shop, you can taste test the oils and compare the strong against the light flavors. Dipping your tongue into a little cup of the strongest, most bitter, olive oil provides a very strong flavor.

However, when I use that oil directly on a salad (2 teaspoons), I can barely taste the oil. I am interested in the strong flavored oils for their high Polyphenols count.

I recommend the Spainish Hojiblanca and the Greek Koroneiki oils along with a bottle of the 18 year old Balsamic vinegar. When getting a cheaper oil for around the house, I have been purchasing California Olive Ranch.

California Extra Virgin Olive Oil | California Olive Ranch

For high heat cooking, I use coconut oil.
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