I have had a lot of oils, and my judgement is:
-Greek: the best, fruity and seet, excellent on salads and all around good
-Italian: ranges from OK to very good. The best Italian oils are almost as good as Greek.
-Spain: very light, not as much flavor, just OK
-Portugues; much like Spanish oil, just OK
-Fench: very rare/hard to find. Good, but very expensive
-California: very good, very expensive
What do you think?
I think this isn’t the right forum for a thread about olive oil. Moved to Cafe Society from Great Debates.
Popeye?
Hands down, the Kolymbari region of Crete. I am partial to this one:
I stock up every year when I am on Crete.
Italian first Spanish second for me. Haven’t had a North African olive oil that was palatable.
Shelly Duval.