I've had good, bad and so-so extra virgin olive oil that spanned the
color range from green to greenish-yellow.

If you've found a brand that meets your requirements, I'd say stick with
it regardless of the color. The people who blend it are probably going
for a consistent aroma and taste profile, with the resulting color being
of little or no concern.

Personally, I've got a favorite brand for general use, but still like to
try something new now and then. About the only thing I avoid these days
is olive oil in cans. Some time back I cut a 2-liter can of fairly
pricey Greek olive oil open to drain out the last few precious drops,
and did not like the looks of the insides of the can at all. I don't
know whether it was corrosion or some sort of nasty goobers growing in
the corners of the can, but I haven't seen anything similar forming in
glass or plastic containers, so I stick with them.

Bob
================================
In article >, Andy <q> says...
> Members,
>
> I'm down to my last 1/2 cup of Martinis Kalamata Extra Virgin Olive Oil
> (Product of Greece). Excellent flavor, imho.
>
> I was at the market yesterday to resupply the olive oil but the problem
> was several-fold:
>
> 1. The olive oils were yellow OR
> 2. The bottles were green glass, disguising the color OR
> 3. The bottles were opaque or covered entirely by the label, hiding the
> color of the oil altogether.
>
> I recall a chef (Emerill??), claiming if olive oil isn't green, it's not
> olive oil.
>
> My Martinis brand is green in clear glass.
>
> Is the green "is real" olive oil true?
>
> I'll just re-buy Martinis (found at Trader Joes).
>
> Your thoughts?
>
> Ridiculous, huh!?
>
> Andy
>