In article >,
Peter A > wrote:

> In article >, Andy <q> says...
>
> > 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?
> >
> >
>
> Absolute nonsense, to be expected from Emeril. High-quality OO can be
> markedly green, vaguely greenish, or more of a golden color. I do find,
> however, that the greener oils tend to have a sharper, more
> "chlorophyll" taste than the golden oils which are usually richer and
> fruitier (thew good ones, anyway).

Well said, Peter. And this is because olives are picked at varying
degrees of ripeness with the color going from greenish to gold with the
riper olives. Which is better, is more a question of subjective taste
rather than arbitrary quality. And, God forbid, don't let the shape of
the bottle affect your opinion. lol

D.M.