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

Andy wrote:
> 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?

If memory serves, Cook's Illustrated recently did a piece on olive
oils. I seem to
recall it saying that the association between "green" and "quality"
olive oils
is propaganda on the part of Tuscan olive oil makers. Previously,
green olive
oils were considered inferior. Something about acids, I believe.

Oils from places besides Tuscany (e.g., Greece, Spain) are often
yellow. My
favorite everyday extra-virgin olive oil is made from kalamata olives,
and is
quite yellow. (Although I prefer to think of it as "golden", but
self-propaganda
is probably ok.)

Buy what tastes good to you.

Cindy Hamilton

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).


--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Andy <q> wrote in :


>
> I'll just re-buy Martinis (found at Trader Joes).
>
> Your thoughts?
>
> Ridiculous, huh!?
>
> Andy
>


Not at all.

http://www.waitrose.com/food_drink/f...itrose/yourgui
detooiiveoil.asp

DOH!!!

http://tinyurl.com/yllfew

Here in Brisbane we're limited to what we can get, so I go for Carbonell.

I like the taste. That's all that matters.

http://i17.tinypic.com/49h3qyg.jpg

And the Rendang, and the Mongolian are done, just waiting on the Red Curry.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

"Cindy Hamilton" > wrote in
oups.com:


>>
>> My Martinis brand is green in clear glass.
>>
>> Is the green "is real" olive oil true?
>
> If memory serves,


Ahhhhhhhhhh, the Iron Chef :-)



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

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
>

Generally is greesn when it is not filter. When EVOO is not filtered is more
strong and tasty, but some people doesn't like it.

--
Kisses
Pandora
-----------------------------------------


"Andy" <q> ha scritto nel messaggio
...
> 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

On Wed, 29 Nov 2006 07:50:34 -0600, Andy <q> wrote:

>I'll just re-buy Martinis (found at Trader Joes).
>
>Your thoughts?

Try the Trader Joe's brand of Kalamata Olive oil. It is good, at
least in my opinion. Sometimes they have it, sometimes they don't.

Christine

PeterL said...

> http://tinyurl.com/yllfew
>
> Here in Brisbane we're limited to what we can get, so I go for
Carbonell.
>
> I like the taste. That's all that matters.


From your link:

"Unlike wine, olive oil is always better in the year of its production,
and the colour – ranging from pale golden yellow to deep green –
generally has no bearing on its taste."


Thanks for the link, PeterL!

I'm still put off by the dark glass and labels obscurring the oil, so I
stick with my old standard. I wish there was an extra virgin olive
tasting to attend and buy from, like a wine tasting.

All the best,

Andy

Andy wrote:
> PeterL said...
>
> > http://tinyurl.com/yllfew
> >
> > Here in Brisbane we're limited to what we can get, so I go for
> Carbonell.
> >
> > I like the taste. That's all that matters.
>
>
> From your link:
>
> "Unlike wine, olive oil is always better in the year of its production,
> and the colour - ranging from pale golden yellow to deep green -
> generally has no bearing on its taste."
>
>
> Thanks for the link, PeterL!
>
> I'm still put off by the dark glass and labels obscurring the oil, so I
> stick with my old standard. I wish there was an extra virgin olive
> tasting to attend and buy from, like a wine tasting.
>

This is when you can put one of those snooty kitchen supply stores to
work. Go in, scout around for the best clerk, and ask them about olive
oils. They probably will let you taste. Try mid-week in the
afternoon. Some stores even do evening tastings much like wine
tasting.

And by snooty kitchen stores, I mean something like Sur le Table or
Domus or Williams-Sonoma. Maybe different stores in your area, but
there's probably something.

It's like buying wine at the prices that high-end olive oils go for.

Susan B.

Andy wrote:
> I'm still put off by the dark glass and labels obscurring the oil, so I
> stick with my old standard. I wish there was an extra virgin olive
> tasting to attend and buy from, like a wine tasting.
>
> All the best,
>
> Andy

I seen claims that direct light, especially sunlight, will cause the
oil to deteriorate. So, the colored bottles.

-bwg
"These budget numbers are not just estimates; these are the actual
results for the fiscal year that ended February the 30th."
Pres. George W. Bush, Oct. 11, 2006.

"-bwg" > wrote in news:1164829563.371735.149430
@j44g2000cwa.googlegroups.com:

>
> Andy wrote:
>> I'm still put off by the dark glass and labels obscurring the oil, so
I
>> stick with my old standard. I wish there was an extra virgin olive
>> tasting to attend and buy from, like a wine tasting.
>>
>> All the best,
>>
>> Andy
>
> I seen claims that direct light, especially sunlight, will cause the
> oil to deteriorate. So, the colored bottles.
>


Same as wine......... and beer.


--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Andy <q> wrote in :

> PeterL said...
>
>> http://tinyurl.com/yllfew
>>
>> Here in Brisbane we're limited to what we can get, so I go for
> Carbonell.
>>
>> I like the taste. That's all that matters.
>
>
> From your link:
>
> "Unlike wine, olive oil is always better in the year of its
production,
> and the colour – ranging from pale golden yellow to deep green –
> generally has no bearing on its taste."
>
>
> Thanks for the link, PeterL!


No worries.


>
> I'm still put off by the dark glass and labels obscurring the oil,


I always go for Spanish oil as it seems to have more flavour than the
Greek or Italian oils.


>so I
> stick with my old standard. I wish there was an extra virgin olive
> tasting to attend and buy from, like a wine tasting.
>

Several wine tastings I've been to have had oil 'tastings' at the same
time.
Picture 3-4 large white dishes (like bird baths!!) filled with different
oils........ and loads of crusty bread to dip in and try them.......
YUM!!!

I've even done it here at home to teach some friends the difference
between good Olive Oil, Avocado oil and Canola oil!!




--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

In article .com>,
says...
> This is when you can put one of those snooty kitchen supply stores to
> work.
>

Snooty means that you can't afford it, right?

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

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.

On 29 Nov 2006 14:58:53 GMT, PeterL > wrote:

>I like the taste. That's all that matters.

That is the only correct answer. Next topic, please.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

Andy wrote:

> 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?

Emeril isn't the guy for this kind of info.

Olive oils - of all qualities - come in colors from pale
yellow to very dark green. Filtering makes it lighter.
Different varieties of olives make it lighter or darker.

There's a kind of weak general rule: The lighter the color,
the lighter the olive flavor. Having said that, it's a rule
of a small thumb. It doesn't always hold, but mostly, it does.

Depending on how forcefully you want the olive flavor to
come through, pick against that rule.

Olive oil quality is predicated on the degree of acidity,
among other things, not color.

Pastorio

Abe wrote:
> As long as the oil is first cold press, color just doesn't matter,
> just taste.

That's EVOO. The subsequent designated descriptions have
their culinary places, as well. I use a pomace in my
vinaigrette because vinegar and other additions overwhelm
the fragility of the oil flavor. The pomace is more acidic
and can hold its own better.

Not every application demands the most expensive product.

Pastorio