What brand of olive oil do you use for regular cooking/sautéing? I see
that Consumer Reports is recommending Goya for everyday use? What are
your thoughts on that brand?
--
jmk in NC

jmk wrote:

> What brand of olive oil do you use for regular cooking/saut=E9ing? I s=
ee=20
> that Consumer Reports is recommending Goya for everyday use? What are =

> your thoughts on that brand?

For everyday stuff I use Bertolli.

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

jmk wrote:

> What brand of olive oil do you use for regular cooking/saut=E9ing? I s=
ee=20
> that Consumer Reports is recommending Goya for everyday use? What are =

> your thoughts on that brand?

For everyday stuff I use Bertolli.

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

On 9/9/2004 2:17 PM, Steve Calvin wrote:
> jmk wrote:
>
>> What brand of olive oil do you use for regular cooking/sautéing? I
>> see that Consumer Reports is recommending Goya for everyday use? What
>> are your thoughts on that brand?
>
>
> For everyday stuff I use Bertolli.
>

Thanks! I have used Bertolli and Colivita before but I always end up
getting someone confused by the array of choices when I go to buy more.

I ran across this as well:
http://splendidtable.publicradio.org...oliveoil.shtml

--
jmk in NC

On 9/9/2004 2:17 PM, Steve Calvin wrote:
> jmk wrote:
>
>> What brand of olive oil do you use for regular cooking/sautéing? I
>> see that Consumer Reports is recommending Goya for everyday use? What
>> are your thoughts on that brand?
>
>
> For everyday stuff I use Bertolli.
>

Thanks! I have used Bertolli and Colivita before but I always end up
getting someone confused by the array of choices when I go to buy more.

I ran across this as well:
http://splendidtable.publicradio.org...oliveoil.shtml

--
jmk in NC

jmk wrote:

> On 9/9/2004 2:17 PM, Steve Calvin wrote:
>=20
>> jmk wrote:
>>
>>> What brand of olive oil do you use for regular cooking/saut=E9ing? I=
=20
>>> see that Consumer Reports is recommending Goya for everyday use? =20
>>> What are your thoughts on that brand?
>>
>>
>>
>> For everyday stuff I use Bertolli.
>>
>=20
> Thanks! I have used Bertolli and Colivita before but I always end up=20
> getting someone confused by the array of choices when I go to buy more.=

>=20
> I ran across this as well:=20
> http://splendidtable.publicradio.org...liveoil.shtml=

>=20
Thanks, but we have none of those places around here.

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

jmk wrote:

> On 9/9/2004 2:17 PM, Steve Calvin wrote:
>=20
>> jmk wrote:
>>
>>> What brand of olive oil do you use for regular cooking/saut=E9ing? I=
=20
>>> see that Consumer Reports is recommending Goya for everyday use? =20
>>> What are your thoughts on that brand?
>>
>>
>>
>> For everyday stuff I use Bertolli.
>>
>=20
> Thanks! I have used Bertolli and Colivita before but I always end up=20
> getting someone confused by the array of choices when I go to buy more.=

>=20
> I ran across this as well:=20
> http://splendidtable.publicradio.org...liveoil.shtml=

>=20
Thanks, but we have none of those places around here.

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

"jmk" > wrote in message
...
> What brand of olive oil do you use for regular cooking/sautéing? I see
> that Consumer Reports is recommending Goya for everyday use? What are
> your thoughts on that brand?
> --
> jmk in NC

I think that Colavita is the best of the commonly available brands. Goya is
quite good too in my opinion.


--
Peter Aitken

Remove the crap from my email address before using.

"jmk" > wrote in message
...
> What brand of olive oil do you use for regular cooking/sautéing? I see
> that Consumer Reports is recommending Goya for everyday use? What are
> your thoughts on that brand?
> --
> jmk in NC

I think that Colavita is the best of the commonly available brands. Goya is
quite good too in my opinion.


--
Peter Aitken

Remove the crap from my email address before using.

>jmk asks:
>
>What brand of olive oil do you use for regular cooking/sautéing? I see
>that Consumer Reports is recommending Goya for everyday use? What are
>your thoughts on that brand?

Goya olive oils are excellent, to which of their olive oils are you refering?

http://goya.com/english/products/pro...SubCatID=24#38

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>jmk asks:
>
>What brand of olive oil do you use for regular cooking/sautéing? I see
>that Consumer Reports is recommending Goya for everyday use? What are
>your thoughts on that brand?

Goya olive oils are excellent, to which of their olive oils are you refering?

http://goya.com/english/products/pro...SubCatID=24#38

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Steve Calvin > wrote:

>> What brand of olive oil do you use for regular cooking/sautéing?

> For everyday stuff I use Bertolli.

That's a good choice. Trader Joe's cold pressed Italian extra virgin
is also good for regular use.

If it's going onto something without being cooked, I use a more
expensive oil, almost always a Ligurian one. But tastes at
the high end differ.

Steve

"jmk" > wrote in message
...
> What brand of olive oil do you use for regular cooking/sautéing? I see
> that Consumer Reports is recommending Goya for everyday use? What are
> your thoughts on that brand?
> --
> jmk in NC

Trader Joe's Calamata EVOO.

Dimitri

Kalamata or Calamata olives are dark eggplant-colored Greek olives. The are
usually packed in olive oil or vinegar, and are frequently slit so they
absorb the flavor of the wine vinegar marinade in which they are soaked.
They should have a rich and fruity flavor.

"jmk" > wrote in message
...
> What brand of olive oil do you use for regular cooking/sautéing? I see
> that Consumer Reports is recommending Goya for everyday use? What are
> your thoughts on that brand?
> --
> jmk in NC

Trader Joe's Calamata EVOO.

Dimitri

Kalamata or Calamata olives are dark eggplant-colored Greek olives. The are
usually packed in olive oil or vinegar, and are frequently slit so they
absorb the flavor of the wine vinegar marinade in which they are soaked.
They should have a rich and fruity flavor.

PENMART01 wrote:

>>jmk asks:
>>
>>What brand of olive oil do you use for regular cooking/sautéing? I see
>>that Consumer Reports is recommending Goya for everyday use? What are
>>your thoughts on that brand?
>
>
> Goya olive oils are excellent, to which of their olive oils are you refering?
>
> http://goya.com/english/products/pro...SubCatID=24#38
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Yup. I've always wondered why people pay 20 times more for an Italian
olive oil of the same caliber. I do remember reading in the NYT of how
much olive oil Spain sells to Italy. But I don't know what grade? I have
tasted excellent EVOO from Italy, but they were very $$$. Luckily, they
was given to me as a gift.

I use Goya's EVOO for salads, et cetera. And use corn oil for deep
frying; butter for the rest.

I love olive oil; but I do remember getting saturated with the stuff on
a trip to Greece. I left the country promising never to use olive oil
again : ) I don't think there was a food item that they did not add
olive oil to. Don't get me wrong; I love Greek food and their culture
very much.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

PENMART01 wrote:

>>jmk asks:
>>
>>What brand of olive oil do you use for regular cooking/sautéing? I see
>>that Consumer Reports is recommending Goya for everyday use? What are
>>your thoughts on that brand?
>
>
> Goya olive oils are excellent, to which of their olive oils are you refering?
>
> http://goya.com/english/products/pro...SubCatID=24#38
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Yup. I've always wondered why people pay 20 times more for an Italian
olive oil of the same caliber. I do remember reading in the NYT of how
much olive oil Spain sells to Italy. But I don't know what grade? I have
tasted excellent EVOO from Italy, but they were very $$$. Luckily, they
was given to me as a gift.

I use Goya's EVOO for salads, et cetera. And use corn oil for deep
frying; butter for the rest.

I love olive oil; but I do remember getting saturated with the stuff on
a trip to Greece. I left the country promising never to use olive oil
again : ) I don't think there was a food item that they did not add
olive oil to. Don't get me wrong; I love Greek food and their culture
very much.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

PENMART01 wrote:

>>jmk asks:
>>
>>What brand of olive oil do you use for regular cooking/sautéing? I see
>>that Consumer Reports is recommending Goya for everyday use? What are
>>your thoughts on that brand?
>
>
> Goya olive oils are excellent, to which of their olive oils are you refering?
>
> http://goya.com/english/products/pro...SubCatID=24#38
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````

Yup. I've always wondered why people pay 20 times more for an Italian
olive oil of the same caliber. I do remember reading in the NYT of how
much olive oil Spain sells to Italy. But I don't know what grade? I have
tasted excellent EVOO from Italy, but they were very $$$. Luckily, they
was given to me as a gift.

I use Goya's EVOO for salads, et cetera. And use corn oil for deep
frying; butter for the rest.

I love olive oil; but I do remember getting saturated with the stuff on
a trip to Greece. I left the country promising never to use olive oil
again : ) I don't think there was a food item that they did not add
olive oil to. Don't get me wrong; I love Greek food and their culture
very much.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Steve Pope wrote:

> Steve Calvin > wrote:
>
> >> What brand of olive oil do you use for regular cooking/sautéing?
>
> > For everyday stuff I use Bertolli.
>
> That's a good choice. Trader Joe's cold pressed Italian extra virgin
> is also good for regular use.

Really? I always considered Bertolli to be among the worst.
For a mass-market brand (i.e. something you can get in any
supermarket), I like Star. But I'd say Trader Joe's house
brands are the best low-cost olive oils.

Adulteration with cheaper oils is a major problem with
olive oils. I'm satisfied that Trader Joe's is the real thing.

Steve Pope wrote:

> Steve Calvin > wrote:
>
> >> What brand of olive oil do you use for regular cooking/sautéing?
>
> > For everyday stuff I use Bertolli.
>
> That's a good choice. Trader Joe's cold pressed Italian extra virgin
> is also good for regular use.

Really? I always considered Bertolli to be among the worst.
For a mass-market brand (i.e. something you can get in any
supermarket), I like Star. But I'd say Trader Joe's house
brands are the best low-cost olive oils.

Adulteration with cheaper oils is a major problem with
olive oils. I'm satisfied that Trader Joe's is the real thing.

>>> What brand of olive oil do you use for regular cooking/sautéing?

Extra-virgin olive oil is primarily for uncooked uses (dressings, marinades,
etc.) where you especially want the EV flavor. For high temp frying a
"lite" or plain olive oil would be more suitable. Some people object to
"pomace", but most of the commercial kitchens I have worked use it for
frying/sauteeing unles you really want the perfumey flavor of extra-virgin.
EVOO has a fairly low smoke-point compared to some other mono-unsaturated
oils.

Read... http://www.ochef.com/137.htm

Mark Thorson wrote:
> Steve Pope wrote:
>=20
>=20
>>Steve Calvin > wrote:
>>
>>
>>>>What brand of olive oil do you use for regular cooking/saut=E9ing?
>>
>>>For everyday stuff I use Bertolli.
>>
>>That's a good choice. Trader Joe's cold pressed Italian extra virgin
>>is also good for regular use.
>=20
>=20
> Really? I always considered Bertolli to be among the worst.
> For a mass-market brand (i.e. something you can get in any
> supermarket), I like Star. But I'd say Trader Joe's house
> brands are the best low-cost olive oils.
>=20
> Adulteration with cheaper oils is a major problem with
> olive oils. I'm satisfied that Trader Joe's is the real thing.
>=20
>=20
>=20
Well, I guess that I'll try some others. We don't have a T.J's in=20
these parts and I've also never seen Star, but I'm sure that someone=20
around here has the Goya.

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Mark Thorson wrote:
> Steve Pope wrote:
>=20
>=20
>>Steve Calvin > wrote:
>>
>>
>>>>What brand of olive oil do you use for regular cooking/saut=E9ing?
>>
>>>For everyday stuff I use Bertolli.
>>
>>That's a good choice. Trader Joe's cold pressed Italian extra virgin
>>is also good for regular use.
>=20
>=20
> Really? I always considered Bertolli to be among the worst.
> For a mass-market brand (i.e. something you can get in any
> supermarket), I like Star. But I'd say Trader Joe's house
> brands are the best low-cost olive oils.
>=20
> Adulteration with cheaper oils is a major problem with
> olive oils. I'm satisfied that Trader Joe's is the real thing.
>=20
>=20
>=20
Well, I guess that I'll try some others. We don't have a T.J's in=20
these parts and I've also never seen Star, but I'm sure that someone=20
around here has the Goya.

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

>"LAllin"
>
>One day I stopped at a small grocer to pick up Olive Oil and could
>find only Goya Extra Virgin Spanish Olive Oil; it's even better from the 1
>liter tin than from a glass container. Now, I'll go out of my way to get
>the Goya. The tin seems to keep the oil fresher, longer.

Exposure to light is one of the ways to accelerate olive oil deterioration...
which is why the larger quantities are almost always packaged in cans.... and
the most popular olive oil dispensors are of metal. Even under the best
storage conditions (no excessive heat/light, even refrigerated) olive oil shelf
life is at best two years... don't buy more than you can use within 1 year,
especially so with the more costly specimens... there's really no saving in
buying a large amount even if it's at a lower cost per unit if you need to
tolerate rancid oil half way through or have to toss it. Extra virgin is meant
for dressing the finished dish, NOT for cooking... well, except those with more
dollars than brain cells.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Our pal Steve Calvin > wrote:
> Mark Thorson wrote:
> > Steve Pope wrote:
> >>Steve Calvin > wrote:

> >>>>What brand of olive oil do you use for regular cooking/sauteing?

> >>>For everyday stuff I use Bertolli.

> >>That's a good choice. Trader Joe's cold pressed Italian extra virgin
> >>is also good for regular use.

> > Really? I always considered Bertolli to be among the worst.
> > For a mass-market brand (i.e. something you can get in any
> > supermarket), I like Star. But I'd say Trader Joe's house
> > brands are the best low-cost olive oils.

> > Adulteration with cheaper oils is a major problem with
> > olive oils. I'm satisfied that Trader Joe's is the real thing.

> Well, I guess that I'll try some others. We don't have a T.J's in
> these parts and I've also never seen Star, but I'm sure that someone
> around here has the Goya.

I've never seen Goya Olive Oil, although most stupidmarkets
around here have many of other their "Latino Essentials",
especially canned juices and vegetables:

http://goya.com/english/products/product.
html?prodCatID=7&prodSubCatID=29

I'm kind of partial to Carapelli:

http://www.carapelli.com/


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal Steve Calvin > wrote:
> Mark Thorson wrote:
> > Steve Pope wrote:
> >>Steve Calvin > wrote:

> >>>>What brand of olive oil do you use for regular cooking/sauteing?

> >>>For everyday stuff I use Bertolli.

> >>That's a good choice. Trader Joe's cold pressed Italian extra virgin
> >>is also good for regular use.

> > Really? I always considered Bertolli to be among the worst.
> > For a mass-market brand (i.e. something you can get in any
> > supermarket), I like Star. But I'd say Trader Joe's house
> > brands are the best low-cost olive oils.

> > Adulteration with cheaper oils is a major problem with
> > olive oils. I'm satisfied that Trader Joe's is the real thing.

> Well, I guess that I'll try some others. We don't have a T.J's in
> these parts and I've also never seen Star, but I'm sure that someone
> around here has the Goya.

I've never seen Goya Olive Oil, although most stupidmarkets
around here have many of other their "Latino Essentials",
especially canned juices and vegetables:

http://goya.com/english/products/product.
html?prodCatID=7&prodSubCatID=29

I'm kind of partial to Carapelli:

http://www.carapelli.com/


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

In article >, says...
> What brand of olive oil do you use for regular cooking/saut=E9ing? I see=
=20
> that Consumer Reports is recommending Goya for everyday use? What are=20
> your thoughts on that brand?
>=20
Goya is a brand name that tries to have a quality product in almost=20
every food category that could be considered Latino or Spanish. As=20
such, they keep a very careful eye on quality. If the label has the=20
Goya trademark on it, it's probably a credible, if not superior product=20
in that category. I rate them on a par with B&G wines; they may not be=20
the best in every way, but they're superior in more ways than most.

Bob

Levelwave© wrote:

> PENMART01 wrote:
>
>> Goya olive oils are excellent, to which of their olive oils are you
>> refering?
>
>
>
> Goya Adobo and Sazon are fine products too... I wouldn't cook up a pot
> of *anything* without a lil' packet of Sazon.
>
> ~john

I put Adobo (whether Goya or another brand,) and Sazon in the same
category as buying chicken bullion and attempting to make stock with
that. All you are buying is salt (mainly) and other spices that you can
buy and make yourself.

Most Latino moms cooks would never add that stuff to their dishes. My
Cuban mother always added freshly cracked cumin, peppers, anojo, and
fresh cilantro to whatever she cooked.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

PENMART01 wrote:

> Goya olive oils are excellent, to which of their olive oils are you refering?


Goya Adobo and Sazon are fine products too... I wouldn't cook up a pot
of *anything* without a lil' packet of Sazon.

~john

PENMART01 wrote:

> Goya olive oils are excellent, to which of their olive oils are you refering?


Goya Adobo and Sazon are fine products too... I wouldn't cook up a pot
of *anything* without a lil' packet of Sazon.

~john

Richard Periut wrote:

> I put Adobo (whether Goya or another brand,) and Sazon in the same
> category as buying chicken bullion and attempting to make stock with
> that. All you are buying is salt (mainly) and other spices that you can
> buy and make yourself.

(mostly)Every single one of you, whether you like to admit it or not
have and use chicken bullion cubes. Adobo is great when cooking up a can
of Goya black beans with added garlic and onions slightly mashed with a
potato masher and served with warm tortillas... It's a fine 'quick fix'.

Sazon contains MSG which whether you admit it or not makes just about
anything taste better. Fresh ground Cumin and Cilantro are great but
time and/or inventory doesn't always permit...

~john

Richard Periut wrote:

> I put Adobo (whether Goya or another brand,) and Sazon in the same
> category as buying chicken bullion and attempting to make stock with
> that. All you are buying is salt (mainly) and other spices that you can
> buy and make yourself.

(mostly)Every single one of you, whether you like to admit it or not
have and use chicken bullion cubes. Adobo is great when cooking up a can
of Goya black beans with added garlic and onions slightly mashed with a
potato masher and served with warm tortillas... It's a fine 'quick fix'.

Sazon contains MSG which whether you admit it or not makes just about
anything taste better. Fresh ground Cumin and Cilantro are great but
time and/or inventory doesn't always permit...

~john

Levelwave=A9 wrote:

>=20
>=20
> (mostly)Every single one of you, whether you like to admit it or not=20
> have and use chicken bullion cubes. Adobo is great when cooking up a ca=
n=20
> of Goya black beans with added garlic and onions slightly mashed with a=
=20
> potato masher and served with warm tortillas... It's a fine 'quick fix'=
=2E
>=20
> Sazon contains MSG which whether you admit it or not makes just about=20
> anything taste better. Fresh ground Cumin and Cilantro are great but=20
> time and/or inventory doesn't always permit...
>=20
> ~john

I have no bouillon cubes or Sazon, etc in the house. Never have,=20
period. My sister uses that crap and I dread going there for dinner=20
even though I do and never say a word about it. (to her)

But, to as I always say: to each their own.

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Levelwave=A9 wrote:

>=20
>=20
> (mostly)Every single one of you, whether you like to admit it or not=20
> have and use chicken bullion cubes. Adobo is great when cooking up a ca=
n=20
> of Goya black beans with added garlic and onions slightly mashed with a=
=20
> potato masher and served with warm tortillas... It's a fine 'quick fix'=
=2E
>=20
> Sazon contains MSG which whether you admit it or not makes just about=20
> anything taste better. Fresh ground Cumin and Cilantro are great but=20
> time and/or inventory doesn't always permit...
>=20
> ~john

I have no bouillon cubes or Sazon, etc in the house. Never have,=20
period. My sister uses that crap and I dread going there for dinner=20
even though I do and never say a word about it. (to her)

But, to as I always say: to each their own.

--=20
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

(Mostly)......No, I don't like to admit it. or I do... or DO I???
LOL I haven't a single cube of chicken bullion anywhere around here.
I don't care for the flavor-enhancing character of MSG either.....

("Not tonight, Dear. I have an MSG-induced headache!" or was that PMS-G?
or was that, "Gee, was that headache PMS-induced?

"Levelwave©" > wrote in message
...
[snip]
> (mostly)Every single one of you, whether you like to admit it or not have
> and use chicken bullion cubes. Adobo is great when cooking up a can of
> Goya black beans with added garlic and onions slightly mashed with a
> potato masher and served with warm tortillas... It's a fine 'quick fix'.
>
> Sazon contains MSG which whether you admit it or not makes just about
> anything taste better. Fresh ground Cumin and Cilantro are great but time
> and/or inventory doesn't always permit...

(Mostly)......No, I don't like to admit it. or I do... or DO I???
LOL I haven't a single cube of chicken bullion anywhere around here.
I don't care for the flavor-enhancing character of MSG either.....

("Not tonight, Dear. I have an MSG-induced headache!" or was that PMS-G?
or was that, "Gee, was that headache PMS-induced?

"Levelwave©" > wrote in message
...
[snip]
> (mostly)Every single one of you, whether you like to admit it or not have
> and use chicken bullion cubes. Adobo is great when cooking up a can of
> Goya black beans with added garlic and onions slightly mashed with a
> potato masher and served with warm tortillas... It's a fine 'quick fix'.
>
> Sazon contains MSG which whether you admit it or not makes just about
> anything taste better. Fresh ground Cumin and Cilantro are great but time
> and/or inventory doesn't always permit...

zuuum wrote:
> (Mostly)......No, I don't like to admit it. or I do... or DO I???
> LOL I haven't a single cube of chicken bullion anywhere around here.
> I don't care for the flavor-enhancing character of MSG either.....

Yes you do. You just don't realize it...

~john

zuuum wrote:
> (Mostly)......No, I don't like to admit it. or I do... or DO I???
> LOL I haven't a single cube of chicken bullion anywhere around here.
> I don't care for the flavor-enhancing character of MSG either.....

Yes you do. You just don't realize it...

~john

On Thu, 09 Sep 2004 14:13:10 -0400, jmk > wrote:

>What brand of olive oil do you use for regular cooking/sautéing? I see
>that Consumer Reports is recommending Goya for everyday use? What are
>your thoughts on that brand?

Whole Foods' 365 Brand is quite good. I've used Goya, but I don't
recall anthing special about it.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Thu, 09 Sep 2004 14:13:10 -0400, jmk > wrote:

>What brand of olive oil do you use for regular cooking/sautéing? I see
>that Consumer Reports is recommending Goya for everyday use? What are
>your thoughts on that brand?

Whole Foods' 365 Brand is quite good. I've used Goya, but I don't
recall anthing special about it.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Thu, 09 Sep 2004 14:13:10 -0400, jmk > wrote:

>What brand of olive oil do you use for regular cooking/sautéing? I see
>that Consumer Reports is recommending Goya for everyday use? What are
>your thoughts on that brand?

Whole Foods' 365 Brand is quite good. I've used Goya, but I don't
recall anthing special about it.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore