ITALIAN OLIVE OIL COLAVITA
italian olive oil colavita
As I was surfing the web today for articles on my favorite subject, extra virgin olive oil, I came across an article which rated “supermarket olive oils” (mid-priced, nationally available oils). A term that was new to me. It appears there is some debate as to which is the number one “supermarket” variety, but most seem to agree that Colavita from Italy is the winner. Experts say it is a good “middle of the road” choice, if you are just using your oil for everyday sautéing, etc. And Colavita is the best selling Italian oil in America. That is due mainly to their commitment to quality and consistency.
When my business partner and I “take the show on the road” (that is how we refer to the olive oil tastings we do at various events or in people’s homes) it is interesting to take a peek into the kitchen cabinets of our hostesses. More often than not, you find these supermarket oils. And many of them are surprised to learn (from reading the labels) that a large number of those oils are blended oils, not pure extra virgin. Now that is one thing Colavita has over some other oils.
Well, you can call me a snob if you like, but when I read the labels on my bottles of extra virgin, I want to see one, single, solitary ingredient: extra virgin olive oil. And it should have an acidity level of less than 0.8 percent. And if it is certified to be so, all the better. You don’t have to be an EVOO aficionado to be able taste the difference between a fine, artisan extra virgin and a so-called supermarket olive oil.
I do not use my extra virgin to fry. I use it to “dress”. Frying is best left for grapeseed oil, which has a high smoke point and a light, nutty flavor. And when I do sauté, I consider the oil I sauté with a critical ingredient. So enough with the supermarket variety. Give me a smooth, luscious Ariston Select, a golden Sonoma Farm or a peppery McEvoy.
And one last thing. Containers. They are important. Buy in small containers. This way, you do not run the risk of rancid oil. It does have a shelf-life, after all. If you do buy in large containers, pour some into a smaller cruet for your daily use, and then store the remainder in a cool, dark place. If you must, you CAN store your oil in the refrigerator. Yes, it will solidify. But leaving it to sit at room temperature will cause it to liquefy once again. DO NOT microwave it in order to return it to a liquid state.
So let’s leave the world of supermarket olive oils behind and discover with me the world of fine, gourmet, small estate, award winning, awesomely delicious extra virgin. You’ll thank me.
This article brought to you by Kathleen Fitzpatrick, proprietor of the Olive Oil Shoppe.com, purveyors of fine, artisan extra virgin olive oils and balsamic vinegars.
This article brought to you by Kathleen Fitzpatrick, proprietor of the Olive Oil Shoppe.com, purveyors of fine, artisan extra virgin olive oils and balsamic vinegars.
Read more about meyer lemon olive oil.
Colavita History
