Local Food Sound Food Blog

Local olive oil, anyone?

A bunch of us at Sound Food recently had the good fortune to attend an olive oil tasting that focused on California olive oils. We were surprised at the incredible variation in the flavor and character of the individual oils, given that all of these ingredients were raised and processed in roughly the same region.

This led to a longer discussion about what olive oils we use when we cook, and which kind of oils we prefer for different kinds of preparations.

So, I'll throw the question out there: What olive oil do you use? Do you prefer domestic olive oil to imported? Where do you buy your olive oil, and how much would you guess you spend on it per meal, per week, or per year?

One of the "mystery oils" at our olive oil tasting was Kirkland brand extra virgin olive oil, and some tasters were surprised by how well it fared in the blind tasting.

My tasting sheet was too stained with oil for inclusion here, but I'll see if I can dig up a clean copy to give you an idea of some of the oils we tried.




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