If it is then what would you recommend?

It’s not important at all.

Extra virgin is a marketing gimmick made to con Redditors out of their money. Literally no difference between EV and non EV

California Olive Ranch 100% Californian (not the global blend) is the only olive oil I recommend.

There is absolutely a difference in flavor between the premium stuff and the cheap. The good oil will have a definite heat to it at the back of your mouth and a defining bold flavor.

Mix it well with balsamic vinegar on a salad and it is something uniquely special in cuisine.

>>19204335 (OP)

depends what you use it for. if you eat ciabatta, dip it in olive oil and salt it a little you can't get away with bland supermarket olive oil. 

you'll have to get those big 3L or 5L tins of the good stuff from a trustworthy source. the difference between real olive oil and fake mafia olive oil that you usually see in a grocery store is like night and day

Bumb

I used olive oil for the first time recently and it actually smells like something when heated in a pan. It's incredible. Canola hasn't got shit on this stuff

>>19204335 (OP)

Shitty olive oil is worse than nothing. Good olive oil is everywhere, too -- anything that tastes grassy and fruity as opposed to just purely bitter and sad. I honestly thought for years that I just hated olive oil, but I only ever got the cheapest shit available, in big plastic jugs. Some smaller, slightly pricier oils, really changed my mind. Now I put it on pasta, salads, bread, roasted veg, really pairs well with so many things.

We had a guy at work who tried cheap olive oil once. He's a vegetable now

>>19204335 (OP)

I could get cold pressed olive oil straight out of sicily for 10bucks per liter. Should i do it?

That shit has gotten pretty expensive over the years. I don't use it as a cooking oil anymore because of that, but I do use it in dressings or other finishing.

America and Australia are the only two countries I’ll buy olive oil from. Europe, Asia and the Mediterranean all have serious issues with quality and adulteration.

I’ve recently gotten a brand called Cobram Estate that’s really nice.

My cousin and I made our own. The first press came out really green and the viscosity is beautiful. We've used the old Lebanese method for a few years now - the older generation taught us and we're keeping it going.

>>19204335 (OP)

its a fucking sneed oil

Do at least a quick google search before posting your retarded shit.

no

>He's a vegetable now

olive, by chance?

>buys literal canola oil labeled “olive oil”

>no difference

tastelets

 EVOO has different tastes, aromas, and viscosity based on where it’s from, how it was extracted, and if it is mixed with other trees vs single batch.

>>19204335 (OP)

You only ever use good oil as a finisher, not for actual cooking.

What do you use for actual cooking?

They are all fake to a degree. There are not enough olive trees to cover 1/4th of the supposed olive oil sold in a year.

>>19204335 (OP)

>tried making ceasar salad today

>used cheap, great-value brand olive oil

>tfw I can taste the cheap, bitter oil and practically nothing else

I should have known better.

Theres no discernable difference beyond personal preference. It's just marketing.

Retards here in india use that shit olive oil on salads because "we are high class people"
