Pretty good article about olive oil. In all honesty I'm not sure if I've ever had high quality oil olive after reading this

https://m.npr.org/story/143154180?url...dustry&ps=cprs

iherb also sells some organic olive oils.

Previous thread on same topic

UK readers may like to know that which magazine rated
napolina extra virgin olive oil �3.79 for 500ml
and
aldi evoo extra virgin olive oil �2.25 for 750ml

Then
Bertolli Originale Extra Virgin, 58%, �3.69
Morrisons Extra Virgin Olive Oil, 56%, �1.84
Co-operative Extra Virgin Olive Oil, 56%, �2.29
Asda Extra Virgin Olive Oil, 52%, �1.84
Filippo Berio Extra Virgin Olive Oil, 51%, �2.98

The premium brands they tested that were more than twice the price didn't fare any better so weren't rated for value for money.

Good find Ted. I am curious if the Bertolli and Berio are the same ones we get in the states.

I don't understand "organic" with olive oil. I had an olive tree in California. It had no pests, so no spraying involved. People would spray these trees to make them barren. In the landscape, the limbs would split and fall, ripping the tree, when it rained and the limbs were heavy with fruit. But no spraying for bugs.

Olives are not something you pick and pop into your mouth. Ghastly. They need to go through some heavy duty brine or lye process.

__________________
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- Jim
"A good listener is not only popular everywhere, but after a while he gets to know something." �Wilson Mizner

I was at the market in cleveland yrs ago and they had raw olives. I bought a few and bit into one. Rather disgusting

Organic doesn't only refer to non use of pesticide and herbicide. It also refers to non use of chemical fertilizer.

I had no clue that the olives we buy in a jar don't taste like the olives plucked from a tree. What are done to olives to make them have a decent taste?

I absolutely love green and black olives. If I ever get a sandwich I have to have extra black olives. Hummus has to be loaded in green olives. I can easily eat olives everyday, but struggle eating salads with olive oil.

There are several steps to cure olives depending upon their size. The larger ones are cured with lye. I'm not sure of what process the commercial industry uses. https://www.wikihow.com/Cure-Olives

Olives are naturally BITTER. Curing takes away the bitterness. I once tried the salt cure method for olives. Nasty! The olives were as inedible as they are directly off the tree. I am now convinced that brine is the proper way to cure olives.

I was hoping to be able to grow olive trees in New Mexico. But it is not looking promising as my micro climate zone 7 appears to be changing to zone 6. Winters are becoming significantly colder. A mature olive tree can withstand temperatures as low as 15 degrees, but a sapling cannot.