It would be wonderful to look over the shelves of olive oil and determine which is the most reputable? Many wonders which is the most excellent olive oil: Greece or Italy? In the battle of Greek Olive Oil vs. Italian Olive Oil, there is no knockout, however, there are points to be scored.
To choose from Greek Olive Oil vs. Italian Olive Oil is similar to saying “Canadian Apples vs. American apples.’ The winner is determined by the variety of care and the conditions. The same is true for Greek oils as well as Italian oils. The best oil to choose is dependent upon the conditions and care that the oil was picked and processed under, but less on which country was responsible for the task. It also relies to a certain degree on the type of olive utilized, however, it is only available to those with sensitive palates.
Italian olive oils are a major part of the American market. The majority of grocery stores carry mainly Italian known oils. If one chooses the winner in this manner the Greek contest versus the Italian contest is likely most likely to be taken over into the hands of Greeks. The reason is that the majority of supermarket olive oils are very, that great. It’s typically old and, since it’s mass-produced, its distinctiveness has been lost. The Italians face a minor issue because as a nation they consume greater than what they make. This implies that they need to import oil to meet their own needs. What is the source of all the oil needed for that Italian olive oil that is saturating our shelves? From other countries, like Spain or Greece.
Greek olive oils face an additional issue, that of marketing. There are small and medium-sized Greek producers that have tried to get into the American Market’ but are finding the process difficult. Since grocery stores carry items that are sold at a higher price, as well the suppliers pay a premium for their goods to be put on the shelves it is unlikely that you will get premium Greek olive oil at the local supermarket at all, if you can find it even.
How do choose the best olive oil, regardless of whether the olive oil is Greek or Italian? It’s best to judge it by the taste. Greek oil that is processed by hand and treated with care, is delicious and fresh. Italian oil produced in the same way will be equally delicious. After the production process, it is time to take the next aspect to take into account. Even olive oil that began its life as one of the tops in the world will wane to the shadows of its former beauty after many years in bottles. It’s not wine and it won’t change with time. A growing number of gourmet stores offer tastings, and it’s an excellent idea to go to one. If you discover something you like about an oil regardless of whether it’s Greek or Italian (or Spanish, Portuguese, French, or Tunisian) make sure you buy enough for an entire year. You can repeat the purchase next year.
If you aren’t able to get access to a tasting of olive oil you might find it helpful to ask for recommendations from people who have had the pleasure of tasting the oils. Switch your question from Greek and. Italian’ to ‘fresh quality, high-quality and not. older, mass-produced.’ The two countries Greece and Italy produce top-quality olive oils. The only problem is finding the best quality olive oils.
Christine Ellis had her olive oil awaken at the filtering station inside an olive press that was tiny located on a small Greek island. She was stunned at the quality of the olive oil, which had an intense, distinct taste. The olive oils she had tried before that might have been canola oils because of the taste they offered. She’s never looked back and now spends her time scouring for good olive oils that are available to Americans and writing about her experiences.