Olive Oil -- It's Here, It's Here!

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Scott Butler
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#101 Post by Scott Butler » January 16th, 2017, 12:22 pm

Interesting, I need to check mine out.
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#102 Post by s.nellessen » January 16th, 2017, 3:22 pm

Can someone comment on the qualitative difference between the Costco 1 liter Toscana glass bottling and their plastic 2 liter all-Italian EVOO (non-specific on region)? Basically its double the price for the Toscana iirc. thanks.
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#103 Post by Al Osterheld » January 16th, 2017, 3:51 pm

According to this article, they are different products.

http://www.familysavvy.com/differentiat ... live-oils/

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#104 Post by s.nellessen » January 31st, 2017, 12:27 pm

2016 harvest is now available in Chicago stores. Just did an A/B comparison with the 2015...'16 is more buttery vs the '15 peppery. Both are excellent. The stack at my store was about 1/3 gone in the first week.
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#105 Post by Tom Moore » February 8th, 2017, 9:55 pm

That article on the Greek oil is referring to the 2 liter bottles of more basic stuff. The 1 liter continues to be tuscan and the last 2 years - '14/'15, have been stellar for the cost.

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#106 Post by A. Cox » February 14th, 2017, 11:49 am

I picked up the 2016 Toscana olive oil today at the Lyndhurst, OH store. About a 1/2 a pallet left.
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#107 Post by Michae1 P0wers » February 14th, 2017, 11:59 am

I just grabbed two bottles of the '16. Did a quick, small initial taste and my take was overwhelmingly grassy, in a good way. Fresh and lightly peppery. I liked it. At $12 a liter not a bad deal. They also have first cold pressed all Italian Extra Virgin for $12 for 2 liters, so I may well go that route next time I need basic stuff. In the meanwhile I may grab a few more of the 2016

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#108 Post by s.nellessen » February 17th, 2017, 5:31 am

from WAPO, 2/16/16:

https://www.washingtonpost.com/news/wor ... 707b834ccf

We’re about to suffer a worldwide olive oil shortage

Image

"...Experts are predicting a worldwide shortage in the next couple of months, jacking up prices around the globe.

The problem is several terrible years in the making. Erratic weather in Spain, Italy and Greece, where the bulk of the world's olive oil is produced, has decimated crops. In Italy, unseasonably hot and muggy temperatures have attracted fruit flies and bacteria, damaging groves. Farmers say their yields will be cut in half this year. In Greece, a heat wave could cost growers more than a quarter of their crop. Flooding in Spain's most fertile regions has decimated its harvest. Overall, experts say, global production is set to fall about 8 percent.

These shortages come as demand for the product has skyrocketed around the world. China has recently become enamored with the stuff, consuming nearly $200 million worth of olive each year. The country's nouveau riche see the product as a healthier alternative to other fatty oils. They import nearly 99 percent of what they use..."
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#109 Post by John O' » March 3rd, 2017, 8:20 am

My Costco has been sitting with about 2 - 3 layers of the 2015 on a pallet. I might push someone into it next time to have some breakers push them along.
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#110 Post by Carlton McCrindle » April 12th, 2017, 11:07 am

dcornutt wrote:
Nola Palomar wrote:FYI it is the freshest you can get, (Veleta) that is...
We never filter so you'll notice the cloudy appearance and lots of sediment as it settles.... It will clear over time, but it's perfectly fine just the way it is... Basted eggs with this is pure heaven....
My wife freaks out about the sediment but this is GREAT oil. I filter it out with a coffee filter for her. (Not really necessary however) It is my house oil right now. I don't think you can do better for the money. Thanks Nola. I love this.
No intent to steal this thread but I noticed your comments about sediment in OO and have a question. I have a few imported bottles where it seems that more than sediment has formed. It appears that the fat in the oil (white in appearance) has congealed at the bottom of the bottle. Does it need to be pitched or does it have any function at this point?

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#111 Post by Nola Palomar » April 14th, 2017, 3:21 pm

Carlton McCrindle wrote:
dcornutt wrote:
Nola Palomar wrote:FYI it is the freshest you can get, (Veleta) that is...
We never filter so you'll notice the cloudy appearance and lots of sediment as it settles.... It will clear over time, but it's perfectly fine just the way it is... Basted eggs with this is pure heaven....
My wife freaks out about the sediment but this is GREAT oil. I filter it out with a coffee filter for her. (Not really necessary however) It is my house oil right now. I don't think you can do better for the money. Thanks Nola. I love this.
No intent to steal this thread but I noticed your comments about sediment in OO and have a question. I have a few imported bottles where it seems that more than sediment has formed. It appears that the fat in the oil (white in appearance) has congealed at the bottom of the bottle. Does it need to be pitched or does it have any function at this point?

Hi Carlton, Fat should float, not settle, are you refrigerating this by chance? I ask because any congealing of EVOO happens at lower temps. Sediment though is just the meaty particulates in the oil that settle to the bottom. Our oil is not filtered, but decanted, so depending on the length of time the vat decants and the length of time it sits in the cupboard depends on the amount of sediment in the bottom of the bottle over time. Maybe a photo would help?
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#112 Post by Carlton McCrindle » April 14th, 2017, 3:43 pm

Thanks for responding, Nola. I have been storing our unopened bottles of olive oil in the wine cellar (56F).

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#113 Post by Elliot Steele » August 31st, 2017, 2:19 pm

Its back! Second time this year Costco's bringing the vintage stuff. This time its from down south in Puglia.

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#114 Post by Nola Palomar » September 1st, 2017, 7:32 am

Elliot Steele wrote:Its back! Second time this year Costco's bringing the vintage stuff. This time its from down south in Puglia.
I hope they are offering it at a good price, Olive Oil generally does not age well. Longevity factor is in the cleanliness of the harvest and type of processing... FWIW just about all EVOO from Italy has it's origins from Spain. Italy does not produce enough for it's own consumption.
European Olive Oil Production vs Consumption.jpg
European Olive Oil Production vs Consumption.jpg (15.91 KiB) Viewed 1384 times
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#115 Post by Elliot Steele » September 1st, 2017, 7:50 am

It was $11 for a liter which seems quite reasonable to me. It also has a D.O.P. on the bottle so I would have to assume that the olives are not coming from Spain.
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#116 Post by SeanHarding » September 1st, 2017, 8:46 am

How does the flavor compare to the previous stuff?

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#117 Post by Elliot Steele » September 1st, 2017, 9:23 am

Haven't cracked it open yet. Ill report back when I get around to it
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#118 Post by Michae1 P0wers » February 15th, 2018, 7:40 am

Purchased the 2017 Vintage Tuscan at my local store today. $13.99, which I believe is the same as last year. Bought 4, but will likely go back for more.

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#119 Post by A. Cox » March 5th, 2018, 4:06 pm

Did I miss the shipment to Northeast Ohio? I hope not!!
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#120 Post by Michae1 P0wers » March 6th, 2018, 8:43 am

I haven't been back since but I'm hoping there is still some left at my store later this week. That and the 2014 Lilian Ladouys at $18. Haven't tried the olive oil yet but trusting on last year I think I'll want more than 4. I definitely want more of the Lilian Ladouys which is drinking well young and showing excellent potential as well.

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#121 Post by Marshall Gelb » March 20th, 2018, 4:47 pm

Different price point but the 2017 Tuscan oil offer is out from Rare Wine Company. I have been buying from them since 1995. The offer makes it very clear that this is a very short crop.Excellent oils!

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#122 Post by Lonnie F. » March 21st, 2018, 7:22 am

Nola Palomar wrote:
Elliot Steele wrote:Its back! Second time this year Costco's bringing the vintage stuff. This time its from down south in Puglia.
I hope they are offering it at a good price, Olive Oil generally does not age well. Longevity factor is in the cleanliness of the harvest and type of processing... FWIW just about all EVOO from Italy has it's origins from Spain. Italy does not produce enough for it's own consumption.
European Olive Oil Production vs Consumption.jpg
Hi Nola,

I found this definition on oliveoilsource.com.
Protected Designation of Origin (PDO) is a European Union definition. PDO products are most closely linked to the concept of terroir — a sense of place discernible in the flavor of the food. PDO products must be produced, processed and prepared in a specific region using traditional production methods. The raw materials must also be from the defined area whose name the product bears. The quality or characteristics of the product must be due essentially or exclusively to its place or origin, i.e., climate, the nature of the soil and local know-how.


Given your chart, it would seem that either companies are wrongfully applying the PDO designation, or Italians import oil from other countries for their own use. Do you think Costco is running a scam or would you trust the PDO on their labels?

Thanks,

Lonnie
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#123 Post by Nola Palomar » March 22nd, 2018, 7:37 am

I know that the majority of Italian Olive Oil designated for exportation is Spanish in origin because I know producers in Jaén and Granada. The Spanish and Italian consolidators blend the oils and end up with their final product. I don’t believe that the Costco oil is 100% pure Italian EVOO. I don’t believe that most EVOOs that are produced in huge quantities are all exactly what they say they are. Can I prove it?? No, but you also can’t export more than what you produce.
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#124 Post by PHuff » March 31st, 2018, 5:19 am

Nola Palomar wrote:I know that the majority of Italian Olive Oil designated for exportation is Spanish in origin because I know producers in Jaén and Granada. The Spanish and Italian consolidators blend the oils and end up with their final product. I don’t believe that the Costco oil is 100% pure Italian EVOO. I don’t believe that most EVOOs that are produced in huge quantities are all exactly what they say they are. Can I prove it?? No, but you also can’t export more than what you produce.
60 Minutes did an episode a few years ago where they profiled how the Italian Mob was controlling a large part of the Italian Olive Oil market, and that therefore much of the Olive Oil imported into the US was in fact not EVOO, but a blend of cheap oil packaged as EVOO. Ever since then, I only buy my EVOO from Nola!
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#125 Post by Robert M yers » March 12th, 2019, 7:13 pm

Does anybody have a feel for the Rare wine co. Olive oil offer? I regretted not ordering last year, but it’s a limited write up this year, possibly due to being a poor year? They don’t talk much about it, was it so bad as to pass?

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#126 Post by Stan Y. » March 13th, 2019, 6:19 am

Robert I buy RWC oil year in and year out, ever since Ed Behr wrote them up years and years ago. I'm up to 15 bottles a year now, plus the olio nuovo. The three nuovo oils this year were excellent to outstanding so I have no qualms about the 2018 "vintage". They do a great job making selections regardless of that anyway. Got the two 6 bottle selections plus some Selvapiana and Franci this year.

I have the idea that the limited part is due to the popularity they've achieved, plus the average pricing is much lower than what other specialists charge for single grower Tuscan oil.
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#127 Post by Nola Palomar » March 13th, 2019, 7:22 am

PHuff wrote:
March 31st, 2018, 5:19 am
Nola Palomar wrote:I know that the majority of Italian Olive Oil designated for exportation is Spanish in origin because I know producers in Jaén and Granada. The Spanish and Italian consolidators blend the oils and end up with their final product. I don’t believe that the Costco oil is 100% pure Italian EVOO. I don’t believe that most EVOOs that are produced in huge quantities are all exactly what they say they are. Can I prove it?? No, but you also can’t export more than what you produce.
60 Minutes did an episode a few years ago where they profiled how the Italian Mob was controlling a large part of the Italian Olive Oil market, and that therefore much of the Olive Oil imported into the US was in fact not EVOO, but a blend of cheap oil packaged as EVOO. Ever since then, I only buy my EVOO from Nola!
Comparitive figures for Spanish and Italian production vs consumption for 2017/ 2018 and 2018/2019
http://www.internationaloliveoil.org/es ... il-figures

In 1000 Tonnes

Production:
Spain.... 1,260.1 (2017/18).... 1,598.9 (2018/19) +127%
Italy....... 428.9 (2017/18)...... 265.0 (2018/19) -62%

Consumption:
Spain.... 475.1 (2017/18).... 525.0 (2018/19)
Italy...... 566.1 (2017/18)...... 500.0 (2018/19)

There is NO WAY that the EVOO you are buying off the shelf is 100% pure EVOO let alone 100% Pure Italian EVOO. Again Italy doesn't produce enough for their own consumption let alone sufficient to export to the US. Perhaps, what you are ordering is something quite special, but I would be hard pressed to believe that it is 100% Italian from Tuscany. BTW much the olives grown in Tuscany is olive variety called Leccino, which is the twin sister to the Lechin de Granada, which I have in my estate.
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#128 Post by Robert M yers » March 13th, 2019, 9:11 pm

Thanks Stan, I put in for a six pack. I know I’d regret it again if I didn’t jump again! 15 bottles! :)

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#129 Post by Marshall Gelb » March 15th, 2019, 2:12 pm

Robert M yers wrote:
March 13th, 2019, 9:11 pm
Thanks Stan, I put in for a six pack. I know I’d regret it again if I didn’t jump again! 15 bottles! :)
We have been buying it since 1996 and have not been disappointed . Bought a little bit less this year as we still have some 2017 but I would not pass completely.


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Re: Olive Oil -- It's Here, It's Here!

#130 Post by Robert M yers » March 15th, 2019, 3:56 pm

That speaks volumes Marshall. I’m quite sure now that I’m on board it will become an annual purchase as well. Do the producers vary yearly based on their tastings?

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