@moderators can you move this into Food Forum?
Yes.
I thought I had put it into Epicurean
I’ve been getting various Tuscan oils from RWC since the early 90s, plus 1 or 2 other places now. They have been an excellent source, enthusiastic and informative. Now that the kids are out of the house and I have more good oil on hand, I find myself increasingly using the good stuff for everything, rather than keeping cheap oil for cooking. Along the same lines, whereas the author says they keep 7 or 8 bottles open at a time, no way I’m going to do that because the oil deteriorates too quickly, even the Costco stuff, but even more noticeably with the really fine oils. I personally would rather give up variety in favor of having the freshest possible oil on hand.
I’ve stuck to buying pretty much only olive oils that are IGP/PGI and DOP/PDO (depending on Euro origin) as I tend to trust their regulations more than those in the US (or the lack of regulation). I’m not sure if that is dumb or not, but it feels like there is a goal to maintain a reputation for quality products in Europe that isn’t built into our regulatory goals more oriented toward volume and bottom line. I could be convinced or sold on a US producer, but I don’t think I have access to the volume that would ensure it is consistently fresh and not subject to odd storage issues.
Do what I did and buy some from Gregory:
I get it from this operation at the farmers market. $22 for a bottle that lasts about a month. Green and a little peppery. Fantastic stuff.
Thank you!
I have some excellent Tucson EVOO squirreled away in my cellar still waiting for cooler weather to resume promoting it. It’s from a producer called Fietri, gorgeous place and fantastic oil if anyone is interested.