Different Greek olive oil for cooking?

[ssherie_]

When buying Greek olive oil, do you buy different ones for different purposes?

I've been researching the best Greek olive oils. Now, I'm curious if any of you out there go to the lengths of selecting specific Greek olive oils for, say, salads, cooking, or even dipping with bread?

In my findings, extra virgin olive oil seems to be the go-to for dressings and cold dishes, while virgin olive oil can handle a bit of heat for light sautéing. And then there's the refined olive oil that's suggested for frying due to its higher smoke point. But, I've also heard a few people swear by the intense flavor of the unfiltered olive oil.

What's your experience with Greek olive oils, and do you have any personal favorites or secrets to what types work best for different recipes? Can you genuinely taste the difference in quality and type, or am I just overthinking my pantry staples? Would love to hear your thoughts on the matter!

 

[k_tsoukalas]

I usually just buy whichever olive oil from Greece looks like the highest quality that I can find. I do prefer to taste it before I buy because by the time it gets to the United States where I am, it may have lost some of its magic in transit. Or it may simply be old. I can taste it when it's a bit off!

I have a Greek market near me, and they seem to always get some pretty good olive oil - so if I trust the store, I don't always need to sample.

 

[PemiKanavos]

I usually get my olive oil from Greece. I have my uncle who has an olive grove and he send me two or three 18 liter tins. So I use that for everything. Some friends who don’t have that privilege buy a good quality greek olive oil for cooking and if they want to use it on their salads they buy a really good Greek Evoo.