She may be referring to the fact that US domestic brands are more likely to be what they say they are, as reported in a study by UC Davis.

And I recall that so-called "light" olive oil is not what you want. But I forget why... Anyway (memory aside), we just use the EVOO for almost everything except some baking where we use a bland canola oil. We obviously don't do deep-frying, and a large Costco bottle lasts a long time.

You can buy some of the better brands in a lot of places like Costco.

Here is a link that might be useful: Olive oil study, see the list

I like and trust Trader Joe's and it's well priced.

I second TJ's extra virgin... nice flavor and good price. I HATE that phrase... EVOO!!

Whenever I'm in the area of a Home Goods, always gravitate to the food area. When I find an interesting olive oil at a good price, I'll buy it. Probably ahven't used the same kind for 2 bottles in a row for a long tiime.

Look for Marsala olive oil in grocery stores. It is a Sciabica company olive oil blend and is mild tasting. Many olive oils may not be 100% olive oil or their source may be doubtful. Also the freshest oil is always better so don't buy large bottles or cans unless you know how long it's been out. I have purchased Costco EVOO late in the year when supply is fresh but I keep it in the fridge and only pour out a month's supply into a smaller bottle for daily use.

I use evoo too, usually Pompeian or Bertolli, for all my olive oils. Sometimes I buy good olive oil if I have a special occasion.
I never buy light olive oil. I'm not sure what the point is?

The Costco olive oil is very fresh, bright green and very fruity. It's $10 for a litre. I keep mine in the fridge. And because it's such a large bottle I sometimes split one with my sister or Mom.

I also purchased Sciabica's lemon olive oil at barnmom's suggestion. Delicious on pasta with a squeeze of lemon juice and a sprinkling of parmesan!

I love Sammareli, an extra virgin organic olive oil that is from Italy. I like to save this for Carpaccio or freshly baked bread. It is the most fruity olive oil I've ever tasted. But it is super expensive. A 17 oz. bottle is usually $29.
I was able to sample it one day at my favorite coop and it was on sale for $22 that day. It's shipped into Canada and bottled there. I have seen is a couple of places here in Minneapolis.

Most fresh EVOOs are acceptable; Colavita and Bertolli are good for the price. If you're looking for something special, though, try a Provencal oil like James Plagniol or Hilaire Fabre. Both are excellent.

Here's the thread on the previous post. I gathering that the problem is that imported oils are not truly EVOO, but you are paying the price for it. It's simply common to dilute the oils that are sent for export.

So if you pay a premium price for EVOO, be sure that you're getting what you are paying for.

Here is a link that might be useful: Old thread about extra virgin OO

Love, love, love Sciabica's Marsala. I also love the people, they're all lovely to talk to, helpful and pleasant and the elder Mr. Sciabica has called me a couple of times on Saturday afternoons to "make sure I don't run out of olive oil". (grin)

Yeah, I know it's a sales call, but he's funny and sweet and I love his olive oil, which I get by mail order ever since Diana sent me a sampler.

Annie

There are, however, some imported extra virgin olive oils that are exactly what they say they are. I lived in Italy and I know a good Italian EVOO when I taste one. And I only buy from places that let me taste the oil before I buy it.

I buy California Olive Oil (it helps to be in the SF Bay Area). I know where it comes from and feel confident that it is what it says it is. I've heard several news reports over the years about what is and is not in bottles of imported Olive Oil e.g., it doesn't always come from where the label says.

BTW - light olive oil refers to the taste, not the fat content. Some recipes, for example, some baked goods, might do better with a milder tasting olive oil.

Bonnie

So, for those recipes, Bons, you're just as well to use a good brand of plain old canola? What advantage to using "milder" OO?

I keep two oils, EVOO (Costco) and canola. Ain't no way I'm keeping different grade of OO!

I think the Olive Oil used in some baked recipes (and maybe other things) wants the taste of Olive Oil, but not a super strong taste.

Olive Oil (light or otherwise) and Canola Oil have different tastes - so it really depends on what you're using it for. I generally use Canola oil in baking, unless the recipe specifically calls for Olive Oil.

Bonnie

I usually use Whole Foods 365 Extra Virgin. It tastes fine and isn't too expensive. There's getting to be so many choices in everything these days, it's getting harder and harder to make up my mind about things. Now they don't have just their basic 365 EVOO, but they have it from Spain, Greece, and where ever else makes olive oil. I just buy the bottle that looks familiar, and am happy with that. I've bought other kinds and enjoyed them, but frankly, one of the reasons I like the particular kind I buy is it fits in my cabinet the best. I don't keep it in the fridge cause I go through it faster than it goes rancid. I use it for almost everything. Funny, I keep my canola oil in the fridge, cause I rarely use it, and it will go rancid before I go through even a small bottle.

Sally

I also buy Trader Joes EVOO & light olive oil and I really like there White Balsamic Vinegar

There is no Trader Joe's or Cosco in mid-Maine at this time. The word 'light' to me means taste, and I certainly appreciate all the help received here.

"Ina Garten always says she prefers olive oils from California, but I've been unable to find such a thing here in Maine."

To be specific, I remember Ina once saying she prefers Olio Santo oil (available through Amazon, among others). If you are looking for a supermarket brand, she likes Colavita.

So, now I use Colavita for "ordinary" oil needs. For a special oil, I like La Facse (but I can't find it anywhere on line).

Nicole

I occasionally buy Olio Santo at Williams-Sonoma and it is wonderful (occasionally = twice a year :) The rest of the time I buy Bertolli. IMO Olio Santo makes anything you cook with it taste great!