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Vigo Olive Oil. Was at a couple of nice Italian restaurants a while back and both told me they used Vigo for their dip but, would not say what seasonings. Which was ok because I was mostly impressed with the oil itself.
For olive oil available at most grocery stores, I'm a fan of the California Olive Ranch oils.
A member here turned me onto Sciabica Family California olive oil, and all their oils have been top-notch. I really like the Mission variety for baking bread, and the Arbosana for dipping.
Costco has a very tasty oil - Toscano - from Italy in smaller bottles that's about $14
each - and there is a huge difference in taste between it and the Berio.
I'll use the good stuff for dipping, dressings, finishing oil.
As poor as I am, I go to an olive oil (and vinegar) store a 1-2x/yr. Besides dipping, it can make a huge difference greasing a bread pan (in my case, usually pizza). $10-15/500ml
Just went last week actually. Got a couple new ones for me- Anetheum (Dill) and Persian Lime.
Frankies 457. 10 million NYC's can't be wrong. My current fav.
Also, check your bottles for whatever you purchase. BS olive oil is a real thing. Cali has a board that certifies their real olive oil. There are plenty of brands that are blends and knock off oils that say they are olive oil, organic, etc, and they are fakes. Google it and you will find lawsuits against the fakers.
If I'm going to eat it on bread I use a specialty oil from an oil and vinegar store. You have one in Johnson City. You can taste them all - great stores.