Ellora Farms Olive Oil Extra Virgin, Certified Single Estate PDO, High Polyphenol Extra Virgin Olive Oil, Cold Pressed & Traceable EVOO, Kosher, Crete, Greece 33.8 Fl oz (1 Ltr)

My ' Go To' EVOO. ..not bitter; green but more buttery ; flavorful and not too expensive . I bake, cook and use it in salads.. adds a wonderful richness to my tomato sauce too ! A shot a day keeps the doctor away as well ! I have more expensive finishing evoo as well. but for an all purpose, quality, and flavorful evoo, this one fits the bill !

This olive oil is amazing. Great flavor and value for the money.

A very tiny hint of bitter with earthy nutty smooth oil then a tiny heat comes up after it made a great herbs and oil for my bread. Was a good add for my husband's feed tube meals for the phenols and good stuff ;)

The taste of this olive oil is delicious. It’s very high quality. It smells so pure and mild and smooth. I have been putting it on everything even just bread!

I drink EVO daily, so taste matters 4.5 stars...wish they let you do .5 stars Definitely not 5 stars taste good, just too expensive for what you get, in a blind taste test I could not tell difference for Costco ones in glass bottles for half the cost. it came is strong box, not sure how it would ever get dented like other reviews, mine came pristine. probably won't buy again

Top Quality! Delicious!

This is a two pack of steel cans of olive oil. I like to buy oil in these cans--the light-proof container keeps the oil from going rancid a bit longer. The spout is clever--it's the typical pull-up spout on oil cans but it has a screw cap. The oil is from Greece--Crete, reputed to be where some of the best Greek oil is grown on 1,000-year old trees. It's single point-of-origin, unlike most grocery store oils, which are multiple origin oil, generally Tunisian, Italian and other oils. The problem is, Italians consume olive oil in larger quantities than they can produce, so a lot of cheaper exported oil is mixed with North African oil to make it available. Worse yet, there is a lot of fraud in oils. I used to talk with a professor at U Mass-Lowell who was using HPLC (High Performance Liquid Chromatography) to discern if oils were being adulterated. He was finding that trendy oils, like rice bran oil, were often nothing like what was listed on the label. Fast forward a decade later, and there has been a huge exposure of fraud in Italian oils in particular. Spanish oils were also involved in a terrible tragedy in 1981 in Spain where non-food grade oils were sold in cans to households instead of the traditional olive, and 600 Spaniards died. I also like some California oils, but unless you can taste them, you don't know if you are going to get an aggressive, bitter oil or a fruity, light oil. I find California oils, due to the wildly different micro-climates there, really are quite variable. I prefer my EVOO to be a bit lighter and less aggressive. This oil is a nice lemony green-yellow with a fruity, grassy flavor that is very pleasant. It's not the most exciting oil I've ever tasted, but it's not for cooking. It makes heavenly salad dressings and drizzles. I made a lemon parsley dressing for a warm salad, and I was very happy with it. For cooking, a plain 100% oil is best. (Colavita and Trader Joes make fine ones.) I have two cruets, different colors. The EVOO is in one, the cooking oil in the other. Rachael Ray Cucina Stoneware EVOO Dispensing Bottle, Agave Blue is fairly nice--light proof and only the flap on the top is a bit annoying as it lets in air, but just don't fill it so full and use it up frequently.

The best olive oil I used