Guess how much the world's most extravagant olive oil costs?

Syrian olive oil can also be very good and fairly cheaper than other olive oils, it is one place where first olive trees were found 3500 years ago. I grew up enjoying the olive oil from an area in northren Syria called Efreen which is an area inhabited by the Kurds and they produce the best olive oil in that area. I enjoy using olive oil on dialy basis with different dishes and salads due to the fact of being a true vegetarian for over 32 years. Due to my love to that oilve oil I went ahead and Imported a big shippement of it to sell, It is %100 olive oil with a very low accidity of %0.08. if anyone interested please send me an E-mail todd_ds_ 2006@yahoo.com.

Sorry, to say but Lambda is not an ordinary olive oil, hence the price. Go out there, taste it and come back to discuss.

i produce evoo from my olive groves in Cyprus and Turkey and i have been fortunate enough to have a number of write ups in the press about my olive oil
for instance my Cyprus olive oil was described as "Englands best olive oil" by the new york magazine
my Turkish olive oil came first in an article by the guardian newspaper titled the test, three of the best extra virgin olive oils, not only did my oil come first, it was also the cheapest
my shop in clerkenwell was named by the observer newspaper as the best place to buy olive oil, "his lemon infused olive oil is good enough to drink on its own"
i have achieved this by picking my olives when green turning purple, i pack my olives in crates not too deep so as they do not get crushed, i take them to the press within 24 to 36 hours and i wait whilst they are pressed
no great secret, the secret lies in making sure the press is clean prior to having my olives pressed, if the olives being pressed prior to mine are what i would best describe as manky i would ask the owner to clean them and then i would supply him with a case of freshly picked citrus fruit to rub the stones down with
then and only then will i allow my olives to be pressed
myself or members of my family will wait for hours until my olives are pressed i will then take them away in brand new containers and store in my cool dry basement where the sediment will settle to the bottom of the containers, in other words i do not filter
in march my driver arrives and i load him
i will meet him in the UK and and unload the very same containers i filled at the press
i will then store in a cool dark basement where i will start to fill the bottles from, i personally fill every bottle, i will not take my oil to a bottling plant where they will heat it to liquify it and make bottling easier, this in my view takes away some of the qualities of the the oil
if you are lucky enough to live close to an olive grove in whatever country, ask to taste their fresh oil if you like it buy some and store it in dark glass tightly sealed bottles in cool dark conditions
kept like this your oil will keep for a good 3 years
i would advise people to taste pure olive oil by sipping a little possibly drawing in air with it and coating the whole of your mouth with it, allow it to warm and then swallow, it will go down like fruit juice leaving a good flavour and no greasiness in the mouth
some oils will be bitter on the tongue, some will have a peppery kick in the back of the throat, some will have a citrusy bite to it
it is now all a matter of taste and what you will be using it for
for instance i use my cyprus oil for pasta dishes and my turkish oil for fish and chicken, although i will happily put either in a bowl and dip some fresh crusty bread in
also bear in mind a good olive oil need not cost any more than £6 for a 500ml bottle ENJOY

Oh my. It is great to see the poo bahs around olive oil have yet to discover Istria and the Olive Oils of the Adriatic ie: Croatia Even the Roman Emporers knew a good thing when they saw it. Croatian Olive Oil is distinct, robust, and clearly in the top handful of Olive Oils around the world.

I THINK BERTOLI OLIVE OIL IS AS GOOD AS IT GETS !

You can not just buy great olive oil. You need and equally good accompaniment. For example if you want to dip bread in one of these expensive olive oils, you need a good bread to go along with it. You can not just buy some cheapo bread from Path Mark and expect the best tasting experience with these fine oils. You need some truly artisan bread that is made with the finest ingredients.

Zingerman's in Ann Arbor Michigan has one bottle of extremely aged olive oil... it's about $800...

Paying top price and getting the best is two different things....

My wife always says my EVOO tastes stale and wont alow me to use it even though I buy new and try diferent brands, some more costly than others.Any suggestions? anyone?

can you grow olive tree in a hot country? like philippines

Heard once that the test for olive oil is to fry an egg in it. Everything tastes good... must be good. Greasy? Well go figure.

I understand that Extra Virgen (i.e., not as well-filtered) adds taste, but the real high value you are looking for is: 1. whether or not it is cold pressed, and 2. whether or not it is the first pressing, hot or cold. I'd pay lots for "first cold pressed" and otherwise buy the cheapest that has not proven itself in the past to smell like petroleum (is anyone enforcing any standards?).

One word: PREKO! It's a small village off the coast of Croatia that produces sublime olive oil, not to mention, beautiful summer get-always! Check out my pictorial:

http://www.facebook.com/album.php?aid=120964&id=626004715

I am a chef and let me tell you...#1 people usually waste olive oil by cooking with it! It has a low smoke point and it is not good to fry with, go with grape seed oil! #2 Bariani olive oil from Sacramento is the best olive oil that i have ever used. Just do a little research and you will see that many top chefs use it. Check out http://www.barianioliveoil.com/retail.php . The early harvest is some of the best stuff i have ever used. #3 Extra virgin olive oil and pomice olive oil are two different things. Again, DO NOT SAUTE OR FRY WITH EXTRA VIRGIN!!!

How about Turkish Olive oil?
My guess: Turkish and italian.

Nothing beats Spain's olive oil. Not that I'm bias.Just ask the Italians where do they mostly get their oil.

I am a chef and I teach a class in French cooking and believe it or not the best extra virgin olive oil for the money is Goya. The two things you always need to look for on an olive oil label is region, not country of origin and maximum acidity which should be below 0.5%. If these things are not listed you are dealing with an inferior product with a fancy label. Goya is produced in Andalucia Spain and has max acidity of 0.4%. A small bottle costs less than $5.00 it has wonderful, full flavor. Why spend $65?

i believe the local is for the local. Explain. how can you believe the olive grew from different place will give you the same nutrition which yield to The taste!.. excludes the extra vitamins or minerals or any other special benefits that specifically only from specific region-atmosphere, soil, water and the air.

Provided there are organics, at least pesticide-free before they came into oil process, non-GMO olive, non-chemical treat/add to condition the oil.

Arizona produces some mighty fine EVOO in the Phoenix area! Queen Creek Olive Mill has some of the best that I have ever tasted,from anywhere.

http://queencreekolivemill.com/

there is no way one should have to pay 80 dollars a ounces to something that God put on this earth.