Bernard Roth wrote:I'll counter with my refined tastes.
I buy much of my EVOO from Rare Wine Company. They select mostly Tuscan oil, tasting through various day's harvests/pressings to select the specific day's oil that they like best, before it gets blended into the more generic oil produced by their estates. The RRC's Il Poggione (the Brunello producer) is my everyday top grade EVOO. I buy a smattering of their other oils, too.
I am a member of the David Rosengarten Olive Oil Club. David has a world expert oil taster travelling the globe to find special oils. they are bottled immediately after harvest and shipped quickly under temperature controlled conditions so that the consumer gets the Olio Nuevo in peak condition.
What works for Robin is bland compared to the oils I use. And I know, because I've tried Robin's oils. They have little olive character.
This kind of post is why I largely avoid the wine side of this joint. I don't do snobs well.
As with wine, eat what *you* like. And, while I'm at it, I consider hardly anybody's tastes to be any more refined than anyone else's. Refinement is an overrated trait. All extra virgin olive oil (read, unrefined) with it's high omega-9 content, is good for us.
Character, schmaracter, everyone's palate is different.
And while I like David Rosengarten just fine (after all, he did write a glowing review of my latest book) I consider joining an "Extra Virgin Olive Oil Club" (can't bring myself to utter "EVOO" -largely because of Rachel Ray's incessant usage of the term - shiver) akin to enlisting in the wonderful new. only-in-America, Boot Camp Club for Brides (so fat American women can fit in their bridal gowns - for one day), the ultimate in post modern American decadence.
Hey, this gives me an idea...
The Olive Oyl Extra Virgin Boot Camp for gangly, skinny (definitely a minority group now - I could probably get a grant) virgins (double-minority - Bingo!)with grating voices and big feet. A month on a spinach and olive oil diet. I knew I'd find my niche.
Parenthetically,
The Culinary Curmudgeon