Now . . . about balsamic vinegar. . . . .
USA enforcement of Olive Oil labeling is much stricter than Europe. There are some wonderfull european oils, but TJs California offering is the real deal. I know, the grove is up the coast.
Bariani Olive Oil: grown, pressed, bottled and shipped from California.
It's pretty great stuff, though not cheap. Sometimes you get what you pay for.
Also try pumpkin seed oil if you haven't tried, this thing is even better for males since it can lower chances of getting prostate cancer! It has to be almost black in a bottle but when pouring over something it's dark green/purple. I use both on a regular basis.
I'm having a problem with EVOO. When I go to a restaurant and they have oil for dipping bread it tastes great. At home any EVOO always tastes harsh to me. I picked up some Carapelli after reading this thread and while it has a great flavor it was still a little strong for bread. Our normal MO is to use regular olive oil with a little garlic for bread. That Carapelli was wonderful on a salad with a little balsamic vinegar and grated cheese!
My question is what do restaurants have for dipping oil that is so different than what you get in the bottle?
Okay... Here is the right one. I didn't take the time to research the right farmer in my original post.
www.texasoliveoil.com