wnyc.org / 93.9fm / am 820

Comments

• [1] levinej from nj October 23, 2007 - 09:53AM

  Greece vs. Spain vs. Italy -- whose best xtra virgin is best?

  
  
• [2] cindy from Bklyn October 23, 2007 - 12:12PM

  I grew up on Staten Island, Italian American. My grandparents had "everyday" olive oil that came in large cans. They NEVER cooked with extra virgin olive oil. That was reserved for dressing salads or dishes at the table....

  
  
• [3] William Jochimsen from Hell's Kitchen October 23, 2007 - 12:38PM

  How BORING!!! Next to sitting by a radio while a tasting is going on perhaps you could next have a program on how to blow up balloons into the shape of animals.

  
  
• [4] Jo from New Jersey October 23, 2007 - 12:43PM

  Like Cindy, I remember my grandmother, who came from Naples & my mom had one gallon cans of olive oil that were bought from or delivered by a local truck, several at a time. It was an olive oil & peanut oil blend. That was used for frying (especially fish as I recall) but more for pasta sauces, salad dressings, etc. Usually for frying, e.g. meatballs, they used rendered pork fat (which they rendered once or twice a month).

  & my mother had very low cholestorel!

  
  
• [5] Ruth from Noho October 23, 2007 - 12:45PM

  Fabulous! Waiting to get the list of recommended olive oils!

  
  
• [6] Loretta from Cliffside Park, NJ October 23, 2007 - 12:48PM

  Love Olive Oils. Did anyone catch the name of the place in Sicily mentioned on this show?

  Thanks.

  
  
• [7] Joseph Profaci from Linden, NJ October 23, 2007 - 12:53PM

  First pressing...still a source of confusion, even among well informed professionals like Mr. Di Paolo. There is no second pressing. The "dregs" from the first (and only) pressing are not pressed again; the remaining oil that is in the resulting mash is extracted by the use of solvents (as much vegetable oil is extracted). That oil is then sent to a refinery, where it is bleached and purified to result in an oil that is generally odorless and colorless, to which some virgin oil may be added for flavor and color. The resulting product, which is generally only available in the foodservice industry, is known as pomace olive oil.

  Joseph R. Profaci, V.P.

  Colavita USA

  
  
• [8] Laura from NJ October 23, 2007 - 12:58PM

  I like carapelli.

  
  
• [9] val October 23, 2007 - 01:37PM

  i can't believe that this is one of the most e-mailed show on wnyc and i will leave my comment at... wtf!!!

  
  
• [10] Bob Cutick from Brooklyn October 23, 2007 - 01:46PM

  What are the three olive oils tasted on the show?

  
  
• [11] joyce schwartz from fort salonga, ny October 23, 2007 - 02:03PM

  on your show you mentioned that you would list the olive oils that were best. I look forward to it. Thank you

  
  
• [12] chestine from NY October 23, 2007 - 02:13PM

  evidently you have your foodies and your non-cooks. Bad oils mean bad health so it's IMPORTANT to know the inside story of what you're eating, beyond gastronomy. The traditionalists knew waht they were doing! I think this is an important news feature. Rancid, heated and chemically treated fats kill.

  
  
• [13] Ann Marie Haag from Flushing October 23, 2007 - 02:20PM

  Where's the list of recommendations????

  
  
• [14] Ann Marie Haag from Flushing October 23, 2007 - 02:21PM

  Waiting for recommendations....

  
  
• [15] thel from Long Island October 23, 2007 - 02:27PM

  am also waiting for the list of recomendations....I hope you post on nyc.org

  
  
• [16] Connie from Waccabuc, NY October 23, 2007 - 02:31PM

  I enjoyed the show and look forward to the list and names of the three you tasted.

  Thanks.

  
  
• [17] Lopate Show producers from NYC October 23, 2007 - 03:11PM

  ***from the LL Show producers...the list of olive oils is coming shortly! We're making sure the list is accurate before we post it. Thanks for your patience.

  
  
• [18] Marv from Bronx October 23, 2007 - 07:12PM

  The most boring show ever and the pinnacle of yuppiedom (or bobodom or Xdom). It was one long commercial for high end products and a high end store. Personally, I get my olive oil made from olives picked from the south side of a tree growing on the west side of a hill in northeast Umbria picked during the new moon in October of alternnate years. Delicioso!

  
  
• [19] red October 24, 2007 - 01:57PM

  At Niccolis' Italian grocery deli and at Olio2go you can get the extra virgin olive oil produced by Poggio Cappiano www.poggiocappiano.it

  
  
• [20] Jean from Manhattan October 24, 2007 - 09:25PM

  Since when did purchasing a lipid for cooking involve a product's deep biographical background check- cold first press, single-origin nationality etc. and according to Di Palo, proper time management for your oil, lest it become stale after a month in the cupboard?

  This is a farce, no?

  There was an interesting article in an August New Yorker about the relentless demand for olive oil and the quagmire for producers to keep up. They also mentioned how even professional tasters could NOT tell the difference between compromised oils and 'pure' olive oils 'made in Italy.'I was personally hoping that this piece would be more of an expose or at least investigative. Like another commenter said on this page, this LL segment really felt like one long and utterly smug commercial.

  
  
• [21] Margaret Tsirantonakis from Stamford, CT October 24, 2007 - 09:48PM

  The island of Crete produces excellent olive oil. The olive oil we use comes from my cousin's olive trees in NW Crete

  
  
• [22] Obly October 26, 2007 - 04:38AM

  Croatian olive oil is the best.... Small quantities - superb quality!

  
  
• [23] Antonella Severo from NYC October 29, 2007 - 05:05AM

  There are also excellent extra virgin olive oils coming out of California. Check out the certifier California Olive Oil Council for more information (www.cooc.com).

  Antonella Severo

  Olinda Ridge Olive Company

  Northern California

  www.olindaridge.com

  
  
• [24] Dominic Spedaliere from CANADA December 16, 2007 - 05:47PM

  Louianna D.O.P Certified Organic Extra Virgin Olive Oil is 100% and un-cut

  www.louianna.com