Hey FT foodies - we've not seemingly covered olive oil in this forum, so I'd appreciate any comments or news to be added here.


I am sure some of you have specific preferences, so I'm interested in what and why you prefer particular oils. Oils are being marketed along the lines of wine, so let's talk about this oil we cook with and eat.


So are you loyal to Spanish, Greek or a local oil?
I've been using Greek oils for some time but just bought some mainstream Spanish oil today (and may switch back if it's not good enough).

Do you sample different oils at your local deli or fruit provider? Try different ones that are on sale or which are well-deserved leaders in taste?

Extra virgin or something a little heavier?

Looking forward to your notes.