Originally Posted by
Catch22returns
For me it all boils down to three words, Extra virgin, and cost
I'm not an oil snob chasing dainty bottles. I buy big containers of the stuff and I decant.
I use Spanish oil due to affordability and sometimes Greek ones.
If it's extra virgin and affordable, I care not where it comes from.
Italian oil is nice but can be too pricey.
South African local olive oil eg Morgenster is more expensive than Greek or Spanish imported to South Africa and all which is a pity. But there's no logic to imports vs. Local- San Benedetto still water from Italy is cheaper in South Africa than any local bottled brand.
But then Morgenster is not just some oil.... to me it is the absolute best I have had and you may not compare it to standard supermarket brands.
I used to work for a Spanish company producing fancy gourmet EVOO and I assure you Morgenster is worth the money but obviously for special occasions only.
Do also note that the variety of olives used, the blend, the ripeness all have an influence on flavour.