Grocery Stores
The Olive Pit
Having visited The Spice Trader several times, I had previously neglected The Olive Pit downstairs, acknowledging that premium olive oil was out of my price range at the moment. But this time with my camera on me I thought why not check it out.
They specialize in olive oil but carry some nut oils, balsamic vinegar, bottled olives, and some books.
First off, there is no question the store is not for those seeking a lowest cost olive oil. But for anyone open to the idea of spending the time to get a quality oil, you might be in for a worthwhile experience. Samples can back up claims that there is big difference between oils, and there are even real olives out to try. Ask the owner, Shirley, what sets her store apart, and you'll hear that she only buys oils she believes are good and that has been researched enough to know what is in their bottles.
I walked in (down) to The Olive Pit totally curious about what I could learn about the oil I rely on so much at home. I've often wondered about the difference between the various olive oils at the grocery store, varying in price and packaging. Looking for a dark glass bottle was the only thing I could rely on to narrow down my selection.
I left the store with a definite appreciation for the distinct different tastes of olive oils from various regions. In an experience comparable to a wine tasting, the owner hooked me up with a taste of French, Sicilian, Spanish, and Palestinian oils. Not a big bread eater, I took my shots straight up, and was wowed by fruity tastes with an absence of the (rancid?) aftertaste kick you find with many of the cheaper mainstream oils.
The learning didn't stop there. Apparently extra virgin olive oil is not ideal for cooking, with a smoking point not much above 250 degrees. Much better to have a just virgin variety for cooking, and extra virgin for using straight up (ie. salads). Another take home point is that labels don't tell the whole story. Oils containing extra virgin olive oil can be labeled as such even though they are blended with less premium types.
In the end I couldn't afford the bottle I really wanted. But I'm not bitter. I learned a lot and I walked out with a nice $20 bottle of Zatoun Palestinian olive oil.
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Know the lab tested stability ("acidity"), polyphenol value, and production date of the the olive oil you are considering. Otherwise, it's just a shot in the dark.
Darro Grieco
Berkeley Olive Grove 1913 extra virgin olive oils