Ok, so what does it mean when a recipe asks for "good quality" or "high quality" olive oil? I mean is there a way to tell if an olive oil is better just by looking at it?
Other than price or tasting it is there any other indicator of quality that I can use to find the best of the bunch? Label info? Origin? Types of olives? Shades of green for EVOO?
If you can't tell just by looking at the bottle,since they all have such lovely packaging, what are the brands that are considered to have the best quality?
I know all about the different grades of olive oil but am just lost when a recipe requires "best quality." I know what I like (mostly Bertolli) and now I'd like to try some others without spending a fortune on taste tests.
Thanks for your suggestions.