Pompeian Robust Extra Virgin Olive Oil, Contains Polyphenols, First Cold Pressed, 16 Fl OzReducing CO2

The first thing to say about people not liking the flavor of this olive oil is that if you don't want robust, don't buy robust. Of course it's more "bitter" than a light oil (which with olives just means full flavored - try eating a raw, uncured olive sometime). There are different types of oil derived from different olive types, ages, ripeness, condition, and pressing for a reason. Grungy, earthy, robust happens to be one of my favorites for many things outside of deep frying. If it's not yours, you should definitely buy the high priced light stuff and not complain that low brow should be the same as high brow. The flavor of this oil is exactly what it should be: rich, raw, tangy, and earthy.As to not turning cloudy or thick in the refrigerator, it does. Maybe some people are just expecting too much reaction or at too high a temperature, but all oils congeal at low temperatures, so that is not an indication it's mixed with other oils. All vegetable oils congeal at about the same temperature. What makes it not congeal until much lower temperatures is the amount of filtering, which can remove some of the polyphenols and wax. Basically people are complaining that this oil is cleaned. While unfiltered might be a cool buzzword in olive oil trends, you do not want unfiltered with the olives they use for "robust."Finally, yes the olives for this particular bottle are grown in different countries. Pompeian has farms all over the world. If you want single source from Spain, get Pompeian's Bold EVOO, which is clearly marked as being exclusively Spanish. There is no subterfuge here. Pompeian is very cooperative about disclosures and they have about every kind of olive oil you could want. You just have to know what you're buying. You wouldn't buy a table wine and complain it wasn't all Sangiovese. You can't buy Robust clearly marked as having olives from all over and complain it's not single source. Pretty common sense. If you want to be an olive oil expert, you'll have to start looking at it more like wine than vegetable oil, because the selection process is largely the same on basics.So, what makes me such a smart guy you should listen to? Well first I'm a chef, and a fairly accomplished one. Second, my family is Italian and we grow olives. I just wanted to take a minute not only to give Pompeian their due props, but to set the record straight for anybody confused by the misinformation in the few negative outbursts. This is exactly what it says it is, and it's fantastic. It just has to be what you want.

This is the best olive oil you will find in the mass market. It has a glorious shine and taste, plus a freshness you won't find in other brands. Olive oil is much healthier to use than alternatives and you won't find a better choice.

Extra Virgin is the only olive oil I use, and Amazon offers the best price.

I could drink it straight from the bottle. It’s so good, perfectly robust without being too strong. Just absolutely delicious for everything, especially salads. Eat properly, olive oil is good for your brain, especially in kids. Make sure it’s a good, Mediterranean, certified one like Pompeiian

It is a myth, a lie, that genuine virgin olive oil will solidify in the refrigerator. There is an entire industry built on persuading people to believe this lie, with the end result of buying their products. Pompeian oil is just fine.

Great deal for EVO.

Price is amazing for the amount you get. The flavor is amazing, and it has a good texture. Looks good, smells fantastic. The bottle is plastic and durable. You shouldn't have to worry about it leaking while shipping. I'm told olive oil is good for the heart and your skin. No reason not to try it out. I use if for all my cooking the requires oil. I love the strong flavor.

Excellent product 100% recommendations