How do you know if that $9 bottle of olive oil is actually “extra-virgin”? Ruth Reichl, editor in chief of Gourmet magazine, and Louis Di Palo of the famed Di Palo specialties store on Grand Street join Leonard to discuss what real olive oil actually tastes like, from the Northern earthy oils of the Lake Guarda region to the southern savory oils of Sicily.

Here are Lou Di Palo's suggestions for a few good ones to try. But he recommends always tasting first before buying.
Olio Carli DOP Extra Virgin Olive Oil, Italy
Olio Extra Vergine Fattoria il Peraccio di Maserio, Firenze Italy
Spinosi, Extra Vergine, Region of Marche, Italy
Falconero, Extra Vergine, bottled by FontanaSalsa, Sicily, Italy

Or you can always visit Lou and family anytime:
Di Palo Italian Specialty Foods
200 Grand Street [at Mott Street]
New York, NY 10013
(212) 226-1033

Ruth Reichl and Gourmet Kitchen Staff’s Pantry List of Olive Oils:
For everyday cooking, we’re using supermarket oils – Colavita and Bertolli.
For special occasion extra-virgin (for salad or drizzling):
Alzieri from Nice, Unio from Spain
Spanish oil made from Arbequino olives
Mausannes-les-Alpilles from Provence
Moulin de la Brague (Provence) and Fairway store brand

Weigh in: What is your favorite olive oil brand?