PompeianRobust Extra Virgin Olive Oil, Contains Polyphenols, First Cold Pressed, 32 Fl OzReducing CO2Compact by Design (Amazon-developed Certification)

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.

Why did you pick this product vs others?:this is the first time i sm puchasing this brand. i have searched on google which is the best brand amoung many oilve oils and this brand was the first one. as mention its good and taste pure. when you use oilve buy the best brand and this is one of it. some oliveoil has some kind of bad smell and taste but this doest have. it taste and smells good. happy that i choose this

I love this oil anyway we put it. It's great when is in a big quantity like this because it's seems to go fast around my house. Love it!

Robust flavor great for bread dipping alone or with spices and balsamic vinegar. Also great on salads and for cooking. Changed from Filippo Berio for more intense flavor.

Pretty good, like the price in this crazy market we are now in

Healthy and great quality. Arrived safely packed to protect from heat or cold. Taste is as good as possible for quality Olive Oil.

For the price, it is a very good quality extre virgin olive oil.

Love this stuff it’s on auto ship at our house!