chocolatey taste in 60 calories? ♪ ♪ oh, so delicious who cares? jell-o sugar free pudding. every diet needs a little wiggle room. americans love olive oil. there are so many on shelves. how do you know which one is best? it is quite simple. taste it. jack bishop of cooks country magazine and america's taste kitchen tested it for us. good morning, jack. >> good morning, jenna. >> we have four choices here and four shot glasses and before we get to what we're doing with them, we hear extra virgin olive oil. what does that really mean?

can we taste a difference in olive oils? >> yes. you can taste it. you only want to buy extra virgin olive oils. a lot of time extract the oil, they'll heat it or add a chemical solvent. extra virgin, cold pressed. olives and pressed and out. >> that's what it meant. i was so wrong all these years. >> you get the full flavor of an olive r. you ready to taste? >> no. another question first. color. this is how i delay. does color make a difference? >> yeah. greener oils are more pungent, peppery and sharp. yellow withins, buttery, nutty, more mellow. >> now i'm ready. is there a proper way to do this? >> yes. holding it in your hands to warm it up. hand on to trap the vapors and stick your nose in and aspirate it all over your palate like this. >> are you drinking?

how come lester got the wine segment? >> you can do it. >> you have to -- >> delicious. >> you need to practice that a little bit more. >> i did it. i have to be honest, so much oil in the mouth. >> i brought bread cubes. >> are you sure you're supposed to be doing that? >> it is the way professionals do it. >> let's move on. let's talk about where they're from. >> so they come from obviously mostly people think of europe italy. >> the best from italy. >> the top rated oil is from spain. number one producer in the world. it's an oil that's the one that you got to slurp. >> yummy. >> a nice, grassy, artichoke, nut flavor. this is from italy. a mass market brand. it's italian. i can see you're not really ready to dip. >> i can dip. i don't know if i want to shoot. >> take a dip.

>> the apples and olives -- >> help cleanse your palate. the acidity hopefully cuts -- more pep ri than the first oil and more sharpness which you might like on a piece of fish or something. >> okay. >> not so sure of salad. i like something more mellow. >> this i was surprised. these are both are california, the next two. >> the california olive oil industry is like the wine industry in california was in the 1970s. you will hear about it very soon. they're doing a tremendous amount of olive oil out in california now. >> i got a dare to see a difference between this. >> we love this. the top ranked of the ten california oils sampled. >> ugh. >> you can do it. >> okay. >> well, i love this oil. >> no, no. the oil is delicious but my body's like, are you drinking

oil? tastes good. >> delicious. it's a really mild oil. >> really delicious. >> we thought this was as good as -- >> you must be great on a friday night. >> i thought about some sal va and lime wedges. >> perfect. it is quite good, very good. if i did drink it. >> california, this is a second favorite oil of california. this is unfiltered with a tremendous, fresh olive flavor. almost like olives themselves in the oil. and i don't know if you can tell any difference in that one. >> that i can taste a difference. mainly because i ate it with bread. >> you seem happier. >> i'm happy. the oils taste deliciously. i'm not used to tasting it just as oil itself. >> these oils are widely available on the west coast for the stores. >> it is more popular, right? california olive oil. >> they will be in supermarkets in coming years because they're

doing more olive oil in a short time. >> we are such a big olive oil palate and great to have a chance to learn this. you can take these -- no, just kidding. we are going to keep them here and dip, dip. jack bishop, thanks a million. >> thanks, jenna. >> we'll be back on nbc.

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summer means it is time for tomatoes. p. allen smith is an author of "bringing the garden indoors" and here with easy ways to tomatoes and basil. good morning. >> good morning. >> let's talk varieties. i have heard the terms of determinant. >> that's right. two big categories, lester. determinant, meaning that that plant is going to grow to a

determinant size. okay? like this is an example of a determinant tomato. >> you know where this plant is going. >> how large it will become. these, for instance, are indeterminant. how do i know the difference? look on the tag when you buy them. growing a patio garden or limited space, go with the determinants. if you have a lot of room, heirloom varieties are indeterminant. >> in terms of growing the tomato, start from a seed or a small plant? >> depends on the time of year. we are into full summer now so i would try to pick up plants and get the plants planted. you can start some seed and talk about that in a moment but when you plant a tomato, it is important to start with a plant like this, notice how i have stripped everything off the base. you want to pinch off these leaves like this. all the way up. i know i'm getting radical here but plant this thing -- >> almost at a twig stage. >> tear into the roots like

this. when you plant it, make sure that you have buried this thing up to 80%. business what will happen is you have dormant roots on the side of the stem and those will come out and make a much stronger plant. >> they want a lot of sun, right? >> both for tomatoes and companion basil. >> companion on a dinner table or appetizer. >> exactly. grow together. go together on the table. >> similar growing challenges? >> exactly. full sun. bury these like the tomatoes. keep the soil level at the top of the container. >> how do you protect both from bugs and -- >> i advocate organic. use something that's safe to use and spray on the underside of the leaves. if you want to start some seed now, if you have lived in the south, get another crop going. i love to use the disks made of peat moss and drop a seed in each one of them and ten days you have baby plants. >> i must be hungry. quickly turn it into a cooking

segment. you like to -- >> i love to eat them. >> you eat them. >> >> these are three basic recipes. this is a favorite. several varieties. baked tomatoes, 15 minutes with mozzarella on top. sandwiches here. if you want to be decadent, add some bacon. >> does this picture not look summer? >> my mouth is watering. >> p. allen smith, thanks very much. we'll take a break. having to go in the middle of a ballgame and then not being able to go once i got there. and going at night. i thought i had a going problem. my doctor said i had a growing problem. it wasn't my bladder. my prostate was growing. i had an enlarging prostate that was causing my urinary symptoms. my doctor prescribed avodart. (announcer) over time, avodart actually shrinks the prostate and improves urinary symptoms. so i can go more easily when i need to go and go less often.

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and that does it for us on this sunday morning. next weekend, moonlighting. how some americans are working second jobs. bathing suit makeovers for men. i'll see you back here tonight for "nbc nightly news." >> we'll leave you with a performance of celtic women. >> they want to show your appreciation with the new song called "oh america."

enjoy the rest of your holiday weekend. ♪ ♪ oh america ♪ you're calling ♪ i can hear you calling me ♪ you are calling me to be true to thee ♪ ♪ true to thee i will be ♪ ♪ oh america you're with me ♪

♪ let me hear who you are i will keep you in my keeping ♪ ♪ until i will be on your shores ♪ ♪ and i will answer you and i will take your hand ♪ ♪ and lead you to the sun ♪ and i will stand by you do all that i can do ♪ ♪ and we will be as one ♪ oh america i hear you ♪ ♪ from your prairies to the sea ♪

♪ from your mountains grand and all through this land ♪ ♪ you are here calling to me ♪ and oh america you're calling ♪ ♪ i can hear you're calling me ♪ you are calling me to be true to thee ♪ ♪ true to thee i will be ♪ ♪ and i will answer you i will take your hand ♪ ♪ and lead