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I’m kind of bad at parsing these studies so maybe someone can help: Did they control for people opting for virgin OO having other confounding lifestyle factors that would cause the effect? I certainly lean towards virgin OO when I’m feeling that I want to be healthy.
How do we know that the olive oil we buy from the grocery store is actually authentic? I thought most of the olive oil in the US contains cheaper seed oils, just like most of the honey contains corn syrup.
Good thing I put that in practically all my food anyway. I always thought extra virgin olive oil tastes better than vegetable oil
Vegetable oil is chosen in situations where you don’t want to taste it at all, where it’s just used to cook the food.
How do we know that the olive oil we buy from the grocery store is actually authentic? I thought most of the olive oil in the US contains cheaper seed oils, just like most of the honey contains corn syrup.
Italian mobs selling "virgin olive oil" likes that article. My main point is that I am not able to tell real virgin olive oil from scam one. From what I understand most of "virgin olive oil" on supermarket shelves is scam.
Good thing I put that in practically all my food anyway. I always thought extra virgin olive oil tastes better than vegetable oil
Virgin olive oil has a strong flavor and very low smoke point, which makes it unsuitable for most types of food. You may like the taste of olive oil better than vegetable oil, but it’s kind of weird to taste olive oil in most foods. Kind of like how you wouldn’t but blue cheese on everything, or truffles on everything, or bacon on everything, even if you like the taste of those things—they taste a bit weird when comb…
Speak for yourself there buddy
Italian mobs selling "virgin olive oil" likes that article. My main point is that I am not able to tell real virgin olive oil from scam one. From what I understand most of "virgin olive oil" on supermarket shelves is scam.
I can definitely taste the diff between supermarket stuff and super-premium olive oil where I know who the importer is (in New York City, my go-to is the house brand of a restaurant called Frankie's 457 Spuntino who imports their own oil). But I'm not sure whether that reflects the quality of olives/processing, or is an indicator of "real" vs "fake" olive oil...