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Only virgin type of olive oil consumption reduces the risk of mortality: study

nature.com

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Re: Only virgin type of olive oil consumption reduces the risk of mortality: study

#121

Post by chrischen »

jeffbee wrote: post #81
_moof wrote: post #72

Earlier quoted context omitted.

The North American Olive Oil Association maintains a list of genuine olive oils. They send people into grocery stores to randomly buy a bottle of one of the listed brands/varieties and test it in their lab. https://www.aboutoliveoil.org/64-certified-pure-and-authenti...

Is this one of those schisms like exists between USDA organic and California organic? Because your list doesn't include any olive oils I would actually eat, whereas they are all on this list: https://cooc.com/certified-oils/

According to the OP’s website:

> “In 2010, the UC Davis Olive Center, an organization created to promote the sale of California olive oil, published a report funded by California olive oil producers and companies. The purpose of the report was to make news that would discredit their competition – imported olive oils.”

https://www.aboutoliveoil.org/olive-oil-fraud

So it seems like these two organizations are at odds with each other. But the California study was based on subjective “taste tests” to identify fake olive oils… Big red flag there.

Re: Only virgin type of olive oil consumption reduces the risk of mortality: study

#122

Post by gubernation »

metroholografix wrote: post #73

Greek olive oil is considered the best in the world and doesn't suffer from Mafia infiltration which is a huge problem in Italy [1] [2] [3]. Here is some good quality Greek olive oil available in US, reasonably priced, that you can buy without fear of adulteration or other shadiness: https://www.amazon.com/Terra-Creta-Kolymvari-Protective-Desi... https://www.amazon.com/Iliada-Extra-Virgin-Olive-Liter/dp/B0... The Gre…

No post body was provided.

Re: Only virgin type of olive oil consumption reduces the risk of mortality: study

#123

Post by baxtr »

metroholografix wrote: post #73

Greek olive oil is considered the best in the world and doesn't suffer from Mafia infiltration which is a huge problem in Italy [1] [2] [3]. Here is some good quality Greek olive oil available in US, reasonably priced, that you can buy without fear of adulteration or other shadiness: https://www.amazon.com/Terra-Creta-Kolymvari-Protective-Desi... https://www.amazon.com/Iliada-Extra-Virgin-Olive-Liter/dp/B0... The Gre…

There is very good olive oil in Italy available. You just need to know where to look.

I can highly recommend this very good Swiss magazine testing many oils throughout Italy: https://shop.merum.info/de/taschenf%C3%BChrer/taschenf%C3%BC...

Re: Only virgin type of olive oil consumption reduces the risk of mortality: study

#124

Post by baxtr »

surfsvammel wrote: post #85
metroholografix wrote: post #73

Greek olive oil is considered the best in the world and doesn't suffer from Mafia infiltration which is a huge problem in Italy [1] [2] [3]. Here is some good quality Greek olive oil available in US, reasonably priced, that you can buy without fear of adulteration or other shadiness: https://www.amazon.com/Terra-Creta-Kolymvari-Protective-Desi... https://www.amazon.com/Iliada-Extra-Virgin-Olive-Liter/dp/B0... The Gre…

Nice. How would one go about finding such suggestion for consumption in Europe?

Check this: https://shop.merum.info/de/taschenf%C3%BChrer/taschenf%C3%BC...

Re: Only virgin type of olive oil consumption reduces the risk of mortality: study

#125

Post by abeppu »

jancsika wrote: post #88
scottLobster wrote: post #64

Earlier quoted context omitted.

My understanding is that's mostly an issue with imported "blends" that claim olive oil from multiple sources. Single origin stuff is usually safer, and domestically produced Californian olive oil is usually what it says it is. You can also look for harvest dates and seals from the various olive councils for purity.

It's trickier than you let on. At least for California, you have to look for the California Olive Oil Council seal if you want to be sure: https://cooc.com/about-the-seal/ For example: there is a company called "California Olive Ranch." It used to have a popular olive oil sold in a lot of larger grocery stores that had the COOC seal. Then it started to source olives (oil?) from somewhere outside California and blend…

> At least for California, you have to look for the California Olive Oil Council seal if you want to be sure

Is there a ranking of olive oil certifying organizations? I ask b/c I when I googled for olive oil testing, I came across the Olive Oil Commission of California, which apparently both does testing and requires members to also do testing, and California Olive Ranch is still a member in good standing of that one. http://www.oliveoilcommission.org/trusted/

Does this mean that even if they sourced olives from outside of California, it still meets some lab tests for pure extra virgin olive oil? If I care more about the "is actually extra virgin olive oil" question than where the olives were grown, I should be satisfied?

Also, I'm annoyed that even if multiple parties are doing tests, we don't really see published that "Brand X isn't pure olive oil, according to independent lab", or even "Brands X, Y, Z were tested, and Brands Y, Z are real olive oil". I'm assuming this is for legal reasons?

Re: Only virgin type of olive oil consumption reduces the risk of mortality: study

#127

Post by jeffbee »

chrischen wrote: post #121
jeffbee wrote: post #81

Earlier quoted context omitted.

Is this one of those schisms like exists between USDA organic and California organic? Because your list doesn't include any olive oils I would actually eat, whereas they are all on this list: https://cooc.com/certified-oils/

According to the OP’s website: > “In 2010, the UC Davis Olive Center, an organization created to promote the sale of California olive oil, published a report funded by California olive oil producers and companies. The purpose of the report was to make news that would discredit their competition – imported olive oils.” https://www.aboutoliveoil.org/olive-oil-fraud So it seems like these two organizations are at odds w…

That's funny because UC Davis also publishes an annual report for olives, like they do for all other crops, which conclusively demonstrates that nobody can, and nobody has, ever made a profit growing olives in California. So they're boosters on the one hand and realists on the other.

Re: Only virgin type of olive oil consumption reduces the risk of mortality: study

#128

Post by bscphil »

yrral wrote: post #120
_moof wrote: post #72

Earlier quoted context omitted.

The North American Olive Oil Association maintains a list of genuine olive oils. They send people into grocery stores to randomly buy a bottle of one of the listed brands/varieties and test it in their lab. https://www.aboutoliveoil.org/64-certified-pure-and-authenti...

Interesting, from the article: > Does the fact that an olive oil does not have your seal mean that the olive oil is not authentic? > The answer is emphatically no. According to a study conducted by scientists from the FDA in a study published in 2015 that the risk of purchasing a bottle of adulterated EVOO is low (less than 5%). The scientists randomly sampled 88 bottles of EVOO that they purchased from supermarkets…

> I wonder where the opposite fact that I hear on the internet that most olive oil is adulterated comes from.

I think it might come from conflating two different issues. Most EVOO in the US is "legit" - it actually is EVOO, although there are exceptions. On the other hand, a whole bunch of EVOO is "low quality", or more precisely, rancid. I've even heard that it's so common that Americans have come to prefer the taste of rancid olive oil over fresh.

Here's an article on FiveThirtyEight that explains the connection between the two problems:

> You may have heard by now that the olive oil in your kitchen cupboard may be an impostor. After a 2010 report found that 69 percent of imported olive oil in the U.S. failed to meet international standards, thousands of news stories were published, often incorrectly describing the presence of “fake” olive oils in grocery stores. ... The hysteria recently led Congress to assign a new job to the the Food and Drug Administration: sampling imported olive oil to see whether it’s adulterated or fraudulently labeled. ... But there’s something that not even the mighty FDA can fix: most of us don’t know the difference between a high- and low-quality olive oil.

> Though there’s a long history of scandal in the olive oil world, the problem in the U.S. for consumers is less about oil that isn’t made from olives, and more about olive oil that doesn’t meet the quality standards declared on its label. But since most people in the U.S. can’t tell fusty and musty from pungent and fruity, low-quality olive oil masquerading as extra virgin is a hard problem to fix. ... “We call the U.S. the world’s dumping ground for rancid and defective olive oil. We don’t know the difference,” said Sue Langstaff ... Studies have shown that even frequent olive oil consumers in the U.S. don’t know what the extra virgin or cold pressed designations mean, let alone have the ability to taste the difference. And in blind taste tests, consumers often prefer lower-quality olive oils.

https://fivethirtyeight.com/features/most-of-us-are-blissful...

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