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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

#21

Post by klodolph »

foobarian wrote: post #18
klodolph wrote: post #14

Earlier quoted context omitted.

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…

> or truffles on everything, or bacon on everything, Speak for yourself there buddy

I somehow survived the “let’s put bacon on everything” craze of the 2010s but it was not a good time.

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

#22

Post by tiagod »

bgribble wrote: post #20

On urban US supermarket shelves virtually every bottle of olive oil advertises itself as "virgin" or the "even better" varieties ("extra virgin", "first cold pressed" etc). I have read that many of these labels are hogwash, and that the contents of your typical supermarket "extra virgin olive oil" bottle pretty often include adulterants like palm, canola, or sunflower oil. I can definitely taste the diff between supe…

I live in Portugal where most olive oil is good quality.

The taste and appearance among good olive oil varies wildly and the super-premium ones will usually taste quite different from standard decent quality supermarket extra virgin.

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

#23

Post by red_trumpet »

gtirloni wrote: post #15
sul_tasto wrote: post #7

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.

If it says "Extra Virgin" it's supposed to be olive oil, cold extraction, probably first press (leaving alone frauds). If it doesn't (just says "olive oil"), it's probably olive oil mixed with all sorts of other vegetable oils.

> If it doesn't (just says "olive oil"), it's probably olive oil mixed with all sorts of other vegetable oils.

Do they not have to declare the other ingredients on the packaging?

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

#24

Post by eltondegeneres »

OgAstorga wrote: post #10

The less Linoleic Acid in your oil the better[1]. This image[2] is a good reference. Also, and as opposed to common beliefs. You can cook on olive oil[3] [1] https://openheart.bmj.com/content/5/2/e000898 [2]. https://www.doctorkiltz.com/wp-content/uploads/2021/04/LA-in... [3]. https://www.sciencedirect.com/science/article/pii/S092422442...

Your first link is from a "carnivore diet" blog, which seems to mostly sell their own line of supplements.

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

#25

Post by NikolaNovak »

OgAstorga wrote: post #10

The less Linoleic Acid in your oil the better[1]. This image[2] is a good reference. Also, and as opposed to common beliefs. You can cook on olive oil[3] [1] https://openheart.bmj.com/content/5/2/e000898 [2]. https://www.doctorkiltz.com/wp-content/uploads/2021/04/LA-in... [3]. https://www.sciencedirect.com/science/article/pii/S092422442...

Wait, less... or more? :|

https://www.hsph.harvard.edu/nutritionsource/2014/11/05/diet...

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

#26

Post by VBprogrammer »

tiagod wrote: post #22
bgribble wrote: post #20

On urban US supermarket shelves virtually every bottle of olive oil advertises itself as "virgin" or the "even better" varieties ("extra virgin", "first cold pressed" etc). I have read that many of these labels are hogwash, and that the contents of your typical supermarket "extra virgin olive oil" bottle pretty often include adulterants like palm, canola, or sunflower oil. I can definitely taste the diff between supe…

I live in Portugal where most olive oil is good quality. The taste and appearance among good olive oil varies wildly and the super-premium ones will usually taste quite different from standard decent quality supermarket extra virgin.

I lived with a Greek flatmate for a while. By far the best olive oil I've had was from their family owned olive grove. Usually brought back from his trips home in reused milk jugs.

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

#27

Post by zwieback »

klodolph wrote: post #21
foobarian wrote: post #18

Earlier quoted context omitted.

> or truffles on everything, or bacon on everything, Speak for yourself there buddy

I somehow survived the “let’s put bacon on everything” craze of the 2010s but it was not a good time.

so, the 2020s appear to be shaping up as the "truffles on everything" decade and I hate it. Maybe I'd enjoy a real truffle here and there but the truffle flavoring I usually encounter is offensive to my tongue.

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

#28

Post by simondw »

UncleOxidant wrote: post #16
ozim wrote: post #5

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 tend to think that the California grown/produced olive oil is less likely to be adulterated vs OO from Spain and Italy.

Do you have evidence to support that?

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

#29

Post by armchairhacker »

bgribble wrote: post #20

On urban US supermarket shelves virtually every bottle of olive oil advertises itself as "virgin" or the "even better" varieties ("extra virgin", "first cold pressed" etc). I have read that many of these labels are hogwash, and that the contents of your typical supermarket "extra virgin olive oil" bottle pretty often include adulterants like palm, canola, or sunflower oil. I can definitely taste the diff between supe…

I get California Olive Branch “100% California” EVOO because I heard it was genuine. Do you know if this is true, and if not, which brands are?

I only add like 1tsp of oil to the pan when cooking so I can justify using the more expensive brands, though i don’t really taste a difference

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

#30

Post by bcrosby95 »

klodolph wrote: post #21
foobarian wrote: post #18

Earlier quoted context omitted.

> or truffles on everything, or bacon on everything, Speak for yourself there buddy

I somehow survived the “let’s put bacon on everything” craze of the 2010s but it was not a good time.

I even found bacon flavored chapstick at a bacon novelty store back then.
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