Olive oil consumption is unsustainable. What we need is wide adoption of electric olives.
Only virgin type of olive oil consumption reduces the risk of mortality: study
251–260 of 269 posts
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#252Earlier quoted context omitted.
Yes, that's why I explicitly said that the article information has to include > "sold and delivered by TheOriginalManufacturer" It's commingled if it says "sold by TheOriginalManufacturer, delivered by Amazon" It's a pretty small line next to the price. (Prime delivery tag isn't an indicator btw, sellers can get prime certified and still handle their own shipping.) https://sell.amazon.com/programs/seller-fulfilled-pr…
This is not correct. All that means is that the inventory is stored and fulfilled from Amazon’s warehouses. Commingled is a (minority) subset of that.
Right, i was imprecise with that and should've said "commingling is only an option if the delivery is fulfilled by Amazon". The rest of my comment was entirely on point though.
Kinda a stretch to say it's a minority though. There wouldn't be such an issue with counterfeit articles from Amazon if it wasn't the norm
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#253Earlier quoted context omitted.
Not to defend counterfeits products, but I wouldn't trust even the best SD card on earth to store something I care about.
For an SD card, “store something you care about” will very often mean photos or video. You have no choice but to trust the SD card for the time it takes you to get to your computer where you can dump the contents into something more reliable. High end cameras usually have dual card slots to help deal with this, but even that won’t help when the failure mode is trying to write past the cards’ actual physical capacity,…
“Care about” could even just mean wanting the thing to provide at least, say, two nines of reliability. If my Raspberry Pi stops working after 2 years because the SD card failed, fine. If it stops working after 1 day because the SD card falsifies its capacity, I have zero nines and I’m not happy.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#254Greek 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…
I will top that with Croatian olive oil is the best in the world, earned many prices, but is not available to buy internationally. I personally like to buy Sicilian olive oil, from a local seller for only 7€ per Liter. It's so virgin that a bottle exploded that I had put a cap on. Quite the mess, but the quality speaks for itself.
What do you mean it exploded?
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#255Virgin olive oil is more expensive. The most important, and well known confounding factor in observational health research is socioeconomic status - rich people live longer than poor people. This research attempted to control for it in a limited fashion, but that's not nearly enough.
This. Looking at this kind of research is a kind of game: statistically most such research is wrong [1], so the game is to spot the mistake as to why the research is wrong. I think you are winning this round! [1] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1182327/
In this field of observational epidemiology, "most" is an understatement.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#256I am an olive oil producer, in Portugal, and we're harvesting as I type. I have made some remarks about olive oil production on HN in the past, but here are some remarks about olive oil quality, grading, and production: Olive oils do degrade with time, which means triglycerols break into free fatty acids and glycerol (E → F + _ ). Of course aroma also changes with time, but this is more subjective, and decided by act…
> Italy is one of the largest importers of Portuguese olive oil. I have no idea what they do with it. Spanish neighbor here; as far as I know they resell it as Italian olive oil, as it is better known around the world and can command higher prices. That is changing though; I live in a small city in Japan, and even here, the local supermarkets are bringing more and more Spanish and Portuguese olive oil.
Yes, many people do say that about Italian olive oil, but I have no first hand confirmation. I have also heard some professional testimonies that suggest mediocre practices at several points of the value chain that simply are not compatible with the final perceived quality. Which is weird, to say the least.
It's really nice that our olive oil is reaching small cities in Japan! And it shows that Spanish and Portuguese producers are making an effort to build brands abroad and to get known.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#257The 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...
It's cookable at lower temperatures but if you're going anywhere north of "5" on the stove chances are it's going to burn hard enough to stick to the pan
"Smoke point" concerns are usually overblown, it's really just the flavor that goes away making it pointless (and more expensive) too cook with EVO. https://www.youtube.com/watch?v=l_aFHrzSBrM
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#258Earlier quoted context omitted.
> Virgin olive oil has a strong flavor and very low smoke point, which makes it unsuitable for most types of food. Extra virgin olive oil (EVOO) doesn't have a "very low smoke point". This table on wikipedia gives the smoke point of "Extra virgin, low acidity, high quality" EVOO at 207°C/405 °F: https://en.wikipedia.org/wiki/Smoke_point#Temperature The same page gives standard home cooking temperatures as follows: Pa…
Searing or frying meats on the stovetop can easily exceed 400f. Below sufficient temperature the process will take too long and the meat will dry out. A steak seared at 350f will likely have a non-charred exterior. Air frying dense meats after baking and pressure cooking also demands high heat to add a glaze and retain moisture.
The OP said that "virgin" olive oil has a "very low smoke point" that "makes it unsuitable for most types of food" and neither of that is true.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#259Earlier quoted context omitted.
Searing or frying meats on the stovetop can easily exceed 400f. Below sufficient temperature the process will take too long and the meat will dry out. A steak seared at 350f will likely have a non-charred exterior. Air frying dense meats after baking and pressure cooking also demands high heat to add a glaze and retain moisture.
The OP said that "virgin" olive oil has a "very low smoke point" that "makes it unsuitable for most types of food" and neither of that is true.
Sorry, yes, most food types do not require high heat.
Non-refined olive oils — even your rare low-acidity example — do have a low smoke point in practice. All store bought “extra virgin” olive oils in my experience also burn closer to 300-350 degrees fahrenheit.
Are you a vegetarian by chance? You said most people cook well below 405 degrees. Traditional American households do exceed that temperature on the grill and the stove.
When olive oil burns, the smoke isn’t always highly visible. Examine close up and from the side. The rising smoke can look a lot like heat distortion.
As a final point, for anyone still here, smoke points aren’t an automatic reason to avoid a cooking oil. Chemical stability is variably correlated, so maybe do some more reading.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#260Earlier quoted context omitted.
I am a big fan of the Spanish virgin olive oil at Costco (the one in the tall green bottle), so I got excited when I saw their olive oil from Italy. I thought it would also be great, but it tasted very very strange. I don't know what 'acrid' is, but the word sounds like what that oil tasted like.
Costco sells a few different Italian olive oils. The best flavor is the Toscano or Val di Mazara. (Which one they have varies from year to year.) They only have these for a while from late spring until they runs out, and it is the most recent October/November harvest. They are in tall square green bottles, perhaps similar to the Spanish you mention.
Yes, I should have been more specific. Out of the two italian olive oils in tall bottles, the one with the purple colors tasted bad to me. I think it says Italy on it in big letters. The green label bottle, also from Italy but which says Toscano, tasted just fine (though I still prefer the Spanish bottle).