Is there something for Olive Oil like IFOS for fish oil?
Only virgin type of olive oil consumption reduces the risk of mortality: study
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Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#32How 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.
Only buy from Costco.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#33Good 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…
I use avocado or safflower oil. Avocado has the highest smoke point at 520 degrees F.
If cooking with oil, everything cooked with safflower oil tastes better to me.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#34On 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…
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Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#35On 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…
Hmm, I recently switched from TJ Greek Kalamata to a super-market brand because the former didn't taste good to me anymore. Now I learn that that particular TJ stuff is "authentic" (or "orthentic" as Paulie Senior liked to say) so YMMV.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#36Good 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…
Maybe it's not a bad idea to remove all the foods that need unhealthy vegetable oils.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#37Earlier quoted context omitted.
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?
In the US, yes. And if it's a mixture of olive and something else they also just can't call it "olive oil" on the front label either.
On the other hand that's just what's required. If nobody's looking closely, who's to say what you're actually doing, or what has happened from your upstream suppliers with or without your knowledge?
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#38On 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
> 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?
Broadly speaking, get what you know and what's close.
Have a friend in Italy, Greece or Spain? Get it from them. Live in California? Get it from there. The longer the supply and trust chains for something like olive oil, the higher the chances of funny business.
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#39On 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…
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true words, but mentioning the move from a tropical island to SV is its own kind of virtue signaling
Re: Only virgin type of olive oil consumption reduces the risk of mortality: study
#40On 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…
Quoted post unavailable.
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