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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

#41

Post by OgAstorga »

eltondegeneres wrote: post #24
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.

The dietary preferences of the owner of the site does not alter the validity of the information. The image is just a reference.

Here's the source of that table https://media.johnwiley.com.au/product_data/excerpt/06/04713...

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

#43

Post by UncleOxidant »

simondw wrote: post #28
UncleOxidant wrote: post #16

Earlier quoted context omitted.

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?

Primarily because there are stricter requirements via FDA on the US food supply. If a US producer gets caught adulterating they're going to face legal issues that a foreign producer will not face. Not saying it's not possible that CA producers could be adulterating, but if they get caught there will be consequences that an importer won't face - the importer can just say they were trusting their suppliers overseas.

Also found this (from 2010): "The research team found that 69 percent of the imported oils sampled, compared with just 10 percent of the California-produced oils sampled, failed to meet internationally accepted standards for extra virgin olive oil." https://www.ucdavis.edu/news/most-imported-olive-oils-don%E2...

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

#44

Post by vineyardmike »

arcticfox wrote: post #3

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.

> I certainly lean towards virgin OO when I’m feeling that I want to be healthy.

Fwiw the use case for non-virgin olive oil is different. You’d want to use non virgin in anything that involves heat as it won’t burn or break down as easily.

For anything that you’ll taste (eg dressings) you’d want an extra virgin oil that will have more of the plants’ taste. Could be worth splurging on nice oil for dressings/dipping oil but don’t waste it on anything that’ll be heated.

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

#45

Post by killjoywashere »

zwieback wrote: post #39
killjoywashere wrote: post #34

Earlier quoted context omitted.

Quoted post unavailable.

true words, but mentioning the move from a tropical island to SV is its own kind of virtue signaling

Fair, I edited that out.

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

#46

Post by kareemm »

killjoywashere wrote: post #34
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…

Quoted post unavailable.

I dunno. If you taste olive oil from a trusted source (like at the grove where the olives are grown and perhaps pressed), and compare it with $random_storebought_brand, there's a major difference in taste.

The difference doesn't make it objectively better for you, or even better tasting.

But in a world where the phenomenon of olive oil adulterated with other oils is well documented[1], it's a legitimate question to ask why the small batch oil tastes different from the big box version.

1- https://www.epicurious.com/ingredients/seven-ways-to-tell-th...

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

#47

Post by ryanwaggoner »

Seeing a lot of comments about how supposedly a lot of EVOO sold on store shelves isn't actually pure olive oil, and I'm curious where this belief comes from. Any data or studies you can point me to?

Here's an FDA report of 88 EVOO bottles purchased from supermarkets that were tested, three of which were identified as impure enough to possibly indicate they were adulterated: https://www.researchgate.net/publication/286479191_Authentic...

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

#48

Post by swalling »

simondw wrote: post #28
UncleOxidant wrote: post #16

Earlier quoted context omitted.

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?

Adulteration of olive oil typically happens in transit/shipping by wholesalers, not by producers. Spanish or Italian olive farms aren't diluting with corn oil or whatever during production on the farm/when pressing, it's by aggregators who are buying and selling oil in bulk by volume. So if you're buying olive made, processed, and bottled by a single farm whose origin is local you're structurally at less risk than a generic "Italian" oil or one that says the country of origin could one of 3-4 countries. Also California has a mandatory sampling and testing program https://www.oliveoilcommission.org/

If you want to go deep on the topic, this is a great read: https://www.goodreads.com/book/show/10955085-extra-virginity

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

#49

Post by jamal-kumar »

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...

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

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

#50

Post by ericbarrett »

VBprogrammer wrote: post #26
tiagod wrote: post #22

Earlier quoted context omitted.

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.

There used to be a vineyard in Lake County (CA) that made small-batch olive oil from trees on their estate. Sadly, the trees were destroyed in a fire a few years ago. I'll never forget the taste; it had a very strong olive flavor and was so acidic it actually felt spicy on your tongue. Have never found its equal in a store, no matter how exotic and/or pricey.
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