[HN Gopher] Only virgin type of olive oil consumption reduces th...
___________________________________________________________________
Only virgin type of olive oil consumption reduces the risk of
mortality: study
Author : nokcha
Score : 107 points
Date : 2022-10-24 19:28 UTC (3 hours ago)
(HTM) web link (www.nature.com)
(TXT) w3m dump (www.nature.com)
| danjoredd wrote:
| Good thing I put that in practically all my food anyway. I always
| thought extra virgin olive oil tastes better than vegetable oil
| klodolph wrote:
| 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 combined with the
| wrong dish.
|
| Vegetable oil is chosen in situations where you don't want to
| taste it at all, where it's just used to cook the food.
| OgAstorga wrote:
| Vegetable oil smokes at a very similar point than olive oil
| [1]. The only reason people uses vegetable oils is 1. it's
| cheap. 2. does not add extra flavors.
|
| [1] https://blog.mountainroseherbs.com/hs-
| fs/hubfs/CulinaryOil_S...
| leloup_legarou wrote:
| > 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 207degC/405
| degF:
|
| https://en.wikipedia.org/wiki/Smoke_point#Temperature
|
| The same page gives standard home cooking temperatures as
| follows: Pan frying (saute) on stove top
| heat: 120 degC (248 degF) Deep frying: 160-180 degC
| (320-356 degF) Oven baking: Average of 180 degC (356
| degF)
|
| So premium-quality EVOO has a smoke point comfortably above
| the temperatures where most people will cook with it. I
| suspect the idea that EVOO has a low smoke point comes from
| confusion between extra virgion olive oil and "extra virgin"
| olive oil (i.e. between the real deal and the stuff sold in
| its place). Anyway anecdotally, me, both my grandmothers, my
| mother, and everyone else I know has been cooking with EVOO
| for ages and I've never heard of anyone actually managing to
| make it burn (though I've certainly burned the _food_ cooking
| in it). And we cook most, or rather, all, types of food in
| it.
|
| You're perfectly right though that EVOO has a strong flavor.
| That's the whole point.
| exclusiv wrote:
| 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.
|
| https://homecookworld.com/cooking-oils-smoke-points/
| foobarian wrote:
| > or truffles on everything, or bacon on everything,
|
| Speak for yourself there buddy
| klodolph wrote:
| I somehow survived the "let's put bacon on everything"
| craze of the 2010s but it was not a good time.
| zwieback wrote:
| 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.
| quesera wrote:
| Truffles, I can handle.
|
| But I'm still scarred from the 1990s "put capers in
| everything" era.
| bcrosby95 wrote:
| I even found bacon flavored chapstick at a bacon novelty
| store back then.
| Darmody wrote:
| Maybe it's not a bad idea to remove all the foods that need
| unhealthy vegetable oils.
| danjoredd wrote:
| IDK man. Maybe its because I mostly just eat fish and
| veggies, but I find that it works well for the types of
| dishes I cook.
| oldgradstudent wrote:
| Virgin 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.
| leobg wrote:
| Risk of mortality? I thought mortality was a fact. :)
| dylan604 wrote:
| Clearly, those are just alternative facts.
| arcticfox wrote:
| 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.
| vineyardmike wrote:
| > 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.
| nicoburns wrote:
| I feel like you always want virgin olive oil. Just don't hear
| it too high. If you have uses that require high heat then use
| a completely different oil like coconut.
| UncleOxidant wrote:
| It seems like most olive oil is labeled "extra virgin". But
| there are definitely issues of authenticity (see:
| https://www.goodreads.com/book/show/10955085-extra-virginity )
| oldgradstudent wrote:
| Virgin olive oil is more expensive.
|
| The most important confounding factor in observational 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 enough.
| ilkke wrote:
| Virgin type of consumption? Risk of mortality?
|
| Is it me or is that title extremely oddly phrased?
| some_furry wrote:
| This isn't surprising; cold-pressed virgin olive oil has a much
| lower oxidation rate than other vegetable oils
|
| Related: https://www.youtube.com/watch?v=7kGnfXXIKZM
| ucha wrote:
| I get a couple of gallons of olive oil in a small village
| directly from the press in November each year. It's not filtered
| so it has a lot of particles in suspension and it goes bad
| faster, maybe after a year or so. But it tastes nothing like
| supermarket extra-virgin olive oil, the taste is so much more
| concentrated.
|
| Olive oil has a pretty short shelf life. The best way to get the
| good stuff is to make sure you buy:
|
| - the latest harvest (they're usually harvested in early fall)
|
| - non-filtered
|
| - stored in a dark bottle, somewhere cool (light oxidizes it)
|
| - single origin (if it's not, then they're likely mixing old
| rancid and new oils)
|
| - first press, cold extracted
| ryanwaggoner wrote:
| 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...
| swalling wrote:
| It's not "adulteration" so much as fraud by mixing it with
| cheaper oils or labeling oil as "extra-virgin" when it's not.
|
| https://en.wikipedia.org/wiki/Olive_oil_regulation_and_adult...
| ryanwaggoner wrote:
| That's what "adulteration" means. From the study I
| referenced:
|
| _" Three of the 88 samples labeled as EVOO failed to meet
| purity criteria, indicating possible adulteration with
| commodity oil and/or solvent-extracted olive oil."_
| tradertef wrote:
| 3 out of 88 is not that bad. If you read this thread
| everyone is thinking most EVOO is adultered. If you buy
| from a trustworthy company, you would most likely be ok.
|
| We only use OO in our house and almost all of it from
| Cosco.. Refined + 15% EV for cooking and Organic cold press
| EV for salads and cold dishes.
| deandublin wrote:
| the main point of this comparison is - you should choose the best
| quality food that you can - so unheated OO over the heated stuff,
| for example. If it ain't broke, don't fix it.
| ozim wrote:
| 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.
| seydor wrote:
| Actually it is Extra Virgin that is the standard (at least in
| EU - the US uses the name loosely)
| UncleOxidant wrote:
| I tend to think that the California grown/produced olive oil is
| less likely to be adulterated vs OO from Spain and Italy.
| simondw wrote:
| Do you have evidence to support that?
| UncleOxidant wrote:
| 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...
| swalling wrote:
| 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
| nemetroid wrote:
| When buying in the US, I assume that you mean.
| spywaregorilla wrote:
| Try finding bottles that explicitly list the acidity of the
| oil. The good stuff is really low. Extra virgin is considered
| .8% or less. I would shoot for something that explicitly lists
| 0.3% or better.
| lalaithion wrote:
| Aka "Good job finding a class-correlate you didn't manage to
| control for"
| snissn wrote:
| that's my gut reaction too, haven't dug into it though and
| probably won't put in the time
| leloup_legarou wrote:
| If the study was done in the US, then maybe. But it was done in
| Spain:
|
| > 12,161 individuals, representative of the Spanish population
| >=18 years old, were recruited between 2008 and 2010 and
| followed up through 2019.
|
| Where nobody can prepare food without olive oil. It's the law.
| sul_tasto wrote:
| 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.
| UncleOxidant wrote:
| Adulteration of OO is definitely an issue. There's not a lot of
| testing. I tend to think that if you buy CA grown/produced
| olive oil it's more likely to be authentic.
| gtirloni wrote:
| 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.
| red_trumpet wrote:
| > 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?
| gtirloni wrote:
| > Do they not have to declare the other ingredients on the
| packaging?
|
| They do but it's the same with everything else: there are
| definitions of what is something and sometimes they allow
| unexpected ingredients or mixtures that we wouldn't have
| expected.
|
| I think milk or milk-based is one of those things. Same for
| beef burger (if it's 62% beef than it's allowed to be caled
| a beef burger, no matter if it tastes like cardboard).
| zerocrates wrote:
| 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?
| dboreham wrote:
| Only buy from Costco.
| GloriousKoji wrote:
| Typically you're suppose to add "in mice" to the end of headlines
| but in this case it's "in Spanish people".
| UncleOxidant wrote:
| There's so much rampant mis-labeling of olive oil (see [1]) in
| many cases it's adulterated with other oils and in some cases
| it's not actually virgin olive oil.
|
| [1] https://www.goodreads.com/book/show/10955085-extra-virginity
| DeathArrow wrote:
| If one tablespoon of virgin olive oil a day is reducing the
| mortality risk to half, immagine the effect of two tablespoons of
| virgin olive oil.
| hinkley wrote:
| Certain death.
| OgAstorga wrote:
| 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...
| eltondegeneres wrote:
| Your first link is from a "carnivore diet" blog, which seems to
| mostly sell their own line of supplements.
| OgAstorga wrote:
| 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.a
| u/product_data/excerpt/06/04713...
| CommieBobDole wrote:
| I don't think that article is the source of the table -
| there's a similar table, but a lot of the items are
| different and the numbers mostly don't match.
|
| Also that article seems to be primarily concerned with the
| health benefits of linoleic acid and how to increase
| consumption of it.
| NikolaNovak wrote:
| Wait, less... or more? :|
|
| https://www.hsph.harvard.edu/nutritionsource/2014/11/05/diet...
| OgAstorga wrote:
| less[1]. this video[2] is not the best reference but a very
| good summary on the industrialized oils and they alternatives
|
| [1] https://openheart.bmj.com/content/5/2/e000898
|
| [2] https://www.youtube.com/watch?v=rQmqVVmMB3k
| scifibestfi wrote:
| "Instead of using butter, cream, lard, and other animal fat
| as the primary source of culinary fat, one should use liquid
| vegetable oils like soybean, corn, olive, and canola oils for
| cooking, on salad and at the table."
|
| Uh...
| OgAstorga wrote:
| We now know that this statement was false. Sadly, to the
| detriment of hundreds of millions.
| jamal-kumar wrote:
| 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
| OgAstorga wrote:
| True, anything above 190 Co (375 Fo) and it's going to start
| smoking
| senand wrote:
| You simply won't be able to find world-class olive oil in
| supermarkets or on amazon. I can wholeheartedly recommend
| https://villahumbourg.it/en-index.html, 100% oil from one farm in
| Tuscany, for sure no Mafia infiltration and the new oil is just
| being harvested these days.
|
| How I know that? It's from my mother, who I just visit for my
| holidays. I know I'm biased, but it's just the truth ;-)
| nikita2206 wrote:
| Didn't you just bring down her website?
| flanbiscuit wrote:
| I did a wine tour in Tuscany a few years ago and most of the
| small vineyards also grew olives and made olive oil and it was
| the best olive oil I ever had. I wish I had bought more. Thanks
| for the link, I might be ordering some soon. grazie!
| vixen99 wrote:
| A useful test for olive oil is its taste when swallowed. If it
| produces a hot sensation in the throat this is due apparently to
| oleocanthal, a major polyphenol in the oil. Oleocanthal has been
| cited in numerous publications as having anti-inflammatory and
| anti-cancer properties.
|
| https://www.jneurosci.org/content/jneuro/31/3/999.full.pdf
|
| [Unusual Pungency from Extra-Virgin Olive Oil Is attributable to
| Restricted Spatial Expression of the Receptor of Oleocanthal]
| Matthewiiv wrote:
| It's almost as if human nutrition and mortality are complex
| systems and a single foodstuff doesn't have any significant
| effect.
|
| Not only that but surely nobody is surprised that the people who
| can afford the more expensive version of a product live longer.
|
| Why have we not given up on this nonsense idea of miracle foods
| already?
| deandublin wrote:
| did you read it?
|
| it just says unheated OO is better than the heated stuff.
| Pretty obvious that heating food can kill the good stuff, if
| there is good stuff in it to start with, that it.
| jpfdez wrote:
| https://www.oleoestepa.com/en/what-is-the-extra-virgin-olive...
| dfried wrote:
| Lots of people are going to respond to this with comments about
| how most olive oil in the US is fake.
|
| This is based on an old study [1] and is no longer the case.
|
| It's now FUD perpetuated by DTC brands as part of their
| marketing. [2]
|
| [1] https://www.aboutoliveoil.org/uc-davis-olive-center-olive-
| oi...
|
| [2] https://www.oliveoiltimes.com/briefs/brightland-drops-
| claims...
| thecoppinger wrote:
| Edit: reading this back, it sounds somewhat like an attempt to
| shill a product. So, disclaimer: I have absolutely no affiliation
| with Jeff or the Cultured Oils, I'm just fascinated by it.
|
| Serial entrepreneur Jeff Nobbs recently launched a new product in
| the food oil space: Cultured Oil*
|
| I came across his writings* on the perils of seed oils earlier
| this year and it radically changed the way I eat.
|
| After becoming aware of the danger high linoleic acid diets pose,
| as well as the climate implications of other oils, Jeff's
| Cultured Oil looks incredibly impressive, albeit I haven't had
| the chance to try it yet as they don't ship to New Zealand.
|
| In summary, from their FAQ:
|
| "Cultured Oil is cooking oil made by fermentation, resulting in
| high levels of healthy fats, a small environmental footprint, a
| clean taste, and a high smoke point!
|
| Fermentation describes the process of microorganisms (or
| "cultures") consuming natural sugars and converting those sugars
| into entirely new foods. Just as there are sourdough and wine
| cultures, there are also oil cultures. An oil culture converts
| sugar into the healthy delicious fats that make up Cultured Oil.
|
| Cultured Oil is primarily monounsaturated fat, the heart-healthy
| and heat-stable fat also found in olive and avocados.
|
| In every serving of Cultured Oil (1 Tbsp - 14 grams), there are
| about 13 grams of monounsaturated fat, 0.5 grams of saturated
| fat, and 0.4 grams of polyunsaturated fat. Olive oils and avocado
| oils contain between 55-83% monounsaturated fat, and up to 21%
| polyunsaturated fat. Cultured Oil contains over 90%
| monounsaturated fat and less than 4% polyunsaturated fat
|
| * https://www.zeroacre.com/
|
| * https://www.jeffnobbs.com/posts/what-causes-chronic-disease
| alliao wrote:
| there're plenty of nz olive oil growers pay them a visit and
| buy during pressing season (May-June)
| leloup_legarou wrote:
| > Edit: reading this back, it sounds somewhat like an attempt
| to shill a product.
|
| I don't know about that, but you may be right to be suspicious.
| In my experience, most research into the health effects of
| extra virgin olive oil is funded by Spanish, Italian or Greek
| institutions. For example, the affiliations of the authors of
| the study in the article above are mainly to Spanish
| institutions.
| lumb63 wrote:
| I recently saw cultured oil as well and have been doing some in
| depth research on adjacent topics since I have a family history
| of CVD. How has his writing changed how you eat, and have you
| noticed any differences in health metrics?
| blastro wrote:
| Thanks for posting about this. I bought two bottles of the
| cultured oil gonna see how it works out. I wouldn't have
| learned about this without your post.
| clumsysmurf wrote:
| Is there something for Olive Oil like IFOS for fish oil?
| jelsisi wrote:
| The IOC (International Olive Counsel)
| https://www.internationaloliveoil.org/
| [deleted]
| metroholografix wrote:
| 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 Greek extra virgin olive oil sold at Trader Joe's is also
| very good.
|
| Avoid the - Whole Foods & 365 branded - Greek EVOO at Whole
| Foods: it was rancid every single time I've tried it.
|
| [1] https://www.reuters.com/article/us-italy-crime-
| food/italian-...
|
| [2] https://www.oliveoiltimes.com/olive-oil-basics/mafia-
| olive-o...
|
| [3]
| https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the...
| amluto wrote:
| I wasn't aware you could buy anything from Amazon at all
| without fear of adulteration.
| jmainguy wrote:
| Yeah I would never buy anything electronic, or anything to
| consume or put on my body from amazon.
| Eisenstein wrote:
| If you actually want cheap highly reproducable electronics
| amazon is fine. It is alibaba but twice as expensive for an
| order of magnitude reduction in shipping speed.
| stavros wrote:
| Greek here, never heard of Terra Creta or Iliada, but the PDO
| stamps look legit (they are from famous oil-producing areas).
| JohnJamesRambo wrote:
| Thank you! The prices aren't even that bad.
| surfsvammel wrote:
| Nice. How would one go about finding such suggestion for
| consumption in Europe?
| brnt wrote:
| Visit tour local Greek deli? They're not very numerous, but
| they're out there.
| metroholografix wrote:
| Most EU supermarkets should have some Greek EVOO (Tesco in UK
| and Jumbo in Netherlands have Iliada, Sainsbury's has a
| selection of Greek olive oils). Alternatively, find a Greek
| deli/market/imports place, they are in every country I've
| been to in northern Europe. They typically supply restaurants
| and should have a good selection of foods.
|
| Look for PDO / Agrocert stamps.
| bgribble wrote:
| 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 supermarket stuff and
| super-premium olive oil where I know who the importer is (in New
| York City, my go-to is the house brand of a restaurant called
| Frankie's 457 Spuntino who imports their own oil). But I'm not
| sure whether that reflects the quality of olives/processing, or
| is an indicator of "real" vs "fake" olive oil...
| tiagod wrote:
| 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.
| vasco wrote:
| I can confirm, we have a single huge olive tree in a small
| piece of land my grandpa bought in the 80s to have extra food
| and this single tree gives 3 people enough olive oil for the
| whole year (portuguese standards, so cooking with it plus
| codfish "drowning" in it on the plate). We hit the tree so
| they fall, then take it to a guy that presses it and you have
| your olive oil.
|
| Definitely completely different from store olive oil, and
| definitely on a completely other league to what I had in the
| US.
| VBprogrammer wrote:
| 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.
| ericbarrett wrote:
| 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.
| elorant wrote:
| Early harvest olive oil is like that. It's from olives
| that aren't ripped so the flavor is spicier. It's quite
| expensive too; two to three times the price of the normal
| one.
| disillusioned wrote:
| A great oil finishing with a strong black pepper taste is
| fairly achievable if you know where to look.
|
| Zingerman's Mail Order does a phenomenal job of sourcing
| olive oils like this but also of specifically calling out
| the tasting notes and the differences in their options.
|
| Two that they have that specifically hit this spiciness
| you're looking for:
|
| https://www.zingermans.com/Product/petraia-olive-
| oil/O-PET https://www.zingermans.com/Product/la-spineta-
| olive-oil/O-SP...
|
| But in my experience, their live chat or phone service is
| absolutely amazing at guiding you to a great option, too.
| 3pt14159 wrote:
| My default these days in Canada is Greek or Chilean olive
| oil. I've lived in Cyprus for almost half a year. I know
| what good olive oil tastes like, and yes, the grocer olive
| oil back home in Canada isn't as good, but it's way better
| than the local or even Italian stuff. It tastes like _real_
| olive oil.
|
| I don't know what is going on with Italian olive oil these
| days, and maybe I've just had a bad couple batches in a
| row, but it will take a long time for me to trust it again.
| It almost always tastes diluted with other oils to my
| pallet.
| JohnJamesRambo wrote:
| I am so envious of you right now, to have even tasted this.
| lg wrote:
| In NYC you are spoiled for choice, my go-to is Mani marketplace
| that periodically gets a batch in from their dad's grove in the
| Mani :)
| scottLobster wrote:
| 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.
| jancsika wrote:
| 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 with the California olives[1]. That broke the rules of
| the COOC seal-- to have the word "California" on the label
| you can't blend with non-Californian olives. So the seal is
| no longer on that bottle, but the name "California Olive
| Ranch" is obviously on that label because it's the name of
| the company.
|
| Thus, a shopper would be misled by your second sentence and
| buy an oil with olives and whatever else from imported non-
| Californian sources. That means the third sentence is also
| wrong-- looking for harvest dates and COOC seal isn't
| something that the shopper can do to double check their
| choice. Rather, that is the _only_ thing they can do to be
| sure they 're getting actual virgin olive oil of sufficient
| quality (the seal) that isn't rancid (the harvest date being
| within less than a year).
|
| Edit: I don't have a link, but there was a recent COOC fiasco
| where a lot of the smaller farms got up in arms due to a
| proposed language change in the requirements for obtaining
| the seal. Don't remember the details, but it sure sounded
| like it would have made it easier for a member to blend with
| some amount of imported olives and still carry the seal.
|
| Honestly, I think there's enough intrigue and drama in this
| topic of finding bona fide olive oil to start a substack
| subscription thingy if anyone is interested in that. :)
| ryanwaggoner wrote:
| I think these fears are overblown, at least based on this 2015
| study by the FDA:
|
| _" The authenticity of 88 market samples of EVOO was evaluated
| ... with purity criteria specified in the United States
| Standards for grades of olive oil and olive-pomace oil. Three
| of the 88 samples labeled as EVOO failed to meet purity
| criteria, indicating possible adulteration with commodity oil
| and/or solvent-extracted olive oil."_
|
| Source:
| https://www.researchgate.net/publication/286479191_Authentic...
| armchairhacker wrote:
| 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
| efficax wrote:
| the 100% california stuff is genuine, although a blend from
| california farms (so not single olive estate, which the best
| stuff is. i think they also sell single olive oils but they
| are very expensive). The blended stuff from south american
| olives is also probably real. It certainly tastes real if not
| as nice and peppery as the good stuff. If you're ever in
| northern california a lot of the wineries in sonoma / napa
| also grow and press olive oil, those are worth grabbing and
| savouring. wonderful by the spoonful.
| OgAstorga wrote:
| I like that wherever I travel I can find Kirkland's EVOO.
| It's not the freshest but it's not fake (combined with low
| quality vegetable oils).
| jfengel wrote:
| Once you heat it, the differences become negligible to
| nonexistent. Good-quality oils are most important in raw
| uses, such as dips and salad dressings.
|
| It's a hassle to maintain a "cooking olive oil" and a "raw
| olive oil", so the worst you're doing is wasting a tiny bit
| of money for the convenience of keeping around just one
| bottle.
|
| As for the particular brand you mention... yes, it's very
| well reputed. Being produced in the US, there are fewer
| opportunities for fraud that occur when importing mass-
| produced oils. (Imported artisan oils are often extremely
| good, but pricey because of the overhead.)
|
| You probably would notice the difference if you were to
| compare it to other brands -- especially when the bottle is
| newly opened. In cooking... eh, I just use a bottle of
| whatever's cheap.
| nicoburns wrote:
| > It's a hassle to maintain a "cooking olive oil" and a
| "raw olive oil"
|
| I find the price difference(between supermarket extra
| virgin olive oil, and actually delicious stuff) is pretty
| significant (4x-5x). Well worth keeping around to bottles.
| derekp7 wrote:
| I think that is the brand I picked up at Walmart one time.
| And I really did notice the difference -- it had a more
| buttery texture, and was delicious on my salad.
| JumpCrisscross wrote:
| > _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.
| mmmpop wrote:
| stevenwoo wrote:
| If one trusts Consumer Reports they do a study every so often
| on best tasting (one of the cheaper Trader Joe's brand came
| out on top with EVOO in the middle tier off the top of my
| head), though if you use only small amounts for cooking one
| may not be able to tell a big difference. Also some studies
| showed people preferred rancid oil! so who knows, what we
| grow up with probably has a heavy influence on taste
| preferences. You might want to try some white bread and maybe
| a little garlic mixed in your oil and use that as a dipping
| sauce to get a sense of the flavor (over just drinking it. :)
| ). UC Davis might have a California bent and be California ag
| sponsored but because it has an agricultural college there
| are plenty of studies originating there about olive oil. Just
| search UC Davis and olive oil.
| npongratz wrote:
| > Also some studies showed people preferred rancid oil!
|
| I was once in a casual, blind taste test at an Anheuser-
| Busch facility where at least half of the dozen testers
| preferred the beer whose kegs had been sitting out in the
| hot sun for two weeks, instead of the kegs of the same
| vintage that had been sitting in the refrigerated warehouse
| during that time.
|
| As they say, "there's no accounting for taste."
| leephillips wrote:
| People living in industrialized societies, especially the
| US, are accustomed to the taste of old food, and fresh
| food tastes wrong to them. Testing packaging that reduces
| the rate of oxidation exposed this taste preference: in
| tests many US people preferred slightly oxidized milk,
| etc., although objectively this is a form of spoilage.
| Similarly, some people prefer the distorted sound of LPs
| to accurately reproduced music. People prefer what
| they're used to.
| killjoywashere wrote:
| [deleted]
| kareemm wrote:
| 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...
| zwieback wrote:
| true words, but mentioning the move from a tropical island to
| SV is its own kind of virtue signaling
| killjoywashere wrote:
| Fair, I edited that out.
| _moof wrote:
| 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...
| yrral wrote:
| 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 and
| online stores, and did not find a single instance of
| adulteration
|
| I wonder where the opposite fact that I hear on the internet
| that most olive oil is adulterated comes from.
| jeffbee wrote:
| 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/
| chrischen wrote:
| 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.
| zwieback wrote:
| 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.
| [deleted]
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