[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] ___________________________________________________________________ (page generated 2022-10-24 23:00 UTC)