There are so fricking many brands, and I'm already trying to avoid getting it in plastic containers because of xenoestrogens. I don't know if Italian is inherently better. There are so many blends, and the blends tend to be less expensive so I assume they're lower quality. They had a liter of some brand that was 10% California-sourced, and the other 90% was Argentinian, Chilean, etc. The same brand had 100% Californian, 750ml, for more than the blended liter.
Cold pressed, or no? Virgin or extra virgin? What the frick? Someone fill me in.
Dissolve in acetone
Collect olive crystals
Create tincture with isopropyl
Greek can be as good or better than italian, so I would not care for the country of origin too much.
Blend I would simply give a hard pass.
Cold pressed is better but not a regulated term in the US.
I don't think you can even get virgin olive oil at stores. Anyway the virgin/extra virgin are quality terms for I think particulates and acidity. Found a good blog post about the subject
https://culinarylore.com/food-myths:fake-olive-oil-brands/
Preferably you want single source extra virgin olive oils. I do know the 100% Californian label isn't single source so eh. Actually one of the greek ones linked in that article looks good but I got about a years worth of oil to go through
>Ellora Farms, Global Gold Award Winner, Single Origin & Estate Traceable Extra Virgin Olive Oil, First-Cold Pressed, Certified PDO, Harvested in Crete, Greece, Kosher OU, 1 Lt (33.8 oz.) Tins, Pack of 2
>How do you identify good olive oil?
The best olive oil is not bitter. But it's not accessible to most people since only one batch per year can be made: the one from the first press.
Even in producing countries it's difficult to find. I buy mine directly from the coop that makes it, at the end of each year after the first harvests.
For the next best thing, basically this:
>extra virgin
>cold pressed
>single source
nunez de prado is a good cooking one. get the nice big metal tin, pour into your own oil dispenser and refill as needed
if you really must learn the main concern is single source
Italian olive oil, especially the exported bottles, is mixed with seed oil as it's a sector largely controlled by mafia. Buy portuguese, greek or spanish, extra virgin. I have never even seen blended olive oil, man shit is grim for non producing countries huh?
The latest bottle I bought was Colavita. Said it was Italian imported but also said it could include Greek, Spanish, or Portuguese.
Just smell it, good oil has good aroma.
Also i doubt anyone using hot pressing nowadays.
I check its virginity.
with the exceedingly painful virginity test
It white people like it it's shit.
Replace u soon. 🙂
cold pressed, extra virgin and not blended. but they just lie or cheat to get those tags anyway so if ur not getting it directly from the source ur fricked
There is a greek family where I am from that owns some restaurants and they sell their own label olive oil. They claim it's pure cold pressed virgin olive oil from their family farm in greece. However they charge $10 bucks a bottle, and I am left wondering if they are selling it for a really good price, or maybe there are some shenanigans going on.
A meme in many European countries, hijacked by many industrial giants. However, at least the quality is "ok" at the very worst, as it more or less respects the making process.
Other than that, I usually go for single origin greek or spanish oil. I live in the EU so getting genuine olive oil is easy as frick.
I go on vacation in Greece every year and buy a big barrel straight from a farm.
My parents buy cold pressed extra virgin olive oil from the cooperative where some relatives work.
Every year we order 45 liters for us and my aunt.
Stick with olive oil from lesser known Mediterranean countries like Portugal and you’ll be fine. Spanish, Greek and Italian shit sold abroad has become much too commercialized to be any good.
>Mediterranean countries like Portugal
Every time
>Mediterranean countries like Portugal
Review this map please, thanks.
Black person, Portugal is in the Mediterranean region for it's climate and culture.
they don't touch
they still grow decent olives you autist
i remember my first olive oil..
Olive oil is like a wine. Good ones have olive variety specified on label, e.g. arbequina.
got this
https://www.monini.com/en/p/monini-originale
what am I in for?
Its good. Dont get israeliteed into buying "organic" or "super duper extra virgin" or w/e its called, not worth it at all.
Tap the bottom of the bottle
The one at costco is real in my mind and tastes great
Try to get in contact with med people. I buy mine from the greek cleaning lady at the office
If it comes from Spain or Tunisia, and is affordable. Frick anyother "source", it's all either from Spain or Tunisia.
THE ONLY WAY YOU CAN BE 200% SURE THE OLIVE OIL IS REAL IS IF THEY PRESS IT RIGHT IN FRONT OF YOU ON THE FARM WHERE THE OLIVES GROW RIGHT IN FRONT OF THE OLIVE PRESS
How do you know it's real olive oil? How do you know they didn't switch out the olive oil for something else that they're legally calling "olive oil?" How do you know nobody switched the bottle with an identical copy filled with flavored industrial waste while you weren't looking? If you look closely is there very fine print after the word "olive?" I bet there is, did you look at the seal under the cap? Were there tiny imprints from someone popping the cap off and resealing it after replacing the contents? Have you ever even had real olive oil before? Would you know what it tasted like if you tried it? What if nobody has ever had real olive oil? What if it's all been switched out without anyone's knowledge, what then, are you going to pretend like you can trust any old bottle with the words "olive oil" listed as the sole ingredient? The legal entity known as "olive oil" has nothing to do with the oil produced using olives, why would you think the words produced by a corporation have anything to do with reality? Or do you trust them because you, too, are part of it? Are you one of the people who go to my local supermarket and fiddle with the olive oil bottles when nobody's looking? You really thought nobody would catch you? I've started opening all the bottles just before the store closes and smelling them, you know. You think you're very clever with all your multiple agents and body doubles going in at random times to switch the olive oil for "olive oil" and disguising yourself with platform shoes and wigs and things but I can tell by the smell what you've done. I'm leaving hidden cameras and I'm going to catch you and your "friends" red-handed. I know you're not just switching out the oil, you're putting funny things in the bottles, too. I saw a bottle last week that smelled like vinegar and had crayon shavings at the bottom. Just yesterday I saw one with an RFID tag on the label. I know what you're all up to, and my olive oil will not be touched by your
As far as countries of origin go
Greek > Italian > Portuguese > Spain > Rest of Europe >>>>>>>>>>>>>> America
bump
I live in California so I just buy california olive oil
Simple as