What's the best EVOO brand?

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  1. 2 months ago
    Anonymous

    I use great value brand and it's fine.

    • 2 months ago
      Anonymous

      i only use pic related. actually guaranteed to be 100% olive oil

      >great value
      guarantee that shit is cut.

      • 2 months ago
        Anonymous

        >guarantee that shit is cut.
        Do a blind taste test between that and whatever expensive brand you like. I doubt you will be able to tell the difference. You're paying extra for a label.

        • 2 months ago
          Anonymous

          i'm paying "extra" to ensure that it's real olive oil. do you not know how rampant the cutting of olive oil with other oils is?

          • 2 months ago
            Anonymous

            Is your more expensive shit immune from being cut? Just taste it to see if its cut. If you can't tell, who cares? I buy my grocery store's generic EVOO and its just as good as most of the mid shelf shit.

            • 2 months ago
              Anonymous

              >Is your more expensive shit immune from being cut?
              american-made brands don't do that shit. they actually have pride in what they sell

              • 2 months ago
                Anonymous

                >american-made
                >MADE IN CHINA
                >MADE IN MEXICO
                >MADE IN TAIWAN
                >MADE IN INDIA
                >MADE IN MALAYSIA
                >they actually have pride in what they sell

            • 2 months ago
              Anonymous

              >Is your more expensive shit immune from being cut?
              american-made brands don't do that shit. they actually have pride in what they sell

              You're both moronic. California has tight regulations and oversight on olive oil plus a pretty fanatic local community of olive and olive oil organizations that monitor the California stuff not to mention other food regulations. Buying Californian with the California olive association seal of approval is a safe bet.

              However most olive oil is a safe bet. The issue one of you anons is raising is from the study of commercial olive oils being cut with chlorophyll and added seed oils. That came specifically out of Italy where the mafia was involved in cutting and then exporting their adulterated olive oil to maximize profits. Lots of American companies buy that shit white label and throw it on the shelves. Not hard to see why that occurred. I don't know if olive oil from Italy has been tested more since then. Really damaged the perception of Italian olive oil here in the US among food people. But most normies aren't aware and wouldn't care anyway.

        • 2 months ago
          Anonymous

          Do a blind taste test between that and whatever expensive brand you like. I doubt you will be able to tell the difference. You're paying extra for a label.

          Is your more expensive shit immune from being cut? Just taste it to see if its cut. If you can't tell, who cares? I buy my grocery store's generic EVOO and its just as good as most of the mid shelf shit.

          The point isn't flavor - the point is knowing that it's not cut with high-linoleic vegetable oils like soybean oil which clog arteries.
          Good olive oils like

          https://i.imgur.com/WT605Jg.png

          i only use pic related. actually guaranteed to be 100% olive oil

          >great value
          guarantee that shit is cut.

          are certified as lab-tested and confirmed to be genuine.
          If it doesn't have a certification that it's lab-tested on the label, I'm not buying it.

        • 2 months ago
          Anonymous

          have you tried to do this? you actually have to have pretty fricked up tastebuds to not be able to differenciate, this goes for almost any product btw, humans are very good at picking out differences when looking.
          a better test is to see if you can pick out the right brand beforehand, but you WILL tell a difference

      • 2 months ago
        Anonymous

        Pretty much all olive oil is 100% olive oil. Worst case scenario is that regular olive oil is being sold as extra virgin and you're paying more than you should. But it being cut with a completely different type of oil is unlikely.

        • 2 months ago
          Anonymous

          >Pretty much all olive oil is 100% olive oil.
          Bruh
          The planet doesn't grow enough olives to make the amount of olive oil in circulation and we also just eat olives by themselves
          Do you think it comes here through a wormhole?
          Where do I get a Bajoran sister-wife to bear my children?

          • 2 months ago
            Anonymous

            >The planet doesn't grow enough olives to make the amount of olive oil in circulation and we also just eat olives by themselves
            Are you sure?

            • 2 months ago
              Anonymous

              Ye

          • 2 months ago
            Anonymous

            Citation needed

            • 2 months ago
              Anonymous

              If you think they're not cutting olive oil with whatever they have on hand and some green food dye then by all means, continue consuming your store-brand "olive" oil
              Also the mafia doesn't exist and nobody runs drugs, hosts underground gaming, and loan-sharks everyone involved

              • 2 months ago
                Anonymous

                ok so no source?

              • 2 months ago
                Anonymous

                This isn't plebbit, go figure it out, I've given you enough info plus whatever else is in this thread should do it

              • 2 months ago
                Anonymous

                NTA but here's some sources for you

                Italian mafia ring exporting pomace oil to the US
                https://www.reuters.com/article/idUSKBN1602BC/

                Adulterated italian olive oil meant to be exported globally through Spain found by police
                https://www.theguardian.com/world/2023/dec/04/police-in-spain-and-italy-seize-5000-litres-of-adulterated-olive-oil-in-raids

                Lots of stuff about olive oil
                https://www.cnn.com/travel/olive-oil-fake-crime-expensive/index.html

                But yeah, for the most part you can trust your olive oil. Unfortunately because of these rackets confidence is low especially out of Italy.

                I'm asking for a source on the moronic claim that there are not enough olive trees in the planet.

              • 2 months ago
                Anonymous

                There wouldn't be fake olive oil if there was enough real olive oil

              • 2 months ago
                Anonymous

                This is moronic as well.

              • 2 months ago
                Anonymous

                >people fake olive oil so they can hoard a substance that spoils
                That's what you sound like

              • 2 months ago
                Anonymous

                People would still try to do that because they could be selling a cheaper product at a higher price.

              • 2 months ago
                Anonymous

                NTA but here's some sources for you

                Italian mafia ring exporting pomace oil to the US
                https://www.reuters.com/article/idUSKBN1602BC/

                Adulterated italian olive oil meant to be exported globally through Spain found by police
                https://www.theguardian.com/world/2023/dec/04/police-in-spain-and-italy-seize-5000-litres-of-adulterated-olive-oil-in-raids

                Lots of stuff about olive oil
                https://www.cnn.com/travel/olive-oil-fake-crime-expensive/index.html

                But yeah, for the most part you can trust your olive oil. Unfortunately because of these rackets confidence is low especially out of Italy.

      • 2 months ago
        Anonymous

        I use this or Colavita. Between the two, I prefer the 100% California.

        • 2 months ago
          Anonymous

          >Colavita
          this is too mass market appeal, so i try to avoid it. is it good?

          • 2 months ago
            Anonymous

            The Spanish stuff is a little tastier IMO
            Don't cook with good olive oil, it breaks down at really low temps, like 170, just finish with it
            Cook with avocado oil if you want healthy+neutral

          • 2 months ago
            Anonymous

            I think the California 100% has a more pronounced olive taste, so I prefer it. I mainly use olive oil for baking and eating focaccia.
            Colavita is a more neutral flavor. It isn't bad, but I want my olive oil to taste like olive.

      • 2 months ago
        Anonymous

        damn that’s a big olive

        • 2 months ago
          Anonymous

          We grow em big in America. You should see our avocados

        • 2 months ago
          Anonymous

          as expected of country-grown olives!

        • 2 months ago
          Anonymous

          For you

      • 2 months ago
        Anonymous

        Great Value is the most scrutinized and tested olive oil brand. They'd be the first to get caught and sued if they were cutting it. These fly-by-night hipster brands no one has ever heard of are far more likely to adulterate their oil.

      • 2 months ago
        Anonymous

        I stopped buying this years ago so I don't support california. Hopefully my small contribution helps lead to that state going bankrupt and failing.

        • 2 months ago
          Anonymous

          Noble purpose, anon!

          Interesting. Prego, italianon.

          You're welcome!

          https://i.imgur.com/S9ebq0z.jpg

          hate to be a costco shill but it's this unironically

          Looks disgusting

          https://i.imgur.com/7hfp7ik.png

          is this brand Oilivoila any good bros?

          Price? Owner of the company? I see it's from Spain but doesn't have the high quality cap that is mandatory in Italy and Spain. Potentially cheap oil from Tunisia

          The one I get from the side of the road in Ensenada, it's delicious

          Fresh one is always good, anon. The best one you can taste is right after it's pressed

    • 2 months ago
      Anonymous

      >Cheaping out on extra virgin olive oil because you're moronic and probably using it when pan searing shit
      Stop posting in anything other than fast food threads. You cannot and should not be cooking.

      • 2 months ago
        Anonymous

        Do a blind taste test between that and whatever expensive brand you like. I doubt you will be able to tell the difference. You're paying extra for a label.

        • 2 months ago
          Anonymous

          Just because the only thing you taste 24/7 is wiener and cum doesn't mean that everybody is the same. There's a definitive difference just like with san marzano tomatoes

          • 2 months ago
            Anonymous

            >the san marzano meme

  2. 2 months ago
    Anonymous
  3. 2 months ago
    Anonymous

    as long as it has a batch number and a location where it came from its fine

  4. 2 months ago
    Anonymous

    Olive oil at least the brands I've been trying has been very bitter and ruins the taste of anything I put it in by overpowering it. It wasn't always this way. I switched to avocado long ago

  5. 2 months ago
    Anonymous

    Olive oil sucks

  6. 2 months ago
    Anonymous

    ACROPOLIS EXTRA VIRGIN OLIVE OIL 500ml
    im still new to olive oil so cant really discern flavor profiles. i bought this cause its supposed to be high quality. thoughts?

  7. 2 months ago
    Anonymous

    Single origin is usually good enough.

    Big bottle of op brand isn't that expensive but I only buy them when they're single origin, most of the time it's mixed from four fricking countries.

  8. 2 months ago
    Anonymous

    Only Californian and Australian olive oil is real, the laws there test all the product and have teeth when it comes to punishing producers for fake shit. No other country on Earth even grows olives...

    • 2 months ago
      Anonymous

      >No other country on Earth even grows olives...
      bro I swear Culinaly is the most moronic board after Culinaly

      • 2 months ago
        Anonymous

        That's a measure of olive oil, which is fake because it's all just soy/canola oil

        • 2 months ago
          Anonymous

          Were you born dumb or do you just practice every day in front of a mirror?

          • 2 months ago
            Anonymous

            I practice on here :3

      • 2 months ago
        Anonymous

        damn saudis doing hydroponic olive growing or what the frick is going on with that yield

  9. 2 months ago
    Anonymous

    I like California Olive Ranch and Costco's bulk olive oil for sauteing

  10. 2 months ago
    Anonymous

    Anyone got experience with Terra Delyssa brand (tunisian oil)? It sells quite cheaply in my c**t

  11. 2 months ago
    Anonymous

    Any South African brand with low acidity. No Mafia fraud here.

  12. 2 months ago
    Anonymous

    if you want good olive oil you avoid all brands and buy stuff from small farms from greece

    • 2 months ago
      Anonymous

      I wouldn't trust some unwashed Cuckpolous over certified brand unless he's my close friend and LoL teammate. People are too trusting of rustic third worlders, most of these people are pure evil and have poor hygiene as non-whites tend to be

      • 2 months ago
        Anonymous

        sickly pallid hands that have never done a day of hard labor in their lives typed this post

        • 2 months ago
          Anonymous

          >have never done a day of hard labor
          Is that supposed to be bad lmao? Shut up Akhmed and keep breaking your back to produce my peppery goo

          • 2 months ago
            Anonymous

            >Is that supposed to be bad lmao?
            yes. you are a net drain on society. in olden days you would have been locked in the barn attic and forgotten about

            • 2 months ago
              Anonymous

              Aziz what did I say about sleeping on the job? Chop chop, gather the olives for the pale man, I'm not paying you 3$ a year for nothing!

  13. 2 months ago
    Anonymous

    La Española of course

  14. 2 months ago
    Anonymous
    • 2 months ago
      Anonymous

      what in the fricking christ is that mascot

      • 2 months ago
        Anonymous

        I think it's a intragendered portugeese

  15. 2 months ago
    Anonymous

    picrel is the best you can get in NA for under $50 US/bottle.

    • 2 months ago
      Anonymous

      what use is that? I want the best for under $10 a bottle.

      • 2 months ago
        Anonymous

        Its $10.30 US/bottle. If you cant afford the extra .30 cents then go use store brand vegetable oil for all I care.

    • 2 months ago
      Anonymous

      Just bought it, is it normal for the oil to remain this clumpy? I know olive oil partially solidifies at cold temperatures and it's currently -3C outside, but its been sitting at room temp for about 6 hours and still looks like this, never seen that with other brands (the taste test seemed fine)

      • 2 months ago
        Anonymous

        Can I see the back of it?
        This olive oil has been under low temperatures, you have to hold the glass the bottle in your hands to make it liquify again. Pointless to say, when this happens, the olive oil is degrading a lot. Try to use it as soon as you can!

        Tldr it's normal but try to use it very fast

        https://i.imgur.com/RqGdkYE.png

        thoughts on Laudemio, Italianon?

        Great commercial stuff but they sell it in a clear bottle (light is going to destroy that in a few weeks). They boast 0.3 acidity last time I checked them and it's okay considering the volume of oil they produce. Now they merged with other big companies nearby so they're a big, big brand, which I don't like. Considering that they also sell at whole foods, they might resort to buying olives all over italy/Europe to met the demand. Great marketing tho!

        • 2 months ago
          Anonymous

          there's the back in case you can read slavic runes
          So I'm assuming its not counterfeit dogshit, just improperly stored and good to go?

  16. 2 months ago
    Anonymous

    I just bought 20 dollars worth of pure California olive oil because it was rated the highest in the US, and I could have bought a cheaper oil for the way I cook with it for the same flavor.

  17. 2 months ago
    Anonymous

    in italy/greece/spain/portugal they don't buy brands. they get them locally.

  18. 2 months ago
    OP is a Faggot

    Use lard or tallow. Cooking oil/grease that doesn't come from animals is for homos.
    t. it's how your grandma cooked and baked

    • 2 months ago
      Anonymous

      Do you only eat fries fatass?

  19. 2 months ago
    Anonymous

    [...]

    Yes Italy has tight laws, but they're unenforceable given the size and influence of crime organizations. California has cartel activity, but they're not involved in olives in terms of agri-crime. They're mostly in avocados. And even that is just to control the market and exploit farmers, not to counterfeit. (I say "just" loosely here.) So California olive bros are all pretty legit and on top of that with no reason to suspect any significant level of corruption. Unlike Italy, with exactly how many thousands of officials in the back pockets of the mafia?

    • 2 months ago
      Anonymous

      It's not like that anon tho.
      If you buy evoo from small producers, there's no mafia there.

      For example, I'm in Sardinia (no mafia there) and I have twice a year the health inspection, once a year the food police comes and checks everything, they take samples and so on. Also I have to register every single operation I do with olive oil on the government website (when you have the inspection they check the data you put in) so it's difficult to cheat. You CAN if you are a big company (and you have deep pockets to corrupt people)

      The "mafia" in the olive oil business is mostly the huge companies that sell hundreds of thousands of liters to other big brands (US owned). Imagine brands like GRAZA and so on.

      Also, olive oil from here is absolutely better than the one from California. This year I had 0.10 acidity, 2.8 Peroxides and 493 polyphenols.

      • 2 months ago
        Anonymous

        Based olive bro.

        • 2 months ago
          Anonymous

          Thank you bro! Bonus picture for you.

          • 2 months ago
            Anonymous

            show us the soybeans you make your oil with?

            • 2 months ago
              Anonymous

              No soybeans friend. Only olives

              • 2 months ago
                Anonymous

                I've never an olive that wasn't canned or brined. What does it taste like if you just eat it like that?

              • 2 months ago
                Anonymous

                Inedible. It's too bitter! One way of eating them is rubbing them on toasted bread when they're black or purple

                https://i.imgur.com/paDhtbJ.jpg

                Thank you bro! Bonus picture for you.

                Like this one

                https://i.imgur.com/4f2FfV9.jpg

                there's the back in case you can read slavic runes
                So I'm assuming its not counterfeit dogshit, just improperly stored and good to go?

                Brat, it's from Tunisia, so everything could be. One way to be sure would be running the lab tests, but they might be expensive. Best way to be sure is :
                0)in the morning, avoid smoking or eating. Get paper, pen, apple, sparkling water. Eat slice apple, wash it off with sparkling water
                1)put spoon olive oil in a glass.
                2)keep glass in hand and cover the top with the other hand
                (you need to bring the temperature of the oil around 28 C)
                3) put nose in and smell it a few times
                4) get oil in your mouth and move it around to get all the taste buds
                5)let air through your mouth and send it to your nose
                6) spit olive oil
                7)write all sensations on paper.

                Then write me the results.

              • 2 months ago
                Anonymous

                Interesting. Prego, italianon.

      • 2 months ago
        Anonymous

        thoughts on Laudemio, Italianon?

  20. 2 months ago
    Anonymous

    [...]

    >shitaly
    >laws
    I pay the inspector to go away, mama mia

    • 2 months ago
      Anonymous

      You didn't read my post so I'll spell it out for you
      Only buy olive oil from small producers and not cheap sketchy products from Sicily / Campania / Calabria

      • 2 months ago
        Anonymous

        >fly out to shitaly to get stabbed by gyppos and mafioso just so you can buy olive oil the farmer totally didn't piss in and won't get punished for pissing in because italians have no concept of the rule of law
        shill less

  21. 2 months ago
    Anonymous

    >he doesn't buy his olive oil from black people

    • 2 months ago
      Anonymous

      I don't buy anything from black people.

  22. 2 months ago
    Anonymous

    I just buy Bertolli because it's easily available and I'm a mindless consoomer, but the best I've had by a long shot was homemade olive oil gifted to me by a Moroccan guy who just came back from a vacation with his family there. Since then I'm convinced that literally every store brand is bullshit. There's no other explanation for the difference in flavor.

    • 2 months ago
      Anonymous

      freshness plus authenticity are two things you don't get easily. I have a friend whose parents started olive trees back in the 80s and only recently they've been producing enough fruit to bother making oil, and I had one spoonful straight down the gullet and it was unlike anything else.

      The best comparison I have is the time my dad took me on his friend's cabin cruiser where they line-caught literal gigantic tuna and we ate tuna on the boat so fresh it was basically still alive and compared to any other raw tuna I've ever had that changed my tuna worldview.

      Granted I probably harbor dozens of liverfluke now but whatevs we're all gonna die

    • 2 months ago
      Anonymous

      There are so many factors for that. But yes, usually oil on the shelves doesn't have that aroma anymore. Evoo lasts 24 months in perfect conditions. Being on a shelf with a clear bottle isn't

      >fly out to shitaly to get stabbed by gyppos and mafioso just so you can buy olive oil the farmer totally didn't piss in and won't get punished for pissing in because italians have no concept of the rule of law
      shill less

      Just buy it from small companies that export it, silly. There are so many.

      freshness plus authenticity are two things you don't get easily. I have a friend whose parents started olive trees back in the 80s and only recently they've been producing enough fruit to bother making oil, and I had one spoonful straight down the gullet and it was unlike anything else.

      The best comparison I have is the time my dad took me on his friend's cabin cruiser where they line-caught literal gigantic tuna and we ate tuna on the boat so fresh it was basically still alive and compared to any other raw tuna I've ever had that changed my tuna worldview.

      Granted I probably harbor dozens of liverfluke now but whatevs we're all gonna die

      The best flavor is when it comes out the milling machine. It's aphrodisiac!
      Then it slowly decays, the only thing you can do is to make this process as slow as possible

  23. 2 months ago
    Anonymous

    Itt. The more gobbldyasiatic in the label the better the olive oil.

  24. 2 months ago
    Anonymous

    hate to be a costco shill but it's this unironically

  25. 2 months ago
    Anonymous

    is this brand Oilivoila any good bros?

  26. 2 months ago
    Anonymous

    The one I get from the side of the road in Ensenada, it's delicious

  27. 2 months ago
    Anonymous

    >sick of eating goyslop
    >give up seed oils
    >start using tons of olive oil
    >find out olive oil is cut with seed oil.
    Getting real fricking sick of this shit

    • 2 months ago
      Anonymous

      Just get real quality evoo anon. There are tons of good honest small producers that will not cheat you.

  28. 2 months ago
    Anonymous

    Man Rachael Ray used to be so MILFy, I miss the 2000s. I want to go back

  29. 2 months ago
    Anonymous

    Can't go wrong with pic related

    • 2 months ago
      Anonymous

      Not bad. It's a koroneiki monocultivar, Retail price is around 25 for 500ml. I'd love to see the rest of their lab results, they only publish the acidity levels

  30. 2 months ago
    Anonymous

    I'm lucky I have family in cyprus so that I can just buy black olive oil that comes in a fricking metal cannister and it basically never goes bad and is always great (thank god, that shit's expensive to import)

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