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Fake olive oil

Disappointing news about supposedly "healthy" olive oil.

The 14 Fake Olive Oil Companies Are Revealed Now ? Avoid These Brands

I have used some of the fake products.
I'll be using the refrigerator test on my current supply.

This actually is misinformation. It isn't that the brands are 'fake'. It's that the when tested, the labels that claimed 'extra virgin' did not meet the criteria for being labled 'extra virgin'. The refrigerator test is bogus also. Quite often, producers will filter out the wax from the olive oil, so that perfectly good olive oil will not pass the test, and other ones that were 'fake' had some small amounts of olive oil in there, and passed the test. SO, that test is totally unreliable.
 
This actually is misinformation. It isn't that the brands are 'fake'. It's that the when tested, the labels that claimed 'extra virgin' did not meet the criteria for being labled 'extra virgin'. The refrigerator test is bogus also. Quite often, producers will filter out the wax from the olive oil, so that perfectly good olive oil will not pass the test, and other ones that were 'fake' had some small amounts of olive oil in there, and passed the test. SO, that test is totally unreliable.

Thanks for the "alternative facts".
My research continues.
I'm pretty much confused now and will probably revert to my usual technique of buying what tastes the best.
 
The one site I was looking at said that going to single growers is one way to make sure you are actually getting what you pay for. SIngle growers and co-ops, and local farms

We've been club members/customers there (at Pasolivo) for around 8 years now. You may have already experienced this, but when you get the REAL deal in fresh, artisanal olive oil, it's like you've never had OO before. An awakening.

It's just THAT damned good.
 
This is mostly true, however some brands have a really bad aftertaste.
I consume olive oil because of its purported health benefits.
The possibility of contamination with less healthful oils is a little disturbing.

In the end all oils are unhealthy if consumed in more than moderate amounts. If it tastes good to me then its fine. The only surefire way of making sure its real olive oil is to press your own olives. :mrgreen:
 
I knew it!!



You live in Connecticut?
Anti-freeze solidifies in Connecticut.


Good idea.


Since avocadoes are considered to contain healthy fat, I'm guessing avo. oil would be equally healthy.

This was in the end of summer...evenings were around 40 degrees at the time.
 
Its hard to tell which olive oil is real and which isnt. Every time I try some they all taste the same to me. :neutral:

That seems to be how everything "fake" is. Whether it be news, and now of all things, "olive oil". We just can't tell the difference! What's this world coming to? :shrug:
 
Disappointing news about supposedly "healthy" olive oil.
The 14 Fake Olive Oil Companies Are Revealed Now ? Avoid These Brands
I have used some of the fake products.
I'll be using the refrigerator test on my current supply.
I had already noticed that Whole Foods EV Olive Oil is phony.
When one uses their Salad Bars, and puts on the "EV", it's 'gone' later/the next day.
When you take it out of the fridge, there no solid oil, it's just dissolved into the cardboard container.

Surprised to hear about long time brands like Colavita.
Perhaps they started cheating/blending late in the game.

I like a Fruity start, slightly peppery finish.
 
I saw this awhile back. A couple random thoughts...

- I routinely use Bertoli, which failed here, but it has always passed the supposed fridge test. :shrug:

- A friend told me that the fridge test is itself bogus. Again, :shrug:
Maybe not completely bogus but utterly unreliable.

https://www.oliveoiltimes.com/olive-oil-basics/uc-davis-olive-center-fridge-test/33250

To add: the fridge test theory is based on the assumption that ALL olive oils contain the same (ir-)relevant amount of saturated fatty acids (causing coagulation).

They don't, the saturated fatty acid content depends very much on the variety of olives that have been processed. Time of harvest also plays a role as does geographical latitude.
 
I saw this awhile back. A couple random thoughts...

- I routinely use Bertoli, which failed here, but it has always passed the supposed fridge test. :shrug:

- A friend told me that the fridge test is itself bogus. Again, :shrug:
I use the brand name you mentioned on occasion. That and Pompeian I like because of the taste. Both offer EVOO from smooth to robust because not all olive oil is right for all things. Dressings for salads one type and for cooking another.

I think your friend is right. Even sunflower seed oil and Canola oil will solidify to an extent in the fridge.

* Here’s the math.
Assume typical values of : 100% extra virgin @ 74% oleic acid* and* 100% canola @ 53% oleic acid
A blend of 90% extra virgin and 10% canola will contain = (0.9*0.74+0.1*0.53) = 0.667+0.053%
= 72% Oleic acid …… not much different from the 74% in the 100% EVOO

Slick Extra Virgin » The ?Home Fridge Test? for Authenticity of Extra Virgin Olive Oil ? The Reasons why it doesn?t work
 
Alot of yalls fake olive oil is not cut with vegetable oil like listed, the color and taste is enough for enough consumers to notice. What they actually do is cut it with pomace oil, which is olive oil but low grade. Virgin and extra virgin or even low grade non pomace are pressed.

Pomace oil is olive oil extracted by solvents, yes it is safe to consume and looks like olive oil, but it is very low grade stuff, and definately not passing of the purity tests. One of the bigger uses I have seen for pomace oil is olive oil lamps, because it is the cheapest grade olive oil and being extra virgin don't mean crap when supporting a flame.

When pomace and extra virgin are mixed in the right ratios, no consumer would notice or most inspectors, and since pomice oil can be bought by the gallon sometimes for 10 bucks, it is the cheapest way to cut olive oil without consumers noticing they were cheated
 
If it is in a claer glass bottle don't buy. Switch to algae oil.
 
Yeah, for cooking in a pan, I cut my olive oil about 50/50 with canola oil. Makes it a bit cheaper to do and also helps raise the smoke point. But for anything where the olive oil is key for the actual flavoring? I only use EVOO then.

or at least, I THOUGHT I only used EVOO, but since I've been using Bertolli it appears that hasn't been the case.

Bare in mind that it said "some products" sold by those brands; I think it's unlikely that top shelf olive oils sold by these brands contain canola oil. I'm guessing it's more the bottom shelf, "light" olive oil that barely tastes like olives.
 
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