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Fake olive oil

Costco better come though for me here baby......
 
Hawkeye10 said:
Costco better come though for me here baby......
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Kirkland Organic passed.
I'm worried about Trader Joe's products.
I've got two bottles in the fridge at this very moment.
 
radioman said:
Kirkland Organic passed.
I'm worried about Trader Joe's products.
I've got two bottles in the fridge at this very moment.
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You know I like Trader Joes, they were tons of fun 20 years ago, but I rarely make it anymore. The experience comes off as contrived, and it is a little spendy for their hit or miss quality.

I go maybe once a year or so, to relive past glories, then I decide again I dont need to go back anytime soon.

The caramelized onion chip dip I got two weeks ago was almost beyond saving.

Which is bad cause I am a chef.
 
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:
 
Popeye is sad.
 
radioman said:
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.
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It pays to buy the real stuff, although I tend to cut my (lower shelf) olive oil and butter with canola oil, anyways, when I fry things. But when I make salad dressings, top off hummus/baba ganoush, or dip bread, I always buy the top-shelf stuff. That's when the olive oil flavor really matters.
 
PoS said:
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:
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From the article (of course, it could be fake news).

Also, test the olive oil yourself at home. Put the bottle out when cold, or in the fridge for 30 min. if it gets solid, it is pure and has monounsaturated fats.

But if it stays liquid is fake and just in case, see the label approvals like Australian Extra Virgin Certified or the other one, California Olive Oil Council Certified Extra Virgin.
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PoS said:
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:
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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.
 
countryboy said:
From the article (of course, it could be fake news).
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Actually, after I posted this article, that very thought occurred to me.
There have been previous scandals wherein alleged Extra Virgin Olive Oil was mixed with other grades of olive oil.
My research is ongoing.
 
Carleen said:
What brand are you using? I'm finding it hard to find the real thing.
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Truthfully, I usually buy whatever variety is on sale.
I mean olive oil is olive oil, right?..........or so I thought.
 
FieldTheorist said:
It pays to buy the real stuff, although I tend to cut my (lower shelf) olive oil and butter with canola oil, anyways, when I fry things. But when I make salad dressings, top off hummus/baba ganoush, or dip bread, I always buy the top-shelf stuff. That's when the olive oil flavor really matters.
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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.
 
CaptainCourtesy said:
Popeye is sad.
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Well, Olive Oyl is a little on the thin side.
Too much spinach, no doubt.

popeye).jpg

On the other hand, Olive seems to be the only woman in town, so.......well...you know how it is....
Popeye's many battles with Bluto vying for Ms Oyl's affections seem to have cemented their long-term relationship.
 
Zyphlin said:
or at least, I THOUGHT I only used EVOO, but since I've been using Bertolli it appears that hasn't been the case.
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Yeah, I feel your pain.
I've also used Bertolli.
My image of Giuseppe tending his olive trees in the hills of Italy, and then harvesting and pressing his crop in the shadow of Mt. Vesuvius have been shattered.
I think Bertolli is probably a pseudonym for the Russian mafia.
 
radioman said:
Yeah, I feel your pain.
I've also used Bertolli.
My image of Giuseppe tending his olive trees in the hills of Italy, and then harvesting and pressing his crop in the shadow of Mt. Vesuvius have been shattered.
I think Bertolli is probably a pseudonym for the Russian mafia.
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ANY "Italian" olive oil gives you an over 80 pct chance of actually originating in Spain.

Italy imports as much Olive oil as it produces and most of that comes from Spain, Greece taking second place.

That figures since the amount it exports could never be produced from own trees even if Italians consumed no olive oil at all.

For some puzzling reason it is legal to blend imported stuff with others or simply bottle the imports straight away and then label them as Italian Vergine.

Spain is the biggest producer world wide of Olive oil and even if the people here drank it like beer, they'd not be able to consume enough to make exporting the lion's share unnecessary.

Upside (if one wants to be optimistic) is that Spanish firms have meanwhile turned the table from going unnoticed in the world of OO consumers to buying the Italians up. As such Deoleo (now renamed Grupo SOS) bought up Bertolli as long ago as 2008.

Vengeance is sweet:mrgreen: but that still continues to give you no clue as to the origin of the stuff you're buying.

https://www.nytimes.com/interactive/2014/01/24/opinion/food-chains-extra-virgin-suicide.html?_r=0

I got it made in that I get mine from the local cooperative here where I can actually watch the olive harvest being unloaded by my neighbors and processed by the mill that we all own (I have a few trees myself so I'm a "socio").

But we flog most of the stuff to the nearest wholesaler as well so, who knows, it might even reach you.:lol:
 
Chagos said:
I got it made in that I get mine from the local cooperative here where I can actually watch the olive harvest being unloaded by my neighbors and processed by the mill that we all own (I have a few trees myself so I'm a "socio").

But we flog most of the stuff to the nearest wholesaler as well so, who knows, it might even reach you.:lol:
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Yeah, I'm not really too concerned about the origination of the oil.
I'm more worried about the oil being diluted/contaminated with non-olive oils.
In my area, we have a burgeoning olive oil industry, so it's on me to search for the good stuff.
Tanngr?....Tanngri?....Tann-whats-his-face mentioned a product from my general vicinity that sounds good.
I can combine my wine tasting with olive oil sampling.......my life is sooooo difficult...really brutal.;)
 
radioman said:
Yeah, I'm not really too concerned about the origination of the oil.
I'm more worried about the oil being diluted/contaminated with non-olive oils.
In my area, we have a burgeoning olive oil industry, so it's on me to search for the good stuff.
Tanngr?....Tanngri?....Tann-whats-his-face mentioned a product from my general vicinity that sounds good.
I can combine my wine tasting with olive oil sampling.......my life is sooooo difficult...really brutal.;)
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Tanngrisnir is a goat. Literally.:mrgreen:

He also snarls and I don't blame him either, seeing how he has to lug that chariot of Thor all day long.:lol:

Compared to that our heavy load of sampling wines and oil is a piece of cake.;)
 
Never heard of the source, but hey, we always get the California Olive Ranch anyway. Good flavor.
 
Apparently, Italian olive oil is a major source of revenue for the mafia.


As for me, I get my **** from BJs Wholesale, and it solidifies in the cold. I left it in my trunk one time.

I buy extra virgin then marinate stuff in it to add flavor. Think...basil, garlic, sundries tomatoes.

I have also tried avocado oil. It's nice. Tastes lighter.
 
radioman said:
Kirkland Organic passed.
I'm worried about Trader Joe's products.
I've got two bottles in the fridge at this very moment.
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Why, may I ask?
 
ChezC3 said:
Why, may I ask?
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The article states that unadulterated olive oil will solidify in the fridge.
My olive oil did not solidify, unfortunately.
Research on the factuality of the article's claims is ongoing.
 
KevinKohler said:
Apparently, Italian olive oil is a major source of revenue for the mafia.
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I knew it!!


As for me, I get my **** from BJs Wholesale, and it solidifies in the cold. I left it in my trunk one time.
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You live in Connecticut?
Anti-freeze solidifies in Connecticut.

I buy extra virgin then marinate stuff in it to add flavor. Think...basil, garlic, sundries tomatoes.
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Good idea.

I have also tried avocado oil. It's nice. Tastes lighter.
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Since avocadoes are considered to contain healthy fat, I'm guessing avo. oil would be equally healthy.
 
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