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The olive oil conspiracy (dyed canola being sold as olive) - Page 6

post #101 of 112
Quote:
Originally Posted by SusanInItaly View Post
I just put my Carapelli in the frig. I have both extra light that I use for cooking and extra virgin I use for flavor.
Reporting back: (after 48 hrs)
Extra light--hardened up
Extra Virgin--nothing.
post #102 of 112
:
post #103 of 112
Canola oil IS mostly monounsaturated fat, which will harden in the fridge.

Polyunsaturates, like corn and soybean oil will remain liquid in the fridge.

Monounsaturates, like olive, canola and some nut oils will harden when chilled (this is why natural nut butters don't seperate if you stir them and put them in the fridge).

Saturates, like butter, cocoa butter, palm and coconut oil will be hard at cool room temperature but melt at body temperatures.
post #104 of 112
Thanks, catnip, for the info. So, maybe this fridge test doesn't work to separate the good from the bad if Italy is adulterating its olive oil with cheap processed hazelnut oil like one article mentioned.
post #105 of 112
Quote:
Originally Posted by catnip View Post
Canola oil IS mostly monounsaturated fat, which will harden in the fridge.

Polyunsaturates, like corn and soybean oil will remain liquid in the fridge.

Monounsaturates, like olive, canola and some nut oils will harden when chilled (this is why natural nut butters don't seperate if you stir them and put them in the fridge).

Saturates, like butter, cocoa butter, palm and coconut oil will be hard at cool room temperature but melt at body temperatures.
FWIW I've kept canola oil in the frig for months and it has never hardened.
post #106 of 112
Does anyone know whether it's simply the fact that it's congealing that's important, or whether the time it takes to congeal matters as well? My olive oil is congealing now, but it's been more than 48 hours. I'm assuming that it's the congealing that matters, but if anyone has more information I would appreciate some input
post #107 of 112
I'm still so confused. My Carapelli was out so I bought the Goya extra virgin olive oil.
post #108 of 112
Quote:
Originally Posted by greenmansions View Post
FWIW I've kept canola oil in the frig for months and it has never hardened.
Canola oil is mostly monounsaturated fat, but it has a slightly higher ratio of polyunsaturated fat than olive oil does, so it would soildify at a somewhat lower temperature. In the back of a fridge, especially if it is set cold, it will harden.
post #109 of 112
I use Newman's Organic Olive oil for cooking, it's nice. It's not from Italy/Greece, though- from Tunisia.

I would be thrilled to get to go try locally produced olive oil in Italy, though. Mmmmmmm....
post #110 of 112
See, I live in California. I can buy half gallons of local organic olive oil at the farmer's market. They cost me $40, but oh, the flavor!
post #111 of 112
I, too, am confused, and I just spent $40+ on a bottle of Santa Lucia Extra-Virgin Olive Oil D.O.P. after reading this thread.

I darn well hope it's REAL.

I ordered it online so it should be here in a week or so.
post #112 of 112
FWIW I have 2 types of EVOO from Sams club and both congealed nicely in my freezing cold cupboards this winter (we have a point source heater and don't heat the kitchen at night). The brands are STAR and Colavita.

I wouldn't know snobby good olive oil if it hit me over the head but this tastes fine to me.
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