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The olive oil conspiracy (dyed canola being sold as olive) - Page 3

post #41 of 112
The certification is DOP (Protected Designation of Origin) and DOC (designation of controlled origin). The Italian gov't is almost as strict about olive oil as they are wines. If you really want to get snobby about Italian olive oils (which is a great deal of fun, like wine!) other things to look for on the label, besides Extra-Virgin, are

"First Cold Press"
"From Hand-Picked Olives"
"Acidity Less than 1%"
"100% Frantoio Olives"

"Imported from Italy" doesn't mean much of anything, only that the oil was bottled in Italy and may contain oils from Spain, Turkey, Tunisia and Greece.
Don't even waste your money on "Made from Refined Olive Oils" and "Light Olive Oil", you might as well use Crisco (which cracks me up because Crisco actually has a super-refined "olive oil").

The "best" olive oil is made from 100% frantoio olives. "Frantoio" is also the name of the mill that presses olives into oil. There's also Moraiolo, Leccino, and Pendolino olives which are higher yeilding but produce a pleasant but lesser quality, cheaper oil, and may make up to 70% of even DOP oils.

I'm really not that much of a snob about olive oils, it's a fascinating subject and something I had to research and write about for work. And man, the taste of the first pressing, the prima spremitura, drizzled on grilled bread rubbed with garlic...........if you want to see how amazingly green that first oil is, click here.
post #42 of 112
sevenkids, yes that was it D.O.P. Thank you for correcting me. After trying some of the oils in his store including D.O.P. certified oils, I can see why one may become a "snob". These oils were outstanding. He did say that imported from Italy and product of Italy are different. It can only say "product of" if all of the olives come from that country.

I think what is most important to me is not that it is the "best or perfect" oil, I just want it to be actually evoo and not a blend of hazelnut or canola or whatever. I always read labels, but I didn't know what to read and look for in regards to olive oil. Now I know.

Maggie
post #43 of 112
[QUOTE=Poddi;9784120]I stuck my bottle of extra virgin olive oil in the fridge for a couple days. It turned into completely solid green stuff. Does it mean it's OK then?

This happened to me as well. Does this mean it is OK?
Maybe we could put together a list of oils that passed the test based on everyone's experiences.
This is very disturbing.

Lindsay
post #44 of 112
My bottle of 365 first cold pressed evoo is not turning the least bit soild on day 2 in the fridge: It says ingredients: evoo.
Alright, this discussion has made me want to go out and spend a ton of money on olive oil. I love good food.
We live in a very italian city I wonder if there is an olive oil store somewhere.
Can anyone recommend some good brands?
post #45 of 112
Quote:
Originally Posted by plantmama View Post
My bottle of 365 first cold pressed evoo is not turning the least bit soild on day 2 in the fridge: It says ingredients: evoo.
Alright, this discussion has made me want to go out and spend a ton of money on olive oil. I love good food.
We live in a very italian city I wonder if there is an olive oil store somewhere.
Can anyone recommend some good brands?
The thing is unless you're not using it for cooking but as a last second garnish on a dish you're not really going to be able to tell the difference between good stuff and bad stuff. So you don't need to go out and spend a ton of money you just need to find some real olive oil and not worry if it's labeled evoo or not.

The New Yorker did a huge article on this topic scary than canola oil for me was a huge shipment that was hazelnut oil that mysteriously got labeled olive oil during a ship ride from Turkey to Italy. And really the biggest problem seems to be from olive oils being from Italy. So we've started buying Spanish and California olive oils. Bertoli seemed to be one of the biggest perpetrators of this.
post #46 of 112
Quote:
Originally Posted by plantmama View Post
Can anyone recommend some good brands?
Middle Earth Organics. The front label says, 100% Organic Cold Pressed Extra Virgin Olive Oil, Codero di Montezemolo Estate, Umbria, Italy. And the back label says, Harvested on the Cordero di Montezemolo estate in the rolling hills of Umbria, this limited edition oil is buttery sweet with just a hint of pepper. And with a polyphenol count of ca. 270mg/lt, it's also one of the healthiest in the world. The dark, corked bottle prevents against harmful UV rays and oxidation, insuring that the oil retains all of its beneficial, healthy antioxidant qualities. Certified Organic by ICEA, bottling date July 2007.

Now, the bottling date puzzles me, because someone mentioned that olive oil is always harvested in Oct./Nov.-- how could it be bottled in July?? Anyone?

But this olive oil just tastes SO delicious, you can tell it's really good. When I can't afford this, though, I've gotten the Spectrum brand olive oil. Doesn't taste anywhere near as good as the Middle Earth brand, but someone here tested it and said it was fine. HTH.
post #47 of 112
Fake olive oil
Wheat shortage

:
post #48 of 112
Put extra virgin, top price (at my grocery) filippo berio in the fridge.

http://www.filippoberio.com/index.asp

It got cloudy but did not congeal. I'm pretty upset and am considering contacting the company, but don't want to sound like an idiot-- is cloudiness the same as congealing?

Usually when I have put olive oil in the fridge it congeals into a solid mass. This stuff did not.
post #49 of 112
but 100% anythihng doesnt mean much here, either. you can have juice that says "100% juice!" and as like 41% of juice in it, its just that the juice itself that is IN it isnt diluted or mixed with anything...
post #50 of 112
Quote:
Originally Posted by mags.bubble View Post
He said the refrigerator test is a good one, but it give it 3 days to thicken or coagulate. 24 hours is not enough.
After 24 hours, my evoo was cloudy and beginning to congeal. I remembered I had some basil infused evoo in my fridge already so I looked and it was all the way congealed.

I use Pompeian evoo.
post #51 of 112
*
post #52 of 112
Help! I'm getting confused. I have Colavita in the can. It says Obtained Exclusively from Olives Harvested in Italy. It has a seal on it that says CERMET and a Quality Management System Certified ISO#. Cold Production. The small clear jar of it I put in the refrigerator last night shows some cloudiness (sediment?) on the bottom. Anyone have any ideas about Colavita other than it was one of the recommended brands in the WAPF booklet? (At least I seem to remember it was...I gave the booklet away.)
post #53 of 112
Quote:
Italians don't use olive oil for cooking, only as a condiment to season already cooked food or to flavor foods like bruschetta, panzanella, or make an olivada. The oil Italians use for cooking is sunflower.
really? when I was in Gaeta visiting relatives they had plenty of oo for cooking. & my grandmother always used FB EVOO for cooking here. maybe it depends where in Italy? Northern Italian food is pretty different than southern...

anyways, I think the message you were getting at, sevenkids, is that no matter what, we're never going to be getting a 100% OO. and I know just what you mean about the actual stuff that you can get in Italy (or Greece, for that matter) you could just DRINK that stuff by the gallon. mmmmm.

so the real question is, if we can't get the real REAL stuff here, which brands are the least of all evils?
post #54 of 112
I came upon this thread late last night and put a bottle of our Costco EVO into the frig. It has been in there for under 8 hours at this point and is not cloudy at all yet.

The bottle says "Kirkland EVOO produced from Italian-grown olives, first cold pressed, Product of Italy"

So we'll see what happens over the course of the day. I'll report back.

I also have some fancy stuff from Napa Valley that is hard as a rock in my frig since I keep in there so it won't go rancid. It's "Edge Hill Vineyards Tuscan Blend Olive Oil" and it's very tasty. It's supposed to be made in the true Italian style. I don't cook with this one, just use it on salads or bread or whatever.
post #55 of 112
I put some of the Costco Filippo Berio organic evoo in the fridge. It congealed after 2.5 days. I was getting nervous last night when it only had a few speckles in the bottom.
With a nut-allergic child, the idea that nut oils could be mislabeled is especially worrisome. Yeah, makes me want to just grow all our own!
post #56 of 112
The definitions of greeks for olive oil categories, quality, process, etc are well described here:
http://www.oliveoil.gr/en/oliveoil/categories.jsp

It was a great surprise to me when I visited Pelopponisos and Crete (major olive oil production in Greece) and tasted the local oil - not the bottled one. It had nothing to do with the commercial version. It was .. um .. divine! People explained to us that somehow they have to export the best oil, so the oil in greek stores is sort of B class, but they manage to keep enough for local restaurants and their homes.

I love the Pelopponesian oils (Kalamata should be one of them - I don't know about exported oils because the exported brands are not in the local stores) but I have to say that I stopped eating olives, especially the dark coloured ones, when my SIL's husband -who used to work in an olive packing factory- told me that they used shoe polish to give the unvarying color to black olives. But it is quite easy to make your own, so ... anyway, I am getting carried away with this one.

Great thread!
post #57 of 112
OK, my olive oil from Fairway was nice and hard this morning- but the bottle was nearly empty so it congealed fairly quickly. Had it been full it might have taken a few days.

If you want to do the fridge test faster, pour a small amount into another container and then put that container in the fridge.
post #58 of 112
I generally buy Pompeian EVOO. It is packaged in the US but every bottle I have purchased always has the distinct OO taste. Also, I make my own salad dressing and it always coagulates in the fridge. I always make sure that whatever evoo I buy has that beautiful golden green color. I have always been very wary of the ones that looked overly green but never understood why.
post #59 of 112
Okay, 32 hours later, it's completely congealed. Seems as if Colavita is OK.
post #60 of 112
My 365 (whole foods) oo is now somewhat congealed after a couple days in the fridge. What I have done in the past is to have some for cooking and some for my salad dressings etc..so I will check out these different brands.
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