The olive oil conspiracy (dyed canola being sold as olive) - Page 4

[meowee]

Update: my Filippo Berio congealed after 48 hours. So it seems to be ok. But I remember other brands congealing faster (I would store used frying oil in the fridge). So I can't help but wonder if it's diluted with something else.

[greenmansions]

Still nothin' on my Costco oil, but it's in a quart size bottle and it's full. So later tonight if I remember I'll put some in a smaller container to speed things up.

[BusyMommy]

Originally Posted by greenmansions

Still nothin' on my Costco oil, but it's in a quart size bottle and it's full. So later tonight if I remember I'll put some in a smaller container to speed things up.

The above Filippo Berio is the oo we get from COstCo. Which are you using?


I would be curious why the F Berio took 48 hours!!

[RubySlippers]

I've been following this thread and did the fridge experiment with mine - a small bit in a bowl congealed completely overnight - I used a brand I bought at Costco: Giancarlo Ceci Organic EVOO.

[MamaAllNatural]

I put Trader Joe's brand Organic Extra Virgin Olive Oil (almost totally full) in the fridge and it congealed in 36 hours. I did notice though that my older bottle of the same stuff (but in a different bottle design) smelled more like olive oil than this one. It still makes me wonder if it hasn't been diluted some.

[BookGoddess]

I'm learning so much from this thread.
Sevenkids - Thanks for all that great information!

We bought a rather expensive award-winning olive oil this past week at Williams-Sonoma. For the life of me, I can't remember the name now. I'm at work. When I go home, I'll put a sample in the fridge and let you ladies know what happens.

I'm glad the Spectrum brand passed the test. We use that from time to time.

[Ruthla]

Originally Posted by meowee

That's not what the olive oil expert I heard on WNYC said. Olive oil is best stores air tight at room temperature, away from a heat source or sunlight.

OK, maybe an olive oil conneseur (sp?) can taste the difference, but IME there's been no change in texture after hardening and then liquifying again. Any changes in texture are far too subtle for the "average cook" to notice.

[greenmansions]

Originally Posted by BusyMommy

The above Filippo Berio is the oo we get from COstCo. Which are you using?


I would be curious why the F Berio took 48 hours!!

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

And I need to repeat my test with a smaller amount. It's been out of the frig since yesterday morning,... of course naking now, so I hope I remember after bedtime since I typically forget a lot of things by the time that's done.

[Viola]

Originally Posted by mags.bubble

Bertoli extra light evoo - no change

I thought that extra light oils couldn't be extra virgin.

I have stored my olive oils in the fridge in the past, if I had a big bottle, and it usually takes a couple of days before it completely solidifies. I just bought a bottle of First Lady reserve from Italy that is already cloudy at room temperature. It seems like a lot of olive oil I buy comes from a mix of olives from Greece or Spain. The last time I bought olive oil it was from California, but I decided to give Italian oil a try this time.

[Sparkle*Mama]

The only one we use is Bariani--I am absolutely in love with it! It's stone crushed, cold pressed, decanted and unfiltered. They use Manzanillo and Mission Olives.

[Brookesmom]

Oh good, that's what I have now. It smells olive-y, too.

Gosh, another thing to worry about!

Originally Posted by RubySlippers

I've been following this thread and did the fridge experiment with mine - a small bit in a bowl congealed completely overnight - I used a brand I bought at Costco: Giancarlo Ceci Organic EVOO.

[Brookesmom]

Originally Posted by Sparkle*Mama

The only one we use is Bariani--I am absolutely in love with it! It's stone crushed, cold pressed, decanted and unfiltered. They use Manzanillo and Mission Olives.

That sounds nice and healthy too. What kind of stores carry it?? thanks!!

[jayell79]

I'm glad I saw this thread, I had never heard of this before. I extremely allergic to soy, and this is pretty scary. How in the world are they getting away with not having the proper ingredients on the label? I just have a small bottle of Kroger brand of EV and it's now in the fridge.

[jemar]

Another vote for Bariani. You can get it online or at whole foods.

[BookGoddess]

Originally Posted by BookGoddess

We bought a rather expensive award-winning olive oil this past week at Williams-Sonoma. For the life of me, I can't remember the name now. I'm at work. When I go home, I'll put a sample in the fridge and let you ladies know what happens.

I'm glad the Spectrum brand passed the test. We use that from time to time.

Ok, back with my update and I have good news. My olive oil congealed in the fridge after 24 hours. I have Lungarotti's Extra Virgin Olive Oil. We got it at Williams-Sonoma.

Originally Posted by sevenkids

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.

Lungarotti's olive oil has the DOP certification.

[SevenVeils]

Originally Posted by Ruthla

OK, maybe an olive oil conneseur (sp?) can taste the difference, but IME there's been no change in texture after hardening and then liquifying again. Any changes in texture are far too subtle for the "average cook" to notice.

:

I'd even venture to say that above-average cooks can't tell the difference. Foodies, even.

[provocativa]

I buy my olive oil at an Arabic food store. I can see cholesterol floating in the bottom of the jug at cooler room temperatures. It's Lebanese. . . .

[greenmansions]

I finally put a smaller sample of my Kirkland (Costco) oil in the frig last night and it was starting to get waxy patches in it as of this afternoon.

I wonder if there are other oils that harden at similar temperature to olive oil that could be used as diluents, or if oo is unique? Hmmm. It seems too many of us are getting oil that is hardening.

I agree that I can't tell any difference in taste between oil that's been refrigerated and oil that hasn't. Unless the oil that hasn't is going rancid. I had that happen a few times - ick.

[cloudswinger]

[QUOTE=greenmansions;9850087]
I wonder if there are other oils that harden at similar temperature to olive oil that could be used as diluents, or if oo is unique? Hmmm. It seems too many of us are getting oil that is hardening.
/QUOTE]

Coconut oil hardens in the fridge. But that isn't much cheaper than olive oil, so I can't see that being used as a diluent. The whole issue with diluents is probably rare, not common, so I wouldn't be surprised to see many people having good results. There's probably hundreds of brands out there, and it doesn't seem like more than 20 brands have been tried out here.

[mimiharshe]