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

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#61 of 112 Old 11-22-2007, 12:47 AM
 
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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.
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#62 of 112 Old 11-22-2007, 01:41 AM
 
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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.
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#63 of 112 Old 11-22-2007, 03:25 PM
 
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Originally Posted by greenmansions View Post
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!!
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#64 of 112 Old 11-23-2007, 03:20 PM
 
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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.
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#65 of 112 Old 11-23-2007, 03:31 PM
 
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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.
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#66 of 112 Old 11-23-2007, 05:15 PM
 
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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.

Normal is just a setting on your dryer.
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#67 of 112 Old 11-23-2007, 06:51 PM
 
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Originally Posted by meowee View Post
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.

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#68 of 112 Old 11-24-2007, 02:49 AM
 
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Originally Posted by BusyMommy View Post
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.
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#69 of 112 Old 11-24-2007, 03:20 AM
 
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Originally Posted by mags.bubble View Post
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.
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#70 of 112 Old 11-24-2007, 03:32 AM
 
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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.

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#71 of 112 Old 11-24-2007, 01:58 PM
 
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Oh good, that's what I have now. It smells olive-y, too.

Gosh, another thing to worry about!

Quote:
Originally Posted by RubySlippers View Post
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.
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#72 of 112 Old 11-24-2007, 02:00 PM
 
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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!!
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#73 of 112 Old 11-25-2007, 02:36 AM
 
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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.

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#74 of 112 Old 11-25-2007, 06:46 PM
 
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Another vote for Bariani. You can get it online or at whole foods.
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#75 of 112 Old 11-25-2007, 09:56 PM
 
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Originally Posted by BookGoddess View Post

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.

Quote:
Originally Posted by sevenkids View Post
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.

Normal is just a setting on your dryer.
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#76 of 112 Old 11-26-2007, 06:44 AM
 
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Originally Posted by Ruthla View Post
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.
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#77 of 112 Old 11-28-2007, 02:48 AM
 
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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. . . .
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#78 of 112 Old 11-28-2007, 05:44 AM
 
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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.
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#79 of 112 Old 11-28-2007, 04:19 PM
 
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[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.
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#80 of 112 Old 11-28-2007, 10:36 PM
 
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#81 of 112 Old 11-29-2007, 03:02 AM
 
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I have a bunch of racconto evoo I bought on sale...here's hoping. It's so green it made me nervous, but I AM used to bertolis...which is apparently a common perp...so, maybe I'm just not familiar w oo.

I put a little baby food jar full into the fridge. I'll let you know how it turns out.

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#82 of 112 Old 12-23-2007, 02:08 PM - Thread Starter
 
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update: http://www.mothering.com/discussions...3#post10084543

i ended up donating a bunch of non-olive oil that i had picked up on sale. URGH!

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#83 of 112 Old 01-27-2008, 09:17 AM
 
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I put the following brands in the refrigerator for 48 hours, and here are the results:

Bertolli--very little change (did become slightly thicker)
Carapelli--no change
Pompei--no change
Colavita---congealed pretty well (not completely)
Lucini---congealed the quickest (100% complete)

While I doubt that Lucini and Colavita are truly 100% EVOOils, they at least seem to have a much higher percentage of olive oil in them than bertolli, carapelli, and pompei.
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#84 of 112 Old 01-27-2008, 10:27 AM
 
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#85 of 112 Old 01-29-2008, 02:48 PM
 
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Paul Newman Organic EVOO

I put a couple tablespoons in a container and placed it in the fridge. The oil was solid within 24 hours.

Hope this helps.
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#86 of 112 Old 01-29-2008, 03:23 PM
 
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For those mamas on the East Coast, or where there is a Stop n' Shop (I know, I know I hate that place too) their regular olive oil congealed but, the EV did not. Goes to show when I'm in a pinch, cheap is not always the way to go.

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#87 of 112 Old 01-31-2008, 01:52 AM
 
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Love this thread. I was actually going to stop using olive oil anyways after this bottle is done in favor of locally grown cold-pressed,extra virgin canola oil. Similar to evoo in prive and apparently equal in terms of nutrition- mom heard a program on CBC about it. Here is one link: http://www.organicagcentre.ca/Market...nola_niche.asp
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#88 of 112 Old 01-31-2008, 02:29 PM
 
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So, I tried the test with my OO I bought from Aldi and it didn't change at all. Totally fake. Grosses me out. I guess I'll be taking it in for a refund or something.

UPDATE
- It look a while but it ended up getting very very cloudy and very thick. I think it might have congealed if DH would've left it in the fridge.

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#89 of 112 Old 02-02-2008, 03:34 AM
 
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Originally Posted by mumster View Post
Love this thread. I was actually going to stop using olive oil anyways after this bottle is done in favor of locally grown cold-pressed,extra virgin canola oil. Similar to evoo in prive and apparently equal in terms of nutrition- mom heard a program on CBC about it. Here is one link: http://www.organicagcentre.ca/Market...nola_niche.asp
Have you read The Great Con-ola? I try reeeeaally hard to avoid vegetable oils.

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#90 of 112 Old 02-13-2008, 08:37 PM
 
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I am in New Zealand for a while and even the off brand evoo coagulated after a few hours in the frig. I had it in a bean salad and when I took the salad out I was all bummed about it being coagulated because that never happens at home...looks like I need to stop buying Bertoli at home!
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