olive oil

[mlawson71]

I didn't know olives have to pitted to extract olive oil. Isn't a lot of it in the pit?

 

[murray t turtle]

OliveOilsLand
https://www.oliveoilsland.com/bag-in-box/
Extra Virgin Olive Oils
https://oliveoillovers.com/bag-in-box/

Olive Oil Heat, Light and Oxygen - Search
https://duckduckgo.com/?q=Olive+Oil+Heat,+Light+and+Oxygen
First cold press Olive Oil Heat, Light and Oxygen - Search
https://duckduckgo.com/?q=First+cold+press+Olive+Oil+Heat,+Light+and+Oxygen
Benefits of Cold Pressed Olive Oil
https://www.newhealthadvisor.org/Cold-Pressed-Olive-Oil.html

A three-year study confirms that oxygen, light and heat are indeed among extra virgin olive oil’s worst enemies. The bottom line in “The Effect of Storage Conditions on Extra Virgin Olive Oil Quality (PDF)” is that olive oil should be stored at cool temperatures, away from light and without exposure to oxygen.

Therefore Olive Oil in Bag-in-Box - Search
https://duckduckgo.com/?q=Olive+Oil+in+Bag-in-Box

%%
MUST be right, so many are bottled in strange bottles.
I've bought several kinds @ WMT + other places. Extra virgin olive oil maybe be best; it stings some throats ,not like hot peppers.

 

[cesfx]

I didn't know olives have to pitted to extract olive oil. Isn't a lot of it in the pit?

If you do it at home in your kitchen, although fresh green olives are very hard, not if you do it with an oil mill.

 

[Big AAPL]

By the time you are done...it's best left to the professionals that cold press it in Italy...

 

[Big AAPL]

It's a lot like Chinese food...Get this, get that, none of the ingredients are in my kitchen. Best left to the people who know their trade.

 

[mlawson71]

If you do it at home in your kitchen, although fresh green olives are very hard, not if you do it with an oil mill.

Aah, that's a good point!

 

[BriMi]

When buying olive oil, look for the olive branch symbol shown in the link below. This is the logo of the North American Olive Oil Association and indicates the producers that have agreed to have their oils tested. This is mainly a concern for imported oils. Read the FAQs below the list in the link for more detailed info.

https://www.aboutoliveoil.org/certified-olive-oil-list

California Olive Ranch has a product that is 100% California olives. Just make sure you check the label and don't get the Destination/Global bottle. Walmart carries it. Colavita is also a good brand. You should be alright with any imported brand that has the NAOOA red circle olive branch symbol on it. Usually it is on the front of the bottle, but sometimes it is on the back label. Always make sure you get Extra Virgin that is First Cold Pressed. It should say this on the label. If it only says Cold Pressed you are not getting what you want. Also avoid oils that just say olive oil or has pure or light on the label. Organic is more expensive obviously, but make sure it is Extra Virgin. Better olive oils cost more.

Here is a link to the American Olive Oil Producers Association. In the U.S., olive oil is produced in California, Arizona, Texas, Georgia, Florida, Oregon and Hawaii. You should not have to be concerned about quality testing on any of these olive oils.

http://aoopa.org/olive-oil-101

Thanks for sharing this info! I didn't know about that.

 

[TreeFrogTrader]

Here is a link to the American Olive Oil Producers Association. In the U.S., olive oil is produced in California, Arizona, Texas, Georgia, Florida, Oregon and Hawaii. You should not have to be concerned about quality testing on any of these olive oils.

http://aoopa.org/olive-oil-101

Buyers should however remain aware though that the certification of the oil is for specific brands - not for the producer. They only get certification for the specific products that they have paid to have tested. Sometimes people will say that they read that company xyx is certified and has a good product so they they run over to the grocery store and buy a bottle of olive oil with that company name on it. But most large producers have an entire fleet of products which includes the good, bad, and the ugly. So be careful with that. Methinks.

What is a "good" oil often depends too on why you want it. People who want it for cooking and food preparation often like the taste of the lower grade oils because they have different flavors, might even taste better because of the other oils added in etc. That's fine. But if you are adding olive oil to your diet for health reasons you want that puppy to set you back and make you cough when you slug some down. The burning and irritation come from the oleocanthal which has most of the health benefits. The more burn and cough the better. That's not a negative unless you just looking for a salad oil "with aromatics and light grassy notes." You know, Californian yuppy type thing. Some of the certifications are just certifying that it is real olive oil which is a good thing, given the overall fraud in the market. And they may certify that they are first cold pressed and that could be good too. But what is the content of oleocanthal in it? Very hard to get that information. First cold press from a low quality olive is still a good thing and will get certified in the same way that a KIA may still get certified as a real car but it is not necessarily a high quality oil for health purposes. I look for a certified oil and also need to feel the burn bigtime to know that it has oleocanthal in it that has not deteriorated yet.

I would like to have a nickel for every olive oil review from some yuppy that disses an olive oil because it burns or is harsh or something. That's a good thing, not a bad thing, assuming it does not come from being rancid or spoiled or something. Particularly if you are trying to mimic a mediterranean diet a bit.