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/ck/ - Food & Cooking

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15173530 No.15173530 [Reply] [Original]

Hello everyone,
I’d like to try and get some help on finding some 100% olive oil.

I’m an American living in Germany with decent but still limited German language skills so sometimes reading labels can be difficult.

My family and I have completely cut out eating and use seed oils. Stuff like canola oil, sunflower oil, margarine and any other highly processed fats. We mostly eat and cook with animal fats I render myself. But I can’t use animal fats for everything. I need to get some olive oil for stuff like salads dressings and home made mayo.

I’ve read that many olive oil
Manufacturers will add cheap seed oils(exactly the ones I’m trying to avoid) to their olive oil to make the product go further. I read further that you can just put some of the oil in the fridge and if it gets hard that you know you’ve got 100% olive oil(but also some places I’ve read say this trick is useless?) I’ve also read to find oil that shows a “batch” date.

I found some nice looking semi expensive organic olive oil at the store. Was in a Metal can and not a Glass bottle(also read this is better), had a batch date, came from Greece, certified organic. I put some in a jar and it’s been in the fridge now almost two days and it is still liquid.

Wtf? How the hell can i find good pure olive oil?

>> No.15173531

>My family and I have completely cut out eating and use seed oils.
How fat is your family?

>> No.15173535

>>15173530
>My family and I have completely cut out eating and use seed oils
Based

>We mostly eat and cook with animal fats I render myself
Extremely based

>> No.15173543

>>15173531
Not fat at all. Just read a lot about how unhealthy they are and what kind of health issues they can lead to.

>> No.15173552

>>15173530
I worked in an Italian grocery store. In the winter, the temperature in the warehouse would drop around freezing, and the olive oil would usually coagulate a little, forming what looked like little cloudy specs on the glass. Other oils didn't do this, so a lot of the time customers would complain about seeing the cloudy olive oil on the shelf saying we were selling rotten product. It'd go back to normal after it got back up to temperature, so we'd usually just try to stock the shelves from the back.

If you're worried about accidentally buying a blend, just read every inch of the label. Olive oil is a product made with one ingredient. If any else is added to it, it needs to be listed. You probably won't have to worry about adulterated product unless you live in the fucking PRC.

>>15173531
It's the latest schizo fad in dieting. Kind of like the phytoestrogen panic and the trans-fat scare.

>> No.15173580

>>15173530
>it is still liquid.
It should, retard.
Just buy oil labeled evoo.

>> No.15173594

>>15173552
Thanks for the detailed reply.

>> No.15174110

>>15173530
i think i just read the same article as you. pretty interesting that this is so profitable the mob is involved. interested to see if you find an answer.

>> No.15174132
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15174132

>>15173552
>phytoestrogen panic

>> No.15174159

I can tell you 2 things:
1. Olive oil piracy is the Italian mafia's biggest source of income these days. They buy olive oil in bulk, cut it with seed oil and resell it.
2. Never, ever buy Filippo Berio.