Olive oil thread

[Anonymous No.9951949]

Redpill me on olive oil, 4chin.
I haven't tasted real olive oil since I was 7 or 8 years old, and I'm 35 nowadays, so I remember almost nothing of how it should looks or taste.
Bought a 1L bottle of extra virgin under brand named De Cecco, Italy. Looks like a reputable manufacturer with almost 200 years of history. By studying this matter a bit I've learned that high quality virgin oil should be stored only in tin/metallic cans and very dark glass bottles. Tried it (a spoonful), has a little bit (very tiny bit) of a bitter taste with a pretty unexpected spicy kick that passes roughly 5~10 seconds after. Is this how high quality virgin oil actually should taste in general, or is this particular brand's quirks? Is De Cecco any good/worthwhile of future purchases? Again - this is the first time in more than 20 years that I've consumed extra virgin olive oil (I've been mainly only using linseed, sunflower, and rapeseed oil until this very day), so I absolutely don't know or remember anything on how it should taste in all actuality. Also - in overall is extra virgin olive oil a le memey, or absolutely worth it? OP pic absolutely related, this is exactly what I've bought.

[Anonymous No.9951966]

>>9951949
If it's bitter and spicy it just means it's "new" extra virgin ollive oil. That is, it's from this year's harvest (around october/november).
As it ages, it will become more gentle.

New oil is very strong and is usually only used in small quantities until late december.
Oil that is from last year is in no way inferior to new oil, it's different.
Two years old is crap, as by that point it will have lost flavour when all the bitterness and spicyness is long-gone in the first year.


*technically, frozen oil keeps fresh longer and mantains the properties of new oil, but close to no one really freeze his oil.

[Anonymous No.9951971]

>>9951966
Source: southern Italian and my family produces about 50L/year (two years out of three, actually) of high quality olive oil for our own use.

[Anonymous No.9951975]

I know someone who goes to house parties and steals their olive oil because it's expensive and people never notice.

[Anonymous No.9951980]

>>9951975
I stole nice saffron one time. I’m not a good.

[Anonymous No.9952001]

Still that previous Italian guy.

I know it's expensive outside producer countries, but it's worth it for the flavour.
Healthy properties are probably meme, but I'm no doctor.
Also it has a very low smoke point, and cooking it does degrade the taste.
If a recipe calls for frying with extra virgin olive oil, that is real meme. Use refined (non extravirgin) olive oil if you want some of that taste, or just whatever you've been using.


Also, rejoice fellow cu/ck/s. I know for sure Tunisia (and to a lesser extent Algeria) has been producing higher and higher quality olive oil for export, and as soon as people start realizing it's often as good as Italian it will definitely lower the market price.

[Anonymous No.9952024]

>>9952001
amerifat here

there are two different markets in the US

the people buying italian olive oil are less informed, and think algeria and tunesia are full of dirty terrorists and can't produce good oil

the people buying algerian and tunesian oil are more informed, and tend to avoid italian oil at all costs due to fears about green dyed machine oil

since idiots outnumber informed people in the US, I don't think the price for italian oil is going down any time soon

[Anonymous No.9952034]

>>9952001
How many kg of olives does it take to produce 50L of oil? What do you do with the olives after you press the oil out?

[Anonymous No.9952044]

>>9952024
To reinforce your opinion, I add that trade agreements with the EU make it so that both those north african countries employ pretty much the same standards for food safety*, and that's usually much more restrictive than US market.

So yeah, good for you that the idiots don't have the price of algerian and tunisian oil rise as well.

*that is EU standards, many EU countries have additional rules

[Anonymous No.9952068]

>>9951949
italian here, dececco is discount tier olive oil
>>9951966
ndo cazzo abitiii napoliii sciacquate le palle co l'olio dercazzo dei nonni

[Anonymous No.9952073]

>>9952034
It's about 6 to 7 Kg olives -> 1 Kg oil for me, and that's typical, but it may vary depending on the type of olive. So it's roughly 300Kg of olives.
I don't deal with the remains, because we don't press our own oil. We take it to a local oil factory ( a "frantoio" in Italian). The exact deal and eventual price may vary, but the factory keeps the pressed olives and other "waste". Also if your batch is too small you're getting mixed with other producer's.

The waste is processed into many different things, ranging from animal food and fertilizers, to biogas and other industrial uses.

By your own, I think your best option is the fertilizer thing, though it's very specific because it's too high in... something I forgot that is bad for many crops.

[Anonymous No.9952078]

>>9951966
>If it's bitter and spicy it just means it's "new" extra virgin ollive oil. That is, it's from this year's harvest. As it ages, it will become more gentle.
Is that purely a taste preference, or is one better than another (and if so, which is more preferable? Does extra virgin olive oil, unlike other, age like wine or something, becoming better with years? The bottle and manufacturer's site says it's "lifespan"/expiration longevity is roughly 18 months).

[Anonymous No.9952081]

>>9952078
I have said it in the same reply. The first year of aging is considered to be "changing" the new oil to just a milder product, enabling heavier use, while with more years it gets worse.

[Anonymous No.9952093]

>>9952001
you are not italian, you are Tunisian leech, confess

[Anonymous No.9952103]

>>9952093
Peggio, sono terrone.

[Anonymous No.9952105]

greek > shitalian

[Anonymous No.9952107]

>>9952103
rivoltante
perché voi terroni ci fregate sempre con l'olio? smettetela di farci il rincaro e vendeteci quello buono

[Anonymous No.9952108]

>>9951966
So I guess I can put my bottle of extra virgin in a fridge? Is only "cooling it up" in an upper compartment enough, or should I actually freeze it solid in a refrigerator (how to warm it up later, then? When I'll want to use it? Just let the bottle warm out in room conditions)? If I do freeze it up solid, how many times of freezing/unfreezing cycles does it take for it to go bad (or doesn't it matter at all and extra virgin olive oil can be freezed up/unfreezed as many times as you want?)? Also, my bottle was produced in October.

Also, my bottle is very obviously very dark thick glass with solid cap, so I'm wondering - are those "oil bottles made specifically for storing oil" that they sell everywhere are actually a meme? I mean, is there any point to those "oil-special bottles", or the bottle I bought this oil in will be more than enough to store it right? I put it away in a dark, dry, clean, cool shelf, so will that be enough, or should I really transfer all of it to a "special bottle for oil" after I've already opened the manufacturer's bottle one time? I really would've preferred for it to not go rancid in a manufacturer's bottle with time, as the thing wasn't very cheap in all honesty.

[Anonymous No.9952131]

>>9952001
>Healthy properties are probably meme
I don't care about olive oil's health factor, as I consume fish oils (Omega 3) for that anyway, I bought olive simply because I've heard it's way better as a supplement to pasta (and I eat a lot of pasta) and seafood cuisine. Also, I've kept watching how Jamie Oliver constantly uses it in roughly 99.82% of all the things he cooks almost all the time, and I highly respect Jamie as a cook (met the man personally, been at his restaurants), so I've diced to try it myself after so many years. Until now I've been using only sunflower oil as a supplement for my pasta, and it kind of felt off and "not right", I'm not an Italian, and I really don't know why, but it just was. So tomorrow will be the first time I'll be cooking up nice high quality grano durum di semola with octopus ink, seaweed/kale/kelp and scallops, so I've decided to ask here first. I wonder if it goes better than before simply because I'll be using olive extra virgin instead of sunflower this time around...

[Anonymous No.9952139]

>>9952068
>dececco is discount tier olive oil
Is that good or bad?
Also
>Italian here
proofs?

[Anonymous No.9952149]

>>9952105
I've heard that too from many places, but is that actually a meme or worthwhile of listening? Unfortunately real Greek olive oil is super-fucking expensive in my country AND very rare, so I wonder if it's purely consumerist placebo.

[Anonymous No.9952155]

>>9952108
I have never frozen oil for myself, that's a thing I've heard. I don't know about the possible results.
However olive oil often freezes in the fridge as well. So you get the cons of solid oil and I don't know about the pros of conservation due to low temperature.

That bottle thing I also have no Idea of. I suppose with how cheap it is here, no one cares? I don't know, my oil comes out of the factory in 3 or 5 liters metal cans, and what I buy is either very cheap from the supermarket or equivalent to mine from friends.

I do think >>9952068 is right in calling De Cecco cheap oil, so it might be the case that the bottle is also not ideal?

Dark glass is defnitely better than clear glass to keep from sunlight, though.

[Anonymous No.9952164]

>>9952139
pretty bad, but you should listen that other terrone, he seems to be doing his homeworks
>proofs
posso parlare in italiano se vuoi, posso fottermi tua mamma fino a quando non squittisce pietà per l'eccessivo apporto di pene su per le sue tube di Falloppio se preferisci, posso perfino postare foto di bruschette, pajata e stramberie italiane fino a quando non mi bannano per contenuti di qualità troppo alta
but in the end of the day i guess you will have to believe me because i wont post my papers
cream doesnt go in carbonara, google spiedo bresciano that is a dish of my area

[Anonymous No.9952166]

>>9952155
>my oil comes out of the factory in 3 or 5 liters metal cans
I have such oil on sale here, pretty expensive. Is storing it in it's tin/metallic can absolutely fine after you open it up for the first time?

[Anonymous No.9952195]

>>9952155
>it might be the case that the bottle is also not ideal?
Well, see the OP photo and tell me. It's literally that. Very dark thick glass bottle with metallic cap that twists off and puts back on very solidly, there's also a plastic filter/dispenser in the neck.

[Anonymous No.9952199]

>>9952164
>posso parlare in italiano se vuoi, posso fottermi tua mamma fino a quando non squittisce pietà per l'eccessivo apporto di pene su per le sue tube di Falloppio se preferisci, posso perfino postare foto di bruschette, pajata e stramberie italiane fino a quando non mi bannano per contenuti di qualità troppo alta
Anyone can do that via Google Translate these days.

[Anonymous No.9952214]

>>9952199
i dare you to make a sentence that complex without mistakes with google
you dont have to get defensive coz you bought shitty oil, amico mio

[Anonymous No.9952217]

>>9952164
>spiedo bresciano
That's just shashlik. Didn't know they do them in Italy, if anything. It's mainly a Caucasian and Arabian kind of cuisine contraption.

[Anonymous No.9952230]

>>9952195
I meant since it's cheap they probably go for a cost effective solution, so it might not be also the best. But store bought comes in the same kind of bottle here too.

>>9952166
I believe it just ages slower until opened. It's fine, lad. Don't bulk buy more than you will use in a year, and you're ok.

[Anonymous No.9952231]

>>9952199
also if you could read the damn label on that "italian" oil you would know that it's obtained by mixing all sort of whatever oils from all european union, which means it's trash

[Anonymous No.9952234]

>>9952214
>you bought shitty oil

This dude >>9951966 says it's fine, judging by the taste I got out of it. The bottle also looks and feels very solid, and the oil is clear, with slight yellow/green tint. How is that bad, I don't get it?
If it's somehow bad, then, please, do recommend me brands which aren't "bad" or "shitty" and are considered "worthwhile" and "good"/"perfect"/"ideal"/"flawless" extra virgin oil.

[Anonymous No.9952236]

>>9952217
>shashlik
the preparation is different, as are the spices, the kind of meat and the cooking method
but that aside yeah it's the same

[Anonymous No.9952252]

>>9951971
Wew lad. Terrone here too, we make our own oil too *bumps fist*

[Anonymous No.9952254]

>>9952230
>since it's cheap
It cost me roughly 14$ for that 1L bottle, if converting into Illimunati tickets. Is that too cheap for such amount, or "slightly above low tier"/"mid tier"? What pricing segments are considered "high tier"/"top tier"/"god tier"? If per 1L of oil, that is.

[Anonymous No.9952262]

>>9952231
It literally says "grown, collected, pressed, and produced strictly in Fara San Martino region, Italy" on the bottle. Is that a good region for oil?

[Anonymous No.9952269]

>>9952234
you should look for oil produced locally, which has "igp" indicazione geografica protetta (protected geographical indication, more or less) label on it that means it has a strong base of quality on its own
lots of olive oils are mixes of random eu olive oils which can be from anywhere, or oils produces from olives from all the eu, you should check for those specifics on the label but it's probably hard for a non italian
i dont know about oils in other countries

[Anonymous No.9952277]

>>9952262
the bottle you posted says nothing like that tho, post your bottle

[Anonymous No.9952282]

>>9952277
No, that's exactly same bottle. Maybe new label from a new party?

[Anonymous No.9952283]

>>9952254
Italian oil is overpriced as fuck in your area, then.

De Cecco is around 5€/L here. 14$/L would be very pricy here.

How about trying this anon's way >>9952024 the next time?

[Anonymous No.9952290]

>>9952282
post the label of the bottle in your hands(front and back), de cecco hasnt made any recent jump in quality so im skeptic

[Anonymous No.9952293]

>>9952283
Well, my country's not very close to Italy either, though. Probably added cost via transporting expenses, customs payments and etc? For export/import.

[Anonymous No.9952316]

>>9952269
So look up if it has "igp" on it, huh? My bottle doesn't have that, so I guess I'll be looking up for that the next time I'll be picking my olive oil. It still says it was grown and produced in Fara San Martino, though.

[Anonymous No.9952338]

>>9952316
http://www.bergamopost.it/occhi-aperti/il-caso-del-falso-olio-extravergine-promossi-bocciati-e-qualche-consiglio/
in this article they evaluated a lot of commercial oils and rated them, counterfeiting them is a big thing here because it allows a lot of money to the big producers, so there are a few tricks to bypass the rules
the article is in italian but you can look at the evaluating tabel at the end, the thumbs up in the last line are the ratings
this was from november 2016 and Monini Granfruttato extra virgin oil was rated 5/5
i dont know how easy it is to get it from where you are tho
of course locally produced oils are the best but it's very hard to get them
(take in consideration that the test of quality was merely subjective from a group of tasting experts, but still i think that's better than just a label)

[Anonymous No.9952355]

Either way, you still didn't answer me on pricing tiers, guys. If De Cecco is considered "cheap, low tier oil", then which brands can be treated as "good/great/top" tiers and which price a 1L of high quality olive extra virgin should have to definitely denote it as "high quality"? What brands and prices should I be looking out for? I'm not Italian/Greek/Algerian/Tunisian, I don't live in EU or 'Murica, so I can only aim at brands available on sale in my country and prices per 500ml, 1L, 2L, and 5L.

For example, there's this 5L extra virgin oil in a tin can from a "Monastery" brand that's supposedly purely Greek olives which was produced in Messinia Kalamata, it costs roughly 285 Masonic papers. Is that too pricey per 1L, or not? Is that brand meme shit, or actually top tier oil? Greek anons can you answer? Or Italian, if you could too.

[Anonymous No.9952360]

>>9952338
Monini is a brand available in my country and my local store. Good to know. I'll definitely look up that rating list, thank you very much. I makes things quite easier for me.

[Anonymous No.9952364]

>>9952338
>coop is best quality/price
Communism is great.

[Anonymous No.9952423]

>>9952364
they were also boicotting israeli products tho
>>9952355
well here they can vary from a cheap 4e/Lt at the market to stuff like this or even more expensive
https://www.buy-me.it/olio-extra-vergine-di-oliva-del-garda-dop-promo-6-bottiglie-50cl-oleariacaldera/?gclid=Cj0KCQiAyszSBRDJARIsAHAqQ4p1h0VhB5EsiggSPMw3YLlqfURiDC68fNpppm4xGoaRpI4LReAhTEEaAgX7EALw_wcB
this has another label, the DOP (denominazione d'origine protetta, protected origin denomination) which is a cute 45e/Lt
would probably be much more expensive in burgerland
this was just a quick search, a lot of high end oil dont even tell the price on the site, you have to go there on place and talk to the guy to arrange it
a lot of it is overpriced brand bs, but you were asking how the prices are, and this is it

[Anonymous No.9952430]

>>9952338
>De Cecco
>1 star
FFFFFFFFFFFFFFFFFFUUUUUUU......ok.

>Monini
>Coop
These are definitely available in my country (Monini right in the closest local store, while Coop I can order online from local importer), so I guess I'll be buying only those from now on. The problem is - where to use up that 1L of De Cecco I'm left with now? Too greedy to just throw or spill it away. :\
I guess I'll use it up within a couple months, but no more from now on. Only Monini and Coop.

Also, what can you guys tell me about such over-advertised and highly marketed olive oil as Borges? This brand is literally everywhere. Is it a meme, a placebo, or actually any good?

[Anonymous No.9952454]

>>9952430
no no dont throw it away, just because cheap doesnt mean it's poison
use it for cooking instead of raw, it will be just fine
i often buy it anyway for pan frying, dont need anything too spectacular for that
to give a better answer about price, i would say that a 10-15euro/Lt oil here would be the best without going into highend stuff, so i guess that would be 20-25 dollars for you, maybe 30 taking into consideration shipping and everything
but i use those type only for salads or for that last drop in pasta to mantecate, whatever doesnt require a cooking longer than a few seconds, otherwise it would detereorate its flavour

[Anonymous No.9952458]

>extra virgin
lmao just like you guys xd

[Anonymous No.9952464]

>>9952430
>Monini right in the closest local store, while Coop I can order online from local importer
be sure the labels dont say they are mix of olive oils or anything, i dont know how international rules work, they might scam you up just because you dont have laws forcing them to sell certified products
know nothing about this Borges oil, better wait for a spanish anon for that

[Anonymous No.9952476]

>>9951949

Over 90% of the worlds olive oil is fake. Even most professional chefs never taste the real thing. It's one of the oldest mafia rackets. Either make your own or be happy with whatever the mob lets you have.

[Anonymous No.9952482]

>>9952454
>use it for cooking instead of raw
Is that a joke? As far as I've learned - cooking/frying with olive oil is the last thing you'll want to do because it burns up fast and produces way more cancerogenes than friggin' butter or even margarine. Besides, I never fry on any oil other sunflower to begin with, as it's the most versatile (requires little, easy to clean, doesn't burn or foam, has neutral taste, not very calorie/phat-heavy) for that.

[Anonymous No.9952490]

>>9952482
I use it for cooking quite a bit. The only thing I don't really use it for its baking or very high temp cooking. If you're worried about carcinogens I hope your not cooking on anything with Teflon or plastic.

[Anonymous No.9952494]

>>9952476
>Even most professional chefs never taste the real thing
...wut? Either way, how can you 'fake" olive oil to begin with? I mean, it clearly differs from sunflower, rapeseed, and linseed by color, by cooking properties, and by taste. It's one thing if you never actually tasted olive oil even once in your entire life or if you didn't study on any info regarding it, but come on. As inexperienced with is as I am, I think I can tell extra virgin oil from, say, machine oil.

[Anonymous No.9952497]

>>9952482
that's true for deep frying, but it's ok for pan frying, that's why i specified it
of course if you burn it it will taste like shit, but the smell is already abhorrent so you cant burn it by mistake and not notice it

[Anonymous No.9952504]

>>9952490
So you can fry/cook in it, but not high temps? So I guess simmering or adding it as ingredient while stewing is fine?

As for cooking materials - I mainly cook in a ceramic kitchenware.

[Anonymous No.9952518]

>>9952504
a trick if you have to do fast cooking (saute or something) at a high temp pan, is to first throw the ingredient, then add the oil, instead of only oil first (which will burn)
stewing is totally fine
you can deep fry with it too but you have a small window of action, if you add too much stuff the temperature drops and your stuff gets full of oil, if you go too high you burn the oil
peanut or sunflower is much easier and forgiving

[Anonymous No.9952632]

Thoughts on Spanish olive oil? That's what we get at the Walmart.

Where do you even find North African olive oil? Whole Foods?

[Anonymous No.9952654]

>>9952518
So basically, if simmering, let ingredients produce juice first (if any) and then mix oil in so that it gets watered down and won't stick to frying surface? I see. No wonder Jamie Oliver never spills oil on a pan first, adding it to other ingredients.

[Anonymous No.9952665]

>>9952632
Borges is supposed to be Spanish brand? This shit is literally everywhere in here, but no one said anything bad or good about it ITT, so I would like to know too. It's so heavily over-advertised on my country's TV and in stores this seriously feels like a consumerist placebo and marketing shark scam.

[Anonymous No.9952888]

>>9952654
simmering is boiling for a long time? sorry not proficent in english
well oil is there to be a medium for heat from the pan to the food, otherwise that would be left to the water of the food (which evaporates at 100c therefor cant withstand higher temp for long), allowing you to create a crust on the food
if you add oil first it has nothing to pass the heat to, if you put - lets say - a chopped onion first it will take the impact with the bigger mass of ingredients, then you istantly add oil so you allow the heat to flow better to the ingredient
you dont have to wait for water to come out, otherwise you will just boil them
you can still add oil but in that case the role is only as a flavour and nothing more, in that case i would only add it the very last moment to preserve the taste
but im not a chef, so this mostly my experience memes

[Anonymous No.9953032]

>>9952888
>simmering is boiling for a long time?
No, not really. It's basically slowly baking up a product in it's own juices. Like doing meat & potato ragu, or preparing paella correctly, or risotto. It's essentially evaporating excessive liquids of product's own juices until "sauce" solidifies, but not hard enough to become super sticky or drying up/frying up. Water can be added too, but simmering almost never utilizes external liquids besides just product's own.

[Anonymous No.9953066]

>>9953032
in that case oil could be useful to create an emulsion of fat and water if the food itself isnt fatty, but if the flame is low usually there's no risk of burning the oil, also since there is water you cant burn it anyway
it's a little weaker than other oils but it's not like those can withstand a lot if you put just a drop in the pan

[Anonymous No.9953074]

>>9951949
>redpill me
you can just stop right there and excuse yourself, fuckboy.

[Anonymous No.9953092]

>>9953066
Well, basically, oil is being added during simmering purely only for consistence and flavoring reasons. Very rarely it's used for, well, "oiling up", so that nothing sticks or burns, as, obviously, since simmering is a process or baking a product up in it's own juices, it means there's enough liquid already as to not necessarily add oil as a anti-sticking/anti-burning additive. It's really only for flavor and consistence, in such of a particular case...and also health reasons (if you're adding Omega 3/fish oil, for example).

[Anonymous No.9953130]

>>9952665
Borges doesn't sell olive oil in Spain to my knowledge. You wanna buy Spanish olive oil that says it's from a co-op.

[Anonymous No.9953158]

>>9953130
I only assumed it's a Spanish brand because of this >>9952464 post.

[Anonymous No.9953161]

>>9953130
No, wait, they do but I've never paid attention to it. I buy Oleoestepa and an upmarket one for eating raw.

[Anonymous No.9953163]

>>9953158
im that anon, i googled it and only got spanish sites, but i might have messed up something

[Anonymous No.9953224]

>>9952001
The health benefits are there but people like to ignore that it's still oil, It's still massively concentrated fat, and it shouldn't be getting generously put on everything that you fry or any salad you make.

[Anonymous No.9953237]

i just buy the kroger brand olive oil in the plastic jug

[Anonymous No.9953242]

>>9953224
this is very true
would slap my own dad when he sinks everything in olive oil because muh healthy med diet, and forgets where the fuck oil is placed in the piramid

[Anonymous No.9953254]

>>9953224
>it's still oil, it's still massively concentrated fat
It's completely herbal oil, so it's not at all same as animal fat. For one, absolute majority of herbs and vegetables known to have near zero or literally 0 calories. That's how lean this "fat" is.

[Anonymous No.9953263]

>>9953254
>literally 0 calories
not olive oil tho

[Anonymous No.9953264]

this stuff is great

ALSO make sure it's certified extra virgin olive oil (with the COOC seal)

most big name olive oil brands are fake

[Anonymous No.9953266]

>>9953254
how autistic are you?

[Anonymous No.9953274]

>>9952024
>>9952044
Poor fag coping intensifies

Tell me about msg, gmo, and organics now

[Anonymous No.9953375]

>>9953264
If you get good local go for it bruh

[Anonymous No.9953382]

Only virgins use olive oil, extra virgins.

[Anonymous No.9953385]

>>9953264
That's what I get. America just can't stop winning.

[Anonymous No.9953402]

>>9953264
This, but I use canola as my daily driver.

[Anonymous No.9953408]

>>9953264
>EVERYDAY

[Anonymous No.9953741]

>>9953264
California Olive Ranch is legit. Not amazing but it's easily found and decent quality.
>>9953274
https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/#66131de1639d
>Even the labels bearing the coveted "Protected Designation of Origin" or PDO stamp indicating the precise geographical origin of a particular extra virgin olive oil to ensure the quality of that region’s agricultural products, and which are subjected to more strict controls, have not escaped the illegal trend.
You can lie to yourself all you want, I'll just keep avoiding Italy.

[Anonymous No.9953766]

It's one thing if you fake a brand label or a package, but you people still haven't explained how can there be a "faked" oil itself considering that it's pretty easily distinguishable from other kinds and types of oils, and not just by one factor too.

[Anonymous No.9953779]

>>9953766
>considering that it's pretty easily distinguishable from other kinds and types of oils
Considering that a commercially relevant minority of Americans think fake cheese is real and real food is a conspiracy to make us feel dumb, I think you're confusing "logically possible in a hypothetical alternate reality" and "probable, in practice, in this reality"

[Anonymous No.9953788]

>>9953779
I'm not a dumb 'muriphat, though. I have IQ higher than 21 points.

[Anonymous No.9954097]

>>9953254
m8, a TABLESPOON of olive oil has over 100 calories

[Anonymous No.9954234]

>extra virgin olive oil
>not extra chad olive oil

[Anonymous No.9954237]

>>9954097
>100 calories
Plant calories which are different.

[Anonymous No.9954271]

>>9954237
I love you guys... the sort of love the cops have to stop.

[Anonymous No.9954288]

>>9954237

[Anonymous No.9956077]

>>9952105
The man in your pic is Libyan, retard

[Anonymous No.9956772]

>>9956077
That's Othello...?

[Anonymous No.9956863]

Hey, Greek anons, if any of you here, what can you tell me about this one?
Is it good, is it bad? Is it fake, is it real?

[Anonymous No.9956885]

>>9953254
Amerimutt education

[Anonymous No.9956889]

>>9956885
I'm not 'muriphat, as I've clearly already said before. I'm on a completely different continent, even.

[Anonymous No.9957204]

>>9953741
All of this is in the US though, because they don't give a fuck about good quality products and the market reigns supreme so they look away when the local mafia mix good european olive oil with whatever they have to adulterate it.

[Anonymous No.9957210]

>>9957204
>Even in Italian supermarkets, the rate of fake olive oil on the shelves is estimated at 50%.

[Anonymous No.9957221]

>>9957210
You stiil haven't answered me, people. HOW do you "fake" olive oil, especially if it's extra virgin? It has very distinctive taste, color, smell, cooking properties - how can anyone possibly unable to distinguish it from other oils?

[Anonymous No.9957229]

>>9957210
>{Citation needed}

[Anonymous No.9957244]

>>9957221
I don't, I'm not in the mafia.
>>9957229
https://vimeo.com/168258014

[Anonymous No.9957245]

>>9957221
>HOW do you "fake" olive oil
You cut it with a neutral oil, or sell regular olive oil as extra virgin so you can charge more.

[Anonymous No.9957249]

Ha amerimuts talking about olive oil kek, we all know the best olive oil is Croatian

[Anonymous No.9957251]

>>9957249
Incorrect, it is Palestinian

[Anonymous No.9957256]

>>9957245
>cut it with a neutral oil
This just makes apparent that it's faked even more, though. Even if people don't know much about oil, this will make spotting fake-out even faster.

>sell regular olive oil as extra virgin
But they taste differently and coloring is slightly different too. It's still pretty easily distinguishable.

My point is - why even bother with trying to fake it if even an oil non-savvy person can relatively easily and fast determine if it's fake or not? Like, it's really not hard to catch conning liars in this. Why bother risking this much, if it won't pay off in absolute majority of the time?

[Anonymous No.9957258]

>>9957256
>an oil non-savvy person can relatively easily and fast determine if it's fake or not?
This obviously isn't true or they wouldn't keep doing it and it wouldn't be such a widespread problem

[Anonymous No.9957270]

>>9957251
Sorry to breaks it to you but Croatian olive oil is the best in the world

[Anonymous No.9957275]

>>9957258
Again - it has different taste and color. And cooks differently too (burns faster than even butter or margarine). How can anyone not spot that it's taste and color are clearly different from that of mainstream oils (like, for example, sunflower)? And if it gets mixed with other oils this will just make more apparent that it's not the actual 100% olive oil because it'll taste way more mild, no?

[Anonymous No.9957282]

>>9957270
Give me a brand so I can amazon it and try.

[Anonymous No.9957286]

>>9957275
>it has different chemical properties
>therefore the problem must not be true
Ok?

[Anonymous No.9957294]

>>9957275
they dont mix olive oil and sunflower or peanut oil, they use low quality mass produced oil from olives of uncertified quality (also selling virgin for extra virgin) and sell it for top quality stuff

[Anonymous No.9957295]

>>9957282
We don't have amazon here but tell me from what country are you from so I can see what does your amazon offer

[Anonymous No.9957300]

>>9957295
Actually nevermind, I haven't found any on Amazon. However I have found on other online shops.

https://www.lescallis.com/huile-olives/grimalda

http://www.oleomondo.com/chiavalon-ex-albis-huile-d-olive-bio-croatie-c2x20768006

[Anonymous No.9957301]

Italian olive oil is most overrated. Greek olive oil is usually good. Any olive oil could be crap or fake.

[Anonymous No.9957307]

>>9957294
Oh, so it's always olive oil anyways, no matter how madly it's faked, then? So basically the conning only happens on overall quality and pricing sides, not on ingredients or cooking properties? If so, this makes it WAAAAY less worrisome than I've though initially, because it's ALL olive oil anyway.

[Anonymous No.9957314]

>>9957307
Fake olive oil is sometimes completely different oil with coloring+flavoring added. e.g.
https://www.oliveoiltimes.com/olive-oil-business/europe/operation-lucerna-olive-oil-fraud/24815

[Anonymous No.9957318]

>>9957307
you are still paying it 20x times what its worth and are not eating what you are supposed to eat
but if that's fine with you, feel free to go on
it's like - idk - the difference between a cage grown hormons filled chicken meat compared to some free range blahblah-free turbochicken
the difference in quality can be noticeable imo
or if i sell you a skoda at a ferrari price, you wouldnt be too happy i guess?

[Anonymous No.9957319]

>>9957300
I studied French in highschool so I was able to read descriptions, the first one is better in my opinion u should try it

[Anonymous No.9957320]

>>9957314
>Palm oil passed as olive
HOW IN THE FLYING FUCK? Just HOW? Palm oil is VERY easily distinguishable EVEN if it's fully cleaned/processed. You seriously have to be a total fucking idiot to try and pass fucking PALM, out of all things, for olive.

>Avocado
Avocado is a very oily product by itself, but I never knew they were actually pressing oils from it. Hmm...I wonder if it's any good...probably not, as I fucking hate avocado's taste and texture.

>Sunflower
O FUG.

[Anonymous No.9957323]

>>9957318
>if that's fine with you
Not in the slightest, but hey. Olive is still olive, is what I'm saying.

>if i sell you a skoda at a ferrari price
Bad example, famalam. Skodas are solid as fuck and many actual Ferraries are fucking meme-tier garbage.

[Anonymous No.9957328]

>>9957319
Thanks a heaps bro.

[Anonymous No.9957329]

>>9957319
They are both olive oil blends but the good thing is the dominant ones are buza and istrian bjelica witch are the best we have to offer so I guess they that blend will give you a view in croatian olive oils

[Anonymous No.9957337]

>>9957320
>HOW IN THE FLYING FUCK? Just HOW? Palm oil is VERY easily distinguishable EVEN if it's fully cleaned/processed.
It's probably blended with rape oil or similar polyunsaturated oil to thicken it.

[Anonymous No.9957342]

>>9957320
>HOW IN THE FLYING FUCK? Just HOW? Palm oil is VERY easily distinguishable EVEN if it's fully cleaned/processed.
It's probably blended with corn/cotton/soy oil or similar polyunsaturated oil to thicken it.

[Anonymous No.9957356]

>>9957323
still, you wouldnt pay a skoda like a ferrari, that was the point
of course it's still olive oil (i heard of some

[Anonymous No.9957387]

>>9951949
Dont know all that much about olive oil but what you want to look for in oil is natural low acidity. The name "extra virgin" can oftentimes be a lice since all it required to be branded as such is for the acidity to be below a certain point and some manufacturers add chemicals to artificially lower the acidity. Myself, I take a spoon of olive oil and drink it - if it burns in my throat then I reject the oil. I go for a mild and fruity tasting oil. Picture is the brand that I buy. It is far from the most expensive brand but its good enough for me. The olives are from Greece and were pressed into oil within hours of harvesting. Sorry for potato-cam.

[Anonymous No.9957392]

>>9957387
lie*

[Anonymous No.9957397]

>>9957392
Are you Greek? Did you try this >>9956863 brand?

[Anonymous No.9957556]

>>9957294
Where I live they sell 4 different types of olive oil.
EVOO
virgin olive oil, which is of a lower quality
plain olive oil whch is virrgin olive oil mixed with refined olive oil which has a high smoke point and is good for frying
and refined olive oil, which is made with the dregs of olive oil production and has to be refined to be edible.

With so many different types of olive oil what incentive is there to fake olive oil when you can buy cheap refined olive oil to cook with?

[Anonymous No.9957562]

>>9957556
>what incentive is there to fake olive oil when you can buy cheap refined olive oil to cook with
Price of EVOO minus price of refined olive oil plus chemicals and flavorants = profit

Profit = incentive

What's so complicated about this? Do you think people make it at home as a status symbol?

[Anonymous No.9957616]

>>9957562
they already make shitloads of money by using just about 100% of the olives they produce. Why would they risk financial ruin when there is already a massive market for the lesser quality olive oil byproducts, all of which contain olive oil and no other type of oil mixed in.

The fakery is in labelling in the US because people think only EVOO is worth buying so they adulterate the oil to make more oil out of less EVOO. It doesn't make sense to defy stringent legislation and risk financial ruin and even jail. Only amerifats think its ok to sel lany old shit to people if you think you can get away with it.

In Europe we appreciate the consumer legislation that protects us and a big stink is kicked up very time someone steps over the line.

[Anonymous No.9957619]

>>9957616
Except that the fakery is happening in the EU as well. 50% of your "olive oil" is fake.

[Anonymous No.9957646]

>Olio venduto come «extravergine» che in realtà non lo era. Si trattava di semplice olio d’oliva, meno pregiato e soprattutto meno costoso. Lo ha scoperto la procura di Torino dopo aver fatto analizzare dei campioni di bottiglie prelevate nei supermercati dai carabinieri del Nas dal laboratorio dell’Agenzie delle dogane e dei monopoli. L’indagine è partita dopo la segnalazione di una testata giornalistica specializzata.

>Il pm Raffaele Guariniello ha iscritto sul registro degli indagati per frode in commercio i responsabili legali di sette aziende produttrici di olio: Carapelli, Bertolli, Sasso, Coricelli, Santa Sabina, Prima Donna e Antica Badia. E’ stato informato dell’indagine anche il ministero delle Politiche agricole.

>Le analisi disposte dalla procura di Torino sono state eseguite dopo la segnalazione pervenuta lo scorso giugno dal mensile dei consumatori «Il Test» (dotato anche di un portale online) che aveva fatto analizzare 20 bottiglie di olio extravergine tra le più diffuse nei supermercati italiani: 9 oli su 20 erano stati bocciati all’esame organolettico eseguito dal Laboratorio chimico dell’Agenzia delle Dogane e dei Monopoli. A Guariniello era quindi pervenuto un esposto per ogni etichetta.

eye-talian '''''culture'''''

[Anonymous No.9957681]

>>9957397
Not Greek but I think Greek olive oil is among the best. Also love Mediterranean food in general. Have not tried the oil in your pic. though. Any good? Should I try if I find it somewhere?

[Anonymous No.9957689]

>>9957616
Yupp, there are some good reasons left for living en Europe.

[Anonymous No.9957746]

>>9957689
there may be but olive oil is not one of them

[Anonymous No.9957770]

>>9952001
Spanish olive oil is the best though.

[Anonymous No.9957782]

>>9952217
We have it as well in Spain, we call it pincho moruno wich loosely translated means Moor snack.

[Anonymous No.9957787]

>>9957646
English, motherfucker. Do it.

[Anonymous No.9957790]

>>9957681
>Have not tried the oil in your pic. though. Any good? Should I try if I find it somewhere?
That's exactly what I'm trying to find out here, mang.

[Anonymous No.9957807]

>>9951949
Are americans really so stupid that they don't even have olive oil yet? We've had that for thousands of years.

Jesus christ guys you really need to work on your technology.

[Anonymous No.9957825]

>>9957746
fuck off, canola shill

[Anonymous No.9957846]

>>9957825
???

I'm talking about your counterfeit oil. I generally buy tunesian, californian, chilean, or australian oil

see >>9957646
>>9957619
>>9953741

[Anonymous No.9957911]

>>9957646
>>9957787

Not the same ItaliAnon, but here's what it means in short:

>Public investigation of the Turin public prosecutor office discovered many "extravirgin" olive oil in the market are lower quality, cheaper olive oil.
>Including brands such as Carapelli, Bertolli, Sasso, Coricelli, Santa Sabina, Prima Donna e Antica Badia. The minister of agriculture has been informed of the investigation before results were published.
>9/20 extravirgin olive oil sold in Italian markets is not extravirgin.

[Anonymous No.9957922]

>>9957807
There is Californian olive oil and it's better than you would think.
As most Californian imitation of Mediterranean products. Similar climate, similar results. They also make good wine.

[Anonymous No.9957928]

>>9957770
Spanish olive oil costs between italian and tunisian and is objectively worse than both.
Piss off. Spanish produce is for the mass market only.

[Anonymous No.9957951]

>>9957928
>all spanish olive oil is exactly the same

[Anonymous No.9957994]

>>9957807
>americans
Read the thread before you post, you dumb fagshit.
I've clearly pointed out several times by now I'm on completely different continent and not a 'muriphat in the slightest.

OP.

[Anonymous No.9958008]

>>9957911
>Carapelli, Bertolli, Sasso, Coricelli, Santa Sabina
They're not anywhere in my local stores, so I guess that's fine.
>Prima Donna
This is available in my country's local stores, but since there's also the top tier Monini and Coop available here, I'll steer away from Prima Donna alright.

>>9957928
>>9957951
What can you tell me on Borges?

[Anonymous No.9959836]

>>9951949
Someone plz recommend me good place oil for salads/sandwiches? And a vineager as well