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BTD Forums  /  Eat Right 4 Your Type  /  Tainted Olive Oil
Posted by: Mrs T O+, Saturday, February 2, 2013, 9:44pm
I know we discussed this recently, but I don't know where...
Anyway, the last can of olive oil I opened tasted awful!!!!

How  long has this tainting & mixing with other oils been going on?
Have I been eating bad oil the past 30 years or has it just been recently?

Any more input???
Posted by: Victoria, Saturday, February 2, 2013, 10:56pm; Reply: 1
I used to buy large tins of olive oil because it was such a savings, but it didn't always smell fresh and even if it did, it would start to smell rancid before I had gotten through it.  I get small bottles now from the most trustworthy sources I can find, and keep refrigerated.

Unknown companies can mix extra virgin with refined olive oil or with even other oils.  And the rancidity factor - well, that's something to beware of.

Maybe we're just paying closer attention now.  ;)
Posted by: PCUK-Positive, Sunday, February 3, 2013, 1:43am; Reply: 2
I ozonate mine and refrigerate it except for the one I use for oil pulling. I let that get to room temperature before I use it
Posted by: Mrs T O+, Sunday, February 3, 2013, 10:26pm; Reply: 3
I guess I'll have to buy myself small bottles for my own use & I'll look for greenish oil!

But, does anyone know how long this contamination has been going on?
Posted by: Victoria, Monday, February 4, 2013, 1:20am; Reply: 4
Quoted from Mrs T O+
I guess I'll have to buy myself small bottles for my own use & I'll look for greenish oil!

But, does anyone know how long this contamination has been going on?


I first heard of it in the early '90's, but that's just me.  I don't know when it started.  When greed started, I imagine.   :-/
Posted by: Possum, Monday, February 4, 2013, 1:30am; Reply: 5
Good point there Victoria!!

Talking of oo - reminds me, I found a sealed bottle I'd completely forgotten about, in the back of my pantry ::)  Anyone know how long & if an unopened bottle of olive oil would last, past its best before date?  :-/
Posted by: shoulderblade, Monday, February 4, 2013, 11:20am; Reply: 6
Quoted from Victoria

I first heard of it in the early '90's, but that's just me.  I don't know when it started.  When greed started, I imagine.   :-/

Quoted from Mrs T O+


How  long has this tainting & mixing with other oils been going on?
Have I been eating bad oil the past 30 years or has it just been recently?



Olive oil was a regulated trade good in the days of the Roman Empire. The fact is that almost all other oils are cheaper thus dilution is profitable.



Posted by: Monika, Monday, February 4, 2013, 12:52pm; Reply: 7
Any trustworthy brands out there?
I have been using Bariani EVOO from California and pay a hefty price for it. I just want the pure stuff. Any other recommendations?
Posted by: shoulderblade, Monday, February 4, 2013, 4:37pm; Reply: 8
Quoted from Monika
Any trustworthy brands out there?
I have been using Bariani EVOO from California and pay a hefty price for it. I just want the pure stuff. Any other recommendations?

There are certainly lots of brand names aroud due, I think, to one company buying another then keeping the old brand going.

If you are thinking of searching around on line CA would be a good bet as information will be in English. Otherwise a European connection would be order, pretty well anywhere in the south would be appropriate.

What you would be looking for in a store is either an ethnic store or a European Food store. Either would likely have good quality oil and possibly even a good selection. Southern Europe has a tradition here going back many centuries. A farmers market is also a possibility.

Posted by: Spring, Monday, February 4, 2013, 7:22pm; Reply: 9
If it smells like good olives, gets thick in the fridge and tastes wonderful - I eat it! If it tastes rancid - whatever name is on it or the date - I am NOT going to eat it!! No way! I can live very nicely without rancid, adulterated olive oil! Rice bran and macadamia oils are wonderful! (drool)
Posted by: 815 (Guest), Monday, February 4, 2013, 7:30pm; Reply: 10
I buy the smallest bottle and usually keep it in the fridge. It's a pain though when it gets solid but that's the way you know you did't get ripped off by bad companies. I like Caponelli or Colavita. Being Italian, I grew up on olive oil so I don't use much else except canola for frying fish for the boys.
Posted by: Chloe, Monday, February 4, 2013, 8:55pm; Reply: 11
http://www.livingtreecommunity.com/store2/product.asp?id=306&catid=16

My favorite olive oil....only problem is the high cost of shipping....
Posted by: Monika, Monday, February 4, 2013, 9:17pm; Reply: 12
Quoted from Chloe
http://www.livingtreecommunity.com/store2/product.asp?id=306&catid=16

My favorite olive oil....only problem is the high cost of shipping....


It is so many times that I think of buying from them but when I put items in the shopping cart I say to myself it is too expensive.
Posted by: Spring, Monday, February 4, 2013, 9:22pm; Reply: 13
Quoted from 815
I buy the smallest bottle and usually keep it in the fridge. It's a pain though when it gets solid but that's the way you know you did't get ripped off by bad companies. I like Caponelli or Colavita. Being Italian, I grew up on olive oil so I don't use much else except canola for frying fish for the boys.

Have you ever tried rice bran oil, MF? It is so good and does not get rancid. Takes higher heat too.
Posted by: Victoria, Monday, February 4, 2013, 9:23pm; Reply: 14
The kind I use.  The flavor is exquisite!  I don't fry with it, but drizzle it uncooked on my food after cooking.  I buy it at my local natural food stores, but if unavailable, this brand is easily found for sale by doing an internet search.
http://www.bionaturae.com/olive-oil.html
Posted by: Spring, Monday, February 4, 2013, 9:24pm; Reply: 15
I buy mine at the grocery here and they proclaim that it is cold-pressed and the real thing.
Posted by: Spring, Monday, February 4, 2013, 9:28pm; Reply: 16
Here is Victoria's favorite at Vitacost if it isn't available locally.

http://www.vitacost.com/productResults.aspx?NttSR=1&ss=1&x=19&y=17&ntk=products&Ntt=bionaturae%20olive%20oil
Posted by: Chloe, Monday, February 4, 2013, 9:45pm; Reply: 17
Quoted from Monika


It is so many times that I think of buying from them but when I put items in the shopping cart I say to myself it is too expensive.


I know...I just ordered $57 worth of olive oil and paid nearly $15 for shipping...but the quality
is so high it's worth it to me.

The Living Tree Community is getting their EVOO from a very serious olive grower who is
manufacturing just about the highest quality oil you can buy anywhere..it's a product that
has won top awards for producing CA olive oil.  This man says that most European olive oils
aren't grown in Europe but Africa and merely sold through European outlets.

http://www.youtube.com/watch?v=GOjsHNF_nt8&feature=player_embedded

Posted by: Monika, Tuesday, February 5, 2013, 9:11am; Reply: 18
Quoted from Victoria
The kind I use.  The flavor is exquisite!  I don't fry with it, but drizzle it uncooked on my food after cooking.  I buy it at my local natural food stores, but if unavailable, this brand is easily found for sale by doing an internet search.
http://www.bionaturae.com/olive-oil.html


Thanks Victoria! I have seen in the whole foods. I will pick it up next time. It seems to be reasonably priced as well.

Lately, I have been using lots of ghee but still like EVOO for things like salad and certain vegetable dishes.

I started using rice bran oil. Works great for making mayo. The brand I use is Tophe and I buy it online http://www.honestfoods.com/riceoil.html
Posted by: Mrs T O+, Thursday, February 7, 2013, 5:35pm; Reply: 19
I put a sample of the oil in the refrigerator probably almost 24 hours & it was still liquid!
Does that mean there is no olive oil in it or does a small amount change the ability of the oil to firm up?
Posted by: Chloe, Thursday, February 7, 2013, 5:52pm; Reply: 20
Quoted from Mrs T O+
I put a sample of the oil in the refrigerator probably almost 24 hours & it was still liquid!
Does that mean there is no olive oil in it or does a small amount change the ability of the oil to firm up?


Found this info online and what it indicates to me is that your olive oil is not necessarily rancid
or contains free radicals, it's probably either a blended oil or not true olive oil.  If I were you I'd
follow the instructions below and see what happens if you try and burn your oil.


Perform a simple home refrigerator test to determine if it’s adulterated.
Olive oil goes rancid, typically within a year of being made, depending on the production and storage methods. If it’s rancid it means the oil has gone through an oxidation process and contains those free radicals you want to avoid. To slow the process of rancidity, it’s common to refrigerate olive oil, and genuine olive oil will become viscous and nearly solid due to its chemical content.

Blended olive oils and non-olive oils posing as olive oil will not solidify when cold—you may have noticed that your olive oil in the fridge is solid, but your canola or soybean oil is not. This is a simple, if imperfect test for purity, but it does not indicate poor quality or rancid oil.

A second test is to see if your olive will burn in an oil lamp. In fact, an inferior grade of olive called lampante, or “lamp oil” is made from olives that have spoiled and fallen from trees. It is not fit for human consumption and can’t be legally sold as food. Still, it has been found in oil with the “extra virgin” label. So, testing your olive oil by trying to burn it will tell you if it is truly olive oil and has no other oils added in, but it’ won’t give any indicator of the quality or freshness.


http://www.charlespoliquin.com/ArticlesMultimedia/Articles/Article/788/Is_Your_Olive_Oil_Extra_Virgin_Part_2.aspx
Posted by: SquarePeg, Thursday, February 7, 2013, 7:04pm; Reply: 21
I usually buy Carapelli.  It seems to be the only one in my supermarket that's 100% from Italy.

The stuff my wife bought most recently (also First Cold Pressed) doesn't taste good.  The label indicates the origin to be Spain, Chile and/or Morocco.  I've been using it to fry because I'm out of ghee.
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