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cynthianewsAug 22, 2010
Great headline
rudegarAug 22, 2010
slut olive oil ftw!
beerhoundAug 22, 2010
Popeye is gonna be pissed!
iamsmoothAug 22, 2010
I never understood what makes the extra virgin olive oil "extra virgin". I just use it because I'm told to by recipes :o
mgoldbergliuAug 22, 2010
"Virgin" refers to the fact that the oil was extracted using only mechanical means and comes only from the first pressing of the olives. It has superior flavor and very low acidity.
6502samAug 22, 2010
For cooking I prefer extra slutty oil.
rolfAug 22, 2010
Like mom used to make?
rolfAug 22, 2010
What mgoldbergliu said. Basically they had to squeeze the oil out.
There is chemical extraction, which using nasty chemicals like acetone (which is also a method how they decaffeinate coffee). If you ever smelled nail polish remover, that is what that is. Or you can buy it by the gallon at Home Depot for refinishing furniture and the like. Close to gasoline.
I don't know about you, but I wouldn't want acetone to come into direct contact with my food. They say there is no residual left, but who really knows?
mbtriaAug 22, 2010
@rolf said: Acetone "close to gasoline"
Not even close, much more dangerous than gasoline.
bmarofskyAug 22, 2010
EVOO has lower acidity than Virgin Olive Oil.
alpha_male65Aug 22, 2010
extra virgin olive oil also is low in acidity which can give a better taste in such thing as dressing or sauces or other uncooked dishes
ksudesignerAug 22, 2010
I'm more surprised that there is an International Olive Oil Council.
edgarveronaAug 22, 2010
Extra Virgin just means that it was the first press, which is pressed cold... but it's pretty much meaningless in practical cooking. I'm sure people creating fine cuisines for fancy restaurants would disagree with me, and perhaps there is a subtle difference: but certainly not one that's worth worrying about for everyday cooking needs, and certainly not worth the price increase for most people. In the realm of poor cost/value ratio, it's pretty much up there with paying 5$ extra for an extended warranty on a music CD.
balthisarAug 22, 2010
For cooking, there's not a huge difference, except in two cases: (1) extra virgin has a very low smoke point, so it's *not* good for frying. (2) A good quality extra virgin has a noticeably better taste for *raw* recipes, such as salads.
mgoldbergliuAug 22, 2010
Any time you will really taste the oil's flavor, like salads, pasta dishes, or for bread dipping, extra-virgin makes a huge difference. I would never use anything but.
But for other things, you're right. It's not a huge deal to use canola or something cheaper. In fact, extra virgin olive oil's pronounced flavor can overwhelm in many dishes, so it's often best to use a more neutrally flavored (and cheaper) cooking oil there.
Also, never, ever, fry something in EVOO.
fuzzynyankoAug 22, 2010
If that CD Warranty covered screwing with the player, then it might have been worth it in the 90s.
Closed AccountAug 22, 2010
I don't know why anyone would consider frying in olive oil. That's what they make peanut oil for.
edgarveronaAug 22, 2010
Aye, I don't think anyone was considering using it for frying here... if that was implied in my post, it was unintentional. =)
Closed AccountAug 22, 2010
Balthisar mentioned frying. You're all good. :)
mgoldbergliuAug 22, 2010
Probably best just to buy from a reputable producer like Colavita.
tiitarAug 22, 2010
The news to me is that the more expensive brands (available in standard grocery stores, anyway) like Bertoli aren't "reputable."
mgoldbergliuAug 22, 2010
Restaurants typically serve fruitier olive oils for bread-dipping. You might be buying grassier ones. Next time you taste one you like, don't be afraid to ask what kind it is.
khabbaAug 22, 2010
A dutch TV program found out that allot of olive oils, like Bertolli, were Spanish olive oils. I think if you want really good olive oils, you won't find them in supermarkets.
tadghostal66Aug 22, 2010
I can second mrgoldbergliu point about Colavita. Very good, and reputable, and found in grocery stores.
fuzzynyankoAug 22, 2010
Nah, restaurants need to acquire their olive oil from somewhere. You should be able to find them.
bipolarruledoutAug 23, 2010
Freshness is VERY important and they probably have the advantage of turning over more product quickly. The oil turns more bitter the longer it goes unused.
benroyAug 22, 2010
jaybol is a whore.
http://digg.com/users/jaybol
Closed AccountAug 22, 2010
this is why its impossible to be a good digger! unless you have 150+ friends, digg 5000 stories per month, and comment on your friends stories, your submitted story stands no chance.
I consider myself a good digger, digging and commenting, but submitting is futile :(
skiingpowder10Aug 22, 2010
New study paid by the California olive growers association to highlight their olives are better than Italy's and the rest of the world. How obtuse.
matt88Aug 22, 2010
Simple - just check to see if the hymen is still intact
greenblobAug 22, 2010
I'm an extra virgin!
murloxAug 22, 2010
I rarely use extra virgin olive oil due to its inferior smoking point compared to the regular olive oil.
mbtriaAug 22, 2010
EVOO is not for cooking, with the exception of very low temperature sautes. Cooking with EVOO not only wastes the oil, but as you noticed, damages it.
kzamAug 22, 2010
GTFO of here with the rachel ray EVOO s**t. Olive oil is good for all kind of cooking other than deep frying.
mbtriaAug 22, 2010
Reply who is Rachel Ray?
bipolarruledoutAug 23, 2010
Good because if you heat it that hot you're doing it wrong.
davelogAug 22, 2010
So... you're saying somewhere before it's ended up on my shelf, someone dunked their dick in my olive oil?
rudegarAug 22, 2010
if you by someone mean all of us then sorry
romantictireAug 22, 2010
We all have a problem, we all need help.
bipolarruledoutAug 23, 2010
You haven't lived until you've dunked your dick in davelog's olive oil.
tetchytonyAug 22, 2010
Just try Alzari of Nice (they will mail, at least across Europe). And their litre cans are a rare source of quality tinned sheet, if you need that for soldering projects.
vdub13Aug 22, 2010
Does no one watch Dirty Jobs? Mike Rowe already found out that when olive oil makers make it they send the best, purest stuff to Europe and give Americans the crap that generally isn't actually Extra Virgin Olive Oil because our palettes aren't as refined.
alpha_male65Aug 22, 2010
extra virgin olive oil also is low in acidity which can give a better taste in such thing as dressing or sauces or other uncooked dishes. ask rachel ray she loves it. must be nice to have all you high cost food payed for by a network
forgeflowAug 22, 2010
Funny how Rachel Ray's own brand failed the test.
romantictireAug 22, 2010
Rachel Ray can kiss my ass. She just copies anything Alton Brown does.
bipolarruledoutAug 23, 2010
Whenever a "celebrity" endorses a product that should be your warning. If it was that good would it need an endorsement?
tadghostal66Aug 22, 2010
These brands mentioned are popular, but they're not really the top shelf stuff. The only really good quality EVOO I've found in the price range and availability of these others is Colavita. It runs about $15 for 1 L, which is very reasonable for the quality - all italian olives, first cold pressed, etc.
For those not familiar with a good EVOO and its proper use, get some Colavita, put some on a plate, sprinkle with some fresh pepper, a bit of salt, and some oregano, then swipe a piece of italian bread in it and take a bite. If you like it and appreciate the taste of the olive oil, never go back to the other stuff. If you don't like it, don't waste your money on the good stuff.
If you like "oil and vinegar" dressings and want to use the good EVOO, don't mess it up with a cheap vinegar. Use a good Balsamic (I like Modenaceti, but there's a LOT of good ones out there). The vinegar will cost more than the EVOO, but there's just no substitute.
Ok, now I'm hungry for a salad.
haikufuAug 22, 2010
You should try Raineri. I go through a liter of olive oil a month, and I've tried just about everything out there. Raineri is the best I've found so far.
fyreswampAug 23, 2010
Colavita, incidentally, is one of the brands that failed to meet the "Extra VIrgin" standards. It's generally considered one of the bottom tier olive oils anyway, so no surprise there.
The actual report, by the way, which is far more interesting than this story, is here:
http://olivecenter.ucdavis.edu/
Closed AccountAug 22, 2010
buired jaybol fuuck you
absurdistAug 22, 2010
"In the United States, because the Food and Drug Administration considers olive oil fraud rare, the agency does not test oils for adulteration and relies on trade groups, according to a piece in The New Yorker. In other words, olive oil producers police themselves."
And yet another example of how, when given the ability to do so, corporations will adulterate even as inocuous a product as olive oil in their quest to satisfy their greed. If you've never read "The Jungle" now would be a good time, and see why we have an FDA in the first place.
hyraxAug 22, 2010
If I ask a K-mart shopper who tests the olive oil if the food section of the store. 99% will probably say the FDA. That is the problem with the FDA it is a monopoly. People see or assume it is FDA approved and they feel safe.
In a true free society this study would have came out much quicker. All it takes is someone to ask, is this really EVOO? Gets people with curious minds to pool their money to figure it out. It's be like Consumer Reports, except better and with much more competition.
absurdistAug 22, 2010
We had your truly free society until 1912. The FDA was formed specifically because the kind of external testing and regulation that you insist would somehow magically exist in a "truly free society" DOESN'T f**kING HAPPEN. Never has. That's why it's a legitimate function of government.
absurdistAug 22, 2010
We had your truly free society until 1912. The FDA was formed specifically because the kind of external testing and regulation that you insist would somehow magically exist in a "truly free society" DOESN'T f**kING HAPPEN. Never has. That's why it's a legitimate function of government.
hyraxAug 22, 2010
No we didn't. We had the department of agriculture, division of chemistry, act to encourage vaccination of 1813. Government has been monkeying with our health and safety all throughout the start of the US.
society was never truly free. Comment is buried, click here to see the rest.
murrdpirateAug 22, 2010
The FDA is supposed to protect us from food poisoning and the like. If you disagree with how a food product is marketed, sue them.
hyraxAug 22, 2010
OOO OOO I know! Government Regulation! What do I win?
mrnaturalAug 22, 2010
If you don't like the stuff you can buy in the store, plant a few olive trees and press your own oil. People have been doing it for thousands of years.
Closed AccountAug 22, 2010
WTF is up with olive oil all of a sudden? No problem for several centuries and within the last six months all I hear about is how I'm getting screwed by olive oil producers.
The FDA can't find 400 million salmonella eggs or entire peanut butter processing plants. How are they qualified to tell me anything about olive oil?
romantictireAug 22, 2010
Whats this about peanut butter?
Closed AccountAug 22, 2010
http://www.washingtonpost.com/wp-dyn/content/article/2009/02/10/AR2009021001933.html
FTA:
"The Texas plant, which employs 30, had been operating since 2005, unknown to government regulators. It was not registered with the state and had never been inspected by health officials, McBride said. State and federal officials learned about the plant only after the FDA began questioning company officials in connection with the outbreak."
bipolarruledoutAug 23, 2010
Demand is way up... because surprise, there are more people on the earth now. You see this s**t happen when market prices increase.
bdbrAug 22, 2010
When did they answer the question, "What can you do to get the pure olive oil you're paying for?"
haikufuAug 22, 2010
You know what else you are getting screwed on? Soy Sauce. More than 90% of the crap they sell at the grocery store are nothing but caramel colored water and yeast extract.
It's bulls**t that I can't trust the labels on my food.
bipolarruledoutAug 23, 2010
Do you have any idea how many baby soys are killed to make one bottle of the real stuff?
diggitydiggityAug 23, 2010
All you have to do for Soy sauce is to look for ones that are brewed. Kikkoman is the brand I like. I even find that the "less sodium" Soy Sauce they have tastes better.
tadghostal66Aug 22, 2010
Cool, thanks for the recommendation. I'll definitely try that one.
jaime0000Aug 22, 2010
When you guys say olive oil has a very low smoke point... makes me wonder how hot do you fry in USA. Olive oil's smoke point is 210ºC, which is about 20-30º higher than needed for any type of healthy frying.
Here in Spain, we use olive oil for everyday use (both frying and salads). What oil do you use, and what temperature?
Closed AccountAug 22, 2010
In the US, Canola or Corn oils are most popular for every day use. I use olive oil for most things, because it's a little healthier than the alternatives (or so I've heard), and because I love the flavor it imparts into the food I'm cooking. I understand a lot of the fast food restaurants use a mix of peanut, canola, corn, and other oils to obtain a particular cost effective flavor profile. Movie theaters use coconut oil, which is horrible for you, but gives movie theater popcorn its signature flavor.
Here at my house (which may be fairly typical), we have been getting away from frying things in general if we want to be at all healthy - the oil just adds too much fat. About the only thing I fry at home anymore is eggs, and I use a cooking spray for that, which is corn oil, but in far less quantity than the old method of dropping a tablespoon of oil into the pan, so can be healthier.
Here's a chart of the different oil smoke points in Fahrenheit (sorry, you may have to convert):
http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm
jaime0000Aug 22, 2010
Thanks for the answer wiggles! Next time I visit USA I will think twice before ordering french fries ;-)
It is interesting to see the different perception of canola oil we have in Spain. There was a terrible massive poisoning in 1981 supposedly caused by adulterated canola oil, that was sold illegally, labeled as olive oil. It caused 1100 deaths and more than 60k affected by poison. I have never in my life seen canola oil in a supermarket in Spain.
In Spain we are also lucky to be the biggest producer of olive oil in the world. Thanks to that, EVOO is not as expensive here as I am reading on this page. You can find fairly good ones from 4-5 € a liter, which is quite affordable.
Closed AccountAug 22, 2010
Canola oil is not at all bad - you probably had a contaminated batch, which can happen to just about anything. We are lucky in this country to have government agencies who monitor such things -- 1100 deaths is insane; the FDA and CDC would have figured that one out very quickly before it reached those levels. We are currently dealing with a contaminated batch of eggs, recalled around the country, because of some contaminated hens in Iowa. 1300 people sick so far, but I haven't heard of anyone dying yet. The cause was pinpointed and recalls are in place so it can't get worse.
The popular perception is nothing fried is ever good for you, but Canola is much better for you than, say, coconut or palm oil. Found this on Snopes: http://www.snopes.com/medical/toxins/canola.asp
jaime0000Aug 22, 2010
That case was almost 30 years ago. It has been a huge case on the media for a lot of years, and I now remember I have heard (not so long ago) that finally it was demonstrated that the oil was not the cause, and wikipedia confirms it (http://en.wikipedia.org/wiki/Toxic_oil_syndrome). The side effect has been that canola oil doesn't have a very nice reputation here.
We also have agencies that control food and drugs very strictly. I have heard that the EU regulation is even more restricive than the one in the US regarding food safety and control.
Closed AccountAug 23, 2010
Yeah, I hear you about reputations. Diesel engines in cars in the US haven't caught on for precisely that reason:
http://www.carlustblog.com/2009/02/oldsmobile-350-diesel.html
doublebaconsodaAug 22, 2010
My stove doesn't have temperatures on the burners. Just a range from high to low so I do not really know and always wondered why they did that.
jaime0000Aug 22, 2010
I have always heard the trick to know the correct temperature is to throw inside the pan (with the oil) a small piece of bread. When you see some bubbles (not crackling), that is hot enough and you should lower the power.
I have an induction stove that has a special setting to fry, with just high, medium and low settings, that will not allow the temp to be higher than 170ºC :-) That is quite easier...
I have also seen some frying pans that have a red dot in the middle, that is invisible until the pan reaches the correct temperature. Maybe you can find one of those.
doublebaconsodaAug 22, 2010
That is a great frying pan. I need to get me one of those.
Closed AccountAug 23, 2010
This is an example of the free market self regulating.
Same with lead paint in child toys, tainted breast milk, and Bernie Madoff.
Self Regulation might work if you wait long enough, but there is a hell of a learning curve... BP OIL SPILL
bipolarruledoutAug 23, 2010
Needs more diggs.