Anyone investigated olive oil? The liquid not the cartoon character.

[rhett o rick]

This was cross-posted in the Lounge because I didnt know about this forum.

There seems to be conflicting info regarding the quality of olive oil from Italy.

http://www.newyorker.com/reporting/2007/08/13/070813fa_fact_mueller

http://naooa.org/Default.aspx?pageId=913042&mode=PostView&bmi=570547

Any comments?

[Phentex]

1. Here's a very large thread about it...

http://www.democraticunderground.com/1002168265

Thanks for the links!

[Lisa0825]

2. I first learned about the issues here on DU.

Recently I went to a festival in Galveston, and an olive oil maker from the Texas Hill Country had a booth, so I bought some of his products. From now on, I will only buy from Texas or California producers since they seem to be the best bet as far as knowing what you are getting, from what I have read.

[Warpy]

3. A lot of Italian olive oil is repackaged from Spain or Tunisia or Greece or wherever,

blended with oil from Italian grown olives. Most of the big companies at least make sure it's from olives, that nobody is trying to pull a fast one by selling cheaper vegetable oils with green coloring added.

"Virgin" and "Extra Virgin" only refer to the fact that the olives were pressed or centrifuged to extract the natural oil. The absence of those words means that the oil was chemically extracted from the lees. "Cold Pressed" is completely meaningless since qualifying temperatures vary by region.

Unless you know someone with a small grove who presses his own oil, your best bet is to stick with a major brand you like.

[HopeHoops]

4. Plastic on the bed...

D'OH!

[hlthe2b]

5. After reading that other thread, I returned the unopened bottle of Bertollis I just bought & sought.

One of those on the certified recommended list based on the UC-Davis study as posted on that other thread. Since everyone was really raving about the California Olive Ranch EVOO (and I'mnot near a Costco for the also recommended Kirkland EVOO brand), I figured I'd have a hard time and I did... But, Super Walmarts (yeah, I know, I know) do have it. Two sizes. I bought the 25 ounce bottle for about $9.50, which ends up not a whole lot more than I paid for the Bertolli on sale at Safeway's.

So, thanks for bringing this up. I don't use EVOO that often, but choose it preferentially for its favorable monosaturated fat content... I do want to make sure I'm not getting some cheap vegetable oil (without any positive health effects) mixed in.

[rhett o rick]

6. I wouldnt be too rash based on one study. I saw another site that disputed the UC Davis

study. Because there is conflicting info out there is why I wanted to see what others had learned here in DU.

[hlthe2b]

10. Yes.. and it may well not be representative. But, I like buying US-produced if it is good quality...

We shall see. At least I feel fairly confident it really is olive oil and not some mix of vegetable oils. But, not being a real gourmet cook --by any means--it is more the health affects I'm looking for and not really exotic taste.

[rhett o rick]

13. I agree with buying American. nm

[Texasgal]

7. I've been using Texas Olive Oil

for years! Good stuff and supports a local farm just outside of Austin. It is expensive. I use sparingly.

[rhett o rick]

8. I use olive oil mixed with an equal amount of butter for a spread.

I think it is healthier than margarine.

[Texasgal]

9. Yummm... Half & Half!

Sounds good. I am gonna have to try that!

[rhett o rick]

12. Great for cooking. But you cant leave it sit out or it turns to liquid. nm

[hlthe2b]

11. Ir would have to be healthier than margarine. Sounds good.