Olive Oil Questions

[Malo83]

We like the Sonoma Harvest Garlic olive oil from Costco, great taste on everything we cook and grill.
https://tastesonomaharvest.com/product/fresh-garlic-oil/#reviews

 

[GSCJR]

I've had garlic infused oil, but prefer to add my own fresh garlic when required.

 

[Pablo]

We just received this as a gift: https://brightland.co/products/the-duo

I have to say, very fresh and very, very tasty.

 

[Zee09]

I just got this in now. Threw down a tablespoon straight and it was smooth as silk and delightful...indeed. Three seconds later it built up and gave me a cranial blast not unlike Ron Rico
151 proof rum...Wow... Potent!

 

[Pablo]

Surprisingly peppery but not totally unpleasant.

 

[Zee09]

Surprisingly peppery but not totally unpleasant.

Great for medicinal which I am using it for and i would say great for a head cold.. Cooking? Will find out soon..lol

 

[GSCJR]

I just got this in now. Threw down a tablespoon straight and it was smooth as silk and delightful...indeed. Three seconds later it built up and gave me a cranial blast not unlike Ron Rico
151 proof rum...Wow... Potent!


View attachment 87034

Prefer it over Mina?

 

[Pelican]

Many authorities say that most olive oil on USA shelves is diluted and blends at best. ( negative)
Anybody know for sure which brand is the real deal?
How about our California makers?
Thanks all.

One would need to know diluted and/or blended with what?
Olives come in difference types/species and they have different properties so they may blend to adjust spiciness and/or bitterness.
Biggest concern would be if the mixing is done with olives of the same area(Countrt)

 

[levi]

Three seconds later it built up and gave me a cranial blast not unlike Ron Rico
151 proof rum...Wow... Potent!

If you got a buzz from from a tablespoon of olive oil, I understand why you don't drink....

 

[Zee09]

If you got a buzz from from a tablespoon of olive oil, I understand why you don't drink....

Jokes aside it will put a delayed hit on ya

 

[Zee09]

Prefer it over Mina?

I still use and like Mina..
I think it is great. I will need to play with the new stuff but it is smooth but gives you a real head rush. I suspect Mino will be better for cooking and the new stuff might be best for medicinal drinking...

The cap on the La T. Is bad. No matter how you poor it runs around on the top rim...

 

[levi]

Jokes aside it will put a delayed hit on ya

I believe you, sir!

 

[GSCJR]

One would need to know diluted and/or blended with what?
Olives come in difference types/species and they have different properties so they may blend to adjust spiciness and/or bitterness.
Biggest concern would be if the mixing is done with olives of the same area(Countrt)

https://vancouversun.com/news/staff-blogs/huh-olive-oil-frauds

 

[Pelican]

https://vancouversun.com/news/staff-blogs/huh-olive-oil-frauds

That's fraud, they do the same thing with wine! The problem is that most people couldn't tell motor oil from olive oil!
Extra virgin is a marketing moniker, I remember Virgin, meaning 1st press, then they began promoting cold press, same as 1st as the wheel and juice get warmer as they are used and being subsequent presses they have more residue. So Cold & 1st press are synonimous. It all used to be unfiltered, but a cloudy look in the eyes of a buyer does not project "quality" so they filter all residue out, I personally prefer the unfiltered as it contains more of the original qualities. Someone said that Kirkland Organic Extra virgin is very good an I concur, but all oil is not the same so oil from different area may be more suitable for this or that purpose. I smile when I see people talk about Balsamic vinegar, the real balsamic would not be bought by the majority of customers due price which is due to the minimum number of years required to be called such 12 years, what we get is molasses and caramel. BTW there is one fellow from Bologna who makes real Balsamic Vinegar on Vancouver Island, can't remember the name though, but solely for personal use.

 

[GSCJR]

That's fraud, they do the same thing with wine! The problem is that most people couldn't tell motor oil from olive oil!
Extra virgin is a marketing moniker, I remember Virgin, meaning 1st press, then they began promoting cold press, same as 1st as the wheel and juice get warmer as they are used and being subsequent presses they have more residue. So Cold & 1st press are synonimous. It all used to be unfiltered, but a cloudy look in the eyes of a buyer does not project "quality" so they filter all residue out, I personally prefer the unfiltered as it contains more of the original qualities. Someone said that Kirkland Organic Extra virgin is very good an I concur, but all oil is not the same so oil from different area may be more suitable for this or that purpose. I smile when I see people talk about Balsamic vinegar, the real balsamic would not be bought by the majority of customers due price which is due to the minimum number of years required to be called such 12 years, what we get is molasses and caramel. BTW there is one fellow from Bologna who makes real Balsamic Vinegar on Vancouver Island, can't remember the name though, but solely for personal use.

I concur. I buy my oil directly from an oil grove in southern Italy and when I bottle it, deposits/impurities are at the bottom of each metal can. When it comes balsamic vinegar, the real deal is "Aceto Balsamico Tradizionale di Modena" and it's used sparingly. I look for balance between the authentic and grocery store junk, but with a minimum age of 5 years.; my most recent purchase was a 5 year old Kirkland balsamic.

 

[mattwithcats]

https://en.m.wikipedia.org/wiki/Olive_oil_regulation_and_adulteration

 

[Zee09]

La Tourangelle is very potent.
I got into some more tonight and
It will blow out your sinuses in short order and eliminate brain fog or cobwebs...

 

[manicrodder]

The question is how old is it when you buy it. That is the question.

Maybe synthetic olive oil would go twice as long.

 

[Zee09]

Maybe synthetic olive oil would go twice as long.

Only if it has proper approvals....

 

[Pelican]

I concur. I buy my oil directly from an oil grove in southern Italy and when I bottle it, deposits/impurities are at the bottom of each metal can. When it comes balsamic vinegar, the real deal is "Aceto Balsamico Tradizionale di Modena" and it's used sparingly. I look for balance between the authentic and grocery store junk, but with a minimum age of 5 years.; my most recent purchase was a 5 year old Kirkland balsamic.

I do the same for my wife's balsamic, for not really being balsamic is a good compromise as you said.
I cook with olive oil from southern Italy, Greece and the Iberian peninsula, but for dressing salads I prefer the ones from central & northern Italy and even Dalmatia and Histria as being lighter and perhaps a little less fragrant (the latter 2 not easily found). I've seen some California oil and to me it looks a bit too yellow to really be 1st press, but am not sure as I don't know the olives they use, perhaps some are on the original spanish land-grants and were imported from Spain then, but they don't look like current spanish olive oil.