Olive Oil Questions

[Zee09]

I understand the phrase floral bouquet now... I took a few teaspoons and you get a flower smell and then the smell of olives in a can and it's very smooth and even the bitter peppery taste is smooth. Not thick and you can tell it has no junk vegetable oil in it as that usually overwhelms the olive oil taste.

The first sip actually tastes like a garden salad- seriously. You think about the double fancy boxing and 3 lb UPS shipping rate from California and it's not expensive... For health reasons and traceability it's a winner.

 

[mdtn952]

I've been interested in increasing my intake of olive oil....there is a a video available online in the usual place about the latest and greatest supermarket olive oils. From Cook's Country....am I allowed to say that?

 

[BMWTurboDzl]

If you're east of the Mississippi

https://georgiaolivefarms.com/gof/about-us/

 

[mdtn952]

If you're east of the Mississip

I had no idea...thanks! I've started a bottle of Carapelli I picked up at local walmart for 10 bucks...not bad at all.. Recommended in said video.

 

[svenson]

i worked a lot in south eruope ,i stayed in many countries and have a lot of greek, italian and french friends around south europe so i know a lot about olive oil, unlike motor oil ,well i am getting better year by year at this kind of oil too.

the best olive oil is the Greek one.it formed by the best quality olives .most of their oil goes to spain and italy unbottled and it is bottled there and is sold as a spanish or italian. there is a stock exchange for olive oil in south europe. it is ruled by the demand of spain ,biggest consumer of that and market and then italy. of course there are other factors that define the stocks like diseases ,insects and the dry weather.
last 2 years all these factors created problems each year and the production was terrible ,spain's demands were crazy as usual and that resulted the price to go skyhigh.
this year it is back to normal after a 3 year crisis.well the weather was kind of better with a lot of rains,no snowing etc.
so each time you are thinking of buying spanish or italian olive oil ,you might know you buy a Greek one.it doesnt matter anyway bcs. its the best oil nevertheless.
now extra oilive oil is the king of olive oils.second category is the oilve oil on the label and last the label which says oilive oil mixed other oils,just dont buy that oil.
of course extra oilive oil is the best food on the world.its the best super food.
so if you have a Greek deli there go and buy the best oilive oil int he world. if you do,then take a foto of some of their oils and post it here to tell you any info if i may.
i hope trump dont raise the rates.prices will rise a lot then.
if you dont have a Greek deli then go for an Italian or spanish one,its the same oil. if you can try an olive oil and its very peppery on the throat ,more than usuall then dont buy,it might be of bad quality or oxidized,yes same as motor oils

and remember only EXTRA OILIVE OIL ,nothing else this is the real deal gents.

 

[svenson]

EXTRA VIRGIN OLIVE OIL is the correct term,i missed that ,sorry.

 

[y_p_w]

I've been fine with commodity grade extra virgin olive oil. You can find these and they might have country of origin codes on the label, then the country of origin is printed. Often blended from oil from different countries. Typically Italy, Spain, Morocco, and/or Greece.

And if you get "extra light" olive oil, that's basically just a refined, neutral oil. It's typically from the third press where there's less olive character to it, but it's fine as a cooking oil or where a neutral oil is needed. It's generally refined to remove any residual olive taste.

 

[Zee09]

I just picked up some Corto Truly...

View attachment 273480

Definitely the real deal. Worth the money. That said if your brand is a fraud this will come off as harsh until you get used to it as it isn't a mix of junk oils. Very potent if you never had the real deal...

The way they package it, it would be an ideal gift for the Holidays.

 

[svenson]

best extra virgin olive oil is the first harvest of fresh of it ,not mature oil,its called "agourelaio" in greek.

The name "Agourelaio" refers to the natural oil that comes from the crushing of olives that have not yet wrinkled and retain their green color. The ancient Greeks called it "omotribes" or "omphakio".

Agourelaio is an oil that is produced relatively early, before the olive fruit ripens, which is unripe and green. The olives are harvested by hand in mid-October and their processing is done the same day or at most the next day. Not all fresh olive oils are called "Agourelaio", but only those produced from unripe olives.

It has a bright green color due to the chlorophylls of the unripe olive fruit, which give the agourelaio greater antioxidant properties. It differs in taste from Extra Virgin Olive Oil as it is intensely bitter and somewhat spicy with a strong fruity flavor from the aromas of freshly picked unripe olives.

Green olive oil retains its properties for a few months, which is why it is not available all year round. Its most intense characteristics are evident from its production, in November and until March. As time passes, green olive oil loses its intense flavor but not its nutrients. Pure green olive oil that has not undergone any processing or filtration, after some time will appear a sediment (muck) at the bottom of the container, which is a natural residue of the olive oil and indicates the purity of the green olive oil.

It contains all the vitamins and provitamins of olive oil, minerals and polyphenols, which protect cells from oxidative stress, active oxygen and free radicals.