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Thank you for the kind words! Oils are often not filtered because it costs money and yield is lost - we are sold stories of romanticism. However, beyond the cost and yield, oils need filtering, just like wine, milk, flour, and sugar, to remove residues. Unfiltered oils may smell and look wonderful at first extraction, but as more studies are showing, “perceived” beauty starts to ferment as soon as five days later without filtration. The vegetable particles in the oil accelerate its rancidity, leading to a complexity of defects. So yes, always filter!

Thank you

100%!!!!

@@ObsessedwithOliveOil and that’s ok but the hot pan frying isn’t? I’m confused

Grilling and searing are perfectly fine, depending on your desired outcomes. The conversation centers around the heat stability and exposure of the oil. Extra virgin olive oil, like any lipid, will degrade with prolonged heat exposure. However, fresher, antioxidant-packed EVOO is more resistant and stable. When grilling chicken until crispy, it depends on your desired effect and how dry or moist you prefer your chicken. Searing is usually done at extremely high temperatures for a short amount of time. In short, a good extra virgin olive oil is very versatile-arguably the most versatile lipid for cooking-and perfectly suited for frying.

@@ObsessedwithOliveOilsorry you don’t need to reply to this because I’ve taken enough of your time. But I’m confused: frying steak on a pan is bad because of the heat, but cooking over a flame on a bbq with chicken is ok ?

Heat in general will alter the chemical composition of ANY oil not just olive oil. Depending on the temperature and the time of cooking it will tend to accelerate or delay the inevitable natural break down of the oil. So we can’t generalize searing or grilling without having an idea of the oil being used, the temperature and time under heat. There are many studies out there that show that extra virgin olive oil will maintain its composition longer than other oils under heat. I hope it makes sense. As a rule of thumb smell and taste the oil, if it smells green, fresh, like nature then you probably have a great oil in your hands and it will withstand heat much better. Whether searing or grilling. :)

If you're using high-quality extra virgin olive oil, I recommend adding it raw to the steak just before serving, rather than rubbing it on the steak before searing. This method is similar to how steaks are cooked in Florence (fiorentina). When searing, the pan's temperature is higher than deep frying. Since rubbing the steak uses less oil than deep frying, the high heat could significantly affect the oil's stability. Adding the oil raw prior to serving will bring out flavors in the steak that were never there before. I highly recommend it! 😊

@@ObsessedwithOliveOilthank you. How do I get the seer using the grill?

Thank you! 😃

Mmh…The main point is that breaking away from tradition is challenging. Our personal connections to olive oil and family heritage are deeply ingrained. However, quality is much more than tradition. Quality and tradition are never synonymous, even though we often think they are. Making a generalization that one country makes the best olive oil is erroneous. Extra-virgin olive oil is alive, and its freshest moment is when it is first produced. From then on, depending on how, when, where, and by whom it was created, it will gradually fade into the inevitable death of oxidation and rancidity. So, the best olive oil lives in the moment you taste it-that's it. Not the week before, not the month after. That's what makes it so beautiful.

🙏🏼💚 yes indeed!!!! 🙌🏼.

Glad you liked it! 💚🙏🏼

Thank you for the kind words!! Olive oil for all!!

Our pleasure!

Glad you enjoyed it!

🙏🏼Thank you for this comment. I love the 5 basic rules, but I would also add a 6th - transport! Depending on where you live, it has a significant impact. A friend of mine from Brazil mentioned how a couple of years ago the temperature in the containers reached 56 Celsius (132 F). Regardless if the 5 steps before were perfect, this would immediately kill the artistry, beauty, flavor, and benefits of that oil. And I can attest to the opposite as well, when oils get frozen being transported to northern countries.

@@ObsessedwithOliveOil yes temperature is not good for the olive oil maximum 22 and stored in cool place between 12-15 oil has several enemies sunlight, air for this it is good to be stored in stainless storage tanks with the addition of nitrogen so it will reach 4 years or its life

Yeah I agree, it feels more like a marketing promo than a documentary providing technical information. There is some technical info there but it feels weird that they are talking about getting that info out there in the video but not really getting that info out there...

Thank you for watching and for your comments. The documentary, filmed in 2017-about five years before the significant surge in awareness about this precious gift from nature-was driven by a passion to show that not all olive oils are created equal and to spark curiosity among consumers about the depth and variety of olive oil. At that time, discussions predominantly focused on fraud. Interestingly, we were offered stream-time to focus on fraud, but we opted to highlight the many positives of properly produced extra virgin olive oil instead. We aimed for a fast-paced, informative approach to spread appreciation and inspire deeper exploration. Although we could have delved into extensive details, considering all the interviewees are leading figures in the premium olive oil industry-from technical tasting to agronomy and production-we believed that introducing too much depth too early, especially at the time of filming, would have been premature. There's still so much to be done to raise awareness that it's not just olive oil, but rather, olive oils!

@@ObsessedwithOliveOilthe end result is that the documentary says the same thing 5 times over

Not everything can be perfect. So stop cherry picking because you prolly never seen olivr tree in your life.

@@dukeofistria5712 I, myself, am not cherry-picking. I have 1 Arbequina, 2 Galegas and 1 Frantoio. They are small, but I'd honestly like to know the answers to my questions. That said, I think the video was put together very well, and the poster's/producer's rationale for why the video was what it was made sense to me. I may be mistaken, but I think the title has also been changed, to avoid people having some of the expectations I had when I clicked the thumbnail.

It is not advisable to cook with pomace as it is not only the residual biproduct of virgin olive oils extraction but in order to be consumable it goes through a chemical refining process.

in response to my own comment, The channel has this documentary broke down into chapters without the "arabic" style subtitles, very nicely done. Thank you for this documentary. Very informative!

in the playback settings of the video you can choose language or to remove them altogether - I hope this helps - THANKS FOR WATCHING!