This was my experience and it truly happened to me. Several years ago I was diagnosed with a stage-one leaky heart valve. After hearing the recommendations from several You Tube doctors and chiropractors I began to drink a shot-glass every morning of single-source EEVO and I have continued daily for the last 3 years. After the first year my cardiologist retested my heart and couldn't find any evidence of cardio leaky heart valve. I stay active and my blood pressure has never been as consistently in a healthy range as it has in the last year and I'm 71 years old.
At 67 just diagnosed with a leaky aorta. So something to try with breakfast. All the docs I interacted chanted, "exercise and medateranian diet". Hmm the two recipes Nicole aired looked delicious and easy. Why not? Chest cracking is not on my bucket lists. Thanks.
My family regularly uses olive oil in cooking soups, vegetables, fish, etc. However, we avoid frying or sautéing with EVO, as it can cause digestive problems in some people, especially if it’s sautéing onions. That is often a harsh combination for some people.
As a Greek man and as a chef as well i am using Greek extra olive oil ONLY. In home about 50 kilos per year. I am cooking almost everything with it EXCEPT FRYING my liquid treasure! After crisis (2009) in my country, companies from Italy and other countries make cheap deals with producers in Greece and they buy our ''GOLD'' by tones really cheap, they transfer it to their countries and they sell it as ''Italian'', ''Spanish'' ext ext extra virgin olive oil. I am not against their products....just be sure what are you buing people. Generally olive oil from Mediterranean countries is the best. Do your research and buy ONLY EXTRA VIRGIN OLIVE OIL to have all benefits of it. Kisses to all from Hellas.
@@elreydelabaraja75 Yes you do. And you have one of the best, same as Italians same as ours. But that was not the point of my comment. The point is what happening with our Greek olives, and what i am saying it's 100% reality.
As far as I know this is something happening for decades with olive Oli produced in Jaén. I've always heard that co-op sell the product to Italian oil companies that stick their labels on the bottle.. these are business issues. As well as with wine from La Rioja or Ciudad Real that id bought by French wine companies In Tunisia there are also vast areas of land covered with olive trees.
I buy Olive Oil in most countries I visited from the farm direct. The Greek Olive oil is so unforgettable, and ever since I kept buying Greek . . . . : )
Excellent, Julie. I have been using olive oil for 68 years - since I was 2. My father was Spanish, my mother was Portuguese. So we kids were introduced to olive oil as soon as we could eat solid food. The used it in cooking, in frying, as a table condiment for salads and for dipping bread - instead of using butter or marge. My mother made us rub olive oil into our scalps about half an hour before washing our hair. Thanks to you and your team.
Can one buy Olive groove Honey ? Will it be better than Hanuka Honey from New Zealand ? Honey Trapped ! Taste Sweeter than Wine ! Does 🍯 Always refer to the female gender ?
Congratulations! As a olives producer and harvester, I have to tell you that you have given really good tips in order to preserve the quality of the olive oil. There is only a little thing which is that I don't recomend olive oil with more than a year from the harvesting. Remember this: filtered oil one year or less and unfiltered fresh oils for six months or less. Of course, only extra virgin olive oils from the south of the province of Córdoba in Spain. Forget Italian and Greek oils.
I buy my EVOO in large 5L "Boxes" which are lined with a non BPA bag, this way the oil never sees light nor is it ever technically opened, no oxygen ever reaches the oil so stays fresh much longer and its way cheaper to buy in bulk. My wife and I consume at least 750 to 1000ml per month just to make salad dressing and mostly to make a nice bread dip. We eat about 4 tablespoons a day between the two of us. I keep the box in the coolest room in the house (stays around 68 degrees) and just pour about 4 to 6 ounces at a time which is 2 to 3 days worth into a smaller dark glass container.
Interesting... As a single person, I don't buy large containers of EVOO. I don’t want to open it and still be using it more than 5 weeks later... Where do you purchase your EVOO? What is the name? Please. Thank you, in advance.
@@becky_927glad I saw your question, somehow missed the one above you. I buy my EVOO from a website called "Olive Oil Lovers" Thats for the high Polyphenols oil, for any other I buy the Costco 100% Italian oil which is very good for regular oil
Greek oil and olive oil producer TIP here....Dont be afraid of your olive oil just use it consume it-eat it! we usualy put our olive oil by the stove top and we WONT change that habbit because we consume and cooking it constatlyyyy ! About a liter minimum per week. olive wont go bad if you use it...Just do it!
I am from Bangladesh, far from your country. Few months back I went to Spain for my Surgery training. And I was fond of EVOO. Now your explanation makes it a must for my daily meal. Thanks Nicole...
One of my favorite snacks is emulsified fresh garlic and extra virgin olive oil as a dipping sauce for homemade bread. I go through olive oil at the rate of 1.5 liters a month, and I'm 165 pounds.
Excellent vídeo, living in Europe, and being from Portugal, imagiining a bottle lasting for months, makes me smile. A bottle last a week, if that much! Congratulations for the video.
I am Spanish, born in Madrid, moved as a young boy. My entire family grew up on aciete de oliva, cafe, vino tinto, chorizo,etc. I am 56, string like a bull, like my brothers, my mom is 87, my padre died years ago from cancer, may be the 40 years of smoking. One day I will retire in my beloved Espana and enjoy real fresh aciete de oliva. Viva la vida.
I am really glad I ran into your channel. I had been keeping my olive oil on the stove - that changed tonight and I'm ordering new oil! Thanks for this video!
Hi here from France. Loved you olive oil episodes. On the frying I did held my heart a little. Olive oil is good for cooking however be carefull with frying. Here the health recommended standard for maximum heathing is not above 185°C/365°F or or for a very short while up to 200°/392°, so those are the limits. They say safe is not above 170°C/338°F. High temperature makes olive oil become toxic and you kill the good properties before that time. Remeber it is retreaved cold creating a very stable molocule chain of oil and it is not just oil it is rich of polyphenols and plant elements. I know you Americans love to fry everything, and unhealthy caramelise (burned fructose), sorry colder = better.
Put three parts of extra virgin olive oil into a shaker. Then one part of lemon juice. Shake really well. Pour the mixture onto slices of grilled bread. Add a little oregano on top. Taste them. *Thank me later!*
I do the same thing I pour it over vegetables and I put it in my soup etc. I’m Italian my mother was born in Italy she used olive oil for everything I even used to have my eggs for breakfast cooked in olive oil instead of butter. Oh just thought I’d mention this went to Sicily to visit my family in 2008 and they also make olive oil in Sicily, and it was the best olive oil I ever had in my life. It was exactly how you said, robust and peppery and it was absolutely delicious. I haven’t had anything in the United States that tasted like that. Sicily is absolutely beautiful.
Even though you may find olive oil right next to corn or rapeseed (canola) in the supermarket, it is not comparable to those oils. Corn, canola, soy and other seed-based oils are not from fruit like olive oil. They're also extracted in a much more industrialized process that often involves the use of solvents like hexane. I try and use olive oil almost exclusively and find it works excellent in preventing butter from browning as well. I like the traditional flavor ones best, which leave a slight burn in the back of the throat when swallowing a tablespoon, but I think this is not so popular in North America, where "light tasting" seems to be preferred. My favorite is olive oil on grilled sardines.
You're well educated in olive oil! I'm with you -- I like strongly flavored olive oil. Just like Americans have educated themselves with wine, I hope they'll start to pay attention to the many flavors of evoo. It's such an interesting part of the food world!
@@TrueFoodTV Ha, ha. I'm an agricultural economist by training, but don't work for any agricultural organization. Most of what I know about olive oil is because I love this food so much. Olive oil is a cornerstone of human civilization, in terms of nutrition, cultural icons and even medicinal products. For example, it contains oleocanthals -- potent anti-inflammatory and antioxidant compounds (that's why it burns the back of your throat). Your video about production and cooperatives is quite accurate and teaches a lot about the product.
I buy a large bottle but decant it into a smaller bottle for cooking. I suspect that since the large bottle is rarely opened, stored in a cupboard, and not disturbed all that much, it probably holds up fairly well. Since I use olive oil as my main cooking oil, I end up going through about two large bottles a year.
Olive oil properly stored is perfectly fine for up to 12 months from harvest date. After that flavour deteriorates but it can still be used for 1 more year. Obviously the closer to harvest date the better.
Hi issue is about cooking with olive oil- above 65degree centigrage . olive oil molecules break down and formed harful product. check out with chemistory experts. Regards. Joginder
I make crab cakes, and clam cake. Same recipe for both, I just swap the Dungenous Crab, with fresh Bay Clams that I harvest in Coos Bay. ( I’ll chop the clams with a food processor.). After I make the patties fry a couple minutes on both sides with Olive oil.
I also grew up with a mother who cooked everything using extra virgin olive oil as well as using it as a seasoning and a condiment and now as an adult I do the same! I’d be lost without it!!
Very good explanation, i love when you say we should look to extra virgin as a condiment, it truly is! The material of the container is important for our health, plasticizers migrate from plastic to olive oil, glass is best.
HOLA.. that brings back a memory to my mind of my andalusian grandmother keeping the olive oil in the no- window-under-the-stairs room. I think that was kept inside a kind of ceramic pots even. It is quite pitifull how easily we may forget that some traditions comes from wisedom..I am sure they did not know the scientific explanation but had the experience. As an Spaniard with andalusian origins I use it to cook everything not only to season salads and vegetales and I keep the recepient under the kitchen sink.
To cook greens do everything you said except after adding the oil add fresh ground tellicherry peppercorns then garlic, and follow the rest of the instructions.
i use it on popcorn instead of butter. so much more healthy than butter! i use an olive oil spray bottle and refill it frequently (on roasted vegys too)
As a person very well versed on fats and lover of meat and saturated fat and hater of toxic, unstable, inferior plant oils, I would 100% agree with your opinion/fact. Out of all the plant cooking oils, Olive is the most stable and least refined (if extra virgin). Huge fan of Olive oil and it's the only one I use. Coconut oil is also very stable because it is mostly saturated fat. I don't sweat the "myth" of saturated fat being bad for health, it's debunked. If you cut the fat, you just left flavour town, lol. Scrap the sugar, embrace the fats.
Ok. I just had to open the $16.00 USD .5 liter bottle of Spanish olive I’d been saving as I ran out cheaper EVOO while making a Tortilla de Patatas. Came out pretty good, but just saw harvest date of July 2019 and best by October 2020. Smells and tastes good, but will use right away. I also use .5 liters to make one Tortilla (Spanish Omelette), so I strain the used oil and reuse it 2-3 times for same dish. I hear California Ranch is best brand in USA. Good quality and reasonably priced and it’s local as I’m in CA. My usual large bottle of Pompainian (Spelling?) also ranks good. Transportation and distribution time makes it preferable to EVOO from Spain or Italy. But I’m learning, however slow.
Not sure I want to fry with expensive olive oil. I prefer avocado oil. I think of olive oil more as a condiment, such as with fresh French bread, oil and balsamic vinegar for salads. As such, I agree with purchasing the amount of olive oil that you will use in 6 months, as it is relatively expensive.
My antique, 14" Cast Iron Skillet is used only for pizzas and I only use Extra Virgin Olive Oil for continued seasoning. Great results and a great video with helpful tips! Thank you!
You are very informative, your ideas are exciting and inspiring and it is very pleasant to see and hear you, clearly you have a passion for cooking in general and olive oil in particular. It seems like mamma tought you well. Congratulations!
Thank you now I know what not to do and how long I should keep my olive oil because my sister told me you can keep it forever even if it tastes funny. Now I know better.
I just want to make one point if you don't mind. You won't find high-quality EVOO at the supermarket. We have a premium supermarket chain in Florida, Publix, and although there are at least 20 different brands of EVOO on the shelf, not one bottle is what I'd consider "the good stuff." You need to source it properly. Just my two-cents. Other than that, I love your enthusiasm and the information provided, and I love EVOO--"the good stuff!"
I saw you for the first time in your video "Olive oil How is it made?" Fantastic video! Love at first sight. Thanks for this tips. Greetings from Argentina. ✋🙂
Nicole, this is such a great channel. So glad I stumbled upon it recently. Never thought I’d binge-watch a TH-cam channel before. I could watch that Spain Extra Virgin video over and over. Well done!
Uh-Oh I do 2 of these no-nos. I buy a 4 Litre Tin of evoo which I store in the bottom of my pantry. (I did something right. Yay.) I keep some of that oil in a dark glass bottle ... which I keep beside the stove. That's something I will be changing. Funny enough, you had me so intrigued with the expiration date so the moment you said about taking a look I paused the video. My large tin date was 2021. All good there. Thank you again for another informative video.
@@RainbowMedicine2000 We freeze vegetables all the time. Never seems to loose the taste. Add some water, cook or steam, Tastes as good as when they came off of a vine. Yum!!!
I have to. Found bottles I have forgotten about, and tried them. Seemed as fresh as the day they were bottled. Had one bottled that tasted better then some. Only oil I will trust using if old.
Great advice! I love EVOO with all of my cooking! I did experience a questionable 'french-fry' making mishap years ago; My Uncle used EVOO instead of something like VegO (my attempt to keep everyone healthy). The potatoes actually dissolved; I could not believe it (laughing but truly astonished)!!! 😲 Despite the commercial industry pushing Poly (fats) and MCFA for cooking, I truly believe EVOO is supreme (hail monosaturated fats)! You are a great host and I enjoy watching your channel!
I stumbled across your channel. Entertaining and a pleasure to watch. I knew most of what you speak of. In a prior video I saw you drinking from a glass, recently pressed oil. Would love to be that close and experience that kind of freshness.
Yep, all that EVOO is really helping all those Italians right about now. :-) I used to eat it by the buckets-full. Not anymore. I use it and all oils and fats, very sparingly. (Be that as it may, you are a joy to see. God bless.)
Hola bonita. I m from India but was in Spain fr my phd. Now I see Olive is being cultivated in India too. Great initiative. But mostly we North Indians cherish Mustard Oil with strong pungent flavor
I use three tablespoons of EVO in an Avacado Smoothy every morning. I got the Recipe from Dr. Steven Gundry in his book Plant Paradox. (no, I am not compensated for endorsing anything). I love the way it tastes and the energy to start the day. Great video. Looking forward to binge-watching some of your other vids later.
Here’s a tip. Put your cleaned and chopped veggies into a ziplock bag. Add olive oil and salt n pepper and whatever other herbs etc. Close the bag and give it a good shake. Veggies coated with oil. Easy and no mess. Empty the bag onto a pan and put in the oven.
When you cook at heat with EVOO you are burning off many of the antioxidant benefits. However, you will still benefit from the fatty acid profile - high oleic acid (omega 9) etc.
When you cook at heat with EVOO the oil will lost its antioxidant properties (polyphenols). You will still benefit from the fatty acid content of the oil which will remain unchanged - high oleic acid (omega 9). Her advice is good - buy a bulk tin of late harvest mild EVOO for cooking and save the small bottle of early harvest peppery EVOO for salads and drizzling in finished dishes
Marcela. Think about it like you would with produce. If you leave a tomato out long enough it will rot after weeks.. when you cook it it's not rotting. Also if you cook olive oil, only a percentage of antioxidants are lost, that's why it's important to get high antioxidant Olive oil... high phenolic evoo is my way to go
Dear Ms Costa if you cannot find a better place to store EVOO far from heat you might use two tricks: 1) buy smaller bottles 2) consume then as fast as you can. I am also quite sure you might find a good place if you by small bottles.
Hello, one question, if yoiu say heat is the enemy of the Extra virgin olive oil, I cannot understand how you suggest to Bake the various veggies (cauliflower, broccoli, potato, carrot etc) in an oven at 400 deg F after coating them in olive oil, as per what you said before, the useful ingredients in the oil, would they not be lost?
You can buy a slightly larger bottle of olive oil and store the excess in the refrigerator in a container with minimal air space. Let the oil come to room temperature overnight before use.
Sincerely it's not a good choice. The better choice is to buy smaller bottles and use them as fast as possible. Of course it cost a little more but the question is: How much is our health and edonistic satisfaction value in front of some bucks ?
I am here after cranberry episode and fascinated about it and went to local market but I got only dried cranberry 😑 as a Agriculture student got good knowledge from u miss
Good video, but I'm a little hesitant to cook some things with olive oil because the smoke point is between 350 and 410F. Once it reaches smoking point it creates free radicals that are harmful to the body. I'd much rather eat it in dressings and sauces or foods that can be cooked quickly or at lower temperatures. I want that nutritional value from the oil.
Hey, glad you brought this up! I actually read a lot of (otherwise boring) scientific studies to get to the bottom of this. Extra virgin olive oil came out on top (or at least a draw with other virgin oils like coconut) for remaining stable at high temps. In fact, I even read a study that concluded the polyphenols actually help increase the nutrition in vegetables when cooked in evoo!
Dear Mr Malone you are right about the range of the burning temperature. The high quality EVOOs has the higher range of burning temperature and we have always to remember that thanks to the polyphenols EVOO can resist to high temperatures much longer than all the other fats. This is why all the experts I know normally cook and fry with trust using EVOO. You can read these : 1) www.sciencedirect.com/science/article/pii/S165836551500103X 2) www.researchgate.net/publication/316490254_Effects_of_High_Temperatures_and_Duration_of_Heating_on_Olive_Oil_Properties_for_Food_Use_and_Biodiesel_Production
First time to see your video on V OO Nicole, very impressed. Love the zucchini pancakes. I have an important question, I read somewhere that even brand names producing V OO add a less expensive oil to save on costs! I find this hard to believe but maybe you can throw some light on it, even better how does one test the oil to see if it genuine V OO?? Thanks. Paul.
I love olive oil and do cook with it regularly. I'd heard that olive oil has a low smoke point, and that is why some people don't recommend it. I see it as a traditional ingredient that's been cooked with for centuries in Italy, and they're famed for their good health so I don't see any reason to not fry with it.
Good instincts, Han! I actually read a lot of (otherwise boring) scientific studies to get to the bottom of this. Extra virgin olive oil came out on top (or at least a draw with other virgin oils like coconut) for remaining stable at high temps. In fact, I even read a study that concluded the polyphenols actually help increase the nutrition in vegetables when cooked in evoo!
You can read many articles about this , you might stat here www.teatronaturale.it/international/olive-and-oil/32339-the-scientific-truth-on-cooking-with-extra-virgin-olive-oil.htm
This was my experience and it truly happened to me. Several years ago I was diagnosed with a stage-one leaky heart valve. After hearing the recommendations from several You Tube doctors and chiropractors I began to drink a shot-glass every morning of single-source EEVO and I have continued daily for the last 3 years. After the first year my cardiologist retested my heart and couldn't find any evidence of cardio leaky heart valve. I stay active and my blood pressure has never been as consistently in a healthy range as it has in the last year and I'm 71 years old.
Wonderful story,and lesson for a healthy heart ❤️
At 67 just diagnosed with a leaky aorta. So something to try with breakfast. All the docs I interacted chanted, "exercise and medateranian diet". Hmm the two recipes Nicole aired looked delicious and easy. Why not? Chest cracking is not on my bucket lists. Thanks.
My family regularly uses olive oil in cooking soups, vegetables, fish, etc. However, we avoid frying or sautéing with EVO, as it can cause digestive problems in some people, especially if it’s sautéing onions. That is often a harsh combination for some people.
As a Greek man and as a chef as well i am using Greek extra olive oil ONLY. In home about 50 kilos per year. I am cooking almost everything with it EXCEPT FRYING my liquid treasure! After crisis (2009) in my country, companies from Italy and other countries make cheap deals with producers in Greece and they buy our ''GOLD'' by tones really cheap, they transfer it to their countries and they sell it as ''Italian'', ''Spanish'' ext ext extra virgin olive oil. I am not against their products....just be sure what are you buing people. Generally olive oil from Mediterranean countries is the best. Do your research and buy ONLY EXTRA VIRGIN OLIVE OIL to have all benefits of it. Kisses to all from Hellas.
I buy Goya. They make it in Spain.
@@elreydelabaraja75 Yes you do. And you have one of the best, same as Italians same as ours. But that was not the point of my comment. The point is what happening with our Greek olives, and what i am saying it's 100% reality.
As far as I know this is something happening for decades with olive Oli produced in Jaén. I've always heard that co-op sell the product to Italian oil companies that stick their labels on the bottle.. these are business issues. As well as with wine from La Rioja or Ciudad Real that id bought by French wine companies
In Tunisia there are also vast areas of land covered with olive trees.
I buy Olive Oil in most countries I visited from the farm direct. The Greek Olive oil is so unforgettable, and ever since I kept buying Greek . . . . : )
@@jimmorrison4163 Do not trust Goya especially because they're also in clear glass bottle
Excellent, Julie. I have been using olive oil for 68 years - since I was 2. My father was Spanish, my mother was Portuguese. So we kids were introduced to olive oil as soon as we could eat solid food. The used it in cooking, in frying, as a table condiment for salads and for dipping bread - instead of using butter or marge. My mother made us rub olive oil into our scalps about half an hour before washing our hair. Thanks to you and your team.
Can one buy Olive groove Honey ? Will it be better than Hanuka Honey from New Zealand ? Honey Trapped ! Taste Sweeter than Wine ! Does 🍯 Always refer to the female gender ?
Another "Ibérico" here (Spanish dad and Portugese mum) ;)
Congratulations!
As a olives producer and harvester, I have to tell you that you have given really good tips in order to preserve the quality of the olive oil. There is only a little thing which is that I don't recomend olive oil with more than a year from the harvesting. Remember this: filtered oil one year or less and unfiltered fresh oils for six months or less.
Of course, only extra virgin olive oils from the south of the province of Córdoba in Spain. Forget Italian and Greek oils.
Good to know 😊
I buy my EVOO in large 5L "Boxes" which are lined with a non BPA bag, this way the oil never sees light nor is it ever technically opened, no oxygen ever reaches the oil so stays fresh much longer and its way cheaper to buy in bulk. My wife and I consume at least 750 to 1000ml per month just to make salad dressing and mostly to make a nice bread dip. We eat about 4 tablespoons a day between the two of us.
I keep the box in the coolest room in the house (stays around 68 degrees) and just pour about 4 to 6 ounces at a time which is 2 to 3 days worth into a smaller dark glass container.
Where do you buy that, please?
@@barbarabrindza723a website called "Olive oil Lovers"
Interesting...
As a single person, I don't buy large containers of EVOO. I don’t want to open it and still be using it more than 5 weeks later...
Where do you purchase your EVOO?
What is the name? Please.
Thank you, in advance.
@@becky_927glad I saw your question, somehow missed the one above you.
I buy my EVOO from a website called "Olive Oil Lovers"
Thats for the high Polyphenols oil, for any other I buy the Costco 100% Italian oil which is very good for regular oil
Greek oil and olive oil producer TIP here....Dont be afraid of your olive oil just use it consume it-eat it! we usualy put our olive oil by the stove top and we WONT change that habbit because we consume and cooking it constatlyyyy ! About a liter minimum per week. olive wont go bad if you use it...Just do it!
Wow, yes! US consumption is nowhere close to that! If it were, we could all put it on the stovetop like you do ;)
I am from Bangladesh, far from your country. Few months back I went to Spain for my Surgery training. And I was fond of EVOO. Now your explanation makes it a must for my daily meal. Thanks Nicole...
I would like to know which is fake.
One of my favorite snacks is emulsified fresh garlic and extra virgin olive oil as a dipping sauce for homemade bread. I go through olive oil at the rate of 1.5 liters a month, and I'm 165 pounds.
EVOO,
garlic,
black pepper,
grated pecorino romano for addicting bread dipping!
Excellent vídeo, living in Europe, and being from Portugal, imagiining a bottle lasting for months, makes me smile. A bottle last a week, if that much!
Congratulations for the video.
I am Spanish, born in Madrid, moved as a young boy. My entire family grew up on aciete de oliva, cafe, vino tinto, chorizo,etc. I am 56, string like a bull, like my brothers, my mom is 87, my padre died years ago from cancer, may be the 40 years of smoking. One day I will retire in my beloved Espana and enjoy real fresh aciete de oliva.
Viva la vida.
I am really glad I ran into your channel. I had been keeping my olive oil on the stove - that changed tonight and I'm ordering new oil! Thanks for this video!
Hi here from France. Loved you olive oil episodes. On the frying I did held my heart a little. Olive oil is good for cooking however be carefull with frying. Here the health recommended standard for maximum heathing is not above 185°C/365°F or or for a very short while up to 200°/392°, so those are the limits. They say safe is not above 170°C/338°F. High temperature makes olive oil become toxic and you kill the good properties before that time. Remeber it is retreaved cold creating a very stable molocule chain of oil and it is not just oil it is rich of polyphenols and plant elements. I know you Americans love to fry everything, and unhealthy caramelise (burned fructose), sorry colder = better.
Put three parts of extra virgin olive oil into a shaker. Then one part of lemon juice.
Shake really well.
Pour the mixture onto slices of grilled bread. Add a little oregano on top.
Taste them. *Thank me later!*
Wow. I watched your other video too about how olives are grown and harvested. I really learned a lot and it will change the way I cook. Thank you.
I do the same thing I pour it over vegetables and I put it in my soup etc. I’m Italian my mother was born in Italy she used olive oil for everything I even used to have my eggs for breakfast cooked in olive oil instead of butter. Oh just thought I’d mention this went to Sicily to visit my family in 2008 and they also make olive oil in Sicily, and it was the best olive oil I ever had in my life. It was exactly how you said, robust and peppery and it was absolutely delicious. I haven’t had anything in the United States that tasted like that. Sicily is absolutely beautiful.
Even though you may find olive oil right next to corn or rapeseed (canola) in the supermarket, it is not comparable to those oils. Corn, canola, soy and other seed-based oils are not from fruit like olive oil. They're also extracted in a much more industrialized process that often involves the use of solvents like hexane. I try and use olive oil almost exclusively and find it works excellent in preventing butter from browning as well. I like the traditional flavor ones best, which leave a slight burn in the back of the throat when swallowing a tablespoon, but I think this is not so popular in North America, where "light tasting" seems to be preferred. My favorite is olive oil on grilled sardines.
You're well educated in olive oil! I'm with you -- I like strongly flavored olive oil. Just like Americans have educated themselves with wine, I hope they'll start to pay attention to the many flavors of evoo. It's such an interesting part of the food world!
@@TrueFoodTV Ha, ha. I'm an agricultural economist by training, but don't work for any agricultural organization. Most of what I know about olive oil is because I love this food so much. Olive oil is a cornerstone of human civilization, in terms of nutrition, cultural icons and even medicinal products. For example, it contains oleocanthals -- potent anti-inflammatory and antioxidant compounds (that's why it burns the back of your throat). Your video about production and cooperatives is quite accurate and teaches a lot about the product.
I buy a large bottle but decant it into a smaller bottle for cooking. I suspect that since the large bottle is rarely opened, stored in a cupboard, and not disturbed all that much, it probably holds up fairly well. Since I use olive oil as my main cooking oil, I end up going through about two large bottles a year.
Olive oil properly stored is perfectly fine for up to 12 months from harvest date. After that flavour deteriorates but it can still be used for 1 more year. Obviously the closer to harvest date the better.
Hi issue is about cooking with olive oil- above 65degree centigrage . olive oil molecules break down and formed harful product. check out with chemistory experts. Regards. Joginder
@@jogindersingh-prem7793 Our comment was not about cooking with olive oil but the duration of its quality.
I thought I m the only craziest of all for Olive pulp’s juice/oil ,, but this lady Nicole is one step ahead.... ✌🏼✌🏼👏👏
I make crab cakes, and clam cake. Same recipe for both, I just swap the Dungenous Crab, with fresh Bay Clams that I harvest in Coos Bay. ( I’ll chop the clams with a food processor.). After I make the patties fry a couple minutes on both sides with Olive oil.
I also grew up with a mother
who cooked everything using
extra virgin olive oil as well as
using it as a seasoning and a
condiment and now as an adult
I do the same! I’d be lost without it!!
I feel you on this!
Very good explanation, i love when you say we should look to extra virgin as a condiment, it truly is! The material of the container is important for our health, plasticizers migrate from plastic to olive oil, glass is best.
Thank you. You cleared up some misconceptions about olive oil for me.
Glad I could help!
HOLA.. that brings back a memory to my mind of my andalusian grandmother keeping the olive oil in the no- window-under-the-stairs room. I think that was kept inside a kind of ceramic pots even. It is quite pitifull how easily we may forget that some traditions comes from wisedom..I am sure they did not know the scientific explanation but had the experience. As an Spaniard with andalusian origins I use it to cook everything not only to season salads and vegetales and I keep the recepient under the kitchen sink.
Wise grandma.
We thank God for His grace ♥️♥️♥️♥️
AMEN AMEN !!!😇🔷️💯💕💫💠
I like to cook in high temps with avocado oil.
To cook greens do everything you said except after adding the oil add fresh ground tellicherry peppercorns then garlic, and follow the rest of the instructions.
Ooh nice move!
i use it on popcorn instead of butter. so much more healthy than butter! i use an olive oil spray bottle and refill it frequently (on roasted vegys too)
As a person very well versed on fats and lover of meat and saturated fat and hater of toxic, unstable, inferior plant oils, I would 100% agree with your opinion/fact. Out of all the plant cooking oils, Olive is the most stable and least refined (if extra virgin). Huge fan of Olive oil and it's the only one I use. Coconut oil is also very stable because it is mostly saturated fat. I don't sweat the "myth" of saturated fat being bad for health, it's debunked. If you cut the fat, you just left flavour town, lol. Scrap the sugar, embrace the fats.
Ok. I just had to open the $16.00
USD .5 liter bottle of Spanish olive I’d been saving as I ran out cheaper EVOO while making a Tortilla de Patatas. Came out pretty good, but just saw harvest date of July 2019 and best by October 2020. Smells and tastes good, but will use right away. I also use .5 liters to make one Tortilla (Spanish Omelette), so I strain the used oil and reuse it 2-3 times for same dish. I hear California Ranch is best brand in USA. Good quality and reasonably priced and it’s local as I’m in CA. My usual large bottle of Pompainian (Spelling?) also ranks good. Transportation and distribution time makes it preferable to EVOO from Spain or Italy. But I’m learning, however slow.
Could it be stored in the refridgerator?
0:02-0:30 is the stuff dreams are made of.
Another excellent and informative video.
You gave me my first belly laugh today. Thank you!!
I enjoyed your enthusiasm. And learned a great deal. Good combination! Thank you.
Thank you for your Informative, educational, eye opening video! Well done
🇸🇬 Singapore fan🙋
just happen to see your💃 video first time , Thanks for sharing your 💖👩🎓advice on extra virgin olive oil , Thanks
Thanks Nicole. Fascinating video. I grew up in a house in which my mom loved olive oil.
Your mom and my mom would get along. ;)
Not sure I want to fry with expensive olive oil. I prefer avocado oil. I think of olive oil more as a condiment, such as with fresh French bread, oil and balsamic vinegar for salads. As such, I agree with purchasing the amount of olive oil that you will use in 6 months, as it is relatively expensive.
You know what.. When I saw last episode, I have seen in my dream that I am grabbing olive in my hands. What an influence!
Band of the Coldstream guard’s
Olive oil is very good I prove it for my self for pain example belly pain headache muskle pain joint pain go and try it for your self
@@charmaineboucher3201 What olive oil you used??
My antique, 14" Cast Iron Skillet is used only for pizzas and I only use Extra Virgin Olive Oil for continued seasoning. Great results and a great video with helpful tips! Thank you!
Very nice Nicole! You have a great voice, well spoken, very presentable and very attractive! Keep up the great work!!!!
Thanks , Us regular people needed this information , humble enough to buy small bottles , rich enough to make it $10 ones !
You are very informative, your ideas are exciting and inspiring and it is very pleasant to see and hear you, clearly you have a passion for cooking in general and olive oil in particular. It seems like mamma tought you well. Congratulations!
Thank you now I know what not to do and how long I should keep my olive oil because my sister told me you can keep it forever even if it tastes funny. Now I know better.
Wow, your suggestion with broccoli @6:13 is pure genius! My wife and I now eat this several times week.
Keep the awesome videos coming
So glad you liked it. Thanks!
I just want to make one point if you don't mind. You won't find high-quality EVOO at the supermarket. We have a premium supermarket chain in Florida, Publix, and although there are at least 20 different brands of EVOO on the shelf, not one bottle is what I'd consider "the good stuff." You need to source it properly. Just my two-cents. Other than that, I love your enthusiasm and the information provided, and I love EVOO--"the good stuff!"
I saw you for the first time in your video "Olive oil How is it made?" Fantastic video! Love at first sight. Thanks for this tips. Greetings from Argentina. ✋🙂
I'm literally drinking olive oil, my secret weapon in face of infections and inflammations.
Nice!!!
I love how you present and your expressions.
Keep going sister🙏
I put Olive oil on porridge oats every morning for breakfast, along with hot water and honey! Thinking I’m doing the right thing, am I?
I only use olive oil, only for making chips I don’t. But I use up to 3 bottles a month . I use it in everything. It’s delicious.
Thanks. I prefer halo to hola though ?
I use my older olive oil for suntan oil. It gives me great color.
Nicole, this is such a great channel. So glad I stumbled upon it recently. Never thought I’d binge-watch a TH-cam channel before. I could watch that Spain Extra Virgin video over and over. Well done!
Uh-Oh I do 2 of these no-nos. I buy a 4 Litre Tin of evoo which I store in the bottom of my pantry. (I did something right. Yay.) I keep some of that oil in a dark glass bottle ... which I keep beside the stove. That's something I will be changing.
Funny enough, you had me so intrigued with the expiration date so the moment you said about taking a look I paused the video. My large tin date was 2021. All good there.
Thank you again for another informative video.
Thanks for putting the advice into action so quickly! Love that! 🙌
just put the 4 liter in smaller bottles filled to the max (min air gap) and now you have 4 unopened bottles
I have used olive oil that was over a year past date and found the taste was better then when I got.
But the antioxidant levels diminished. Fresher is always better.. would you eat a tomato over a year old
@@borgetto23 If was still fresh yes, have froze vegys and eating them longer then a year in a freezer. Still good.
@@RainbowMedicine2000 ok.. so you froze the Olive oil
@@RainbowMedicine2000 We freeze vegetables all the time. Never seems to loose the taste. Add some water, cook or steam, Tastes as good as when they came off of a vine. Yum!!!
I have to. Found bottles I have forgotten about, and tried them. Seemed as fresh as the day they were bottled. Had one bottled that tasted better then some. Only oil I will trust using if old.
Great advice! I love EVOO with all of my cooking! I did experience a questionable 'french-fry' making mishap years ago; My Uncle used EVOO instead of something like VegO (my attempt to keep everyone healthy). The potatoes actually dissolved; I could not believe it (laughing but truly astonished)!!! 😲 Despite the commercial industry pushing Poly (fats) and MCFA for cooking, I truly believe EVOO is supreme (hail monosaturated fats)! You are a great host and I enjoy watching your channel!
Thank you for a great video! Can we keep the oil in the fridge? I know the texture will change a bit, but does it damage the oil?
It will harden
You can use like butter
I stumbled across your channel. Entertaining and a pleasure to watch. I knew most of what you speak of. In a prior video I saw you drinking from a glass, recently pressed oil. Would love to be that close and experience that kind of freshness.
It was an amazing experience. Truly nothing like it!
Yep, all that EVOO is really helping all those Italians right about now. :-) I used to eat it by the buckets-full. Not anymore. I use it and all oils and fats, very sparingly. (Be that as it may, you are a joy to see. God bless.)
Why? Did you have a negative reaction?
Hola bonita. I m from India but was in Spain fr my phd. Now I see Olive is being cultivated in India too. Great initiative. But mostly we North Indians cherish Mustard Oil with strong pungent flavor
Ohh this is very interesting too thanks for mention it
Thanks for the info.. but its a waste to throw it out.. i still find it good to use
Thankyou Lord for this Olive oil ❤
I love your channel Nicole, so much great info and tips, thank you
Thank you, helpful. I now know to buy small bottles and use them quickly.
I use three tablespoons of EVO in an Avacado Smoothy every morning. I got the Recipe from Dr. Steven Gundry in his book Plant Paradox. (no, I am not compensated for endorsing anything). I love the way it tastes and the energy to start the day. Great video. Looking forward to binge-watching some of your other vids later.
How do you make that?
I do as well. But didn't get the idea from him.
@@mauricorivera1199 just pour it in
Hi interesting I was told along time ago that olive oil is not a good oil for heat, So you have opened my eyes and enlighten me thank you.
Here’s a tip. Put your cleaned and chopped veggies into a ziplock bag. Add olive oil and salt n pepper and whatever other herbs etc. Close the bag and give it a good shake. Veggies coated with oil. Easy and no mess. Empty the bag onto a pan and put in the oven.
I have been drinking a Tbsn of EVOO on and empty stomach for medical purposes.
What medical purposes do you need olive oil for?
@@SweetChicagoGator Cleaning of the arteries, and also help with B/P
@@Elkins24
So does tumeric and garlic clean the arteries. 😊
@@SweetChicagoGator EXACTLY
I have always read olive oil is of no use for frying as it had a low smoke point and broke down under high heat.
A question: if you can't keep the extra virgin oil near heat how can you use it to cook without losing its properties?
When you cook at heat with EVOO you are burning off many of the antioxidant benefits. However, you will still benefit from the fatty acid profile - high oleic acid (omega 9) etc.
When you cook at heat with EVOO the oil will lost its antioxidant properties (polyphenols). You will still benefit from the fatty acid content of the oil which will remain unchanged - high oleic acid (omega 9). Her advice is good - buy a bulk tin of late harvest mild EVOO for cooking and save the small bottle of early harvest peppery EVOO for salads and drizzling in finished dishes
Marcela. Think about it like you would with produce. If you leave a tomato out long enough it will rot after weeks.. when you cook it it's not rotting. Also if you cook olive oil, only a percentage of antioxidants are lost, that's why it's important to get high antioxidant Olive oil... high phenolic evoo is my way to go
Dear Ms Costa if you cannot find a better place to store EVOO far from heat you might use two tricks: 1) buy smaller bottles 2) consume then as fast as you can. I am also quite sure you might find a good place if you by small bottles.
Please tell me the best evoo to consume on a daily basis. Thanks
Califonia Ranch
Hello, one question, if yoiu say heat is the enemy of the Extra virgin olive oil, I cannot understand how you suggest to Bake the various veggies (cauliflower, broccoli, potato, carrot etc) in an oven at 400 deg F after coating them in olive oil, as per what you said before, the useful ingredients in the oil, would they not be lost?
You can buy a slightly larger bottle of olive oil and store the excess in the refrigerator in a container with minimal air space. Let the oil come to room temperature overnight before use.
Sincerely it's not a good choice. The better choice is to buy smaller bottles and use them as fast as possible. Of course it cost a little more but the question is: How much is our health and edonistic satisfaction value in front of some bucks ?
Hi please advise which olive oil is best to consume and how much can you take per day.
I really like her energy and has very good tips!
Perfect. Thank you❤️❤️❤️
I always love to watch you ,every video is fascinating ,full of knowledge.and i always thankyou for that . Gonna keep watching 😊
Thanks Nicole!!! Exciting presentation......oh yeah, thanks for all the cool info on my olive oil!!!! D
E B White. Love it.
Us both!
Really thanks for the info on Olive Oils ........In India we use very less Olive oils and have been looking for more info on it...great work.
I am here after cranberry episode and fascinated about it and went to local market but I got only dried cranberry 😑 as a Agriculture student got good knowledge from u miss
Yes, it's difficult to find fresh cranberries here in the US outside of November (when we eat them most, around Thanksgiving).
Thank you for such great work
Dear True Food good job and many compliments also for the video about production one of the best i have ever seen to explain to consumers.
Ola from Pakistan . Best channels ,for infoentainment about food .
Thank you!!
The more important than content is the presentation! Seducing! 11/10.
Yes Olive oil is my go to oil Thank you very informative
Good video, but I'm a little hesitant to cook some things with olive oil because the smoke point is between 350 and 410F. Once it reaches smoking point it creates free radicals that are harmful to the body. I'd much rather eat it in dressings and sauces or foods that can be cooked quickly or at lower temperatures. I want that nutritional value from the oil.
Hey, glad you brought this up! I actually read a lot of (otherwise boring) scientific studies to get to the bottom of this. Extra virgin olive oil came out on top (or at least a draw with other virgin oils like coconut) for remaining stable at high temps. In fact, I even read a study that concluded the polyphenols actually help increase the nutrition in vegetables when cooked in evoo!
Dear Mr Malone you are right about the range of the burning temperature. The high quality EVOOs has the higher range of burning temperature and we have always to remember that thanks to the polyphenols EVOO can resist to high temperatures much longer than all the other fats. This is why all the experts I know normally cook and fry with trust using EVOO. You can read these : 1) www.sciencedirect.com/science/article/pii/S165836551500103X 2) www.researchgate.net/publication/316490254_Effects_of_High_Temperatures_and_Duration_of_Heating_on_Olive_Oil_Properties_for_Food_Use_and_Biodiesel_Production
Hola! Great material. Many Thanks!
First time to see your video on V OO Nicole, very impressed. Love the zucchini pancakes. I have an important question, I read somewhere that even brand names producing V OO add a less expensive oil to save on costs! I find this hard to believe but maybe you can throw some light on it, even better how does one test the oil to see if it genuine V OO?? Thanks. Paul.
very good program, enjoyed it along with the recipes
Lovely way of presentation 👌🏻
Thanks for the advice.
Are you able to freeze the oil, and maintain freshness and flavor?
No
thank you for all the great info.
I love olive oil and do cook with it regularly. I'd heard that olive oil has a low smoke point, and that is why some people don't recommend it. I see it as a traditional ingredient that's been cooked with for centuries in Italy, and they're famed for their good health so I don't see any reason to not fry with it.
Good instincts, Han! I actually read a lot of (otherwise boring) scientific studies to get to the bottom of this. Extra virgin olive oil came out on top (or at least a draw with other virgin oils like coconut) for remaining stable at high temps. In fact, I even read a study that concluded the polyphenols actually help increase the nutrition in vegetables when cooked in evoo!
You can read many articles about this , you might stat here www.teatronaturale.it/international/olive-and-oil/32339-the-scientific-truth-on-cooking-with-extra-virgin-olive-oil.htm
a cool cupboard is a good spot, also you can get a vacuum sealer bottle top
You’re sister is back!!! Could you put a good word in for me? I have the biggest crush on her 😍
🤣 I'll see what I can do.
Olive oil is costly in india but I inspire from your video ... I will must motivate farmers in india to doing farming of olive ..
why? we have the best oils mustard oil, coconut oil and the best, Ghee, why need olive oil. western nations are jumping to buy ghee.
Good thing I only use Olive oil to light my oil lamps because I notice no matter old or new it burns the same.
I am just waiting for your next video.... the zucchini.....recepie.... God BLESS YOU
Coming right up next week!