Tony Euphoria I now eat a very natural diet like my grandparents did, no processed foods, only home cooked, since lockdown Iv had no fast food or supermarket junk foods.... 195 days going strong and it feels great 👍
Daniel Sanford it truly has....some processed foods fancy packaging costs more than the food itself.... just reading the ingredients list.... 20 to 30 items that don't sound like food but a bad lab experiment.... people being poisoned slowly, drug companies making money of chronic sickness... just medicate ppl but not educate them or change the food system to real Whole Foods .... I guess there's no money n business in healthy people but creating illness creates business n profit, sad
Thank you for that great explanation which clarifies some of the confusion about good olive oil. Unfortunately too many fraudsters are getting away with their scams and the supermarket retailers are going along with them.
This is a great informative video. Which Australian extra virgin olive oil would you recommend or buy if you didnt make your own. I'm currently using Jingilli EVOO. Made in Western Australia
Mr Tsoukalas I don't ever tasted the Australian virgin olive oil but I tasted the Spanish,the Italian,the Terkish and the Greek and believe me the are is no better in taste and smell than the Greek virgin olive oil especially the koroneiki.Try virgin oil from Laconia,Kalamata or kteta and you will never taste another.
Raj Ray yes Greece has good oils but still the modem technology is taking S it of the vitamins out of the oil. The good All way was the best and it’s all important. Form growing the olives, harvesting and pressing and extruding.
Andrea Ruggiero thank you for confirming my thoughts. Please let people know where can get the great virgin olive oil. You guys in Italy are masters. I take my hat off to you.
You are wrong on green olive oils. We have some of the most costly oils in the world coming from certain areas in Spain, all harvested in September GREEN!...Best oil you can get! Depending on what olive you are talking, harvest time will be different from place to place and olive to olive
The guy has made a big mistake when he said the green ones are not ripped, but I can understand why he thinks so, because the darker ones has less bitter taste, and people are not used to olive oil might like it lighter than the one (I consider delicious) the oil from green olives.
A good course of action for you might be to explore "NYOOC World Olive Competition," and then find out all you can about how the award winners produce their products. California alone seems to have many reputable artisanal producers. If I try to offer more detailed information, my comment will be deleted, but I think you can probably figure out what I'm trying to say!@@icediamonds11
As an olive oil producer I have to disagree with your comment regarding black olives making the best oil. In fact early harvested olives produce the best olive oil. They will give you more aroma, peppery flavours, higher antioxidant content and full of oleocanthal components. The only advantage of black olives is that they are easier to harvest; they can be machine harvested by vigorous shaking, oh, and they will produce more oil. Oil from black olives will be milder in flavour, if you want to be polite, or lack flavour, if you want to be honest. Last of all oil from black olives have shorter shelf life. Award winning oils are invariably early harvested green olives which produce as little as 1 litre of oil from 10kg of fruit. Black olives can produce a litre of oil from as little as 3.5 kg of fruit ( but inferior). Kalamata olives are great to eat however have very low oil content.
It was such a brilliant survey conducted by you I wish yoy could be a health inspector bravo ! It was a real eye opener would love to see more details of market shelf details in future please 🙏 keep up the good work God bless you
Modern machine to extract oil may reduce some of the nutrients but I'm more concern about oil that's mixed with other types of oil then sold as olive oil. I think it's bet to just eat olive if we want the best out of oil from olive since we really can't be sure if there's real olive oil.
I've looked at many videos on EVOO, and this one has some unique and very valuable information. Since olives are a fruit, it makes sense that the way the fruit is handled and processed will determine the quality of the EVOO produced. Just as the best fruit is the kind that's tree-ripened, handled with care, and eaten while still fresh, it makes sense that the best EVOO would also be from olives that are fully ripe, handled with utmost care, not bruised or damaged, and processed as little as possible. Thank you for conveying these ideas to us!
Thank you! Finally someone agrees with me. Many are commenting about the EVOO made from green olives and not ripe black olives. They don’t realise many essential minerals are missing from the unripe fruit. This is the reason I mix them with green, red and black.
Depending on the variety of olive, of course, I'm seeing that when a grower determines the best time to harvest his crop, there will be a mixture of colors and slightly varying stages of ripeness.@@Remedial_services
The fridge test is the easiest. Pour a sample into a small glass dish. Place the sample in the fridge for a few hours. Look to see the extent to which the oil has turned opaque (cloudy). If it's still clear, it's fake.
The green (early harvest) olives have higher levels of polyphenols, more recently shown to have health benefits due to the antioxidants. This bloke growing up on the farm back in the day wouldn't have been taught this - the info is new. "Right way best way" - depends on what you're after.
Greetings from Maryland. Love this segment! Great information & great presenter! Reminds me of home & how my grandparents used to make nearly everything from their own gardens - what a difference from the quality of food we have today! I am suddenly craving REAL olive oil with some bread and tomatoes! :) Thanks for this lovely knowledge.
Ces't moi Joaness thank you for your encouraging comments. Great presenter! Wow. That's very nice and gives me more confedence since English is not my native language but Greek is. I made extra virgin olive oil from my own olive trees and it's a tough job. And what the corporations are feeding is lies and poisons. Thank you again.
A regular physician will know as much as you because they get their information from practically the same place called the internet. So dont waste your time or money asking them. When they tell you not to use then they haven't done their research. They only have 15 mins with you on your visit. So they won't know right off hand.
Thank you for this information. Please tell us about Members Selection Extra Virgim Olive Oil in the green plastic bottle which purchased from Pricemart.
I watch another video and the oil he was talking about told me it was not real olive oil especially the one. Un california. Your video is very detailed and explains very well. Thank you for educating me. I have food allergies and I avoid a lot of foods but now I know why sometimes I still have some issues. Also at one point not sure why there is no sound
Thank you for an excellent video. I'm Italian. These days the only foods that you can truly trust are the ones that you grow yourselves !! So plant fruit and vegetables instead of flowers people. By the way, I've just subscribed !!
Thank you for subscribing. I totally agree. The right food is our medicine. We have to be very aware what we throw down our bellies. That’s why today’s society is so sick.
Very educational. Thank you so much. I want to consume more olive oil, so I'm doing my research and I'm learning so much. Thanks to people like you, sir.
Great expose' of the olive oil industry. I would have liked to know which Australian brand to buy, although I don't remember seeing Aussie olive oils in the US. Thanks
Sorry to break it to you, but he is partially wrong when he says that the best olives are not green but red/black (6:25 Minute Mark). If you want the most antioxidants and the best flavor you will want the olives when they're green. Do the research and you will know I am right. If you want the most oil from the olives then you will want to wait until they are red/black. So like I said he is partially right/wrong. Also, the best way to confirm that you have actual olive oil and not a mix is to put it in the fridge for 24 hours. If after 24 hours it becomes solid then you know you have 100% Pure Olive Oil, if there is no change then you have a mixture on your hand.
Thanks Harry T for this information. I’m in Brisbane and trying to find out where I can get the authentic olive oil - like you described how you used to make it. Any advice? Much appreciated - Daniel
i have tried at least 150 brands of olive oils along the years . There is one brand i fell in love with: Laudemio by Frecobaldi. It is the best i have ever tried. flavor, smell, aroma, density, viscosity, texture, color, ....it is perfect....though it is expensive. I guess you get what you pay for.
Excellent video! Eating any fruit before it’s ripe is high in Lectins which can be dangerous to your body!!! I loved this video because you cite all the errors in the discovery channel documentary. Truth is, most people watch documentaries and we trust what is being presented without questioning what is right in front of our eyes, like the dirty water! Thank you so much for this much needed video!!!
If you want the real staff you must be prepared to pay a lot of money. $30 per litre upwards. And no. You can’t find it on Amazon. And I don’t know where you can’t find it. Everyone is taking the quick way to profits. Good luck in your research. When you find it let me know.
What equipment to use to extract olive oil at home. can you plz make video o that. Or tell us the closest avaiable olive oil in the North American market. Thanks
Farooq Islam try to visit local delis instead of big supermarkets. Normally they import olive oils and they can be as close as you can get to virgin olive oil.
You started off great about how fake super market olive oil is. You also mentioned the best way to make olive oil, which is also somewhat true (other than the "clean water" part). But then you started mixing in your personal opinion where you shouldn't have. You're also making mistakes about the modern "extra virgin" nomenclature. You maybe were raised in a farm, but I come from a place where olive trees are grown on the streets. Every house, apartment, garden, and even street-facing office, have their own olive trees. Not only in the farm. We literally drink olive oil from a small cup for breakfast. Trust me, I know olive oil; I know the type you can cook with, the type you pour cold on your dishes or dip with bread, and the type you can safely literally drink. Here in the Holy Land (Palestine, Israel, whatever you want to call it), olive oil is a tradition since long before Greece. We still have trees dating thousands of years. The soil is deep red in color, and the land smells amazing during the first rain in September. The climate is bit more dry than Europe (Greece, Italy and Spain), and more suited for the best quality olive oil. 1) The machines you showed were perfectly clean. You shouldn't wash the olives too much, since it takes away a lot of the enzymes found in the outer layers squeezed out from the heat of the sun. The more you wash, the more flavor and nutrition you throw away. 2) The best way to pick olives is by hand; a trained hand at that. Picking experts know which olives to pick first. They also separate them according to quality. Yes, even extra virgin olive oil has grades from the same farm. The best grade is usually preserved for the actual owners of the farm, or close family and friends (go figure, the best usually isn't even sold). 3) I just hate how complicated they make it sound. Sorry for the language, but a "virgin" is a girl you make love with for the first time. You know she's a virgin when blood starts coming out. It's that simple, well, at least generally. Apply this to olive oil, and it simply means that the first time you pick the trees, it's when you get virgin olive oil; because it's the first pick (usually the best pick). "Extra Virgin" means that that first pick is mostly green. Yes, GREEN. Some black ones are mixed in but for different reasons. 4) No, ripe or black olives aren't the "best" for oil. Most farmers do that because they get more yield (ie: you get more olive oil from the same amount of black olives than you'd get from green olives). Squeezing green olives yields a lot LESS oil, but the flavor is vastly different. Extra Virgin olive oil (From green olives) has more antioxidants too, that's why it's more peppery and has more of a kick in the throat, but it's also bitter. Experienced farmers know the exact green to black ratio they need to have in their olives for the best tasting, least acidic, most fragrant olive oil that suits the taste of their clients. Just like the fat content in your beef. 5) Most farms have three picking periods. - The first being for the extra virgin oil (mostly green olives) after the first pour from rain season in September. It's the thickest and strongest flavor olive oil, which most olive oil purists, and I personally favor (it's the one I like drinking from a small cup). But it's also very bitter. This first pick is the most expensive oil, that's why it's famous. - The second pick is for virgin oil which has a mix of green, semi-black, and black olives (most people prefer that olive oil, since it's lighter, less bitter, and still very flavorful). Yes, it's still called virgin, even if it isn't the very first pick, but it's usually the "first BIG pick". Most of the "high grade" olive oil you can buy comes from this pick. YUP, it's NOT "extra virgin". - And the third for regular olive oil, which includes mostly dark black olives. This pick is the largest, in which it contains most of the crop of that season. It also has the largest yield. Its oil is mostly suited for cooking and higher heat, since it's the lightest and the least flavorful, but its still great for cold applications and some people even prefer that (but still MUCH better than what you mostly find in the supermarket, maybe it's the one you have?). Each of the picks above have grades. The first bottles squeezed are the most expensive. No, it's not like you mention. This is not where "extra virgin" is determined. Finally, even if you buy real, genuine olive oil, that doesn't necessarily translate into the flavor, color, texture, smell or even the amount of nutrition you're looking for. Even if the olives were perfectly organic, with no chemicals or pesticides, the soil, climate, type of watering the trees (either naturally with rain, or by manually watering them), ripeness, type of natural fertilization of the soil and various other factors play a huge role in the final product. _Consistency_ across seasons is *virtually impossible*. Towns 10 miles apart have different flavor olive oil...
Wtf are you talking about. What personal opinions are you objecting too. What mistakes about "extra virgin" nomenclature are you referring too. Instead of making blanket unsubstantiated accusations, you would be better off speaking about specifics -- unless your real purpose is slander. Which I suspect is the case.
I Love this guy😄❤ He should get his own show..."Mr. National Geographic" 😆 All jokes aside, Thank You for making this video👍 Very well done, informative & thorough👌
Karen M thank you for your nice comments. I have my own show on Foxtel broadcasting six days a week but it would be nice to be on a free to air channel. But that’s not easy. Thank you again Harry
I have not been able to find the Rosnay Brand you speak of. I live in the southern states and was wondering are there any type of good olive oils you can recommend that i might be able to purchase from amazon. And if you don't recommend buying from amazon any olive oils from there can you please recommend a website that i would be able to shop for such delectable oil from? Please and thank you very much.
Nothing negative meant by hotter I guess I got excited to see you was back presenting differently. Proud of you for Not giving up. Peace and love for you for how you represent. That’s all I meant sister.
As I'm a citizenship of mediterranean sea my comment going to turn around the price of extra virgin olive oil cost no more than 6 till 8 dollars one liter anf full press . the extra virgin olive oil which they in magazines are filtred which mean bye to the full main ingredians of olive . secondly they leave some olive oil to be fermented to get more oil , less fermentation less oil and here the acidty going to play a role . stone way is the best .
Question, I bought really expensive olive oil put a little pot in the fridge and after 3 days still not formed a thick layer on top or thickened right through? Taste really good and nice golden colour from Italy.
Many videos are enlightening but not totally informative. What are the 2 best cold pressed extra virgin olive oils. Olive oil is too expensive to buy, smell, taste, then throw away if it is the wrong choice. The print on the bottles is so small that reading in the store can be challenging. Offer real help.
Bot Bro. This brand is very cheap here, I used COLAVITA a lot in the past...but after learning about the Mafias run the lucrative business...I’m no longer after any of these oil.
Some fruits are traditionally had unripe in different regions (Tomato, Banana, Mango but are adapted in cooking and health to reflect the flavours in that state) Castelvetrano Olives (Sicilian Green) vs Kalamata (Greek Black). Either or this should not be tainted with cheap and nasty things or left to go rancid and then sold after over processing.
This was an eye opener. We here in our country use olive oil only when we make pastas or pizzas and used to ask 'I don't see any difference in taste and this putting olive oil on pizza is just bull shit' untill I had the authentic stuff. Today I realise how our ancestors lived so health and long with just few ingredients like bread, butter, oil and only few vegetables and fruits. Now we eat whole lot of things "varieties" like chia seed, hemp seed, organic and what not but still can't achieve what our great grandparents had...... The answer is 'everything was Pure, no chemicals and rustic methods to pull oils and grind our flour with stones were used . Your video helped me put all those pieces of information together and for me it was not only for olive oil it was for every edible things we have on our plate. I can't afford olive oil so I will stick with good quality vegetable oil which is cold pressed organic and no chemicals are used to extract the oil. Thanks.
Thanks for the video. So where can I buy that "home olive oil extraction set" you showed? I have access to plenty of olives trees in my garden and neighborhood (5 Calamata olive trees, many other varieties) that go to waste every year because the owners don't know what to do with them, and would like to make my own fresh olive oil at home.
Although I believe that Mr. Tsoukalas, who doesn't sound Australian, means well, he seems to be saying that one doesn't get really good olive oil unless its price is exorbitant.
Raw extra virgin olive oil is one of the ten biblical foods. This contains resveratrol excellent for the heart, and other very important nutrients. I suggest when one buys an olive oil, let it stay first in the frigidaire for 24 hours. When it remains liquid then it's not a whole true olive oil. The true olive oil becomes frozen in texture.
The best Olive oil is made of early harvest green olives. You must start the process as son as you collect the olives, And always cold press ( at most at 27 degrees celcius ) when you taste it you can feel the smell of fresh tomatoes, grass, various herbs. Thats the best olive oil, you must consume it with cold dishes, salads, at breakfast etc. All the aothers will make you feel jerk after you try it.
kotty dennis an avarage quality of extra Virgin Olive oil is ok. For appetizers, salads, breakfast or cold dishes early harvest extra virgin Olive oil is the best and the peak of the product. Every morning you can start your day with a table spoon of early harvest olive oil. Believe me it’s health for your body.
I assume they pick them green because they are transporting them to big processors. that's the problem with using large scale processors versus local farm processing.
Can someone please clarify, that good olive oil goes foggy when put in the fridge and bad olive oil will stay the same in the fridge? That's what i understood. And also ate the very least this video gave no recommendations on what brand to use?????
Great video. My grandmother was from Italy and always said olive oil should be golden from ripe olives and never green in color.
Greed has poisoned our food production systems....
@Kim: Greed has poisoned the whole world.
Mario Canez yep
Tony Euphoria I now eat a very natural diet like my grandparents did, no processed foods, only home cooked, since lockdown Iv had no fast food or supermarket junk foods.... 195 days going strong and it feels great 👍
Daniel Sanford it truly has....some processed foods fancy packaging costs more than the food itself.... just reading the ingredients list.... 20 to 30 items that don't sound like food but a bad lab experiment.... people being poisoned slowly, drug companies making money of chronic sickness... just medicate ppl but not educate them or change the food system to real Whole Foods .... I guess there's no money n business in healthy people but creating illness creates business n profit, sad
Not greed of producers. More so, consumer demand for inexpensive products.
Thank you for that great explanation which clarifies some of the confusion about good olive oil. Unfortunately too many fraudsters are getting away with their scams and the supermarket retailers are going along with them.
Thank you for making this and teaching me about what olive oil should be like, excellent job!
So glad you made this video, thank you, those guys are so uneducated and education is so so important
what no one has done is, Tell us exactly which brand is actually real olive oil.
Thats Because none of them are. May if you just chew some olives Im thinking.
Yes exactly, I thought he would give a review of the ones he had.
Expensive ones in glass bottles
Don’t waste your time watching this
Good morning sir, tell me the best and authentic olive extra virgin oil . Thank you so much from the Philippines. God bless 💖🙏🏻
Good tips, I buy olive oil in the street market and some is not labeled but in winter it gets "cloudy"
This is by far the most comprehensive video thus far ,thanks for sharing this .
Thank you
This is a great informative video. Which Australian extra virgin olive oil would you recommend or buy if you didnt make your own. I'm currently using Jingilli EVOO. Made in Western Australia
Mr Tsoukalas I don't ever tasted the Australian virgin olive oil but I tasted the Spanish,the Italian,the Terkish and the Greek and believe me the are is no better in taste and smell than the Greek virgin olive oil especially the koroneiki.Try virgin oil from Laconia,Kalamata or kteta and you will never taste another.
Hes Greek originaly, he knows well.... Greetings from Greece
I have had olive oil from Crete. It was called Kydonia and was delicious.
Raj Ray yes Greece has good oils but still the modem technology is taking S it of the vitamins out of the oil. The good All way was the best and it’s all important. Form growing the olives, harvesting and pressing and extruding.
@@Remedial_serviceswhich brand do you use?
spot on, everything else is 2nd grade
this was super interesting but i was hoping you would do a taste test on all of them and tell us which one to buy in AUSTRALIA.
Rosnay organic oil
@@Remedial_services thanks I just had a look at their website. Looks like they care about what they are doing I will definitely try them out.
You could try Cockatoo Grove olive oil.
Now we need a video of how to make your own olive oil at your house. Great video btw.
Thanks, good advise, i'm an Olive oil producer from Italy, and i can tell you that great extra virgin olive oil must be expensive.
Andrea Ruggiero thank you for confirming my thoughts. Please let people know where can get the great virgin olive oil. You guys in Italy are masters. I take my hat off to you.
@@Remedial_services Thanks!
Would you please,list few trusted original olive oil brands.
Plz tell us the original brands names?
Thank you so much. I have been looking for a video like this for so long. I thoroughly enjoyed it and learnt so much. :-)
I'll just eat the olives then. I'm pretty sure the oil in there is 100% legit plus fiber and whatever nutrients are in there.
Thought the same but I doubt the cooked ones are like the raw ones.
The fermented ones are good enough
Ya I love olives especially the black ones. They are so flavourful and yummy
You are wrong on green olive oils. We have some of the most costly oils in the world coming from certain areas in Spain, all harvested in September GREEN!...Best oil you can get! Depending on what olive you are talking, harvest time will be different from place to place and olive to olive
The guy has made a big mistake when he said the green ones are not ripped, but I can understand why he thinks so, because the darker ones has less bitter taste, and people are not used to olive oil might like it lighter than the one (I consider delicious) the oil from green olives.
You are totally wrong I grew up on a farm in Portugal and my grandfather made olive from our own trees and it is Exactly what hes saying
@@abilioarruda4619 plz tell us which company or name we should purchase?
We don't know what we are getting off the shelves these days. Thank you Harry.
It’s my pleasure. Yes. We have to be so carefull what we consume.
@@Remedial_services can you please tell me what is a good extra virgin olive oil I can buy in the US?
@@icediamonds11 I am not sure. Most of the oils today are not real extra virgins I am afraid. The best? Make it yourself.
A good course of action for you might be to explore "NYOOC World Olive Competition," and then find out all you can about how the award winners produce their products. California alone seems to have many reputable artisanal producers. If I try to offer more detailed information, my comment will be deleted, but I think you can probably figure out what I'm trying to say!@@icediamonds11
Him: Would you eat a green tomato?!
USA southerners: 😅
As an olive oil producer I have to disagree with your comment regarding black olives making the best oil.
In fact early harvested olives produce the best olive oil. They will give you more aroma, peppery flavours, higher antioxidant content and full of oleocanthal components.
The only advantage of black olives is that they are easier to harvest; they can be machine harvested by vigorous shaking, oh, and they will produce more oil.
Oil from black olives will be milder in flavour, if you want to be polite, or lack flavour, if you want to be honest.
Last of all oil from black olives have shorter shelf life.
Award winning oils are invariably early harvested green olives which produce as little as 1 litre of oil from 10kg of fruit. Black olives can produce a litre of oil from as little as 3.5 kg of fruit ( but inferior).
Kalamata olives are great to eat however have very low oil content.
I'm sure this guy started of Australian then got more Italian as it went on lol. Brilliant video man!
It was such a brilliant survey conducted by you I wish yoy could be a health inspector bravo ! It was a real eye opener would love to see more details of market shelf details in future please 🙏 keep up the good work God bless you
Could you please tell us the names of oils you got on your table.. and which one of them you would recommend? Or all of them are good???????
Modern machine to extract oil may reduce some of the nutrients but I'm more concern about oil that's mixed with other types of oil then sold as olive oil.
I think it's bet to just eat olive if we want the best out of oil from olive since we really can't be sure if there's real olive oil.
I've looked at many videos on EVOO, and this one has some unique and very valuable information. Since olives are a fruit, it makes sense that the way the fruit is handled and processed will determine the quality of the EVOO produced. Just as the best fruit is the kind that's tree-ripened, handled with care, and eaten while still fresh, it makes sense that the best EVOO would also be from olives that are fully ripe, handled with utmost care, not bruised or damaged, and processed as little as possible. Thank you for conveying these ideas to us!
Thank you! Finally someone agrees with me. Many are commenting about the EVOO made from green olives and not ripe black olives. They don’t realise many essential minerals are missing from the unripe fruit. This is the reason I mix them with green, red and black.
Depending on the variety of olive, of course, I'm seeing that when a grower determines the best time to harvest his crop, there will be a mixture of colors and slightly varying stages of ripeness.@@Remedial_services
Thank you very much for your Great Experience and Advice.
It would have been nice for you to leave links to the better oils. I still don't know.
Thank you for sharing much needed information & providing a platform for healthy discussions 🙏🙏🙏
Thank you soooo much for such an informative video. Kudos to you👍 May I know which extra virgin olive oil I should buy?
That's what I want to know too.
Brand of the Olive oil I should buy
I want to know
Hello from the UK
great job - didnt know how to do it - loved watching it
Thank you for sharing & stay connected
The fridge test is the easiest. Pour a sample into a small glass dish. Place the sample in the fridge for a few hours. Look to see the extent to which the oil has turned opaque (cloudy). If it's still clear, it's fake.
Temperate or Tropical
Which brand would u suggest. .. I'm in florida.
no, there is no truth in that. ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9582
@@sarturk wooow, looks like I'm never gunna know...shoot. 😕
billy kobilca. I’m no longer an olive oil fan after learning about the Mafias business many years ago.
I buy California brand EVOO have done my homework it seems they are in most experts top 10 what do you think of that brand ?
Only kind I buy too bro, did my homework on this years ago. If I can’t get it, I get avocado oil.
@@SKI1333 llppp
You should do more homework then! That brand has a reputation of being made from olives from different countries, and with no harvest date.
The green (early harvest) olives have higher levels of polyphenols, more recently shown to have health benefits due to the antioxidants.
This bloke growing up on the farm back in the day wouldn't have been taught this - the info is new.
"Right way best way" - depends on what you're after.
Is that like the concept of green or unripe Coffee Bean’s having much more potent antioxidants?
@@petrolo72 Not sure about that one.
Different fruits are - well, different.
In brief though, I've not heard anything about that with coffee.
@@petrolo72 ps - wouldn't surprise me though. :)
No
No
Sir just tell us. Whats the real taste of extra virgin cold pressing olive oil?
Greetings from Maryland. Love this segment! Great information & great presenter! Reminds me of home & how my grandparents used to make nearly everything from their own gardens - what a difference from the quality of food we have today! I am suddenly craving REAL olive oil with some bread and tomatoes! :) Thanks for this lovely knowledge.
Ces't moi Joaness thank you for your encouraging comments. Great presenter! Wow. That's very nice and gives me more confedence since English is not my native language but Greek is. I made extra virgin olive oil from my own olive trees and it's a tough job. And what the corporations are feeding is lies and poisons. Thank you again.
@@Remedial_services whts the brand you you use i would love to hv your details to buy from you
A regular physician will know as much as you because they get their information from practically the same place called the internet. So dont waste your time or money asking them. When they tell you not to use then they haven't done their research. They only have 15 mins with you on your visit. So they won't know right off hand.
This was excellent, thank you!
Thank you.
Thank you for this information. Please tell us about Members Selection Extra Virgim Olive Oil in the green plastic bottle which purchased from Pricemart.
I watch another video and the oil he was talking about told me it was not real olive oil especially the one. Un california. Your video is very detailed and explains very well. Thank you for educating me. I have food allergies and I avoid a lot of foods but now I know why sometimes I still have some issues. Also at one point not sure why there is no sound
Thank you for an excellent video. I'm Italian. These days the only foods that you can truly trust are the ones that you grow yourselves !! So plant fruit and vegetables instead of flowers people. By the way, I've just subscribed !!
Thank you for subscribing. I totally agree. The right food is our medicine. We have to be very aware what we throw down our bellies. That’s why today’s society is so sick.
Decisions decisions which one should I buy?
Thank you. Excellent and informative video.
Thanks for this education.
God bless you.
I just came across your page.
You are just the man.
Share more with us.
Thank You.
Very educational. Thank you so much. I want to consume more olive oil, so I'm doing my research and I'm learning so much. Thanks to people like you, sir.
EricaYE6 thank you for your nice words. I only use olive or sometimes coconut oil. All the other vegetables oils are deadly. I wouldn’t touch them.
@@Remedial_services pl tell us which brand olive oil should us buy?
so it is impossible to buy a good olive oil,
Yes please please share.
Can u please give us a list of australian made olive oil?
I want to know also.
Great expose' of the olive oil industry. I would have liked to know which Australian brand to buy, although I don't remember seeing Aussie olive oils in the US. Thanks
Did you find out which Evoo is the best in America?
Sorry to break it to you, but he is partially wrong when he says that the best olives are not green but red/black (6:25 Minute Mark). If you want the most antioxidants and the best flavor you will want the olives when they're green. Do the research and you will know I am right. If you want the most oil from the olives then you will want to wait until they are red/black. So like I said he is partially right/wrong. Also, the best way to confirm that you have actual olive oil and not a mix is to put it in the fridge for 24 hours. If after 24 hours it becomes solid then you know you have 100% Pure Olive Oil, if there is no change then you have a mixture on your hand.
Joseph A. Spcledtnta i am saying that just green olives is not good. I make my olive oil with green, red and black olives.
I use a single estate, biodynamic, organic Greek evoo. It’s about 27 cad$ for 750 ml-1 l. Acropolis brand
Thanks Harry T for this information. I’m in Brisbane and trying to find out where I can get the authentic olive oil - like you described how you used to make it. Any advice? Much appreciated - Daniel
i have tried at least 150 brands of olive oils along the years . There is one brand i fell in love with: Laudemio by Frecobaldi. It is the best i have ever tried. flavor, smell, aroma, density, viscosity, texture, color, ....it is perfect....though it is expensive. I guess you get what you pay for.
SO WHAT IS THE RIGHT BRAND TO BUY?????
The Australian? Only the Australian speaks the truth?
Rosnay organic oil is my favourite Australian oil.
Zeij straight from Lebanon
Pink Salt Australia. Where are you based?
Pink Salt go to summer hills organic shop in old Canterbury rd.
Excellent video! Eating any fruit before it’s ripe is high in Lectins which can be dangerous to your body!!! I loved this video because you cite all the errors in the discovery channel documentary. Truth is, most people watch documentaries and we trust what is being presented without questioning what is right in front of our eyes, like the dirty water! Thank you so much for this much needed video!!!
Very well organized and explained , thanks so much for sharing 👍🙏💓
So where can I buy the good stuff? Should I order on Amazon and what's the name of it, a lot of drama , but not much info. ☹️
If you want the real staff you must be prepared to pay a lot of money. $30 per litre upwards. And no. You can’t find it on Amazon. And I don’t know where you can’t find it. Everyone is taking the quick way to profits. Good luck in your research. When you find it let me know.
Can you just list brand names to buy for those in the US??
Awesome piece of information, thank you.
What equipment to use to extract olive oil at home. can you plz make video o that. Or tell us the closest avaiable olive oil in the North American market. Thanks
Farooq Islam if you look at minute 2.00 you will see a small equipment for making olive oil. What kind of quantity are you thinking?
Thanks. Can you tell me the brand in Canada I should buy.
Farooq Islam try to visit local delis instead of big supermarkets. Normally they import olive oils and they can be as close as you can get to virgin olive oil.
well explained! thank you!
"Mr National Geographic"...
I love it.
Me too ☺️
You started off great about how fake super market olive oil is. You also mentioned the best way to make olive oil, which is also somewhat true (other than the "clean water" part). But then you started mixing in your personal opinion where you shouldn't have. You're also making mistakes about the modern "extra virgin" nomenclature.
You maybe were raised in a farm, but I come from a place where olive trees are grown on the streets. Every house, apartment, garden, and even street-facing office, have their own olive trees. Not only in the farm. We literally drink olive oil from a small cup for breakfast. Trust me, I know olive oil; I know the type you can cook with, the type you pour cold on your dishes or dip with bread, and the type you can safely literally drink.
Here in the Holy Land (Palestine, Israel, whatever you want to call it), olive oil is a tradition since long before Greece. We still have trees dating thousands of years. The soil is deep red in color, and the land smells amazing during the first rain in September. The climate is bit more dry than Europe (Greece, Italy and Spain), and more suited for the best quality olive oil.
1) The machines you showed were perfectly clean. You shouldn't wash the olives too much, since it takes away a lot of the enzymes found in the outer layers squeezed out from the heat of the sun. The more you wash, the more flavor and nutrition you throw away.
2) The best way to pick olives is by hand; a trained hand at that. Picking experts know which olives to pick first. They also separate them according to quality. Yes, even extra virgin olive oil has grades from the same farm. The best grade is usually preserved for the actual owners of the farm, or close family and friends (go figure, the best usually isn't even sold).
3) I just hate how complicated they make it sound. Sorry for the language, but a "virgin" is a girl you make love with for the first time. You know she's a virgin when blood starts coming out. It's that simple, well, at least generally. Apply this to olive oil, and it simply means that the first time you pick the trees, it's when you get virgin olive oil; because it's the first pick (usually the best pick). "Extra Virgin" means that that first pick is mostly green. Yes, GREEN. Some black ones are mixed in but for different reasons.
4) No, ripe or black olives aren't the "best" for oil. Most farmers do that because they get more yield (ie: you get more olive oil from the same amount of black olives than you'd get from green olives). Squeezing green olives yields a lot LESS oil, but the flavor is vastly different. Extra Virgin olive oil (From green olives) has more antioxidants too, that's why it's more peppery and has more of a kick in the throat, but it's also bitter. Experienced farmers know the exact green to black ratio they need to have in their olives for the best tasting, least acidic, most fragrant olive oil that suits the taste of their clients. Just like the fat content in your beef.
5) Most farms have three picking periods.
- The first being for the extra virgin oil (mostly green olives) after the first pour from rain season in September. It's the thickest and strongest flavor olive oil, which most olive oil purists, and I personally favor (it's the one I like drinking from a small cup). But it's also very bitter. This first pick is the most expensive oil, that's why it's famous.
- The second pick is for virgin oil which has a mix of green, semi-black, and black olives (most people prefer that olive oil, since it's lighter, less bitter, and still very flavorful). Yes, it's still called virgin, even if it isn't the very first pick, but it's usually the "first BIG pick". Most of the "high grade" olive oil you can buy comes from this pick. YUP, it's NOT "extra virgin".
- And the third for regular olive oil, which includes mostly dark black olives. This pick is the largest, in which it contains most of the crop of that season. It also has the largest yield. Its oil is mostly suited for cooking and higher heat, since it's the lightest and the least flavorful, but its still great for cold applications and some people even prefer that (but still MUCH better than what you mostly find in the supermarket, maybe it's the one you have?).
Each of the picks above have grades. The first bottles squeezed are the most expensive. No, it's not like you mention. This is not where "extra virgin" is determined.
Finally, even if you buy real, genuine olive oil, that doesn't necessarily translate into the flavor, color, texture, smell or even the amount of nutrition you're looking for. Even if the olives were perfectly organic, with no chemicals or pesticides, the soil, climate, type of watering the trees (either naturally with rain, or by manually watering them), ripeness, type of natural fertilization of the soil and various other factors play a huge role in the final product. _Consistency_ across seasons is *virtually impossible*. Towns 10 miles apart have different flavor olive oil...
Aw Snap you started well until you reached at point No. 3.
good information i have nice olives oil from palastine
To aw snap:
Do you have a good link to show more information about olives and the category of the oils. Thanks
Great answer
Wtf are you talking about. What personal opinions are you objecting too. What mistakes about "extra virgin" nomenclature are you referring too. Instead of making blanket unsubstantiated accusations, you would be better off speaking about specifics -- unless your real purpose is slander. Which I suspect is the case.
Could you use your Breville juicer to make olive oil. Thank you for the valuable information!
No I am afraid you cant because of the seed. They need to be crushed first and then squeezes amd add warm water to separate the oil.
I Love this guy😄❤
He should get his own show..."Mr. National Geographic" 😆
All jokes aside, Thank You for making this video👍
Very well done, informative & thorough👌
Karen M thank you for your nice comments. I have my own show on Foxtel broadcasting six days a week but it would be nice to be on a free to air channel. But that’s not easy. Thank you again
Harry
Great report - thank you very much!
I have not been able to find the Rosnay Brand you speak of. I live in the southern states and was wondering are there any type of good olive oils you can recommend that i might be able to purchase from amazon. And if you don't recommend buying from amazon any olive oils from there can you please recommend a website that i would be able to shop for such delectable oil from? Please and thank you very much.
What kind of quantities are you looking for? It may be able to shipped over. Where are you located?
Just like the sunshine you are good energy! You came back better and hotter. Thanks
Thank you for your nice comment. But hotter? Meaning?
Thank you again.
Harry
Nothing negative meant by hotter I guess I got excited to see you was back presenting differently. Proud of you for Not giving up. Peace and love for you for how you represent. That’s all I meant sister.
As I'm a citizenship of mediterranean sea my comment going to turn around the price of extra virgin olive oil cost no more than 6 till 8 dollars one liter anf full press . the extra virgin olive oil which they in magazines are filtred which mean bye to the full main ingredians of olive . secondly they leave some olive oil to be fermented to get more oil , less fermentation less oil and here the acidty going to play a role .
stone way is the best .
Question, I bought really expensive olive oil put a little pot in the fridge and after 3 days still not formed a thick layer on top or thickened right through? Taste really good and nice golden colour from Italy.
Many videos are enlightening but not totally informative. What are the 2 best cold pressed extra virgin olive oils. Olive oil is too expensive to buy, smell, taste, then throw away if it is the wrong choice. The print on the bottles is so small that reading in the store can be challenging. Offer real help.
Which Australian made supermarket olive oils would you reccomend?
Very nice video
good information
thank you very much.
Prakash Ajith thank you for your nice comments. Do you use olive oil?
What brand should I buy now? Just give me 2 brands.
Kirkland Organic Extra Virgin Olive Oil, from Costco.
Bot Bro. This brand is very cheap here, I used COLAVITA a lot in the past...but after learning about the Mafias run the lucrative business...I’m no longer after any of these oil.
California Olive Ranch
@@jumsaesiaw6890 thanks
@@matthewmains2462 thanks
Tea is really good for our health! This video proves it! Nice share sir! Keep it up!
Some fruits are traditionally had unripe in different regions (Tomato, Banana, Mango but are adapted in cooking and health to reflect the flavours in that state) Castelvetrano Olives (Sicilian Green) vs Kalamata (Greek Black). Either or this should not be tainted with cheap and nasty things or left to go rancid and then sold after over processing.
This was an eye opener. We here in our country use olive oil only when we make pastas or pizzas and used to ask 'I don't see any difference in taste and this putting olive oil on pizza is just bull shit' untill I had the authentic stuff.
Today I realise how our ancestors lived so health and long with just few ingredients like bread, butter, oil and only few vegetables and fruits. Now we eat whole lot of things "varieties" like chia seed, hemp seed, organic and what not but still can't achieve what our great grandparents had...... The answer is 'everything was Pure, no chemicals and rustic methods to pull oils and grind our flour with stones were used .
Your video helped me put all those pieces of information together and for me it was not only for olive oil it was for every edible things we have on our plate.
I can't afford olive oil so I will stick with good quality vegetable oil which is cold pressed organic and no chemicals are used to extract the oil.
Thanks.
I APRECIATE THIS VIDEO YOU HAVE MADE WITH THE TRUTHFUL INFORMATION👍👍👍 THANK YOU VERY MUCH.
Any recommendations to buy a good black olive oil?
Awesome! Very thorough and informative.
Truman Burbank thank you for appreciating our work. It means a lot to have comments like yours.
We are lucky to have a local grove that presses and sells from their own trees.
Red Sky this is the closest you could get to extra virgin olive oil. The price maybe a bit higher than the supermarkets but you can't compare them.
Is it somewhere in Australia?
@@AliHameeds no in the Phoenix Arizona area. You can watch them press and buy it right from the trees.
Australia makes the best Olive Oils seriously!!!
So what brand should I buy?
Excellent video.thanks!
You also get all the bugs with the machines tearing up the trees
What olive oil do you recommend
I learned a lot here. Thank you !!!
Thank u so much for sharing such nice information regarding extra virgin olive oil.
This is a great informative video . Sir, thank you so much .
Amazing experience you are sharing, thank you!
Thanks for the video. So where can I buy that "home olive oil extraction set" you showed? I have access to plenty of olives trees in my garden and neighborhood (5 Calamata olive trees, many other varieties) that go to waste every year because the owners don't know what to do with them, and would like to make my own fresh olive oil at home.
did you ever find a home extraction setup?
big granite wheel i guess to crush the olives but not the pits, then press the pulp in hemp.
Could you give us some links or names of olive oil producers that have the quality you are promoting?
Hi I new in here, i have a question, what oil you recommend? You answered me so many questions I had. Thank you so much
That's it, from now on, I'm pressing my own olives!
Lol😂
Not very helpful to 99% of the world,,,,
@@alexandrawhitelock6195 Strange thing to say?
thanks for sharing this information on the olive oil
Although I believe that Mr. Tsoukalas, who doesn't sound Australian, means well, he seems to be saying that one doesn't get really good olive oil unless its price is exorbitant.
MJ NYC there is so many people in Australia who have strong accents. It depends on how old you are when you immigrated
Raw extra virgin olive oil is one of the ten biblical foods. This contains resveratrol excellent for the heart, and other very important nutrients.
I suggest when one buys an olive oil, let it stay first in the frigidaire for 24 hours. When it remains liquid then it's not a whole true olive oil. The true olive oil becomes frozen in texture.
When you say "frigidaire", do you mean the freezer, or the refrigerator? Because Frigidaire is the name of a company.
Very informative video. TIA maybe could show us how to extract olive oil using kitchen equipment.
The best Olive oil is made of early harvest green olives. You must start the process as son as you collect the olives, And always cold press ( at most at 27 degrees celcius ) when you taste it you can feel the smell of fresh tomatoes, grass, various herbs. Thats the best olive oil, you must consume it with cold dishes, salads, at breakfast etc. All the aothers will make you feel jerk after you try it.
I have a question ..which olive oil is ideal for cooking?
kotty dennis an avarage quality of extra Virgin Olive oil is ok. For appetizers, salads, breakfast or cold dishes early harvest extra virgin Olive oil is the best and the peak of the product. Every morning you can start your day with a table spoon of early harvest olive oil. Believe me it’s health for your body.
@@sakar5127 thank you for this information.
I assume they pick them green because they are transporting them to big processors. that's the problem with using large scale processors versus local farm processing.
Nice information 👍
I'am from India
king cobra thank you for watching.
Can someone please clarify, that good olive oil goes foggy when put in the fridge and bad olive oil will stay the same in the fridge? That's what i understood. And also ate the very least this video gave no recommendations on what brand to use?????
Thanks for this information, pls put a link to get the best olive oil.
sir , it is good information thanks God bless u
sultan shamim ahmed thank tou for your nice words.
Much appreciated.
Harry
People always told me don't cook with extra vergine olive oil,,,,but good to know that you told it's ok to cook with extra vergin oil,