Olive oil producer here. I want to add a couple of things: - harvest time for olives is October. If this is not specified on the bottle in the harvest date field then it's likely harvested later. - The olive mill is as important as the olives themselves. Always check the website of the producer. Proper olive oil producer show you their mill. The mill MUST be super clean and it has to be state of the art. If you see "MORI" written somewhere on the machines, that is a good sign. - color of olive oil says nothing about quality. Oil that has green colour notes is made from green olives but that does not mean it's better. It just tastes different - After opening the bottle the oil must smell like fresh cut grass or/and have a nutty smell like almonds. If it smells like nothing its likely not good. - it's almost impossible with todays olive prices to make extra virgin olive oil and sell a 500ml bottle for less than 10 dollars. Great video 👍
I sent both Kirkland and Kirkland Organic olive oils to a lab to be tested and it was 100% E.V.O.O. and it was of high quality. It's also a decent price. Just in case you want something that is available all over the place and economical.
Great Video Gil ! The man I know at the health food store who has been working there for 25 years said in the middle of the ocean on the cargo ships they often switch out the real olive oil for for fake olive oil as there are no laws in the middle of the ocean.
2:05 it doesn't contain oil from all those countries. That's just the key. You have to find the "lot code" on the bottle and see which country codes are mentioned there (probably 2 or 3, not all 9). See the example at 1:50 where you see 5 codes in the key, but just below that you see it actually mentions just 2 of them as the origin. But yeah, point taken... just pointing out that blends are made with oils from 2-3 countries usually, not 9.
I lived in California for 25 years and the local olive oils were always the best, the Italian ones I would get at the store were old, rancid and just awful tasting all around. I suspect the Italians send the rejects to the US or, more likely, the oil is damaged in transport and storage at improper temperatures and exposed to light. I am now back in Italy and my friend "just" pressed his olives today so will be going soon to pick up my 10L of "good oil" that will last me until next year. I buy the extra virgin stuff at the supermarket when it's on sale to cook with. Ciao from Italy! L
I used to get a store brand (high-end generic, not the economy product) Cali EVOO because I suspected the reasons you stated, plus if Cali can make good wine, they can make good EVOO. I never felt disappointed. sadly, it was discontinued.
Interesting! I just looked at my bottle from costco - Organic, extra virgin olive oil. Oils are from Portugal, Tunisia, Spain, Italy, and Greece. Who knew! Thanks for the informative video.
I have a friend whose father presses his own olive oil, the taste in the freshly pressed vs store bought is unbelievable. I thought there was no way i could taste the difference, i was wrong. That spoiled me lol.
Two other tricks: (1) they use "harvest date" and then cover two years, like 2023/2024, so the old could already be 18 months old when you buy it; (2) many brands use dark green ink on their dark green bottles to obscure the harvest date.
My favorite olive oil is a single origin from Greece. It tastes amazing. Very low acidity. Once you try a really good quality olive oil, you'll never want anything else.
Honey is also commonly cut with corn syrup. They can do mass spectrometry to detect whether it is adulterated. Imagine the quality of honey used in all those breakfast cereals.
When I travelled in some developing countries, ignoring the real deal from the apiarist . If was so apparent honey in stores cut with other sugars etc. Price said it straight away. I think kind of ok as otherwise poor could not buy it, but really should have blend ratio. Milk could also be a blend . To the topic at hand I'm a Kiwi , so maybe stick with Aussie , not too badly price ,some kiwi ones as well. I eat on salads and as a spread on sourdough for salad sandwiches , so think I know the taste . Given remember In London at a food and wine show, people treating EVOL like unique wines , and dipping bread to taste samples
I'm not worried about real or imagined misleading statements put out by the marketing people. Your liver and pancreas can't really tell honey from high fructose corn syrup from cane sugar. Many people eat above the 36 grams a day federal guideline of refined sugars; that's a job in itself, for many people to reduce that.
Yes, but that is only the top of the iceberg, relatively easy to spot. However this is the most often used as hfcs used is completely tasteless and colorless therefore cannot be spotted with our sense data. (It's frequency makes it relatively easy to spot) Gf syrup is also used, natural syrups like maple, birch, or sorghum and similar. There are hundreds of compounds that could be used to alter other properties of the honey, like the color, viscosity, increaseing the fructose content to inhibit crystallization and other cost reduction practices. For a long time straight up artificial honey can be made. That can be sold in themselves or mixed with real honey. There are also so many other methods. What Gil mentions for oo, all applies to honey as well. And cheaper honeys are mixed into more expensive ones. High quality honeydew honeys could be adulterated both taste and color wise, other compounds mixed in. Monofloral honeys, mostly the more expensive ones of more rare and sight after flowers could have other honeys mixed in, then slightly taste and color corrected. In rare cases very old leftover real honey can be reheated to not be crystallized, then sold with new label, maybe after other kinds of adulteration. Of course no one wants to consume high HMF honey, maybe corrected for taste and sweetness... The worst thing is that batches could vary... Of course tandem chromatography-mass spectroscopy methods are very nice to spot them. And pollen analysis.
There is one point in this video that I do not agree with. I obviously don't blame Gil for not knowing this because it's really getting into the weeds of production. Industrial extra virgin oil presser which is continuous metal machine heats up to 60 C during production which I wouldn't call cold. Cold pressed when it's not marketing means it was pressed in a wooden press with far less heating 30 C max. Not important for cooking,but for salads the taste is quite different. Quick disclaimer, I only tried it with flaxseed oil and the taste is very different since it's very heat sensitive. But it applies to other oils as well. Just my 2 cents. Otherwise an excellent video.
I was consuming KIRKLAND Signature brand from Costco since last 10 years under an impression that it is the best Olive Oil in the market. Now, after watching this video, I just read the label and noticed the following: Packed in the USA with select oils from AR= Argentina, CL= Chile, GR=Greece, IT=Italy, PT-Portugal, ES= Spain, TN= Tunisia. As always, sincere thanks to Dr Gill for eye opening video!🙏🙏
Each Kirkland batch is different. I have two bottles of Kirkland Signature, one about done, and one I bought to replace it. The one that is almost done is certified by Toscano CGI and is a product of Italy, from Tuscany. My new bottle is from from Spain, the village of Siurana, in Catalonia with a "protected designation of Origin" label.
Spain has large olive tree orchards and produces fantastic olive oil. Approximately 80% of their oil is shipped to Italy to be combined with oils from Italy or other countries. I don't think that's a problem, because there are many other countries that produce excellent olive oil.
I buy my olive oil with these tips but one more thing that i look for is a Demeter or Naturland organic certificatiion. These certifications are stircter then the normal europa organic certification and ensure high quality
Instead of adding EVOO in salad dressing, could I just add olives to the salad instead? Then I get all that fiber too. How many medium olives does it take to make one table spoon of EVOO?
Hello from our farm in Central ⛵⛵ Lakes Region New Hampshire. Thank you so much for this helpful video. I am on a strict post-surgical diet that allows some olive oil, which I really enjoy. I just checked the oil I purchased. It has a harvest date of Oct/Nov 2023. The brand is Cobram Estate 100% California. In future I will be sure to take your advice and check the labesl. This bottle even has a handy pour spout. Thanks again ~ Diane
My tip…put a small amount of olive oil in a container in the fridge the next day it should have a buttery texture. I produce my own oil from trees in my garden in Cyprus
There is some evidence that suggests that the type of oil you buy matters very little as long as it's not heavily processed. The cheap olive oil may not have as many polyphonies as the one based on the criteria you describe, but it's still not bad for your health.
Thanks for doing this. I've heard a lot recently about there being fake oils out there but it was hard to find a good comprehensive guide. You just checked off all the boxes in 12 minutes. Awesome!
Thanks for these tips! I have always wondered how to check for quality. I once heard that there are strong regulations in Greece on olive oil export, so I tend to buy Greek olive oil, although I don't know whether that's really any guarantee of quality. Not too long ago someone brought olive oil straight from an olive farm and it was so much stronger in taste, almost overwhelming. Very peppery. The kind I usually buy doesn't come close to that level of flavor.
Welcome! In Romania, olive oil is considered olive if kept in the refrigerator, it coagulates forming a paste similar in viscosity to lard. It liquefies immediately if kept at room temperature. About quality.....
The taste test is the number one tip. It is worthwhile going to an olive grove and buying direct. Then you are 99% sure you are getting the right thing. Yes it does have a grassy, peppery taste. Once you have done this then you will know what supermarket brands are the right stuff.
Clarification 2:07 , the initials of different countries on the label doesn’t mean they are all blended together, it means they could be from one of these countries. Also, I read one test is if the extra virgin olive oil solidifies in the fridge that’s a warning sign, but I’m not clear on this. I usually rely on the smell. But I agree with your video is not all olive oil is pure. Thanks for your time.
I was recently in the south of France, and they produce amazing EVOO. I notice that it wasn't really referenced here, and I have a hard time finding it in Canada.
I am happy with the stuff produced near me here in Australia. Tried some spanish stuff that was cheap once and it was gross, so i will just stick to local now
Wegmans is a local well-known grocery store for very good store brand products. I have their cheapest version of extra virgin olive oil. Since they have a few different versions I can only imagine why one is cheaper than the others. At least the package does say 100% Italian. But I looked and it has no information anywhere about where the olives were sourced...hmm
Please note, The fridge test is a myth that claims to determine the authenticity of extra virgin olive oil (EVOO) by putting it in the refrigerator: The test: The fridge test involves putting the oil in the fridge overnight and seeing if it solidifies. If it does, it's considered genuine. The problem: The fridge test is unreliable because almost any oil will solidify at cold temperatures, depending on its chemical compounds. For example, some olive oil varieties won't coagulate in the cold, and even EVOO that's been adulterated with canola oil will solidify.
I have a stomach condition and olive oil is a staple for what’s safe for me. Unfortunately everytime I buy a new brand I’m rolling the dice on if I will have a negative reaction. Even when the only ingredient is “olive oil”, I can flare for over a week. Learned this the hard way. Thank you for this.
Funny enough, that 365 brand you showed here is one of the olive oils that hurt me. I’m really happy this video is out because now I can understand why a bit more. It makes me wonder if there’s some other secret additive or something in the process that causes that stomach inflammation in me.
Is it inherently bad if the oil was made from olives from different places or whatnot? I didnt quite get what "quality" / "high quality" meant in the video. Aside from say fake olive oil is there any evidence that "high quality" olive oil is better ?
My EVOO is from Trader Joe's. It's Eliros from Greece. Tastes pretty good to me and sure smells like it. But the best olive oil I have every consumed is directly from a small olive farm in the countryside just outside of Rome.
Trader Joe's eliros is from a legit producer in Crete and is unadulterated monovarietal koroneiki... It was a limited release and there won't be any more for a while and certainly not this year, so if your local Trader Joe's has any left and you want more, buy it now.
Funny thing is when the Ukraine war began sun flower oil sky rocketed in western Europe and people where like meh we just olive oil instead. I heard that so often even though olive oil isn't a neutral oil like sun flower and the sun flower oil price actually came down where olive oil only seems to go up.
I buy honey from my local Apple orchard or farmers market. Then you also get the benefit of helping with seasonal allergies because the bees that made the honey had pollen from the plants in your area! And there's a much lower risk of it being fake
I have been buying all olive oil through a small company which owner personally goes to Greece and buys it directly from Greek farmers, small but established companies (or monasteries); the premium brands is something really amazing - may be, only 1 out of 1,000 or even 10,000 people in the world has ever tried this. Ain’t cheap. But even the cheaper ones (just local farms) are extremely good. A tip: find if you can a trustworthy seller; also, don’t limit yourself to Italy - it may well be Greece (cheaper, for the same quality) or Spain.
So much confusing opinions about olive oil and I didn't feel that great when including evoo in my diet. So just decided to stop using the oil and get organic olives. Soak them overnight to remove excess sodium and press the oil with my own mouth jeje
Hey Gil, Can you do something on modified or resistant starch like RS4? These are found in keto tortillas and bread which seems to have an impressive macro nutrient profile, but at the same time they are processed food. So this leaves me with a confusion on how healthy it actually is, especially for weight loss considering their low calorie count.
Would love to see followup on why FFAs/multiple olive sources damage the body! I think it's probably clear paraffin isn't wanted in olive oil. Maybe less clear why artisanal is better than mass produced, but correctly labeled, unadulterated OO.
It sounds like this makes it easier to add low quality or fake ingredients. Similar to when products are "bundled", you are getting lots of add ones that you don't want but the store is trying to get rid of.
I'm worried that the increasing demand for EVOO is tempting US organizations to cut corners. I notice on googling that every US EVOO company seems to alternate being on good lists and then on bad lists and then on good lists again. Its like they are gaming the system.
In EU, even kaufland olive oil branded "franz keiser" tastes good. Nutty and harsh on throat when i swallow 1 spoon daily. ~7€/500ml this days. But when i compare it to homemade olive oil from Croatia or Italy, its different level. ❤ They are maybe 5 times stronger! ❤
As far as California goes, I am wondering about OOCC vs the COOC mentioned in this video. One of my fave olive oils noted that it was OOCC and not COOC certified stating that it was stricter than the COOC. Now I wonder......
I uave recently started Sprouting and am enjoying it. I have a question. I saw an article the stated red kidney beans should not be sprouted. I cannot find the article. My question to U, is that accurate?
I chuckled at how you emphasize the word LEGALLY as if criminals care if it's legal and would be deterred. Also, criminals would never put fake labels on fake oil. I've about given up on olive oil there literally is no way to tell if it's legit unless you saw it go in the bottle from the tree.
We do have great olive oils in CA. My favorite is McEvoy, but there are lots of small growers producing really good oils. UCDavis even produces Aggie EVOO from the trees they grow on campus (order through the Olive Oil Center's website.). They produce small batches that cell out quickly, but if you can get some it is excellent.
Also, while the Mafia is into EVOO in Italy, The Mexican cartel is getting into Avocado production. I guess olives and avocados are more profitable than drugs 🤷♀
I knew you had latin origins, not only due to your name but also the outro song, but could never figure out if you were Portuguese or Brazilian. But today, with the way you pronounced "Alentejo" I'm sure where you're from 😄
Vito Corleone aka The Godfather was an olive oil importer, as was Giuseppe Profaci, a real-life mafioso who Coreleone is said to be partially based on. The concept of "agromafia" is not at all a new thing.
I moved from Portugal to the US and not only finding quality OO has been a struggle here, but the prices are ridiculous, particularly after last year's rise.
Truth. About to ditch olive oil all together. Becoming too much of a hassle to even get into the range of maybe it’s real, and at the end of the day probably still overpaying for fake olive oil. The barrier is too great these days
I have Colavita evo, it has a red seal, but seal does not say: "NAOOA Certified", but says: "North American Olive Oil Association". What to make of that?
I used to go for colavita. But lately, they are the most common bottle in that aisle, sometimes even sticking into the walkway with their own tall display tower. I'm then wondering how do they pump out so much quantity and keep high quality.
That is not correct. Good quality olive oil still contains some saturated fatty acids, so it will still solidify in the fridge. I tried it with a good quality locally produced EVOO and confirmed it still solidifies.
For health alone, is there any data on differences between countries of origin, if we stick to the highest grade, EVOO? Is Italy better than Spain or Portugal or California?
Who knows if there’s any real health benefits to it or is it just marketing. Are studies sponsored by interested parties? With that said I have a bottle of California olive oil in my kitchen, liking the taste and if there’s some health benefits that would be a plus.
With all due respect and admiration,the example shown of the PGI is in French but the same acronym applies in Italian. Just wanted to boost the algorithm… Bonne continuation.
Is promiscuous olive oil safe for cooking or it is unhealthy ? Coz many reports in spain they said its bettwr than seed oil .. hope i hear ur opinion about that
Olive oil producer here. I want to add a couple of things:
- harvest time for olives is October. If this is not specified on the bottle in the harvest date field then it's likely harvested later.
- The olive mill is as important as the olives themselves. Always check the website of the producer. Proper olive oil producer show you their mill. The mill MUST be super clean and it has to be state of the art. If you see "MORI" written somewhere on the machines, that is a good sign.
- color of olive oil says nothing about quality. Oil that has green colour notes is made from green olives but that does not mean it's better. It just tastes different
- After opening the bottle the oil must smell like fresh cut grass or/and have a nutty smell like almonds. If it smells like nothing its likely not good.
- it's almost impossible with todays olive prices to make extra virgin olive oil and sell a 500ml bottle for less than 10 dollars.
Great video 👍
I pay 25 Euros for 500 ml certified olive oil from italy. Cosmo di Russo this is one of the best in german studies.
Thank you!
I am in Australia and most olive oil in australia is produced by one large company which has very large groves with high bearing trees.
I 💯 agree. The lowest price on the Italian market this year from 1 year old oil was 8€ per liter. However it's just good enough to fry and cook.
@@Felu where are you based? Do you only produce the oil or also grow your own 🫒s?
Which of these tips were helpful? Olive them
Clever.
good one
thanks dad
LOL
Ouch... But I up-thumbed anyway.
I sent both Kirkland and Kirkland Organic olive oils to a lab to be tested and it was 100% E.V.O.O. and it was of high quality. It's also a decent price. Just in case you want something that is available all over the place and economical.
I've read in the past that Costco evoo recieved high marks.
Yep I’ve seen somebody do a review on olive oil, and they did get a high score. Thanks for posting that. Appreciate it.
It is my go to every day EVOO. I do buy other CA EVOOs but this is the one I cook with.
Thank you for your advice.
Sent it to my lab
Great Video Gil ! The man I know at the health food store who has been working there for 25 years said in the middle of the ocean on the cargo ships they often switch out the real olive oil for for fake olive oil as there are no laws in the middle of the ocean.
2:05 it doesn't contain oil from all those countries. That's just the key. You have to find the "lot code" on the bottle and see which country codes are mentioned there (probably 2 or 3, not all 9). See the example at 1:50 where you see 5 codes in the key, but just below that you see it actually mentions just 2 of them as the origin. But yeah, point taken... just pointing out that blends are made with oils from 2-3 countries usually, not 9.
I agree on that.
If the oil is fake, the label probably is as well..
I lived in California for 25 years and the local olive oils were always the best, the Italian ones I would get at the store were old, rancid and just awful tasting all around. I suspect the Italians send the rejects to the US or, more likely, the oil is damaged in transport and storage at improper temperatures and exposed to light. I am now back in Italy and my friend "just" pressed his olives today so will be going soon to pick up my 10L of "good oil" that will last me until next year. I buy the extra virgin stuff at the supermarket when it's on sale to cook with. Ciao from Italy! L
I used to get a store brand (high-end generic, not the economy product) Cali EVOO because I suspected the reasons you stated, plus if Cali can make good wine, they can make good EVOO. I never felt disappointed. sadly, it was discontinued.
I avoid the Italian olive oils altogether. I buy Greek olive oil.
I used to, some pretty good ones from there. Australia has some pretty goods ones, and very close to where I come from, so I just get that now
Same. A guy working in the industry gave me this piece of advice.
I bought mine in crete in factory where they press it
Yeah, those are never adulterated 😂
I'm Italian/ American and have 102 olive trees in southern Italy so I'm kind of biased. After you taste your own product everything else is garbage.
Having a blend of oils labeled is a good predictor you actually getting olive oil, not altered canola.
This issue (most olive oil being fake) has been around for decades.
It makes a change to see someone who will enlighten the public to the best of his ability. Thank you.
Interesting! I just looked at my bottle from costco - Organic, extra virgin olive oil. Oils are from Portugal, Tunisia, Spain, Italy, and Greece. Who knew! Thanks for the informative video.
Yes, I buy the non-Organic bottle because it is from one source.
Never buy a blend
Yep, that’s why the organic is cheaper because is not single source and it doesn’t taste as good
I just bought EVO from a local producer in Australia for A$18.50/litre. It's grown and pressed by the farmer. It is fantastic.
I have a friend whose father presses his own olive oil, the taste in the freshly pressed vs store bought is unbelievable. I thought there was no way i could taste the difference, i was wrong. That spoiled me lol.
Huge difference.
As a Croatian from Bosnia and Hercegovina, and your big fan, hearing that Jugo Joke was priceless!
Two other tricks: (1) they use "harvest date" and then cover two years, like 2023/2024, so the old could already be 18 months old when you buy it; (2) many brands use dark green ink on their dark green bottles to obscure the harvest date.
My favorite olive oil is a single origin from Greece. It tastes amazing. Very low acidity. Once you try a really good quality olive oil, you'll never want anything else.
What is the brand?
@@jackskellingtron Kouzini Organic
@@MilaN-lt2mq Nice it looks all sold out, so I'll have to keep an eye out for the fall harvest. thank you!
💯
@@jackskellingtron you can try ILIADA PDO, also Greek, comes in a metal container, 3L.
Honey is also commonly cut with corn syrup. They can do mass spectrometry to detect whether it is adulterated. Imagine the quality of honey used in all those breakfast cereals.
not to speak of the fact that honey should not be heated, don't cook with honey.
When I travelled in some developing countries, ignoring the real deal from the apiarist . If was so apparent honey in stores cut with other sugars etc. Price said it straight away. I think kind of ok as otherwise poor could not buy it, but really should have blend ratio. Milk could also be a blend .
To the topic at hand I'm a Kiwi , so maybe stick with Aussie , not too badly price ,some kiwi ones as well. I eat on salads and as a spread on sourdough for salad sandwiches , so think I know the taste . Given remember In London at a food and wine show, people treating EVOL like unique wines , and dipping bread to taste samples
I'm not worried about real or imagined misleading statements put out by the marketing people. Your liver and pancreas can't really tell honey from high fructose corn syrup from cane sugar. Many people eat above the 36 grams a day federal guideline of refined sugars; that's a job in itself, for many people to reduce that.
Yes, but that is only the top of the iceberg, relatively easy to spot. However this is the most often used as hfcs used is completely tasteless and colorless therefore cannot be spotted with our sense data. (It's frequency makes it relatively easy to spot) Gf syrup is also used, natural syrups like maple, birch, or sorghum and similar.
There are hundreds of compounds that could be used to alter other properties of the honey, like the color, viscosity, increaseing the fructose content to inhibit crystallization and other cost reduction practices.
For a long time straight up artificial honey can be made. That can be sold in themselves or mixed with real honey.
There are also so many other methods. What Gil mentions for oo, all applies to honey as well.
And cheaper honeys are mixed into more expensive ones.
High quality honeydew honeys could be adulterated both taste and color wise, other compounds mixed in.
Monofloral honeys, mostly the more expensive ones of more rare and sight after flowers could have other honeys mixed in, then slightly taste and color corrected.
In rare cases very old leftover real honey can be reheated to not be crystallized, then sold with new label, maybe after other kinds of adulteration. Of course no one wants to consume high HMF honey, maybe corrected for taste and sweetness...
The worst thing is that batches could vary...
Of course tandem chromatography-mass spectroscopy methods are very nice to spot them. And pollen analysis.
There is one point in this video that I do not agree with. I obviously don't blame Gil for not knowing this because it's really getting into the weeds of production. Industrial extra virgin oil presser which is continuous metal machine heats up to 60 C during production which I wouldn't call cold. Cold pressed when it's not marketing means it was pressed in a wooden press with far less heating 30 C max. Not important for cooking,but for salads the taste is quite different. Quick disclaimer, I only tried it with flaxseed oil and the taste is very different since it's very heat sensitive. But it applies to other oils as well. Just my 2 cents. Otherwise an excellent video.
Buy LEBANESE olive oil. It is really awesome and classically Mediterranean, but isn't as expensive as the Italian and Greek ones.
I love that you are addressing this topic!
In Spain named olive oil the liquid gold for its qualities for the health ; Italians mix Spanish oil with Italian for improve yours.
I was consuming KIRKLAND Signature brand from Costco since last 10 years under an impression that it is the best Olive Oil in the market. Now, after watching this video, I just read the label and noticed the following:
Packed in the USA with select oils from
AR= Argentina, CL= Chile, GR=Greece, IT=Italy, PT-Portugal, ES= Spain, TN= Tunisia.
As always, sincere thanks to Dr Gill for eye opening video!🙏🙏
Each Kirkland batch is different. I have two bottles of Kirkland Signature, one about done, and one I bought to replace it. The one that is almost done is certified by Toscano CGI and is a product of Italy, from Tuscany. My new bottle is from from Spain, the village of Siurana, in Catalonia with a "protected designation of Origin" label.
Spain has large olive tree orchards and produces fantastic olive oil. Approximately 80% of their oil is shipped to Italy to be combined with oils from Italy or other countries. I don't think that's a problem, because there are many other countries that produce excellent olive oil.
Its a shame that italy gets all the credit
Too bad there are so many scammers. They’re killing Spanish oil by making it look fake.
Tip number one
Buy from Costco, they do all the homework for you. The single source from Italy or Spain is the best
Do they show the harvest date or crush date?
I buy my olive oil with these tips but one more thing that i look for is a Demeter or Naturland organic certificatiion. These certifications are stircter then the normal europa organic certification and ensure high quality
Instead of adding EVOO in salad dressing, could I just add olives to the salad instead?
Then I get all that fiber too.
How many medium olives does it take to make one table spoon of EVOO?
yes, either is fine. personal preference. th-cam.com/video/rvawEvNLbUM/w-d-xo.html
I'm looking at my bottle of GRAZA evoo that says "24 lbs of olives = 1 liter of oil" which comes out to about 6 ounces for each tablespoon.
Hi there. Much better in my opinion, a tbsp of olive oil is around 40 to 50 pressed olives depending on the size. I don't consume oils personally
And now you should look into the process of the olives you are consuming, which can vary and be harmful. I know it's sad.
@@felicidade1899 what's harmful? The processing of the olives into oil? How?
10/10 for the Yugo comparison 😊
Worth noting is the wide choice of high quality olive oils from the Western Cape (Wellington, Paarl etc) in South Africa.
Hello from our farm in Central ⛵⛵ Lakes Region New Hampshire. Thank you so much for this helpful video. I am on a strict post-surgical diet that allows some olive oil, which I really enjoy. I just checked the oil I purchased. It has a harvest date of Oct/Nov 2023. The brand is Cobram Estate 100% California. In future I will be sure to take your advice and check the labesl. This bottle even has a handy pour spout. Thanks again ~ Diane
This video, this information, the provided references, all fabulous! I spread the word far and wide about you and your channel!
My tip…put a small amount of olive oil in a container in the fridge the next day it should have a buttery texture.
I produce my own oil from trees in my garden in Cyprus
There is some evidence that suggests that the type of oil you buy matters very little as long as it's not heavily processed. The cheap olive oil may not have as many polyphonies as the one based on the criteria you describe, but it's still not bad for your health.
"Polyphonies" 😂
Thanks for doing this. I've heard a lot recently about there being fake oils out there but it was hard to find a good comprehensive guide. You just checked off all the boxes in 12 minutes. Awesome!
Thanks for these tips! I have always wondered how to check for quality. I once heard that there are strong regulations in Greece on olive oil export, so I tend to buy Greek olive oil, although I don't know whether that's really any guarantee of quality. Not too long ago someone brought olive oil straight from an olive farm and it was so much stronger in taste, almost overwhelming. Very peppery. The kind I usually buy doesn't come close to that level of flavor.
pffft, if they knew that 80% of Italian olive oil is from Spain you'd go crazy... XD
Italian olive oil is crap, fr
Greetings from Spain.
Welcome! In Romania, olive oil is considered olive if kept in the refrigerator, it coagulates forming a paste similar in viscosity to lard. It liquefies immediately if kept at room temperature. About quality.....
I went right away for the Sicilian brand with the label. Cheers my friend...
aifitnessadvisor AI fixes this. Spotting fake olive oil tips
The taste test is the number one tip. It is worthwhile going to an olive grove and buying direct. Then you are 99% sure you are getting the right thing. Yes it does have a grassy, peppery taste. Once you have done this then you will know what supermarket brands are the right stuff.
Clarification 2:07 , the initials of different countries on the label doesn’t mean they are all blended together, it means they could be from one of these countries. Also, I read one test is if the extra virgin olive oil solidifies in the fridge that’s a warning sign, but I’m not clear on this. I usually rely on the smell. But I agree with your video is not all olive oil is pure. Thanks for your time.
I don't use any oil in my meals (the ones that I prep), but this was interesting and I like to be informed
That bertolli are the fattest scammers: its mostly oil from spain but they act like its italian in the commercial
I was recently in the south of France, and they produce amazing EVOO. I notice that it wasn't really referenced here, and I have a hard time finding it in Canada.
french olive oils are usually good quality but too expensive for the average consumer
Excellent info... Many thanks 🙂
I think I’ll just stick with my refined canola, sunflower and sesame oil 😂
This sounds like a minefield haha
I am happy with the stuff produced near me here in Australia. Tried some spanish stuff that was cheap once and it was gross, so i will just stick to local now
Wegmans is a local well-known grocery store for very good store brand products. I have their cheapest version of extra virgin olive oil. Since they have a few different versions I can only imagine why one is cheaper than the others.
At least the package does say 100% Italian.
But I looked and it has no information anywhere about where the olives were sourced...hmm
It’s not ‘legal’ but the penalties are nothing like importing drugs. You get a big fine. But obviously the profits far outweigh the fines!
Please note, The fridge test is a myth that claims to determine the authenticity of extra virgin olive oil (EVOO) by putting it in the refrigerator:
The test:
The fridge test involves putting the oil in the fridge overnight and seeing if it solidifies. If it does, it's considered genuine.
The problem:
The fridge test is unreliable because almost any oil will solidify at cold temperatures, depending on its chemical compounds. For example, some olive oil varieties won't coagulate in the cold, and even EVOO that's been adulterated with canola oil will solidify.
@@Joseph1NJ what do you think about the shot test: drink a shot and see if you feel scratchiness in the back of your throat?
The better stuff does start to seem to get thicker under 10 Celsius I find
5:56 Very helpful, now I know how to spot fake olive oil. Thank you!
No. White gold, rose gold etc.
@@MaxeeG those are not pure gold, duh.
I have a stomach condition and olive oil is a staple for what’s safe for me. Unfortunately everytime I buy a new brand I’m rolling the dice on if I will have a negative reaction. Even when the only ingredient is “olive oil”, I can flare for over a week. Learned this the hard way. Thank you for this.
Funny enough, that 365 brand you showed here is one of the olive oils that hurt me. I’m really happy this video is out because now I can understand why a bit more. It makes me wonder if there’s some other secret additive or something in the process that causes that stomach inflammation in me.
Is it inherently bad if the oil was made from olives from different places or whatnot? I didnt quite get what "quality" / "high quality" meant in the video. Aside from say fake olive oil is there any evidence that "high quality" olive oil is better ?
My EVOO is from Trader Joe's. It's Eliros from Greece. Tastes pretty good to me and sure smells like it. But the best olive oil I have every consumed is directly from a small olive farm in the countryside just outside of Rome.
Trader Joe's eliros is from a legit producer in Crete and is unadulterated monovarietal koroneiki... It was a limited release and there won't be any more for a while and certainly not this year, so if your local Trader Joe's has any left and you want more, buy it now.
Funny thing is when the Ukraine war began sun flower oil sky rocketed in western Europe and people where like meh we just olive oil instead. I heard that so often even though olive oil isn't a neutral oil like sun flower and the sun flower oil price actually came down where olive oil only seems to go up.
2:40 Who remembers Yugos? I owned one.
Please consider doing a video about SIBO diets. The information is so contradictory.
Can you keep it in the fridge? It's cold and dark. Or is it too cold?
Sir any info on the amount of protein one should have would be appreciated.
Great topic.. honey would be a great topic- I don’t buy honey anymore due to apparent high probability of adulteration 🙁
I buy honey from my local Apple orchard or farmers market. Then you also get the benefit of helping with seasonal allergies because the bees that made the honey had pollen from the plants in your area! And there's a much lower risk of it being fake
I have been buying all olive oil through a small company which owner personally goes to Greece and buys it directly from Greek farmers, small but established companies (or monasteries); the premium brands is something really amazing - may be, only 1 out of 1,000 or even 10,000 people in the world has ever tried this. Ain’t cheap. But even the cheaper ones (just local farms) are extremely good. A tip: find if you can a trustworthy seller; also, don’t limit yourself to Italy - it may well be Greece (cheaper, for the same quality) or Spain.
So much confusing opinions about olive oil and I didn't feel that great when including evoo in my diet. So just decided to stop using the oil and get organic olives. Soak them overnight to remove excess sodium and press the oil with my own mouth jeje
the video I waited for, thanks
No mention about Spain. : (
I get the Spanish olive oil from Costco. I like it better than other oils because it has a 'bite'...and the price is fairly good.
Hey Gil, Can you do something on modified or resistant starch like RS4? These are found in keto tortillas and bread which seems to have an impressive macro nutrient profile, but at the same time they are processed food. So this leaves me with a confusion on how healthy it actually is, especially for weight loss considering their low calorie count.
Would love to see followup on why FFAs/multiple olive sources damage the body!
I think it's probably clear paraffin isn't wanted in olive oil. Maybe less clear why artisanal is better than mass produced, but correctly labeled, unadulterated OO.
It sounds like this makes it easier to add low quality or fake ingredients.
Similar to when products are "bundled", you are getting lots of add ones that you don't want but the store is trying to get rid of.
I decided to just get California grown and pressed EVOO. Figure that’s less likely to be meddled with
So much easier. I think I am just going to do that, too.
I'm worried that the increasing demand for EVOO is tempting US organizations to cut corners.
I notice on googling that every US EVOO company seems to alternate being on good lists and then on bad lists and then on good lists again.
Its like they are gaming the system.
It still seems like cutting out the mafia is a better step to getting real olive oil
Even California OO is being adulterated with "Blends" from other countries proof that profit is more important than quality
I like the Paesano unfiltered extra virgin olive oil, it's a bit pricy but has a delicious flavor.
Loved the accent on alentejano. I know my Saloio tin definitely has some kind of emblem on it.
Great video!
Thank you again this was very helpful. I buy the Aldi brand, I grabbed as soon as the video started. I am so glad to know it’s a good product!
Thank you, Dr Gil. Timely for me.
LETS CROWDFUND QUARTERLY LAB TESTING! HOW DO WE DO IT?
In EU, even kaufland olive oil branded "franz keiser" tastes good. Nutty and harsh on throat when i swallow 1 spoon daily. ~7€/500ml this days. But when i compare it to homemade olive oil from Croatia or Italy, its different level. ❤ They are maybe 5 times stronger! ❤
7:16 Do you have any book recommendations for Agromafia stuff? I'm super curious now.
As far as California goes, I am wondering about OOCC vs the COOC mentioned in this video. One of my fave olive oils noted that it was OOCC and not COOC certified stating that it was stricter than the COOC. Now I wonder......
I uave recently started Sprouting and am enjoying it. I have a question. I saw an article the stated red kidney beans should not be sprouted. I cannot find the article. My question to U, is that accurate?
I chuckled at how you emphasize the word LEGALLY as if criminals care if it's legal and would be deterred. Also, criminals would never put fake labels on fake oil. I've about given up on olive oil there literally is no way to tell if it's legit unless you saw it go in the bottle from the tree.
Excellent Analysis
Trader Joe's has a single-origin Australian EVOO that tastes better than a lot of Italian oils I've had (and, of course, it's reasonably priced).
We do have great olive oils in CA. My favorite is McEvoy, but there are lots of small growers producing really good oils. UCDavis even produces Aggie EVOO from the trees they grow on campus (order through the Olive Oil Center's website.). They produce small batches that cell out quickly, but if you can get some it is excellent.
Also, while the Mafia is into EVOO in Italy, The Mexican cartel is getting into Avocado production. I guess olives and avocados are more profitable than drugs 🤷♀
Answering your question at 7:35: No, not all gold is yellow, there is also red gold, rose gold and white gold.
I like gold
So what is the issue with other than italy olive oil?
I knew you had latin origins, not only due to your name but also the outro song, but could never figure out if you were Portuguese or Brazilian.
But today, with the way you pronounced "Alentejo" I'm sure where you're from 😄
Onde?
Ouve a pronúncia em 3:21
I thought he was Indian.
@@mestrinimaster3602 Português? 🇵🇹
Not only his surname (Carvalho) but the way he said “Alentejo” are more than enough clues that point to his origins: he is Portuguese 😊
Why on Earth would *anyone* want olive oil *from Italy⁉️*
Olive Oil is *G R E E K‼️*
Thank you so much for this video.
Most simply, the higher the price the more likely the oil is authentic. The price for the premium stuff approaches that of premium whisky or brandy.
Vito Corleone aka The Godfather was an olive oil importer, as was Giuseppe Profaci, a real-life mafioso who Coreleone is said to be partially based on. The concept of "agromafia" is not at all a new thing.
I moved from Portugal to the US and not only finding quality OO has been a struggle here, but the prices are ridiculous, particularly after last year's rise.
Truth. About to ditch olive oil all together. Becoming too much of a hassle to even get into the range of maybe it’s real, and at the end of the day probably still overpaying for fake olive oil. The barrier is too great these days
I have Colavita evo, it has a red seal, but seal does not say: "NAOOA Certified", but says: "North American Olive Oil Association". What to make of that?
I used to go for colavita. But lately, they are the most common bottle in that aisle, sometimes even sticking into the walkway with their own tall display tower. I'm then wondering how do they pump out so much quantity and keep high quality.
Pure gold is yellow. White gold and rose gold are things, they are alloys (like some of these oils 😅).
One test is if it does not solidify in refrigerator. Is that right?
That is not correct. Good quality olive oil still contains some saturated fatty acids, so it will still solidify in the fridge. I tried it with a good quality locally produced EVOO and confirmed it still solidifies.
I've been getting through about a litre of olive oil a week for the last 22 years and I haven't had any fake oil in that time.....
Came for information, left laughing at his roasting of the Agro mafia
Great work ❤
For health alone, is there any data on differences between countries of origin, if we stick to the highest grade, EVOO? Is Italy better than Spain or Portugal or California?
I don't think the country matters much. In fact you are better getting olive oil from your own country if you can visit a local olive grove.
It would be like comparing California wines to Italian wines.
I think that is splitting hairs at that point. I doubt there will be a measurable difference. Focus on what is actually important!
Who knows if there’s any real health benefits to it or is it just marketing. Are studies sponsored by interested parties? With that said I have a bottle of California olive oil in my kitchen, liking the taste and if there’s some health benefits that would be a plus.
Great information!
With all due respect and admiration,the example shown of the PGI is in French but the same acronym applies in Italian.
Just wanted to boost the algorithm…
Bonne continuation.
Is promiscuous olive oil safe for cooking or it is unhealthy ? Coz many reports in spain they said its bettwr than seed oil .. hope i hear ur opinion about that