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| Author | Topic: quality olive oil? |
| Auron 01-08-2003 05:17 PM | How can you tell if extra virgin olive oil is good or not?There are clear bottles and dark bottles.I read somewhere that light oxidizes the oil would darker bottles be better?What should I look for? |
| Wai 01-09-2003 07:50 AM | yes, darker bottles are better when the bottles are not kept in the dark, but if they are, light bottles are okay too.quote:you should look for an cold pressed olive oil that get cloudy / flaky / blurry (as if it contains snow) when kept at temperatures below 5 degrees celcius (in the fridge). If the oil remains clear, it may not be pure and/ or contains anti-freezing chemicals. (other, non-raw oils are filtered (and heat-processed), and mixing them with unfiltered, and thus cold-pressed olive oil, will make the olive oil clearer, which doesn't automatically mean that clear oil is not good though, since it MAY be 100% cold pressed, but filtered) |
| Auron 01-14-2003 02:19 AM | in the fridge or freezer and how loong should it take before it starts doing this? |
| Wai 01-14-2003 02:17 PM | you can put it in the fridge, and check the next day, or you put it in the freezer, and you check it before it is frozen. (take the bottle out of the freezer before the oil freezes) |
| Auron 01-14-2003 05:42 PM | well I did it and mine did not look flaky or snowy is there anyway to tell without buying it and doing this test?or are there any good known brands that are common that anybody knows? |
| Wai 01-15-2003 12:43 PM | quote:no, i'm sorry ![[Confused]](../confused.gif) quote:unfortunately, what is good, not always remains good. A few times we have changed brands because the brand that initially was high quality, later on skipped to inferior oils (in the same bottles). At the moment, "Rusticale" extra virgin olive oil is very good. It is a "Due Angeli" product. (the same firm also sells bad "extra virgin" oils) unfortunately (again), the same brand can contain different quality oils in different countries, and even in different shipments ... ![[Mad]](../mad.gif) |
| Auron 01-15-2003 05:05 PM | thanks for the advice Wai it kinda sucks cause one I just bought definitely has antifreezing chemicals or something(how bad is this stuff?) is it worse to have more than one countries oil in the same bottle? Anybody else know reliable brands besides Wai? |
| Wai 01-16-2003 07:08 AM | quote:ehrr, that is not what i meant; i meant to say that the one brand of oil can be of different quality, depending on what country you live in... |
| Auron 01-16-2003 05:20 PM | are these antifreezing chemicals real bad and do they cause acne? |
| Wai 01-17-2003 04:18 AM | they are real bad, but they don't cause acne though, i must say that your oil may be perfectly okay; it is just that we cannot be sure. With this diet (no sedative substances), your body will (therefore) start to dislike consuming the oil (an instinctive reaction IF it is bad), which is bad regarding being able to maintain this diet... |
| Auron 01-20-2003 04:58 PM | well I don't wan't that but, I want to start the sample diet and the ones I have bought so far(more than one) don't pass the test. |
| Linny 03-19-2003 03:33 PM | Hello, I am new to this wonderful site and am looking for answers to my sons acne problems. Unfortunately he is on accutane not yet a month. I use Bertolli Extra Light olive oil and I always keep it in the fridge because of the possibility of becoming rancid. It has always clouded up and I quess you could say it looks like flakes. However, I am not sure exactly what you mean by flakes could you please explain. Thanks Linny |
| Wai 03-19-2003 03:34 PM | quote:yes, it looks like flakes; snowflakes if you will you could also say that the oil looks blurry / cloudy i think your observation matches ours many people see this oil and think it is no good, while the opposite is the case... |
| jhontry 03-19-2003 04:59 PM | Hi, Is it necessary to pot the olive oil in the freezer? |
| Wai 03-21-2003 02:48 PM | you should not freeze it, of course, but you should check out the oil's quality as soon as the oil has shown to be high quality (becoming 'flaky'), you take it out of the freezer . THIS THREAD CONTAINS MORE THAN ONE PAGE >>> |
| Michael 05-02-2003 08:07 AM | quote:I donīt really know. But I believe the italians use most of their good oil themselves. Do they on the bottle specify exactly where in Italy the oil is coming from? I have never seen any quality italian food products without big labels like "Modena", "d'Abruzzo", "Parma" etc. If the region is not specified it is probably not italian at all, so you should be able to buy the same oil cheaper under itīs real name with itīs true origin specified. If a brand is deceiving their customers into beleiving they are buying italian oil, can it be trusted? If the oil is cheaper than 15 Euros/liter (swedish prices) it is unlikely that it is good quality cold pressed oil. Making high quality olive oil is labour intensive, itīs a delicate fruit that can not be bruised without compromising quality. Handpicking is necessary = not cheap. The swedish "Livsmedelsverket" (~FDA) tested some oils for PAH in 2001. Bertolli Luca had 0.8 micrograms PAH/kg, which was well under the limit of 5 micrograms/kg. But in a cold pressed oil I believe there should not be any PAH at all, unless it is made from very unripe olives or from olives near a big road. So I guess it was not really cold pressed, or only partially so. I would guess that most moderately prized oils are mixed, there are currently no way of detecting a smaller amount than 5 % of hazelnut oil in olive oil. And even if they are not mixed they are probably not hand picked, and therefore bruized, molded, oxidized and nutritionally inferior. By surfing around I draw the uncertain conclusion that Bertolli, like most of the major brands is not to be trusted, but judge for yourself. I recently bought a french oil. "Mčre Goutte Douce". Expensive but incredibly tasty. I simply can not believe that something so good can be fraudulent. Iīm in love. France has only 2 % of the world production, so prices are not going down. I have a feeling that they are cheating less than the italians, but who knows? There is a book by Mort Rosenblum, "Olives" from 1996. Should be a good reading. http://curezone.org/forums/m.asp?f=111&i=221 http://italianfood.about.com/library/snip/blsip109.htm http://www.carleton.ca/Capital_News/12031999/f2.htm http://www.elenigourmet.com/fool's_gold.htm#Italy http://www.antoniocelentano.com/aclinks.htm http://www.naturodoc.com/library/News/olive_oil_scandal.htm http://131.104.232.9/fsnet/1996/1-1996/fs-01-04-96-01.txt http://www.beyondhealth.com/articles/Olive_Oil_Scandal_Reprint.pdf |
| Auron 06-03-2003 01:44 PM | I got this Bariani olive oil and it looks real unclear like it's naturally foggy and they say it's uynfiltered is this better? |
| aria 06-03-2003 01:45 PM | cloudy is good. Bariani is one of the best. Read the last paragraph about Bariani, but the whole article is good. http://www.beyondhealth.com/articles/Olive_Oil_Scandal_Reprint.pdf |