Posted on 08/21/2024 6:21:26 AM PDT by Red Badger
Ah, olive oil. The golden elixir that has graced everything from the most luxurious Mediterranean feasts to the humble kitchen counters of suburban America. It’s been hailed as the heart-healthy darling of the culinary world, the so-called “nectar of the gods,” worshipped almost as fervently as the wine it accompanies. But is this liquid gold as divine as we’ve been led to believe, or is there something more nefarious lurking beneath its glossy surface?
Let’s start with the basics. Olive oil is one of those pantry staples that’s been given an almost holy status. We’re told it can do no wrong—reduce inflammation, ward off heart disease, even make your hair and skin glow like a dewy Grecian goddess. But if you scratch a little deeper, you might find that the story isn’t all sunshine and roses—or in this case, sun-ripened olives and Tuscan groves.
Firstly, not all olive oils are created equal. You might think you’re drizzling the finest extra virgin on your salad, but unless you’ve personally plucked those olives from a centuries-old tree in Sicily, you could be in for a rude awakening. The olive oil industry is, shall we say, a bit of a murky business. Reports of fraudulent oils—those cheeky blends of subpar olives, or worse, other cheaper oils masquerading as the real deal—have been swirling around for years. It’s enough to make you clutch your pearls—or at least your bottle of “extra virgin”—in horror.
So, let’s get real for a sec—how much do you actually know about that bottle of “extra virgin” olive oil sitting pretty on your kitchen counter? If you’re like most of us, probably not much. And that’s a problem because it turns out, a good chunk of that E.V.O.O. in our grocery stores isn’t the real deal. Yeah, I said it.
@libertyhopelee
#stitch with @Liberty Hope Lee UGC Fake Olive Oil at the grocery store #fakefoodvsrealfood #grocerystore #guthealthmatters #guthealthtiktok
♬ original sound – LibertyHopeLee
Here’s the thing: olive oil is a diva. It’s high-maintenance, needs constant attention, and if it’s not treated right, it doesn’t deliver. We’re talking about a process that’s as labor-intensive as a full-on spa day—lots of skilled hands, fancy machinery, and, oh yeah, a ticking clock. Those perfectly ripe olives? They need to be picked and pressed into oil within 24 hours, and you’ve got roughly 18 months to enjoy the goods before they go bad. No pressure, right?
So, by the time this precious liquid sunshine makes its way across the Atlantic to our shelves, what we’re often getting is a sad, watered-down version of the glorious nectar our friends in Spain, Greece, and Italy are drizzling over their dishes. It’s like being served instant coffee when you were expecting a freshly brewed latte. The U.S. just doesn’t have the same tough-as-nails regulations to keep shady producers from slipping fake E.V.O.O. into the mix. The result? Most of us have no clue what authentic extra virgin olive oil even tastes like. Spoiler: It’s not what you think.
@cell.nutrition
Did you know most olive oils are fake? Here’s how to spot the real one
♬ original sound – Cellular Nutrition – Cellular Nutrition
Olive oil wasn’t even a thing in America until the ’60s—like, we had no idea what we were missing out on. Once we caught on, though, everyone and their mother started demanding it, and that’s when the olive oil producers started cutting corners. We’re talking rancid olives, fake green hues courtesy of chlorophyll (yes, like the stuff in plants), and other tricks that would make even the least-savvy among us cry fraud.
If you’re ready to dive deeper into the scandalous world of olive oil, I’ve got a killer mini-doc that lays it all out—the good, the bad, and the downright ugly. Consider this your wake-up call:
VIDEO AT LINK....................
Alright, so here’s the million-dollar question: How do you know if that bottle of “extra virgin” olive oil in your pantry is the real deal or just a very convincing imposter? Well, spoiler alert—it’s not as easy as you’d hope.
Unless you’ve got a full-blown chemistry lab tucked away in your basement (and if you do, we need to talk), chances are you’re not going to be able to tell if that jumbo bottle from Costco is truly the golden elixir you think it is.
That said, some clever folks online have shared a DIY trick that’ll supposedly help you spot the genuine E.V.O.O. from its wannabe counterparts. Worth a shot, right?
@patrickhu77
Which EXTRA VIRGIN OLIVE OILS ARE FAKE!!😡🤬 I did a simple TEST to find out. You will be SHOCKED at the results. #evoo #oliveoil #healthyfoods #healthhacks #viral #fyp
♬ Never Lose Me – Flo Milli
But if the old fridge test just isn’t doing it for you, don’t worry—I’ve got something better. Here’s how to spot a quality olive oil, straight from the lips of a true Italian:
@thepasinis
How to find good quality, healthy olive oil
♬ original sound – Jessi & Alessio
This whole olive oil scam is pretty horrifying. But, luckily for us, we’ve got the internet—our trusty sidekick—packed with resources to help us become savvier shoppers.
But here’s the real question: Shouldn’t companies be the ones standing behind the quality of their products? I mean, do we really need to spend hours in the grocery aisle playing detective with labels?
Unfortunately, until more people wake up to this issue and start voting with their wallets, we’re not going to see much change.
Till next time, be wickedly wonderful…
Our ‘super charged’ one says ‘First cold pressed in Greece’; the one we use for cooking or salads says ‘First cold pressed in California’...no blends, I guess/hope.
LOL! I've got a know-it-all cousin who's an aggressive snob about almost anything you present to her. She also brags a lot about the bargains she finds at places like Costco. Recently she showed off another 3L of evoo, which is about as virgin as Cher and a hundred times more stale by the time my cousin pours the last of it into the frying pan. I tried to tell her that "gourmet" evoo from Costco, over $50 a bottle, is just blended bilge. But she's a world traveler (another thing she overpaid for) and I believe whatever I read on the internet. I don't have much use for cooking oil, but don't ever come between me and a dish of olives.
Was this written by an overly excited teenager?
Anyway, old news.
They did the math a long time ago that there is no way the known olive orchards could yield the tonnage of olive oil being sold.
In addition to its own labels, California Olive Ranch imports Lucini Olive Oil from Italy..
We have used Lucini Premium Select and California Olive Ranch 100% California for Every Day for many years.
https://www.californiaoliveranch.com/products/premium-select-extra-virgin-olive-oil/41079569842360
https://www.californiaoliveranch.com/products/100-california-everyday/41079566074040
Both are certified and very real. Although there are better olive oils on the market, in my opinion these two are by far the best at this price point.
According to that guys refrigerator test the Costco brand IS fake.
Yes, I was thinking of that. Not enough acreage to sustain the world market. But Italian Olive oil is highly prized, and unless you go there and get it yourself there is no guarantee................And even then it may be suspect...........
How to tell if olive oil is real refrigerator
The refrigerator test is a common method claimed to distinguish real from fake olive oil. According to some sources, genuine extra-virgin olive oil (EVOO) will congeal or solidify when stored in the refrigerator due to its high wax content. However, this test is not foolproof and may not always yield accurate results.
Limitations:
Variability in oil composition: Different olive oil varieties and production methods can affect the wax content and behavior in the refrigerator. Some high-wax varieties may solidify, while others may not.
Temperature and storage conditions: The temperature and storage conditions of the refrigerator can influence the test’s outcome. For example, if the refrigerator is not cold enough (e.g., above 40°F/4°C), the oil may not congeal.
Adulteration and blending: Fake or adulterated olive oils may still pass the refrigerator test, as they can contain similar chemical compounds to genuine EVOO.
Other Indicators:
Taste: Genuine EVOO typically has a distinct, fruity flavor with notes of bitterness and pepperiness. Fake or adulterated oils may lack these characteristics or have an unpleasant taste.
Color: Early-harvest olives produce greener oils, while later-harvest olives yield more yellowish oils. However, color alone is not a reliable indicator of authenticity.
Certifications and labels: Look for certifications from reputable organizations like the International Olive Council (IOC) or the North American Olive Oil Association (NAOOA). Some brands may also display quality seals or labels indicating their commitment to authenticity.
Conclusion:
While the refrigerator test can be a useful indicator, it is not a definitive method for determining the authenticity of olive oil. A combination of taste, color, and certifications/labels can provide a more comprehensive assessment. Always prioritize high-quality, reputable brands and be cautious of extremely low prices, as they may indicate adulteration or low-quality oil.
The video mentions that certification/quality seals can be faked as well. The Mafia does their homework..................
Good to know. Tx
For those of us who make soap this is not a big shocker. It’s been a known problem for years.
Read the article, watched several videos. Was good information, some that reinforces what I already know.
‘California Olive Ranch’
Correct.
Do-nothing Congress.
EVOO fraud has been an issue for decades.
Well some olive oils may be fake, but consider the plight of the Chinese:
Most Chinese cooking is done with oil at some stage. Cooking shows in China have professional chefs using a rich and dark looking oil. Consumers go the the store to buy a rich dark cooking oil so their food will look and presumably taste like a professional cook’s food.
Sadly, there are no regulation or inspections of bulk cooking oil carriers. So a truck that hauled industrial oil on one trip, loads up on cooking oil on the next. No clean out. Goes to the bottler and then to the consumer. Nice rich and dark looking cooking oil, straight from the petroleum refinery.
China’s Largest Edible Oil Crisis: Mutual Harm Among the Poor Is Incurable
https://www.youtube.com/watch?v=eiOZIAUGrgw
A Very expensive oil
$26.69 in WI for 16.9 fl oz
Myth – the Extra Virgin Olive Oil Fridge Test
https://www.aboutoliveoil.org/extra-virgin-olive-oil-fridge-test-myth
” what we’re often getting is a sad, watered-down version of the glorious nectar our friends in Spain, Greece, and Italy are drizzling over their dishes. “
Yeah, because the mafia would NEVER perpetrate a fraud there in the Mediterranean zone.
Another reason I prefer Europe at this point. Just came back from Spain, where you don’t have to worry if the olive oil is fake or not. It’s nice to be able to eat what you want without worrying whether or not your getting pumped up with poisons in the food.
...including dismantling ALL unconstitutional federal agencies, acts, and laws.
Such dismantling and elimination of the unconstitutional portion of the feds is THE KEY to the recovery of America's Free Constitutional Republic.
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