Posted on 05/09/2025 10:31:40 AM PDT by bitt
Ok, that “could” be a myth busted, but I am not certain I would trust an immediate source that had a vested interest in the contents of said test.
Seed oils and canola etc have different fatty acid responses at lower temps so there could still be adulteration but if the consistency is something like soft butter it may just take a little longer. Or it could have had the waxes removed and been ‘winterized’ for consistency (salad dressings). Dr. Gundry needs to do another Youtube ad. :)
I googled “olive oil refrigerator test” and got lots of results from credible looking sources saying it’s a myth, or at best unreliable. I chose the article at the California Olive Ranch site because California Olive Ranch was mentioned several times upthread as a maker of high quality EVOO.
Fair enough ‘ you did more research than I first surmised. Going to have 5o do some on my own to check for other testing methods, and thank you.
Sure thing. I’m pretty confident this Aldi EVOO is the real deal mainly because it tastes like it, but also because I doubt the Aldi purchasing agents would make the mistake of buying fake oil. For a highly visible item like EVOO they’d do their homework and make sure they’re getting it from legit sources.
Oh it’s not Aldi I would be concerned about; suppliers, for whatever reason, have been known to resort to some underhanded tactics to make sales quotas. Just my 2 cents.
I’m sticking with Atsas for now which doesn’t seem to be as contaminated with phthalates that are often are introduced at multiple stages of olive oil cultivation, production and transportation. COR is in the “high” contamination category so I would steer clear personally. Mine are only higher than 1% of the population and I intend to keep it that way.
Or just get the main antioxidants oleuropein and hydroxytyrosol from a reputable olive leaf extract supplement (capsule or powder) at a fraction of the cost.
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