Get ready for any meal when you stock your kitchen with Sam?s Choice Spanish Extra Virgin Olive Oil. Ok, so your “extra virgin” olive oil is outrageously cheap and doesn’t taste the best – why are you surprised that it’s probably not “real” extra virgin, then?? Bring the fantastic flavors of the Mediterranean to your kitchen with Sam's Choice Greek Extra Virgin Olive Oil. Thanks for letting me know! Right now I am using an olive oil I got from a friend for my birthday. Instructions. Totally worth it! Does it sit on the shelves in the grocery stores in the light? I really appreciate it. They ship all over the world. If it remains a liquid then it’s fake. With its high smoke point of 460 degrees Fahrenheit, this pure olive oil is an excellent all-purpose oil for your commercial kitchen! Olive oil fact: Italy is the world’s largest importer and exporter of olive oil, but Spain is the largest producer. yay! If I learn more I’ll definitely publish another blog post on what I learn! I am not an expert on olive oil by any means, but who knows, maybe someday I will become one. According to Sally Fallon from her Nourishing Traditions lecture, if you place your olive oil in your refrigerator overnight (give it 10+ hours) and it turns solid then it is real. Can you link to the specific one that you buy? of butter Optional sliced shallots or grated cheese. As long as the oil inside the bottle is a little “extra virgin” then it can be labeled as so. Olive oil is a staple in nearly every kitchen — and yet, you'd be hard pressed to find the same bottle of this essential ingredient in every home's pantry. For the first time I’ve made mayonnaise with olive oil that tastes great. Just another fraud in the massive food industry. But, nothing is after all. Learn how to know if your olive oil is real or fake. How do you know? How do you fatten up animals before slaughter so they produce more meat allowing for a greater profit? This is easier if you buy some at your local farmers market or a local business that sells olive oil. Is it the Kirkland Signature brand? If it is then I may have to buy 4 bottles myself! When I bought it, I checked the ingredients which are listed as 100% organic evoo. I’m confused, but interested in learning. Above freezing, right? Olive oil fraud is rampant. If you just want real, pure olive oil right now then go to Kasandrinos.com. Last night I put some of my Whole Foods 100% Italian cold pressed evoo organic blah blah. Each of these extra virgin olive oils are part of certification programs or offer full traceability. This is key too. Do you have any idea where your olive oil comes from? Fortunatelly here (Spain) we produce one of the best olive oils in the world and regullations seem to be quite extrict, so when you read “Aceite de oliva vrigen extra, primera presión en frío” (“Extra Virgin Olive Oil, cold pressed”) in the label yuo’re getting what they say. Sally Fallon did not say what the temperature of the fridge should be. The only way to tell if it is 100% olive oil is to test it with chromatograph in a lab. I’ve got a membership, so I”m switching! However, I have just started buying California Olive Ranch oil at Wal-mart that comes in green glass bottles and oh. I just replied to your email but just thought of this one last thing. We might need to do a little more research on this one. Does your olive oil come in a clear glass container or darker glass? There are a ton of factors that make a GOOD olive oil, but for home testing this test is useful. Before they switched labels to their own brand the first pressed oil was great. I’m going to get a Sam’s Club bottle and put it up against a bottle of Napa Valley Naturals next week. This is very interesting. Daniel wrote a comment saying that the fridge should be 0-4 degrees Celsius which is 32 to 39 degrees Fahrenheit. I don’t know the temperature of my fridge anyway…. I’m stoked to FINALLY buy your olive oil with the Washington DC BB workshop discount code . A small store specializing in the trade is going to have to work hard to maintain credibility so I’m hopeful. Click here to buy REAL and PURE olive oil from Kasandrinos. Lol. I switched to Greek when we moved here to the Northwest because our location requires stocking at least 3 months worth of food and the square bottle shape was better for pantry space. Learn the good & bad for 250,000+ products. I cannot believe the flavor difference. Interesting. FAILED. But, a lot of olive oil that is more expensive may or may not be real. I don’t believe their olive oil is real though as it just did not taste right. At the time of testing each oil had a minimum of five months to go before its best-before date indicated on the label. I LOVE FRANTOIA Olive Oil, it has the best flavor, a little pricey but delicious, and it lasts a while. http://www.amazon.com/LOlivier-Extra-Virgin-Olive-Drums/dp/B001EO7MHA/ref=sr_1_9?ie=UTF8&qid=1336575468&sr=8-9. I’m pumped because I just order 4 bottles of the Kasandrinos olive oil with the Balanced Bites discount code. There is no regulation with this label in the United States. California isn't the only state getting into the olive oil business. “in the refrigerator” I’ve got two, one about 45 and the other hovers just above freezing. maybe ‘used to’ but not now. I also put my favorite brand of locally grown olive oil to see how it would rate and got the same results. Because the smoke point of olive oil varies with quality, this oil has a higher smoke point than a more refined olive oil and pomace oil for optimum versatility. I’m going to email you. I’ll have to check the temperature of the fridge and see if it is warmer than 39 degrees Fahrenheit. This bottle even bares some emblem stating that it’s tested for quality to meet international olive council standards. It would be nice to be able to dig into Sally Fallons brain on why this is a good rule of thumb that I discuss in this post. Oh wow. Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer. I have an unopened bottle from WF that I have half a mind to bring back except I would probably come across as a lunatic and my husband begged me not to. It pairs well with fresh bread on its own, and can also be used as a base for a number of healthy dressings and dips. Just leave a comment below! Does it come from a small, locally owned business or a large corporation? no bottled olive oil Food for thought!!! The oil remained a liquid. I know olive oils, at least the real thing. I think the key is to learn about the brand you are buying. So clue number one is that the Kirkland organic brand is sold in a clear bottle. Apparently this doesn’t mean a damn thing. $5.98; Food Should Taste Good tortilla chips, 24 oz. You can actually drink the stuff. And very important: it’s not cheap but it’s quite affordable, even more if you buy it in bulk… Metta Santosa's 7 research works with 153 citations and 478 reads, including: Knowledge, beliefs, habits and attitudes of California consumers regarding extra virgin olive oil It did not seem like it when I tasted it and it is so incredibly cheap. We have a few really great olive oil companies here. Most fridges are too warm to do this test anyway. $5.48 Slices of eggplant grilled in extra virgin olive oil and fresh garlic, topped with home- made marinara, and sprinkled with mint. Fake olive oil is literally everywhere on the market – up to 70% of all store-bought extra virgin olive oils in the US are fake.And by fake I mean cut with cheaper oils. A lot of local olive oil from California may be legit. Is Your Olive Oil Real or Fake? I am not certain on this rule however. According to a University of California at Davis study, more than two-thirds of common brands of extra-virgin olive oil … Nasty tasting, bitter, and stayed a liquid when I put it in the fridge for 48 hours! I would advise consulting Flos Olei, the most famous olive oil guide, to locate producers who were tested and are fairly near you, and then buy directly from them. If it is then I’ll edit this post or just publish a new one after testing it again. I’m liking the one that is in the dark container. There most definitely is a huge taste difference between real and fake olive oils. The Chefs’ Olive Mix, located in Old Sacramento, CA, imports seasonal extra virgin olive oils from around the world. Interesting note. Spanish so sweet, flavorful. Know your food. All olive oils should be real. Just because something is 100% pure by no means means that it is fresh, or was not blended with other olive oils that are sub par…this is a common practice, especially of the larger companies. But you gotta remember that monounsaturated fats like olive oil can be damaged be heat, light and air. | The Love Vitamin, http://www.amazon.com/LOlivier-Extra-Virgin-Olive-Drums/dp/B001EO7MHA/ref=sr_1_9?ie=UTF8&qid=1336575468&sr=8-9, http://olivecenter.ucdavis.edu/news-events/news/files/olive%20oil%20final%20071410%20.pdf, How to Discover If Your Olive Oil Is Real Or Fake, How to Convince Your Family to Give Up Cereal, 10 Questions & Answers on Organic, Grass-Fed, Pasture-Raised Meat, http://addictedtocostco.com/2010/07/29/kirkland-signature-extra-virgin-olive-oil-best-imported-oil/, http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/. Could never stand the taste of it before. I am extremely curious. Are you surprised by the truth behind olive oil? Maybe it depends on the type of olives you use to make the oil??? available in a store in the USA is pressed. I know my oil or “oil” freezes in the freezer, so what temperature should it freeze? ——————————————– Unfortunately, the olive oil you consume is probably not real. I’m interested in getting to know more about your home olive oil press setup as I’m trying to set up my own! What temperature is your fridge? I say this, because I have a friend that works full-time at a lab in Italy for the company that produces the olive oil that is packaged and sold as the Kirkland (private) brand. I put it in the fridge last night…all night…it was in there for at least 12 hours and it is not even close to a solid. I’m not entirely sure. Thanks for the extra tidbit. I bought some too and am working my way to the bottom of the bottle using it for cold uses only. The public as a whole will know better sooner rather than later. We need to pay attention to the new efforts to return power back to the FDA and insist that it do it’s own testing and quality control rather than leaving it to the wolves. I may have to look more into this brand. Were they picked and then pressed the same day or a few weeks later? I must have missed the comment on the wal-mart olive oil…, I just realized my Costco olive oil was fake. Olive oil is simply the juice extracted from fresh olives—no chemicals, heat, or further processing. Extra virgin means nothing. I’m interested in learning more about this as well. Learn the good & bad for 250,000+ products. Have you ever tasted real, pure olive oil? Please help. http://addictedtocostco.com/2010/07/29/kirkland-signature-extra-virgin-olive-oil-best-imported-oil/ I’m still confused and wary of just about any brand at this point and this is a great start. I’d love to find oil good enough to take shots of. And then Ann Marie from the Cheeseslave wrote this blog post: http://www.cheeseslave.com/take-the-olive-oil-challenge/. Educate yourself about something that you probably consume on a regular basis. WHAT CERTIFICATION DO I LOOK FOR AND CAN TRUST? 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