Are you buying the right olive oil?

I use butter now, but the best olive oil I ever had was in Croatia. 🤷🏼‍♀️

@Ethan Chlebowski I dont believe what you said * THE BEST EXTRA VERGIN OIL IS FROM ITALIAN NOT California

I heard a while back that Lidl, the German discounter food supply store had to pull one of their Italian olive oils, because they found a high quantity of chainsaw/ machine oil in them! Also in Europe it is too easy to get the EU stamp for all these extra high quality olive oils- it’s all a big fraud.

Free fatty acids are bad for you arteries. Stay away if you care about your health. If you cook with any fat don’t let it get too hot when it begin to smoke it’s cancerous. Never use cheap oils like peanut or sunflower oil. Go for coconut oil that is without taste.

Awesome video man 😎

Really good video, maybe make one about honey?

I have never seen olive oil that isn’t extra virgin here in Poland. Not that I pay a lot of attention to olive oil, but it is a staple in my house and when either buying it or using it at home I’ve never seen anything not extra virgin.
Also why y’all got 3 organisations in america instead of one? A little sus.

Peanut oil is awful for you, if you want a good neutral healthy oil for deep frying, please use beef tallow

I love EVOO!

Peanut oil..another thing I can't get cheap in Europe.

I never knew how much there was to know about olive oil

You're absolutely right about the confusion around olive oil terminologies! As a producer of extra virgin olive oil from Southern Italy, allow me to clarify:

'Extra Virgin' is the highest quality olive oil. It's cold-pressed (meaning heat was not used in the extraction process which can degrade the oil), made from the first press of the olives, and has no defects in flavor or aroma.

'Virgin' is similar, but it might have minor defects.

'Pure' or 'Regular' olive oil is a blend of cold-pressed and processed oils. It's typically more processed than virgin or extra virgin.

'Light' doesn't refer to the calorie content, but rather the color and flavor - it's a lighter-tasting oil.

Filtered olive oil has been processed to remove tiny olive particles that may decrease its shelf life, while unfiltered olive oil is left in its natural state.

'First cold-pressed refers to olives that have been pressed for the first time and the oil was extracted without heat or chemicals.

Marketing can often mislead consumers, but the key is to look for 'extra virgin' for the best quality, and ideally, buy from a trusted source or directly from a producer if possible. I hope this helps to make your future olive oil shopping a little easier!

There is NO WAY that you will ever get a real Extravirgin Olive Oil in market, also if you buy the TOP of most famous Italian brand. You want real Olive oil? go to small city of Italy (I`m italian) and buy from the small oil-press factory that you can find. You will see Olive Oil flow from machinary. And absolutely never ever buy famous Italian brand: there is no hope you will eat olive oil. You are just wasting your money.

have you heard that mafia runs most of the sources of Olive Oil?

Unfortunetaly, olive oil is often mislabeled, and the quality of a given brand changes from harvest to harvest, so it's very difficult to make a good choice as a consumer. A high price doesn't guarantee a good quality oil either.

Him dumping loads of oil into a pan:
Me: "holy mother of god"

Yeah, I have doubts about giving California my $ for olive oil or anything else. But, admittedly, that's just me. I'll consider it.

You have educated me alot and cleared up all sayings that stunted my usage of Olive Oil. Thank you so much.

where's the Frankenstein Oil? that's why i came ..
.

Hello. While transferring the olive oil to another bottle, it blew out smoke like cigarette smoke. is this normal? i saw it for the first time. I use natural extra virgin olive oil.

I don't understand. So 1-4 differ from processing from the least to the most... Why does virgin olive oil have the highest fatty acid content? Shouldn't that be EVOO?

One piece of advice, buy oil from well-known brands and escape the "bargains". Nobody sells five euro bills for four

olive oil here is very expensive since we import it and our money value is very low. It's like spending 3 4 days of salary for just a tiny bottle.

I thought if you going to cook you need pure olive oil. and the virgin is for just the cook meal. Can you cook virgin olive oil?

I have been using olive oils for years, as my wife and I are oilveoils users for at leas 60 years. all this dose not really apply to jus, almost of the olive oil we use is either Italian or Spanish. Costco sell the nicest oil of the lot Kirkland Extra Virgin.A great deal has to do with the floors you prefer.

Good info, but I'm still on the hunt for how to tell one is in fact getting evoo and not a fake blend. I'll keep looking around, but I keep getting mixed info about how to test it, i.e., such as putting it in the fridge and see if it coagulates and how long it takes to do so. Some sources say that doesn't work, others say it does. I've been buying Texas evoo and it compares very nicely to the CA brands and is competitively priced, though still pricey. I started out a loyal fan of the California Olive Ranch brand you also buy in the tall square pillar bottle, when it was still made from all CA grown olives. Then I noticed they started selling a blend sourced from around the world. That introduces all the gaps to be exploited by fraudsters. So, the search continues, but I think my Texas grown and bottled (which does coagulate) brand is serving me well. Great uploads Chlebowski, very clean, informative, entertaining, and comprehensive without being exhaustive (which can be exhausting). Big thanks bud.

I've literally NEVER heard of any other type of olive oil than extra virgin in my life

I have just been looking in waitrose supermarket at there olive oil and not one has harvest date on them so does them mean there not real virgin olive oil

What about olive pomace oil?

@ Ethan - You mentioned Refined Olive Oil has the least flavor & aroma. Does that make it better for absorbing flavors & aromas? For making Chili Oil, Garlic Oil, Fish Oil, Eggplant Oil, Lemon Skin Oil?

Looks like kirkland is no longer on the list of COOC members. My biggest takeaway from this video is that I'm probably better off buying better quality olive oil in smaller quantities instead of the large jugs of lower quality olive oil and then taking those savings and spending that money on jugs of peanut oil. Though peanut oil has gotten more expensive since you made this video.

I rather see an in depth video on peanut vs veg/soy vs canola vs cotton seed vs other oils. On taste, cooking, storage, best/worst applications, etc... something other channels only superficially cover.

So is refined olive oil as good as extra vergin olive oil, if you don’t care ore want flavor?

I checked the best olive oils in the market, none had close to 1% fatty acid.

do verging olive oil is good for its fatty acid, I get it if these guy is right.

Good but you might as well recommend brands. I use different olive oils but mostly California Olive Ranch which you, America's Test Ktichen, and Adam Ragusea all use. There are others from California and other countries.

This is a great crash course. Thank you!

Nobody should be buying peanut and refined olive oil - it’s processed at high heat using many chemicals. Very inflammatory and bad for the cardiovascular system.

Useful and the most comprehensive informations which I got So far

Exactly, i only like the foggy olive oil. I dont trust the rest and would question the food value of the more refined editions

Is it safe to cook with unfiltered olive oil?

Here in Pakistan a lot of olive harvesting started in last 5 to 10 years and new brands of olive oil are available.

Just discovered this channel. Been watching Adam Ragusea for a while now, and it's in the same vein, so I will be watching a lot more.

Great video. Didn't intend to watch it as it was on autoplay but it kept hooked so I guess thats proof enough

How about international scenes?

AS long as you stay away from the "italian" ones you should be OK.

Nice info,but I have my own olives (Kalamata olives only) and I can drink it. Most of theses oils have mixed olives and mixed olives from different countries,none from single type of olives.🫒

Well it's sad that americans have all these products. If olive oil is in a bottle on a shelf nobody will buy it in Tunisia. We buy it directly from the press or we take our own olives to the press and it must taste natural. The 10 litres now cost 50 USD but it used to be cheaper.

Great video!

Liquid Gold! <3