Your Olive Oil May Not Be The Virgin It Claims

Ted_Hutchinson · � #1 � 12-16-2011, 10:13 AM

carriewin · � #2 � 12-16-2011, 11:59 AM

Olive oil is not always virgin, you must look for Extravirgin oil in order to be sure is best quality and virgin.

Ted_Hutchinson · � #3 � 12-16-2011, 12:08 PM

Quote:

Originally Posted by carriewin

Olive oil is not always virgin, you must look for Extravirgin oil in order to be sure is best quality and virgin.

I don't think you've actually listened to the podcast or read the article I linked to previously.
Why not try actually following the links, reading the articles provided before you post?
If you think you know about Extra Virgin Olive Oil read the following report and then think BEFORE you reply.
Evaluation of Extra Virgin Olive Oil Sold in California

Quote:

CONCLUSIONS
Our laboratory tests found that the top-selling imported brands of “extra virgin” olive oil sold in the United States and purchased at retail locations throughout California often failed the IOC’s sensory standards for extra virgin olive oil.

Sensory analysis showed that these failed samples had objectionable descriptors such as rancid and fusty. Sensory analysis is a sensitive tool to analyze olive oil quality and is an essential component of the IOC olive oil standards, but sensory analysis should be supported by gas chromatographic analyses and other analytical methods. It is essential to support sensory evaluations by chemical tests for volatile compounds that are known to be produced by lipid oxidation.

Our chemical tests indicate that the samples usually pass the IOC’s chemical tests even when those samples failed two IOC-accredited sensory panels. Chemical conﬁrmation of the negative sensory results were strongest with the German/Australian DAGs and PPP tests, followed by IOC tests for UV absorption. The IOC and USDA standards would be more effective in assessing and enforcing olive oil quality by including the German/Australian DAGs and PPP standards.

Our testing indicated that the samples failed extra virgin olive oil standards for reasons that include one or more of the following:
(a) oxidation by exposure to elevated temperatures, light, and/or aging;
(b) adulteration with cheaper reﬁned olive oil; and
(c) poor quality oil made from damaged and overripe olives, processing ﬂaws, and/or improper oil storage.

Now is it always the case that seeing the word EXTRA VIRGIN actually guarantees better quality?

u&iraok · � #4 � 12-16-2011, 01:21 PM

We talked about this at length on another forum. Depressing. I'm glad you brought it up again because everyone's using it. Everyone was using Canola until they realized that wasn't a good oil, now it's Olive Oil.

saved1986 · � #5 � 12-16-2011, 01:32 PM

Olive oil is great, assuming you are getting it. I remember a greek guy in chicago was adulterating the olive oil about 6/7 yrs ago). Unfortuanetely, I do not trust the EVOO you gegt in the grocery store.

dogwoman · � #6 � 12-17-2011, 11:49 AM

Ted, not all of us can listen to pod casts. I am on dial-up, therefore, I cannot. It was not necessary to dress that person down in high-handed fashion.

dogwoman · � #7 � 12-17-2011, 12:03 PM

Not all of us used canola oil. I was suspicious of the product from beginning. I generally trust my intuition, which was an extreme negative response when I read the allegations of the "healthful" qualities of canola. It sounded like propaganda to me.

Ted_Hutchinson · � #8 � 12-17-2011, 12:18 PM

Quote:

Originally Posted by dogwoman

Ted, not all of us can listen to pod casts. I am on dial-up, therefore, I cannot. It was not necessary to dress that person down in high-handed fashion.

I think there is plenty of evidence online that Extra virgin is not all it's cracked up to be. A few minutes on google should be sufficient to confirm the fact. Excerpt: Extra Virginity

Most imported olive oils don�t match �extra virgin� claims, study finds

carriewin · � #9 � 12-17-2011, 06:17 PM

Thanks for the info.

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