How Much Olive Oil Do You Use?

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Originally Posted By: raytseng
All the above is true, but on the flipside perhaps you really don't want an evoo. Just like if we had real unpasteurized milk or real orange juice or real coffee or real honey it'd be too strong and be weird or disgusting to you like the article says.

So yes know the industry. But after you know it still is ok that you like the cheaper stuff labelled evoo that's not real.
I'm not understanding what you're saying. Maybe my sarcasm meter is off a tad. If I buy a product I want it to be the product I intended to buy.
 
Maybe true just for you as an individual. But not in reality for the general public.
So no sarcasm, but just a fact that the real thing isn't what tastes the best. And that marketting is real, it has an effect its vety important and people don't always want what they say they want otherwise people would be scrambling over next gen as double-refined premium oil instead of thinking it as leftover recycled inferior product.

Even the article says the taste tester liked a cheap $2 olive oil and thought the real imported thing was gross.

There's also same on Orange juice, even all the not from concentrate 100%pure premium oj isn't really oj.

http://gizmodo.com/5825909/orange-juice-is-artificially-flavored-to-taste-like-oranges
 
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There is some truth to that. People who don't know about beer want cheap tasteless beer. Same with wine and cigars. My taste are sophisticated enough I want better products. No matter what I don't want to pay premium prices for fake inferior products. If I want cheap chemical extracted olive oil I'll buy that and keep the extra money in my checking.
 
Yea there's still a lot of misconceptions though so people don't know, but hear about things on racheal ray or like the naming and nobody has time to research the best everything to indicate out.

So they think Like filet mignon is the best steak or alternatively snobbish that ribeye is the only steak you get
Or the best groundbeef for burgers are the expensive 95% lean sirloin since higher % and sirloin is top stuff, which is why I've now seen meat depts have just been label the right groundbeef for burgers as burgerblend.
.
Or baby back ribs are better than cheaper spares because of the chilist restaurant song.
Or the grades of maple syrup where the (old grading ) exrra fancy and grade A medium is actually the most tasteless, and people really should wouldve preferred a grade a dark or grade b which is actually the good stuff, but due to history labelled B
 
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We go through nearly a gallon of the Costco Kirkland organic stuff per year, though we've started using a lot more coconut and avocado oil in recent years.

There are two high end olive oil and vinegar shops around here, one in my town and one in the next town over. Going and sampling olive oils side by side is pretty eye opening.

Ditto for balsamic vinegars. I never had a taste for them (still don't from mass market or pre made stuff) until I sampled some real quality stuff.
 
hatt said:
I had never heard of all the fake EVOO. I've been buying the Daily Chef(Sams Club) organic EVOO. Looking at the bottle, it has all the red flags of fake oil. [/quote

Sam's Club?
Check the fine print on the label for the words "Made in China":)
Click to expand...
 
Originally Posted By: fdcg27
Originally Posted By: hatt
I had never heard of all the fake EVOO. I've been buying the Daily Chef(Sams Club) organic EVOO. Looking at the bottle, it has all the red flags of fake oil.


Sam's Club?
Check the fine print on the label for the words "Made in China":)
Ha, it doesn't say that. But it does say it's a product of about six countries and brewed up in Italy. I sure don't trust Sams to go above and beyond to make sure the product is right. I just bought a new bottle yesterday. I think I'll return it and buy something a little less global.

I've always suspected their big container of honey was China. Local honey is easy to find around here anyway.
 
Originally Posted By: raytseng
Yea there's still a lot of misconceptions though so people don't know, but hear about things on racheal ray or like the naming and nobody has time to research the best everything to indicate out.

So they think Like filet mignon is the best steak or alternatively snobbish that ribeye is the only steak you get
Or the best groundbeef for burgers are the expensive 95% lean sirloin since higher % and sirloin is top stuff, which is why I've now seen meat depts have just been label the right groundbeef for burgers as burgerblend.
.


Or baby back ribs are better than cheaper spares because of the chilist restaurant song.
Or the grades of maple syrup where the (old grading ) exrra fancy and grade A medium is actually the most tasteless, and people really should wouldve preferred a grade a dark or grade b which is actually the good stuff, but due to history labelled B


It's hard to tell what your point is.

There are actually folks out there who try new things and experiment without any pre conceived ideas or bias based on "Grading". They actually take risks and think for themselves! They're not as gullible to marketing claims.

For those who don't take the time to explore, there's Bertoli (and Toyota, ftm). But, it's a mistake to think that "everyone" drinks that particular OJ.
 
I don't use much, two cans/6 liters per year.

726_full_400x640.jpg
 
Originally Posted By: chrisri
A litre per month, mostly for salads and fish. Never use olive oil for frying. Oh and real extra vergine will thicken in refrigerator.


True. Olive oil has a low smokepoint. Use Tigernut oil (also known as Chufa oil) for high temperature cooking. Has a similar monosaturated fat profile as olive oil but with a 460f smoke point.
 
My grand parents immigrated from Italy after WWI I hate Olive oil from the first time I tasted it and Italians use olive oil.
 
Use Costcos Extra virgin olive oil and their Mediterranean blend everyday.
 
Originally Posted By: JHZR2
we've started using a lot more coconut and avocado oil in recent years.

Avocado oil..fine. Coconut oil...not so much. All saturated fat.

As mentioned California Olive Ranch is the rare real stuff.
 
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I'd say there is no utopia. Coconut oil has good positive health benefits. There is bad that makes good but the saturated fat in coconut oil is energy that needs to burn off. A lot of sunshine makes you burn more energy. Coconut oil maybe more suited depending on conditions and geographic location.

My beef is the GMO cheap veggie oil used for the Industrial food empire. Stay away from it I spent 3 hours checking the ingredients at a supermarket and it seem they have all the same ingredients. It screws the digestive and makes things to not work right one problem to another.

You can't beat the farmers market know the grower and having a good communication is a plus plus. I'll take organic over non organic reason there is more responsibilities to a guideline versus non. But even than it may not be better maybe safer depending. A 25% non organic fertilization to increase crop production is fine in my books as long as they know what they are doing.

From my experience you can't beat the wild you can try to duplicate it with organics but there are other factors that can not be produce it's the wonder of the creator if you believe in it.
 
Originally Posted By: Mamala Bay
I'd say there is no utopia. Coconut oil has good positive health benefits. There is bad that makes good but the saturated fat in coconut oil is energy that needs to burn off.

You can read any number of "studies" on the internet that says coconut oil is a miracle. The fact remains that even though it raises HDL it also raises LDL. Its saturated fat. It should make up only 5% or 6% of daily caloric intake. Credible sources suggest you tread carefully with coconut oil:

http://www.health.harvard.edu/staying-healthy/coconut-oil
http://www.webmd.com/diet/coconut-oil-and-health
http://www.berkeleywellness.com/healthy-...-its-cracked-be
http://mayoclinichealthsystem.org/locations/austin/medical-services/cardiology/heart-healthy-tips
http://www.hopkinsmedicine.org/healthlibrary/conditions/cardiovascular_diseases/components_of_food_85,P00204/
 
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Originally Posted By: Al
Originally Posted By: Mamala Bay
I'd say there is no utopia. Coconut oil has good positive health benefits. There is bad that makes good but the saturated fat in coconut oil is energy that needs to burn off.

You can read any number of "studies" on the internet that says coconut oil is a miracle. The fact remains that even though it raises HDL it also raises LDL. Its saturated fat. It should make up only 5% or 6% of daily caloric intake. Credible sources suggest you tread carefully with coconut oil:

http://www.health.harvard.edu/staying-healthy/coconut-oil
http://www.webmd.com/diet/coconut-oil-and-health
http://www.berkeleywellness.com/healthy-...-its-cracked-be
http://mayoclinichealthsystem.org/locations/austin/medical-services/cardiology/heart-healthy-tips
http://www.hopkinsmedicine.org/healthlibrary/conditions/cardiovascular_diseases/components_of_food_85,P00204/


Only problem I have is, IS it related to the diet the Industrial Food has created a guideline what IS today? Too much process meat and fast food like coconut oil makes it worse? Cut the process meat and fast food that screws the saturated fats that need to do the job properly? Those report sound FIX not stating the real problem....



When I see coconut products like I SAID the geographic location what food source is available. A high fruit and seafood intake will offset the bad there can never be utopia my friend. Coconut products was a needed saturated fat in the Pacific diet. Brain food and needed functions in the body to activate.

No dice Al not fishing I'm using more coconut oil at least 1 TBL per day for my health.
 
Originally Posted By: Mamala Bay

No dice Al not fishing I'm using more coconut oil at least 1 TBL per day for my health.


Suit yourself. And I don't disagree with your food philosophy.

Cut the rest of the junk, keep saturated fat well below 10% and you are within "recommended" guidelines. I chose to do better than "recommended" with saturated fat.
 
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