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^^^ Good suggestion but only one problem, you normally can't taste it till you buy it and open the bottle. If it's a place that let's you sample it before buying then more than likely they would not be trying to sell fake oil.
^^^ Good suggestion but only one problem, you normally can't taste it till you buy it and open the bottle. If it's a place that let's you sample it before buying then more than likely they would not be trying to sell fake oil.
I don't know that this is accurate.
The places that let you sample and fill your own bottles from their urns seem to all work worn the same supplier. I've been to places at home and in several other states, and each of them has gotten their oils from the same distributor. Who is Italian, and the chances of the product falling in the small percentage that's not tampered with seem pretty slim.
How is everyone getting around the fake olive oil epidemic?
My husband's restaurant is even having to test their imported DOP olive oil in a lab in Miami it is so bad.
I'm thinking about switching to grass fed butter.
Any other ideas?
no need to waste money testing it with a lab. have your husband take a shot of olive oil, gargle in the back of the mouth, if it doesn't have a strong peppery, spicy sensation, there's no phenol, which means it's fake. additionally, olive oil is derived from a fruit. it's basically an olive fruit juice and it gets worse when stored too long after it's bottled or canned, it's meant to be consumed soon. it could also be that your husband's batch has been sitting in a warehouse for a long time. many have switched to cali evoo. because of quick transit and proximity, customers of CA oil have less issues.
evoo is judged on that and also the flavor notes. some are more earthy, some more fruity. the phenol test tho is the most important.
i buy vantia brand imported dop evoo. always consistent.
The places that let you sample and fill your own bottles from their urns seem to all work worn the same supplier. I've been to places at home and in several other states, and each of them has gotten their oils from the same distributor. Who is Italian, and the chances of the product falling in the small percentage that's not tampered with seem pretty slim.
What I was referring to is places that offer samples of the bottled olive oils, NOT places that sell it in bulk.. I personally do not have access to such places. When I buy I don't get to try it till after I buy it.
I was told by an importer that even the California oils have problems.
What a stupid thing to fake.
Quote:
Originally Posted by Chaofan
Of course, the importer wouldn't have any ulterior motive for casting doubt on a competitor's product. No agenda there. Nope. None at all.
Ha. Thanks for the laugh.
This is the oil that I buy. Spicey and peppery in the throat when swallowed, which I've read is a sign of a good olive oil. Plus their oils are certified by the California Olive Oil Council.
The "fake" olive oils are generally olive oil diluted with cheaper oils not. They still contain olive oil and nobody on earth is going to be able to simply taste it and determine if it's 100% pure olive oil or olive oil mixed with vegetable oil. The oils that they are using to dilute it are generally tasteless and odorless so the only flavor that is going to come through is the olive oil
[quote=ryanms3030;44771096]The "fake" olive oils are generally olive oil diluted with cheaper oils not. They still contain olive oil and nobody on earth is going to be able to simply taste it and determine if it's 100% pure olive oil or olive oil mixed with vegetable oil. The oils that they are using to dilute it are generally tasteless and odorless so the only flavor that is going to come through is the olive oil[/quot
Why pay the higher price for Olive oil if it's diluted with lesser quality vegetable oils? That, plus the fact that many vegetable oils are already rancid as they sit on the store shelves. You can't smell the rancidity because the bottlers add perfumes to fool you.
Lastly, when you consume 2 tablespoons of olive oil daily, as I do, you can definitely taste the difference between pure extra virgin olive oil vs diluted olive oil.
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I prefer oil made from the Taggiasca olive - IT'S SWEET and fruity.
