Those brands are fine for people that use olive oil like vegetable oil. Branding shouldn’t be what you select by anyway. You want first cold pressed for “the best”. The ones that are grown in the desert tend to have higher polyphenols if you are seeking a health elixir (Morocco, Algeria, Tunisia, etc). I personally like ones with a peppery bite and they have ones that fit this profile that comes from California and are less costly than imports. I always spring for the organic so I can’t comment on the conventional ones.
Human greed, sir.
Very strong point that I will reiterate. Olive oil is for low temp, like 375 or below. You will deconstruct it’s healthy elements at higher temperatures
It has been reported for many years that much of the olive oil exported to the US from several European countries is both not pure and frequently rancid. I try to buy olive from California or Chile. Sometimes a bit more expensive but you can be sure that you are getting what you want
My ex is one quarter Greek (Mavromatis) and she told me that her father just drizzled it onto toast, and if feeling extravagant he'd sprinkle a little cinnamon on too.
At least in two different olive oil blind tastings , i preferred the "second better". Specially the ones from Jaen. Also in Argentina , wich produce a very high quality oil.
I haven't found this to be true. For instance, I picked up some EVOO from Sam's Club a couple years ago, and I noticed residue in my skillets. It took me a while to figure out it was the EVOO and not too much heat or the foods etc. When I switched to another brand, it no longer happened. I've also ran into this here and there with EVOO from Aldi. Now before you say, "of course, you're buying the cheap stuff!" It served to teach me a lesson that they aren't all indeed created equal, and some of them even have oddball additives that don't cleanly burn off. I don't even want to know the garbage they're putting into some of these.
Most likely there is cheap unrefined soy oil in it, it's really gummy, and can cause residue like that.
I hear you. I too try to use as little fat as possible. These fad diets that say it is OK to eat as much of certain fats as you want sound entirely like, "I know this is what you want to hear, so I'll tell you what you want to hear." God forbid the answer might be show a little restraint and strike a balance.
It costs almost four times more than in Spain... And it is not a cheap oil here... :-(
That´s my daily breakfast, toasted bread with olive oil. If I feel adventurous I may add garlic, crushed tomato and cured ham. Very typical in my neck of the woods.
