Fake olive oil?

Discussion in 'Health & Fitness' started by sculptor, Mar 5, 2017.

  1. sculptor Valued Senior Member

    Messages:
    3,792
    http://www.anonews.co/olive-oil-fake/

    THE BRANDS THAT FAILED THE TEST:

    Pompeian
    Bertolli
    Colavita
    Star
    Sasso
    Antica Badia
    Primadonna
    Carapelli
    Mazola
    Felippo Berio
    Safeway
    Whole Foods
    Carapelli
    Coricelli
    Mezzetta


    THE GUYS THAT PASSED THE TEST AND CAN BE TRUSTED:

    Corto Olive
    Ottavio
    Omaggio
    Bariani Olive Oil
    Lucini
    Kirkland Organic
    Lucero
    Olea Estates
    McEvoy Ranch Organic
    Cobram Estate
    California Olive Ranch

    ...........................
    OK so
    Accurate?
    Does it really matter?

    We have been eating bread dipped in "olive oil" and cheese for years and years
    Our normal oil failed the refrigerator test(see link)

    yours?
     
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  3. sideshowbob Sorry, wrong number. Valued Senior Member

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    2,390
    No.
     
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  5. exchemist Valued Senior Member

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    5,262
    While it does seem that fraud is quite widespread on olive oil, I'd still like to see a reference to who conducted these tests and how.

    I sincerely hope it is based on something better than some sort of primitive cloud point test. The Wiki article on this states:

    " There is a persistent mistaken belief that when genuine olive oil (or, in some versions, extra virgin olive oil specifically) is refrigerated, it will solidify or become much more viscous. This mistaken belief is based on the fact that olive oil is composed mainly of the monounsaturated fat oleic acid, and pure oleic acid (triolein) has a melting point of 5˚C, which is slightly above the high end of proper refrigerator temperature. Thus, if olive oil were pure triolein, it would solidify in a properly-set refrigerator. However, olive oil is a complex mixture with significant variability in its fatty acid structure, and can be anywhere from 55% to 83% oleic acid,[33][34] with the remainder a mixture of polyunsaturated fat and saturated fat, as well as containing waxes, phytosterols, and other compounds that affect its melting temperature. Thus, in practice, many olive oils have significantly lower melting temperatures.[35][36][37] In fact, one might expect a refined seed oil with very high oleic acid content (such as high oleic sunflower oil) to be more likely to solidify in the refrigerator, based on their fatty acid composition and lack of minor compounds.[35]

    This was demonstrated by a test by scientists at the Olive Center at the University of California, Davis. Researchers put seven samples of different oils into a refrigerator at 4.7˚C, including a premium extra-virgin olive oil; low-quality extra-virgin olive oil; a blend of virgin and refined olive oil; refined canola oil; refined safflower oil; a 50-50 blend of premium extra virgin olive oil with refined canola oil; and a 50-50 blend of premium extra virgin olive oil with refined safflower oil. When tested at intervals up to 180 hours, not one of the oils fully solidified, and one of the oils that solidified the most was the olive oil-canola oil mixture. Thus, the "Fridge Test" is not reliable for determining oil purity or quality.[38]"
     
    origin likes this.
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  7. birch Valued Senior Member

    Messages:
    3,041
    It's the same recently with turmeric spice. Some brands had to be recalled due to high lead content. Since it's sold by weight, it can be cut with other things and not the pure actual spice you presume to get. The lead content also probably has to do with the soil and processing too. I had to check for one that was legitimate and mccormick processes/grinds their own spices (as in they order thewhole spice and not the mystery powder) so at least they are more safe and legitimate.
     
  8. Jeeves Valued Senior Member

    Messages:
    1,340
    Oddly, the relatively cheap brand I bought - ages ago, for a fussy house-guest - did congeal when cooled, so I've kept in a cupboard ever since.
    We don't use it much; prefer the taste of soy, peanut or sunflower oil.

    However, lead in the home-made mustard is undesirable.
     
  9. sculptor Valued Senior Member

    Messages:
    3,792
    OK

    still confused

    Are you aware of any government or independent entity which has tested the various brands of olive oil for purity?

    .........................
    side note
    I prefer to deep fry with coconut oil and peanut oil.
    Careful: The coconut oil(solid at room temperature) tends to suds up and could overflow the pot. So I usually blend it with peanut oil 1:3.
    This time of year, my favorite is deep fried breaded catfish pieces.
     
  10. Oystein Registered Senior Member

    Messages:
    870
    I'm sure the Republicans would like to do away with ALL food testing. Get government out of that. Let the free market decide.

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  11. Dr_Toad It's green! Valued Senior Member

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    1,695
    Oy, what is the matter with you? You want your melamine-laced cooking oil from China? Let us know how that works for ya.

    Just a reminder: This topic is about olive oil, not politics.
     
  12. Oystein Registered Senior Member

    Messages:
    870
    I kind of like Olive Oyl. She's hot. Just need to get rid of that idiot Popeye.
     
  13. Stoniphi obscurely fossiliferous Valued Senior Member

    Messages:
    3,079
    Rank amateur trolling at best. :golf clap:

    Yeah, I would need a tad more than an Internet page to convince me the top brands were all somehow tainted. We go through gallons of that stuff here as I am heavily into that Mediterranean - style diet. Being a health nut and all.

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