The FDA actually works for the coporations .. Not us as claimed! Corporations pay off the FDA to pass their goods just like they pay off politicians to vote in ways that benefit them. Politicians work for the corporations too and take their lobby money!
University of California, Davis, did a very comprehensive study back in 2011 I believe. California now has standards that test oils made in that state to make sure they are real. You can still get the fake stuff at your local market, but if it says it is made in California on the label, it’s the real deal.
My uncle in Portugal who has an olive bzness, he said there’s no 1st press olive oil and this is a big market pitch to buyers. If you even dare to press it more the once it’s not a good thing it’s wrong to pass it off as olive oil. So on his orchard it’s pressed once. There’s a thing called pomace oil it’s not all olives. A hybrid of things. So buy from Spain Portugal to Italy in a glass bottle or can. No plastic .
Growing up in a Italian home and a family who had their own groves I can tell you real Virgin oil is only the cream of the press and and you only get very little so it's a prized possession. First at room temperature it is very milky white and murky and looks to the American eye bad with sediment particles inside. It has a very strong nutty flavor and will not burn your throat like some people say us the good stuff if it burns your throat then they've pressed the leaves with the olives . It should have low acidity and very pleasant to the tong. The reason why commercially you simply can't get the real deal is you'd have to grow fields the size of entire towns or small city to keep up with demand. I recommend Barianni in California but you get what you pay for remember that .......
I live in Italy and owned an olive grove and made my own oil a couple of years ago. I just wanted to say that our oil did burn the throat so you can't say that it's something wrong with the oil if it burns your throat. Our oil did not have a nutty flavour even if it was the "real stuff". The flavour depends on the type of olives. You can have a lot of flavours from the oil like green apples, herbs or tomato leaves, but the most important thing is that it tastes fresh and not rancid (turpentine, metal). Depending on the type of olives the colour can vary from dark green (murky and with sediments) to a really light golden colour and you can't judge from the colour if one oil is more "real" than the other. It is really difficult to find good olive oil in the supermarkets and if you find some it will cost you an arm and a leg..... To make 1 litre of EVOO you need between 10 and 18 kilos of olives depending on the type of olives and it's hard work harvesting the olives so it's understandable that it's expensive.
Wow, I had no idea of the fraud! This is so evil, I'm practically sputtering. I am anaphylaxis allergic to soybean and peanut oil. The other types of cheap fake olive oils are GMO & pesticide ridden. I have numerous autoimmune diseases and environmental allergies, I often make my own products, because of severe disabilities (no $$ for the pricey organic lines). I use olive oil for my skincare. As the truism goes, whatever you put on your skin, is just like eating it. Found out the hard way that gluten is used in cosmetics. Unbelievable! Hard to imagine how corrupt things are, to even fathom counterfeit foods. I trusted Neuman's Own brand. They are still responsible for what they put their labels on. They probably already know it's fake & don't care. Corporatism sociopathology. Whole Foods are such a joke. Completely untrustworthy. I put my olive oil in the refrigerator, after opening the bottle. Come to think of it, only a small portion solidifies. Darn, I've been scammed! TYFS.
+Elaine Marie Use cold pressed coconut oil. A little expensive but you'll see the difference. Regarding your environmental allergies and autoimmune diseases, I suggest you follow a complete detox program and a very good parasite cleanup. Check the works of the late Dr. Hulda Clark. Good luck.
Dr. Hulda Clark's nonsense has been disproven. It's incredible that anyone would still be touting her "Works"! Please do some more research. There are no magic zappers. But as the old quote attributed to P.T. Barnum states, "There's a sucker born every minute".
I beg to differ with you. My family and I plus some friends have been doing this for years with excellent results. I don't care what you believe in or not. It has worked with us and that's what really matters to us. You should do some OBJECTIVE research on this matter. Big pharmaceutical companies and the medical community obviously oppose to these methods because for them a cured patient is a lost customer. I totally agree with what P. T. Barnum said. The question is to whom does it apply?
Oh, it definitely applies to anyone believing in her rubbish! Please refrain from spreading her nonsense to people who are sick and desperate for help. That is when they are the most vulnerable to hucksters and quacks of all kinds. You are doing them a disservice, and most likely giving them false hope. www.ratbags.com/rsoles/comment/clark.htm en.wikipedia.org/wiki/Hulda_Regehr_Clark sfsbm.org/wiki2/index.php?title=Hulda_Clark web.archive.org/web/20010720184009/www.uoguelph.ca/~kkolas/ cancerguide.org/lsmith_hulda.html I could post links all day as evidence of her quackery, but I doubt it would do anything to change the minds of her followers as I'm sure by objective research you mean research that agrees with your opinion. It's sad that this woman has duped so many people and caused so much suffering. I personally do believe in alternative medicine for some things, but people must learn to distinguish the good from her kind of quackery.
If it's quackery how do you explain the magnificent result we have gotten????? For starting I wouldn't consider Wikipedia as a reliable source. You can say whatever you want that we don't care. We have used them, they have worked, so I will exercise my freewill and my freedom of speech and tell anyone who is wiling to listen the results we have gotten with these methods. And since I don't have time to argue with closed minded people, this argument is over for me. Respond whatever you wish, I simply don't care and won't even bother reading it. Have a nice day and WAKE UP!!!!
The Italians still produce Elite quality Olive Oil, but we dont get it(US)they keep it for them selves and they export their mid and lower quality oils. Italian are no dummies, keep the best and sell the rest.
In my building there are three olive trees, over 150 years old. I do not spray them, I do not water them. In November that passed, I collected 450 kilos of olives with my hands, in two batches. I took the olives to a small mill and pressed them, at low temperature. I was there and I saw my olives. I made 115 liters of olive oil. The oil when it came, it was thicker than the valvoline and its color like the green grass. I think my olive oil is good for my family. My region is Kastella in Monemvasia, Laconia.
@@nutritionandphysiology8023 best olive oil comes from unripe olives that's why is green from ripe olives the color is golden they are both good but the oil from unripe olives is divine
That's the best, I know few locations where owners or restaurants with 150 years old olive trees and this is their secret, I like middle eastern food, and real EVOO in the humus.
@@nutritionandphysiology8023 Unripe olive oil is green, it has all the phenols, which are superfoods. This is for a maximum of 6-8 months. Gold has lost these characteristics and is low grade or processed.
Claudia Holmes a lot of food products, supplements, herbs, protein powders etc have been found to contain dangerous levels of lead esp from China, even if it is marked as organic
Greetings Chef Marcus! We are the producers of 100% Italian EVOO. We are the growers, manufacturer and the importer. In the UC Davis study they mentioned that Kirkland Signature EVOO passed their quality test. We are happy to say that we are one of the suppliers for that oil. Thank you for taking time to go over the issues in the EVOO industry. We are constantly working to ensure consumers have access to our authentic EVOO. -Your friends at Bellucci
I listened to a report on this situation a few years ago and started taking a closer look at labels and actually the California Label is exactly what i settled upon. Also surprising is that it's not expensive. I purchase mine at Walmart for about 12 bucks. So thanks for this article and spreading the word. :)
I buy honey only in solid form with little pieces of propolis or natural wax in it and it should have complicated smell too.Because liquid honey you never know if it's real or diluted or made of melted candies or sugars.
Thank you, thank you, thank you, Marcus! My body is doing some strange things ... To make a long story short - I have been wondering if I have been consuming something that is counterfeit. I always look at the ingredients label ... but, still, my body has been reacting as though I'm not really eating what I think I have been. And my intuition has been telling me that there's some counterfeiting going on somewhere. I have even recently been thinking to myself, "Gosh, could it be the olive oil??!" And, now, I listen to your video here and, yep, I HAVE been buying the very brands that you mention here. I recently bought some Colavita, because it was on sale, and it tasted horrible; on the other hand, I have bought Pompeiian on sale, throughout the years, and been pleasantly surprised with it. Thanks again, Marcus !!!
Be careful with all olive oil because it oxidizes from the air in the bottle. Also, don't cook with it because it also oxidizes when heated. Fresh real extra virgin olive oil from small bottles is the way to go.
@CJ Wilemon Actually, my conclusion was drawn from the research of several health professionals. Personally, I really don't know for sure... but it seems like good info to me. Also, since I have been buying fresh in small bottles and adding the oil after the cooking process is completed, the taste is much better. Really flavorful.
why doesn't anybody mention the fact that people living around the Mediterranean have in general a more laid back way of looking at life and they just happen to eat alot of olive oil.
Yep, it's everywhere. I just use olive oil as a garnish or in a COOL salad dressing when using it. Watch out for fake wasabi and fake sriracha sauce too.
Trader Joe's olive oil is in the top 2??? I am shocked!! I've always avoided store brands because I thought they were low quality. I'm also surprised that Costco brand Kirklands got high marks.
+leftyla to confuse things more, he says "think about, those brands that are in all the stores, can't possibly be coming from one facility" then if you google his favorite brand California Ranch, you'll see it's in Walmarts! the epitome of the "red flag" that he indicated
The stores have different types of EVOOs some are fake, some are real EVOOs but substandard, some are just OK, and some are good quality. As experts recommend, to check for recognized quality certification, source of the olives, pressing date, blend vs single location etc. Experts recommend consuming EVOOs that are less than a year from press date, even if usually for commercial use the expiration indicated on the label may show 2 to 3 years.
no, not because its just expensive it also has a low smoking point that when heated to long enough negatively impacts the flavor. Thats why the canola/olive blends are great. I'm sure thats what you meant but its all good you seemed to freeze up and forget at that moment.
Canola oil has a smoke point twenty degrees lower than virgin olive oil. Extra virgin olive oil burns at the same temp as butter. It's perfectly fine for cooking with, go ask any professional chef. People get weird ideas.
What about World Market Extra Virgin Olive Oil? It comes in a 750 ml bottle and it's only $6.99 which is a great price. It says on the bottle "Cold processed" and "Mediterranean Blend". There is a lot code on the back that states the countries of origin and a legend of what the symbols mean. It says ES, IT, and GR. I assume the olive oil is fake now because it has the word "blend" in the front of the bottle. What are your thoughts?
I would say probably fake. While, not a guarantee, any olive oil from Europe has a very high chance of either being completely fake or dilated. The easiest way to make sure you have real olive oil is to buy California olive oil that has the California Olive Oil Council logo on it. Also, don't buy olive oil that doesn't have a packing and/or expiration date. These days, I buy California Olive Ranch. They sell 750ml for $10 at my local grocery store. CostCo's house brand is supposed to be real too, and should be able to get 2L for around $15. The problem is that most of these companies selling fake olive oil, don't even realize that it's fake. They trust their suppliers to get them real olive oil.
I agree about the California Ranch olive oil, it's terrific. But it's also fruity tasting, often times a good thing but just as likely not. The best spicy olive oil I know of is the Kroger house brand, Private Selection California Olive oil. It's about $12. I don't recall the bottle size but if memory serves, it runs about the same price per ounce as the California Ranch. Two super good olive oils with completely different flavor profiles.
Some experts indicate that spicy OO is a result of leaves being pressed together with the olives. Pure EVOO actually is not that spicy. I'm not an expert, but that those who produce their own EVOO are telling.
What about Avocado Oil? Is it fake also? Thank you for this video. I just bought some California Ranch & Pompeian and I'm doing the refrigerator test now.
its important to note that most of those fake EVOO brands have taken steps to rectify this and have now change the quality of their product to make real EVOOs including but not limited to Bertolli, Colivita Goya, and Fillipo Berio
Jerry Lisby right after you cook with it you dump it you don't put it in your salad, cold pressed means you don't reheat it when you use it in cooking so it's heated once and you just need a small amount. It's expensive but it's still cheap compared to sun tan oils and hand creams or even maple syrup.
I have had it for awhile, it Tastes Real good. But these internet "experts" say it's not well because it's from various countries (makes sense, ideally you'd like a product from 1 Country!) So moving along, I went with this California ranch brand that these so called "experts" recommended! And it had Absolutely No Taste at ALL! I guess I will stay with the Multi Countries "Fillipo berio until I can sort it out. After all the Palate rarely deceives (Unlike Advertising)
I just ordered six bottles of extra virgin Moroccan olive oil, from only one farm. I saw a commercial that it's supposed to be really extra super beneficial to your health. It is called Moroccan Gold. I'm pretty excited though. ✨
Ok...I'm 8 years late for this but...... I have hated...not disliked, HAY-TED....olive oil. Had an almost rancid flavor to me. Until my dad got me a bottle, a cool $60...trust me though, worth every last cent. It was so amazing that I could have sipped on a glass of it with dinner. This is the first time ever that anyone has explained it and actually noted the drastic difference in flavor. I could cry. Thank you 🥲
I cook w/ EVOO when I go after a smokey flavor for something that cooks relatively fast or that I know won't stay on the heat for long. But in all other cases, I use light olive oil for most of my baking and frying, and then use EVOO as a 'finisher' oil, once the dish i'm cooking is pulled off the heat. But I hear ya.... once you taste a bottle of olive oil that is cold-pressed, unfiltered, and fresh, it is nearly impossible to go back to whatever you were using before. EVOO is GREEN GOLD! Heck, i put the stuff in my guests' vanilla gelato and they think I'm crazy. They try it anyway, and not long after, they've become converts as well!
Instead of telling us what brand to stay away from why not tell us which brand to pick it's much easier to remember what to pick then what you stay away from
To take what's being said a step further, look at the label. What you want to see is that the olives have been, picked, cold pressed and bottled at least in the same country. If you see more than one country of origin mentioned, steer clear. That's how I settled on the California brand. It fit that criteria.
About temperature.Its cold pressed it says it.When you pulverise the olives you don't want to heat the mush you have.It will result to more olive oil while stiring but raise acidity.So if you respect you oil you keep it low
olive oil is not refined any more than grapes are refined to make wine. or oranges are refined to make orange juice. it's just squeezed and there is no second pressing.
What I find really annoying is how renowned chefs and healthy cooking people use it for cooking... it’s not good for that... also it goes rancid fast compared to other oils... probably best not to keep it around for a more than a month even if it’s fake
I make soap, & sometimes use olive oil in it. I use extra light when i want my soap to be white. I've used Bertolli & the Target store brand, & the soap solidified like it's supposed to, but i recently tried Pompeian extra light, & the soap is not solidifying.
Has this problem been resolved, I see this was made 2015 . I have been taking a tablespoon a day. Thanks Government, they really look out for it's people. We do not need to be guided and watched over by corrupt government....
you confirmed my feelings about this "problem". I began buying a California brand USA approved! WILD OATS...beautiful packaging. That made me suspicious..and the $4 sum... $6 sum now. The EVOO is also EXCELLENT for the skin. And it was my skin that told me, my personal choice was no longer working. I started buying TINY bottles of it,after being diagnosed with Graves(serious Thyroid disease) and 5 nodes. Which caused me to undergo Radiation. Pompeii was the brand I chose. GOOD And PURE Olive oil, literally enhances the micro circulation of your skin. AND gives a healthy "flush"...okay..."GLOW" to your skin.🙄😊 And if you pay attention,it also gives off a "warm feeling". I researched after noticing these things....and was all true :) So made my decision to give up my BELOVED REGENERIST, a "little" easier. Well the Pompeii stopped working...seemed heavier. I assumed my skin just got used to it... Adulterated Olive Oil is Heavier and does not sink in to the skin well. As for green Store brand...with Lion in the name....most disgusting taste EVER! The green of it also seemed unnatural to me. Bought for cooking. Maybe it is last press? Don't know? I do know I have tried plenty. But if you r curious about what your buying? Skin test will tell the truth. The Tampered oil does not soak in well either. Seems heavier and just sits atop my skin....then makes you wonder what it is doing INSIDE! GROSS :/
I’ve stopped buying fake oil because it lacks the fine texture of real Italian. The flavors and texture are very obvious once you have tasted the real stuff.
I tired "8 Olivos Premium" extra virgin olive oil and WOW!! I have been corrupted by bad olive oil. It is very light and clean or fresh tasting. I was definitely not prepared for the difference between this product and store bought olive oil. I think my taste buds need to adjust to the taste of good olive oil vs crap. I was expecting that motor oil taste and this is incredibly light and clean. I truly recommend.
You've made a few sweeping remarks about European olive oil producers which quite frankly are just plain wrong. Typically, Greece has small producers but most of it's output is bought up at the cheapest price by the big brands. This provides all the incentive for cheating in terms of quality and not checking the sources that you'll need to destroy the credibility of olive oil. Small producers don't have an incentive to cheat - unless you're killing them in terms of lower prices. The Brands have every incentive to cheat within certain bounds. i.e. they'll blend good product with inferior product to satisfy the minimum testable requirements. I talk about Greece because I live there and know the market well. Every season, we have massive Italian trucks suck us dry at prices of $3/liter. Undoubtedly, this is what ends up in the big Italian brands. Buying single source is always the best option - which ties in to your conclusion very well. No single source producer can supply sufficient demand for a single super-market's supply chain which is why even the individual supermarket chains are creating their own "Brands" or licenses to cheat.
he says "think about, those brands that are in all the stores, can't possibly be coming from one facility" then if you google his favorite brand California Ranch, you'll see it's in Walmarts! the epitome of the "red flag" that he indicated
Australian olive oil like Cobram Estate I can almost guarantee is far superior quality to Italian and Spanish, it glows green.. and you won't enjoy it off a spoon.. because it's extremely bitter. Little bit on a salad goes a long way, when you have a company producing olive oil like that... then you know their mild, pure and virgin olive oils are going to be much better quality too...
It’s easy to fake olive oil when you steep olive leaves with any flavorless oil. Real olive oil is pressed from black olives, which gives a golden oil, not green.
What about Bono, Sicilian EVOO, I buy it at ALDI, it has certification and sold in dark glass bottle. Bono Sicilian Certified PDO Val Di Mazara Extra Virgin Olive Oil?
One of my biggest pet peeves regarding You Tube videos is when the presenter is merely reading something to us. It is even a bit insulting. As if we are too stupid to read it ourselves.
Sadly, many of us don't have, or take, the time to read lengthy articles. I appreciate Marcus doing that for us…and then reading the critical points while injecting his opinions. You have to trust the presenter, and I've followed Marcus G long enough to do just that.
Ive used these Petrocilli Gallo Basso Spanish almost 6yrs 1tsp every mor. I feel good Wat do u think of these oil Love to know If im consuming pure Love to know an hear from u
+Sheila Shirley Hi, Sheila, as I was just saying to another poster, steam deodorized coconut oil from Tropical Traditions is my oil of choice for cooking. Coconut oil does not degrade like olive oil does when exposed to heat. That being said though, I still prefer olive oil on my roasted cauliflower (yum) and my sauteed vegetable medley (yum). So really olive oil is not the best oil for cooking; however, I still use olive oil for my salad dressing. I use OliFlix olive oil from Spain. Research it and I think you'll feel confident with it. I trust the Jovial brand (love their Einkorn flour). I just watched their video on how the oil is made and the farmers who cultivate the olives. Thinking 'bout trying their olive oil too.
+Kathleen Grimes exactly! My broccoli and cauliflower in the olive oil for roasting is just the best! Char them a little and my family goes nuts! I am attempting to use at least half coconut oil and half olive, just to cut it back a little. I do use an organic coconut oil for everything else though. Thanks!
I was using some store brand olive oil in my body oil and I had terrible pain in my shoulders. I was experiencing insomnia due to the pain. I had no idea that it could be the cause until I watched your video. I stopped using it and the pain ceased. Thank you so much! You may have saved my life!!
I just buy any major brand name that's on sale. Thats the key, "on sale". I prefer olive oil from Portugal, but it is hard to find. I tried the California Ranch, pretty decent, but it did not stand out from the rest. I have a great fondness for Pompeiian Olive Oil. Costco Organic is very good, but I have to plan a day off to go there. Liked your video!
Ther's a big push to promote Californian olive oil for the US market and at 1.5 billion a year who can blame them. I have tried the oils he mentioned and they are very good. However, in international competitions, Greek olive oils finish on top since 2014. Often they take the top 3 spots. But they are very expensive.
Now I do know you mentioned French olive oil. I enjoyed your comments by the way. But if I remember correctly France had some kind of nuclear blow up how many years back I do not know. That would stop me from buying there wine so I might feel the same way about there olive oil.
+slipknot2k4 You have been misled, not ALL oil is bad. For instance, coconut is a healthy oil, both raw and cooked. Research it, you'll see. As EmeraldVenus pointed out, indeed corn and canola are two of the absolute worst. I'll add soy to the worst list as well. They are GMO and weren't good even before they were genetically modified. And those non-stick pans that you think are your saving grace, well, they're poisoning you. Research that too, you'll see. Even the show 60 Minutes did an expose on Teflon several years ago. Natural is always better. Get a real pan and use "real" oil. I love my stainless steel. By the way, food sticking is not an issue IF you know how to cook with stainless steel. Heat the empty pan for a minute (I always turn on the timer so I don't forget about the pan). Then add the oil, let it heat for a minute (again with the timer). Then add the food. Works like a charm even with scrambled eggs. Although I do think butter leaves me with the cleanest pan when it comes to scrambled eggs. Oh, be sure you move the pan around so that the sides of the pan are coated before adding food. That's it. Don't be fooled by the fat hysteria. If you use a good oil, everything's cool. I very seldom use olive oil to cook with because it does not hold up well with the heat. The heat changes it molecularly so that it is no longer healthy. I use Tropical Traditions coconut oil that has been steam deodorized so as not to impart coconut flavor into the food. I do use olive oil, but primarily for salad dressing. I love OliFlix olive oil from Spain. Thinking about trying some Jovial olive oil from Italy.
+Marcus Guiliano.....Any comments on Brad's Organic extra virgin cold pressed olive oil ?? Mine is half solid/ half liquid in the fridge after 2 days. : /
Marcus Guiliano Thanks for responding...I got the 16.9 oz. bottle for $8.99. I took out 4/5 and put remainder in the fridge and now, 3 days later, it has congealed. Another nearly empty bottle of Evoo brand "extra virgin" was placed in fridge simultaneously and is still liquid. I take a large tablespoon daily with lemon juice just for general well being.....I am of Spanish, Italian and Lebanese extract. 100% PURE MEDITERRANEAN. I base it on tradition....now your informative video makes me wary. THANKS !! www.bradsorganic.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=BO&Category_Code=OLIVEOIL
Hey Marcus I still believe that the Italian Olive Oils are superior to the French because in Italy is much warmer. The French make good wines. On another note I suggest that you amend your last name. It should be GIULIANO and not GUILIANO.
I found that “Núñez extra virgin” congeals in the fridge. Does anyone have any further info on this brand. Ps. Since “congealing” alone is no guarantee...
So a California study determined California oils are the best? What a surprise.
It's like when a police department investigates themselves and finds no wrongdoing.
I don't want a result based upon a "taste" test, I want test results based upon purity...then we can worry about taste.
so once again we see that manufacturing claims on foods are totally worthless & that there are no cops on the beat verifying anything.
The FDA actually works for the coporations .. Not us as claimed! Corporations pay off the FDA to pass their goods just like they pay off politicians to vote in ways that benefit them. Politicians work for the corporations too and take their lobby money!
University of California, Davis, did a very comprehensive study back in 2011 I believe. California now has standards that test oils made in that state to make sure they are real. You can still get the fake stuff at your local market, but if it says it is made in California on the label, it’s the real deal.
My uncle in Portugal who has an olive bzness, he said there’s no 1st press olive oil and this is a big market pitch to buyers. If you even dare to press it more the once it’s not a good thing it’s wrong to pass it off as olive oil. So on his orchard it’s pressed once. There’s a thing called pomace oil it’s not all olives. A hybrid of things. So buy from Spain Portugal to Italy in a glass bottle or can. No plastic .
Growing up in a Italian home and a family who had their own groves I can tell you real Virgin oil is only the cream of the press and and you only get very little so it's a prized possession. First at room temperature it is very milky white and murky and looks to the American eye bad with sediment particles inside. It has a very strong nutty flavor and will not burn your throat like some people say us the good stuff if it burns your throat then they've pressed the leaves with the olives . It should have low acidity and very pleasant to the tong. The reason why commercially you simply can't get the real deal is you'd have to grow fields the size of entire towns or small city to keep up with demand. I recommend Barianni in California but you get what you pay for remember that .......
You sound like you know your stuff, so I'm going to order some Barianni. Thank you! :)
Johny Doe what aboit paisano?( sicily)
I get bariani and kouzini
You right it depends by the price, a battle of real 100% olive oil cost more than $ 100 dollars so nothing to do...
I live in Italy and owned an olive grove and made my own oil a couple of years ago. I just wanted to say that our oil did burn the throat so you can't say that it's something wrong with the oil if it burns your throat. Our oil did not have a nutty flavour even if it was the "real stuff". The flavour depends on the type of olives. You can have a lot of flavours from the oil like green apples, herbs or tomato leaves, but the most important thing is that it tastes fresh and not rancid (turpentine, metal). Depending on the type of olives the colour can vary from dark green (murky and with sediments) to a really light golden colour and you can't judge from the colour if one oil is more "real" than the other. It is really difficult to find good olive oil in the supermarkets and if you find some it will cost you an arm and a leg..... To make 1 litre of EVOO you need between 10 and 18 kilos of olives depending on the type of olives and it's hard work harvesting the olives so it's understandable that it's expensive.
Wow, I had no idea of the fraud!
This is so evil, I'm practically sputtering. I am anaphylaxis allergic to soybean and peanut oil. The other types of cheap fake olive oils are GMO & pesticide ridden.
I have numerous autoimmune diseases and environmental allergies, I often make my own products, because of severe disabilities (no $$ for the pricey organic lines). I use olive oil for my skincare.
As the truism goes, whatever you put on your skin, is just like eating it.
Found out the hard way that gluten is used in cosmetics. Unbelievable!
Hard to imagine how corrupt things are, to even fathom counterfeit foods. I trusted Neuman's Own brand. They are still responsible for what they put their labels on. They probably already know it's fake & don't care.
Corporatism sociopathology.
Whole Foods are such a joke. Completely untrustworthy.
I put my olive oil in the refrigerator, after opening the bottle. Come to think of it, only a small portion solidifies. Darn, I've been scammed!
TYFS.
+Elaine Marie Use cold pressed coconut oil. A little expensive but you'll see the difference. Regarding your environmental allergies and autoimmune diseases, I suggest you follow a complete detox program and a very good parasite cleanup. Check the works of the late Dr. Hulda Clark. Good luck.
Dr. Hulda Clark's nonsense has been disproven. It's incredible that anyone would still be touting her "Works"! Please do some more research. There are no magic zappers.
But as the old quote attributed to P.T. Barnum states, "There's a sucker born every minute".
I beg to differ with you. My family and I plus some friends have been doing this for years with excellent results. I don't care what you believe in or not. It has worked with us and that's what really matters to us. You should do some OBJECTIVE research on this matter. Big pharmaceutical companies and the medical community obviously oppose to these methods because for them a cured patient is a lost customer. I totally agree with what P. T. Barnum said. The question is to whom does it apply?
Oh, it definitely applies to anyone believing in her rubbish!
Please refrain from spreading her nonsense to people who are sick and desperate for help. That is when they are the most vulnerable to hucksters and quacks of all kinds. You are doing them a disservice, and most likely giving them false hope.
www.ratbags.com/rsoles/comment/clark.htm
en.wikipedia.org/wiki/Hulda_Regehr_Clark
sfsbm.org/wiki2/index.php?title=Hulda_Clark
web.archive.org/web/20010720184009/www.uoguelph.ca/~kkolas/
cancerguide.org/lsmith_hulda.html
I could post links all day as evidence of her quackery, but I doubt it would do anything to change the minds of her followers as I'm sure by objective research you mean research that agrees with your opinion.
It's sad that this woman has duped so many people and caused so much suffering. I personally do believe in alternative medicine for some things, but people must learn to distinguish the good from her kind of quackery.
If it's quackery how do you explain the magnificent result we have gotten????? For starting I wouldn't consider Wikipedia as a reliable source. You can say whatever you want that we don't care. We have used them, they have worked, so I will exercise my freewill and my freedom of speech and tell anyone who is wiling to listen the results we have gotten with these methods. And since I don't have time to argue with closed minded people, this argument is over for me. Respond whatever you wish, I simply don't care and won't even bother reading it. Have a nice day and WAKE UP!!!!
If somebody starts a group to boycott fake olive oil and fake san marzano tomatoes, I will definilty join.
Thanks for the support on this topic.
The Italians still produce Elite quality Olive Oil, but we dont get it(US)they keep it for them selves and they export their mid and lower quality oils. Italian are no dummies, keep the best and sell the rest.
well the ones I've met do a pretty good imitation of Dumb
Lucky me my uncle has an olive farm
In my building there are three olive trees, over 150 years old. I do not spray them, I do not water them. In November that passed, I collected 450 kilos of olives with my hands, in two batches. I took the olives to a small mill and pressed them, at low temperature. I was there and I saw my olives. I made 115 liters of olive oil. The oil when it came, it was thicker than the valvoline and its color like the green grass. I think my olive oil is good for my family. My region is Kastella in Monemvasia, Laconia.
Nikos Hellas 😎 love that!
Did you wait till the olives were ripe? (Black color). The oil from ripe olives should be golden colored, not green.
@@nutritionandphysiology8023 best olive oil comes from unripe olives
that's why is green
from ripe olives the color is golden
they are both good but the oil from unripe olives is divine
That's the best, I know few locations where owners or restaurants with 150 years old olive trees and this is their secret, I like middle eastern food, and real EVOO in the humus.
@@nutritionandphysiology8023 Unripe olive oil is green, it has all the phenols, which are superfoods. This is for a maximum of 6-8 months. Gold has lost these characteristics and is low grade or processed.
I just tried my first bottle of California Olive Ranch and I love it.
LuvCrochet1 Me too!
WHAT BRAND DO YOU USE, AND DO YOU COOK WITH IT? THANK YOU
Do you know what their destination series means
It's the one I use.
All producers should have a unified symbol that is recognised world wide to substantiate their claims and if found fake fine them.
OH YA and Canola oil is used for machinery lubricant & Insecticide, Great lets use it for cooking & Eating ! PEOPLE NEED TO LEARN AND WAKE UP !
It pure junk! Yuck
Canola seeds have erucic acid just like mustard seeds
That is why it is a natural insecticide
Despicable... I am so angry at the intentional poisoning of the duped consumer.
Claudia Holmes a lot of food products, supplements, herbs, protein powders etc have been found to contain dangerous levels of lead esp from China, even if it is marked as organic
Greetings Chef Marcus!
We are the producers of 100% Italian EVOO. We are the growers, manufacturer and the importer. In the UC Davis study they mentioned that Kirkland Signature EVOO passed their quality test. We are happy to say that we are one of the suppliers for that oil. Thank you for taking time to go over the issues in the EVOO industry. We are constantly working to ensure consumers have access to our authentic EVOO.
-Your friends at Bellucci
maby tha LOT of your oil passed.What about Now???
I listened to a report on this situation a few years ago and started taking a closer look at labels and actually the California Label is exactly what i settled upon. Also surprising is that it's not expensive. I purchase mine at Walmart for about 12 bucks. So thanks for this article and spreading the word. :)
I buy honey only in solid form with little pieces of propolis or natural wax in it and it should have complicated smell too.Because liquid honey you never know if it's real or diluted or made of melted candies or sugars.
Thank you, thank you, thank you, Marcus! My body is doing some strange things ... To make a long story short - I have been wondering if I have been consuming something that is counterfeit. I always look at the ingredients label ... but, still, my body has been reacting as though I'm not really eating what I think I have been. And my intuition has been telling me that there's some counterfeiting going on somewhere. I have even recently been thinking to myself, "Gosh, could it be the olive oil??!" And, now, I listen to your video here and, yep, I HAVE been buying the very brands that you mention here. I recently bought some Colavita, because it was on sale, and it tasted horrible; on the other hand, I have bought Pompeiian on sale, throughout the years, and been pleasantly surprised with it. Thanks again, Marcus !!!
I like that you listed like 6 brands of good olive oil and why . Well done.
Chefs don't "like" using olive oil because it's expensive? Ummm doubtful.
Keith Dixon j
Be careful with all olive oil because it oxidizes from the air in the bottle. Also, don't cook with it because it also oxidizes when heated. Fresh real extra virgin olive oil from small bottles is the way to go.
@CJ Wilemon Actually, my conclusion was drawn from the research of several health professionals. Personally, I really don't know for sure... but it seems like good info to me. Also, since I have been buying fresh in small bottles and adding the oil after the cooking process is completed, the taste is much better. Really flavorful.
why doesn't anybody mention the fact that people living around the Mediterranean have in general
a more laid back way of looking at life and they just happen to eat alot of olive oil.
Yep, it's everywhere. I just use olive oil as a garnish or in a COOL salad dressing when using it. Watch out for fake wasabi and fake sriracha sauce too.
Trader Joe's olive oil is in the top 2??? I am shocked!! I've always avoided store brands because I thought they were low quality. I'm also surprised that Costco brand Kirklands got high marks.
+leftyla to confuse things more, he says "think about, those brands that are in all the stores, can't possibly be coming from one facility" then if you google his favorite brand California Ranch, you'll see it's in Walmarts! the epitome of the "red flag" that he indicated
Abstract Painting Techniques with Andy Morris walmart can have good things,right?
@@rextruegood6168Some of their foods might be fake. I stay away from the ice cream at Walmart .
I only buy the toiletries at Walmart.
If you do your detective work you will discover that most TJ house brand olive oil is purchased from California Olive Ranch.
Forgot Lucciano Olive oil. There have 75% sunflower oil and 25% real a Olive oil.
Does the label say that?
Right in front of the bottle in small print on top. And it's Luciani not Luciano. Sorry
El mejor aceite de oliva del mundo está en España.
Tried carbonell extra Virgin o.oil from spain and see what you think about it, I prepare my food for over 60 yrs! Thankyou.
The stores have different types of EVOOs some are fake, some are real EVOOs but substandard, some are just OK, and some are good quality. As experts recommend, to check for recognized quality certification, source of the olives, pressing date, blend vs single location etc. Experts recommend consuming EVOOs that are less than a year from press date, even if usually for commercial use the expiration indicated on the label may show 2 to 3 years.
no, not because its just expensive it also has a low smoking point that when heated to long enough negatively impacts the flavor. Thats why the canola/olive blends are great. I'm sure thats what you meant but its all good you seemed to freeze up and forget at that moment.
Canola oil has a smoke point twenty degrees lower than virgin olive oil. Extra virgin olive oil burns at the same temp as butter. It's perfectly fine for cooking with, go ask any professional chef. People get weird ideas.
What about World Market Extra Virgin Olive Oil? It comes in a 750 ml bottle and it's only $6.99 which is a great price. It says on the bottle "Cold processed" and "Mediterranean Blend". There is a lot code on the back that states the countries of origin and a legend of what the symbols mean. It says ES, IT, and GR. I assume the olive oil is fake now because it has the word "blend" in the front of the bottle. What are your thoughts?
I would say probably fake. While, not a guarantee, any olive oil from Europe has a very high chance of either being completely fake or dilated.
The easiest way to make sure you have real olive oil is to buy California olive oil that has the California Olive Oil Council logo on it. Also, don't buy olive oil that doesn't have a packing and/or expiration date. These days, I buy California Olive Ranch. They sell 750ml for $10 at my local grocery store.
CostCo's house brand is supposed to be real too, and should be able to get 2L for around $15. The problem is that most of these companies selling fake olive oil, don't even realize that it's fake. They trust their suppliers to get them real olive oil.
A battle of real 100% olive oil extra virgen cost more than $ 100 dollars, so nothing to do...
... 5000 year history of olive oil -- AND -- 5000 year history of gang activity -----
I literally drink olive oil daily. 😅
I agree about the California Ranch olive oil, it's terrific. But it's also fruity tasting, often times a good thing but just as likely not. The best spicy olive oil I know of is the Kroger house brand, Private Selection California Olive oil. It's about $12. I don't recall the bottle size but if memory serves, it runs about the same price per ounce as the California Ranch. Two super good olive oils with completely different flavor profiles.
Some experts indicate that spicy OO is a result of leaves being pressed together with the olives. Pure EVOO actually is not that spicy. I'm not an expert, but that those who produce their own EVOO are telling.
What about Avocado Oil? Is it fake also? Thank you for this video. I just bought some California Ranch & Pompeian and I'm doing the refrigerator test now.
I almost bought California Ranch olive oil today but I decide to go with Zoe , I hope Zoe is safe enough to use
@7:13 "University of California found that...", Can you please give us the link (or title) of the article? Thank you, Chef Guiliano.
This is very worrying, paying out for something that is actually devoid of nutrients at best, and potentially harmful at worst!
its important to note that most of those fake EVOO brands have taken steps to rectify this and have now change the quality of their product to make real EVOOs including but not limited to Bertolli, Colivita Goya, and Fillipo Berio
I have cooked with olive oil for 30 years. It's healthy.
Jerry Lisby right after you cook with it you dump it you don't put it in your salad, cold pressed means you don't reheat it when you use it in cooking so it's heated once and you just need a small amount. It's expensive but it's still cheap compared to sun tan oils and hand creams or even maple syrup.
Oh my! I just bought the fake one( fellipi berro). Those good brand that you mentioned were not available in the grocery.
I have had it for awhile, it Tastes Real good. But these internet "experts" say it's not well because it's from various countries (makes sense, ideally you'd like a product from 1 Country!) So moving along, I went with this California ranch brand that these so called "experts" recommended! And it had Absolutely No Taste at ALL! I guess I will stay with the Multi Countries "Fillipo berio until I can sort it out. After all the Palate rarely deceives (Unlike Advertising)
Much of our Canola and Sunflower oils are chemical extracted
I just ordered six bottles of extra virgin Moroccan olive oil, from only one farm. I saw a commercial that it's supposed to be really extra super beneficial to your health. It is called Moroccan Gold. I'm pretty excited though. ✨
CRAP!! I've got WF olive oil in my fridge. I'll be returning it. Do you own research on everything. BTW - coffee is really bad.
Ok...I'm 8 years late for this but......
I have hated...not disliked, HAY-TED....olive oil. Had an almost rancid flavor to me.
Until my dad got me a bottle, a cool $60...trust me though, worth every last cent. It was so amazing that I could have sipped on a glass of it with dinner.
This is the first time ever that anyone has explained it and actually noted the drastic difference in flavor.
I could cry.
Thank you 🥲
I cook w/ EVOO when I go after a smokey flavor for something that cooks relatively fast or that I know won't stay on the heat for long. But in all other cases, I use light olive oil for most of my baking and frying, and then use EVOO as a 'finisher' oil, once the dish i'm cooking is pulled off the heat. But I hear ya.... once you taste a bottle of olive oil that is cold-pressed, unfiltered, and fresh, it is nearly impossible to go back to whatever you were using before. EVOO is GREEN GOLD! Heck, i put the stuff in my guests' vanilla gelato and they think I'm crazy. They try it anyway, and not long after, they've become converts as well!
Instead of telling us what brand to stay away from why not tell us which brand to pick it's much easier to remember what to pick then what you stay away from
That would be endorsing a brand or brands, and these guys don't want to do that unless they are paid---just like celebrity endorsers.
He is reading his report, we can read a report also🤔 He even says he doesn’t use much olive oil, another expert😱
To take what's being said a step further, look at the label. What you want to see is that the olives have been, picked, cold pressed and bottled at least in the same country. If you see more than one country of origin mentioned, steer clear. That's how I settled on the California brand. It fit that criteria.
can Pietro Coricelli also be added to your list? where in South Africa can you buy pure virgin cold pressed olive oil????
I buy California Ranch olive oil
The best olive oil is from Portugal, the only one I trust.
About temperature.Its cold pressed it says it.When you pulverise the olives you don't want to heat the mush you have.It will result to more olive oil while stiring but raise acidity.So if you respect you oil you keep it low
i cannot find California Ranch olive oil but can find California Olive Ranch olive oil. is the latter the one you recommend?
If I eat anything with olive oil I get pimples on my head even when I eat the olives in salads.
olive oil is not refined any more than grapes are refined to make wine. or oranges are refined to make orange juice. it's just squeezed and there is no second pressing.
we in morocco we grounded by ouselves very good excellent organic
What the most popuar in usa: olive, colza or sunflower oil?
tunisian oil is the best and the purest
Tunisia won 11 Gold Awards this year at the New York International Olive Oil Competition.
What I find really annoying is how renowned chefs and healthy cooking people use it for cooking... it’s not good for that... also it goes rancid fast compared to other oils... probably best not to keep it around for a more than a month even if it’s fake
Lots of good olive oil coming out of Paso Robles, CA.
I make soap, & sometimes use olive oil in it. I use extra light when i want my soap to be white. I've used Bertolli & the Target store brand, & the soap solidified like it's supposed to, but i recently tried Pompeian extra light, & the soap is not solidifying.
@Sheila Webb Don't use the extra light one. Use only evoo.
Has this problem been resolved, I see this was made 2015 . I have been taking a tablespoon a day. Thanks Government, they really look out for it's people. We do not need to be guided and watched over by corrupt government....
i just use avocado oil now, olivado is the brand i love SO DELICIOUS!! better than olive oil to me
corsican lulu you a whale?
you confirmed my feelings about this "problem". I began buying a California brand USA approved! WILD OATS...beautiful packaging. That made me suspicious..and the $4 sum... $6 sum now.
The EVOO is also EXCELLENT for the skin. And it was my skin that told me, my personal choice was no longer working. I started buying TINY bottles of it,after being diagnosed with Graves(serious Thyroid disease) and 5 nodes. Which caused me to undergo Radiation.
Pompeii was the brand I chose.
GOOD And PURE Olive oil, literally enhances the micro circulation of your skin. AND gives a healthy "flush"...okay..."GLOW" to your skin.🙄😊 And if you pay attention,it also gives off a "warm feeling". I researched after noticing these things....and was all true :) So made my decision to give up my BELOVED REGENERIST, a "little" easier.
Well the Pompeii stopped working...seemed heavier. I assumed my skin just got used to it...
Adulterated Olive Oil is Heavier and does not sink in to the skin well. As for green Store brand...with Lion in the name....most disgusting taste EVER! The green of it also seemed unnatural to me. Bought for cooking. Maybe it is last press? Don't know? I do know I have tried plenty.
But if you r curious about what your buying? Skin test will tell the truth. The Tampered oil does not soak in well either. Seems heavier and just sits atop my skin....then makes you wonder what it is doing INSIDE! GROSS :/
I’ve stopped buying fake oil because it lacks the fine texture of real Italian. The flavors and texture are very obvious once you have tasted the real stuff.
I tired "8 Olivos Premium" extra virgin olive oil and WOW!! I have been corrupted by bad olive oil. It is very light and clean or fresh tasting. I was definitely not prepared for the difference between this product and store bought olive oil. I think my taste buds need to adjust to the taste of good olive oil vs crap. I was expecting that motor oil taste and this is incredibly light and clean. I truly recommend.
You've made a few sweeping remarks about European olive oil producers which quite frankly are just plain wrong. Typically, Greece has small producers but most of it's output is bought up at the cheapest price by the big brands. This provides all the incentive for cheating in terms of quality and not checking the sources that you'll need to destroy the credibility of olive oil. Small producers don't have an incentive to cheat - unless you're killing them in terms of lower prices. The Brands have every incentive to cheat within certain bounds. i.e. they'll blend good product with inferior product to satisfy the minimum testable requirements. I talk about Greece because I live there and know the market well. Every season, we have massive Italian trucks suck us dry at prices of $3/liter. Undoubtedly, this is what ends up in the big Italian brands. Buying single source is always the best option - which ties in to your conclusion very well. No single source producer can supply sufficient demand for a single super-market's supply chain which is why even the individual supermarket chains are creating their own "Brands" or licenses to cheat.
he says "think about, those brands that are in all the stores, can't possibly be coming from one facility" then if you google his favorite brand California Ranch, you'll see it's in Walmarts! the epitome of the "red flag" that he indicated
Australian olive oil like Cobram Estate I can almost guarantee is far superior quality to Italian and Spanish, it glows green.. and you won't enjoy it off a spoon.. because it's extremely bitter. Little bit on a salad goes a long way, when you have a company producing olive oil like that... then you know their mild, pure and virgin olive oils are going to be much better quality too...
Yup... CE is great
There is one from Australia that is amazing, I think the company name is Joseph.
People's in Sardinia hate olive oil!
Any particular reason why you don't use olive oil or any oils in your salad?
It’s easy to fake olive oil when you steep olive leaves with any flavorless oil. Real olive oil is pressed from black olives, which gives a golden oil, not green.
What about Bono, Sicilian EVOO, I buy it at ALDI, it has certification and sold in dark glass bottle. Bono Sicilian Certified PDO Val Di Mazara Extra Virgin Olive Oil?
Well, by Monsanto now owning Whole Foods, I'm not surprised any more about why they have changed so drastically over the years. I'm done!
Khadijah Abdus Sabur great..that explains the organic peef ( pork-beef) meat i saw..
Rex Truegood lmfao
I was very surprised to see farm raised salmon on display at Whole Foods...not cool!
One of my biggest pet peeves regarding You Tube videos is when the presenter is merely reading something to us. It is even a bit insulting. As if we are too stupid to read it ourselves.
Sadly, many of us don't have, or take, the time to read lengthy articles. I appreciate Marcus doing that for us…and then reading the critical points while injecting his opinions. You have to trust the presenter, and I've followed Marcus G long enough to do just that.
And this dude wasn't even reading it well
Ive used these Petrocilli Gallo
Basso Spanish almost 6yrs
1tsp every mor.
I feel good
Wat do u think of these oil
Love to know
If im consuming pure
Love to know an hear from u
So since I cook with olive oil daily, please tell me what is a better choice to say, roast veggies in the oven, or saute in a skillet.
+Sheila Shirley Hi, Sheila, as I was just saying to another poster, steam deodorized coconut oil from Tropical Traditions is my oil of choice for cooking. Coconut oil does not degrade like olive oil does when exposed to heat. That being said though, I still prefer olive oil on my roasted cauliflower (yum) and my sauteed vegetable medley (yum). So really olive oil is not the best oil for cooking; however, I still use olive oil for my salad dressing. I use OliFlix olive oil from Spain. Research it and I think you'll feel confident with it. I trust the Jovial brand (love their Einkorn flour). I just watched their video on how the oil is made and the farmers who cultivate the olives. Thinking 'bout trying their olive oil too.
+Kathleen Grimes exactly! My broccoli and cauliflower in the olive oil for roasting is just the best! Char them a little and my family goes nuts! I am attempting to use at least half coconut oil and half olive, just to cut it back a little. I do use an organic coconut oil for everything else though. Thanks!
No, not in my kitchen, that's for sure!
Here we want to sell it.
People pls advise whether brand BASSO from Italy is fake????
Then WholeFoods better QA their shit! Quality Assurance!
I was using some store brand olive oil in my body oil and I had terrible pain in my shoulders. I was experiencing insomnia due to the pain. I had no idea that it could be the cause until I watched your video. I stopped using it and the pain ceased. Thank you so much! You may have saved my life!!
In Australia we get Carbonell and Moro Olive oil imported from Spain. I am going to find out if it's real.
I just buy any major brand name that's on sale. Thats the key, "on sale". I prefer olive oil from Portugal, but it is hard to find. I tried the California Ranch, pretty decent, but it did not stand out from the rest. I have a great fondness for Pompeiian Olive Oil. Costco Organic is very good, but I have to plan a day off to go there. Liked your video!
Bertolucci says composed of refined olive oil and virgin olive oil
hahahaha bullshit.
Ther's a big push to promote Californian olive oil for the US market and at 1.5 billion a year who can blame them.
I have tried the oils he mentioned and they are very good.
However, in international competitions, Greek olive oils finish on top since 2014. Often they take the top 3 spots.
But they are very expensive.
California has better olive and wine, nice
86 degrees F must be wrong. The climate temperatures in the Mediterranean are higher than that during processing.
The olives are harvested from late October to December and the temperatures are normally lower than 86 F during that time
@@lindafredriksen1251 Thanks
What about Kirkland , Terra Creta, and Bragg
Which one of the best olive oil canola the one is good please and I don't which to buy
Now I do know you mentioned French olive oil. I enjoyed your comments by the way.
But if I remember correctly France had some kind of nuclear blow up how many years back I do not know. That would stop me from buying there wine so I might feel the same way about there olive oil.
Thanks for watching and commenting.
sorry for the "repeats"...typing from my phone...
Teaspoon a day, keep the doctor away.
What can you tell me about the Katz California Olive oils, Living Tree Alive, and Stonehouse all out of California?
my olive oil just robbed me. ran out the window. i am calling the cops now.
Oil is bad in general but i only use corn oil when the recipe needs it and 1 bottle lasts me for 2 years. I use a lot of none stick pans
+slipknot2k4 You have been misled, not ALL oil is bad. For instance, coconut is a healthy oil, both raw and cooked. Research it, you'll see. As EmeraldVenus pointed out, indeed corn and canola are two of the absolute worst. I'll add soy to the worst list as well. They are GMO and weren't good even before they were genetically modified. And those non-stick pans that you think are your saving grace, well, they're poisoning you. Research that too, you'll see. Even the show 60 Minutes did an expose on Teflon several years ago. Natural is always better. Get a real pan and use "real" oil. I love my stainless steel. By the way, food sticking is not an issue IF you know how to cook with stainless steel. Heat the empty pan for a minute (I always turn on the timer so I don't forget about the pan). Then add the oil, let it heat for a minute (again with the timer). Then add the food. Works like a charm even with scrambled eggs. Although I do think butter leaves me with the cleanest pan when it comes to scrambled eggs. Oh, be sure you move the pan around so that the sides of the pan are coated before adding food. That's it. Don't be fooled by the fat hysteria. If you use a good oil, everything's cool. I very seldom use olive oil to cook with because it does not hold up well with the heat. The heat changes it molecularly so that it is no longer healthy. I use Tropical Traditions coconut oil that has been steam deodorized so as not to impart coconut flavor into the food. I do use olive oil, but primarily for salad dressing. I love OliFlix olive oil from Spain. Thinking about trying some Jovial olive oil from Italy.
corn oil mutant gmo loaded w glycophosphate=slow gut death
non stick teflon= very. very VERY toxic..
hows your tumor growing?
slipknot2k4 non stick pans are poisonous
hows your cancer?
+Marcus Guiliano.....Any comments on Brad's Organic extra virgin cold pressed olive oil ?? Mine is half solid/ half liquid in the fridge after 2 days. : /
+KOZMIC KARMA KOALA I don't know that brand. What was the price?
Marcus Guiliano Thanks for responding...I got the 16.9 oz. bottle for $8.99. I took out 4/5 and put remainder in the fridge and now, 3 days later, it has congealed. Another nearly empty bottle of Evoo brand "extra virgin" was placed in fridge simultaneously and is still liquid. I take a large tablespoon daily with lemon juice just for general well being.....I am of Spanish, Italian and Lebanese extract. 100% PURE MEDITERRANEAN. I base it on tradition....now your informative video makes me wary. THANKS !! www.bradsorganic.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=BO&Category_Code=OLIVEOIL
Hey Marcus I still believe that the Italian Olive Oils are superior to the French because in Italy is much warmer. The French make good wines. On another note I suggest that you amend your last name. It should be GIULIANO and not GUILIANO.
I found that “Núñez extra virgin” congeals in the fridge. Does anyone have any further info on this brand.
Ps. Since “congealing” alone is no guarantee...
I order my EVOO from Italy. Laudemio Oil. from Tuscan
Just reading an article?