Extra Virgin Olive Oil are nowdays mostly fake ones. But there is still some genuine producers that produce excellent EVOO. I have ordered one from www.notonlyspaghetti.com awarded as one of the best 2016 EVOO.
We still use rakes and other "precision tools" (i.e. sticks) to harvest our trees in my family but mainly because we have so little trees. Most of the farmers in this region use handheld machines that shake the canopy of the tree. Harvesters trucks are still uncommon here. They require the trees to be grown in a particular shape and olive trees grow slow as fuck.
Amalgamaite People sometimes tell me I'm unhealthily skinny but they don't seem that seriously concerned. I can sort of see my own ribs though.. Thanks for the advice!
This. I'm trying to get my Mother to see both of these videos. Canola oil processing is disgusting. It's hard to believe Canola oil gets so much love in the culinary community.
Growing olive trees, caring for olive trees, and harvesting the olives and leaves sounds like a dream job to me. Outdoors in all weather types and in one of the oldest industries in human history.
@@incorectulpolitic The video states, "if the fruit goes over 27 degrees, it can no longer be called cold-pressed". Since the narrator sounds British, I assume that it is 27°C (~81°F). The average USA swimming pool is kept at 80°F, so if you got into a bath of 80°F olive oil, the oil would feel cold since human bodies are around 98°F.
@@Miles-cr9jp I'm at the point where I realize that IF my brain works, then all glory and credit belong to my creator, the one who created the universe. for I have many days where my brain does not work, but Yeshua still takes care of whatever I need. That said, you are very kind and I thank you for your kind comment and I hope you have a wonderful day!
Living in Liguria, Italy, we pick our olives by hand every day during the picking season for about a month to a month and a half (we have many trees). It’s absolutely crazy how long it takes to pick every olive by hand and then bring the hundreds upon hundreds of kilos of olives to be made into oil
A friend once gave me olive oil that had been bottled by a farmer in Tuscany. I could not believe how intense the flavor was. Some time later on it out some on a salad and had forgotten that I’d used the gifted oil. I recall looking in the salad thinking “I don’t remember putting olives in this salad” - it was the oil. The flavor was intense and incredibly delicious- it has forever spoiled me, and has been impossible to find in any store-bought olive oil
I couldn't care less of your intentions. That is slumdog dialect. And I hope I am not alone here. I don't want my kids to assume that it is normal, because they could be reading this. The internet is awesome, one can learn a lot. People like you make it a bad place to hang out if you're still forming one personality. Peace.
Joao Briz You said "Cruelty?! Are you serious?" So I tell you: No, I was not serious, I was fooling around. Making fun of the type of comments people leave on videos about animal agriculture. "what do you eat." I eat anything except animal products. Mostly fruits.
I love how the process of obtaining olive oil seems so much more natural than sunflower oil and these other types of seed oils. Having to boil the product to 300 degrees celsius or something just doesn't feel right. Way to processed. I always have this feeling that we are meant to consume products that are more 'natural'.
We are. You could do this all on your own if you had olives and a press. You could not make canola oil at home and it is a very foreign substance to the body.
Extra virgin olive oil is cold pressed and the oil is extracted directly from the olive and it goes through a filtering process (filter out the pulp). That's it. It's the purest form of olive oil. Some of that cold pressed olive oil is going to be used to produce refined olive oil. In this case they heat it up and use natural clay, or charcoal and steam to create a light flavourless olive oil and then they add a little bit of extra virgin to the oil to add a mild flavour. That's labeled as "pure olive oil" Or extra light olive oil which they don't add extra virgin to it. The third kind is promace olive oil. This one is difficult to find in stores, it's mainly used by food manufacturers because of the cheap price tag. Basically they use the leftover pulp from the cold pressed extraction to extract the rest of the oil left behind with solvents like hexane. In other words they use chemicals during processing to extract all the rest of the oil and it's labelled "promace olive oil"
It is interesting to see how mass produced olive oil is produced. I enjoy olive oil in many ways and thus I also appreciate learning more about how olive oil is manufactured from olives. The machines that were invented in some due part to mass produce olive oil is also of interest to me. Thank you to all the farmers, engineers and other types of workers that are a part of the olive oil production process.
+saad alkuwari You shouldn't use that kind of language publicaly. Unless you want to pass as a slumdog and have people comment on you because of it. Good day.
Lol, olive oil is so expensive, but not when you have a grandama living in Palestine with lots and lots of olive trees! They squeeze them by hand and send their family like 7 big bottles of fresh olive oil. It's a big ingredient in Arab food, great for drinking to keep you healthy and long living too!
If the cold pressed means that it has to be pressed at 27 degrees, then what about the very hot days in Spain ? The air oxidation is the problem, not the 30 degrees of heat.
lol I thought he was going to say, "stack of giant poo cakes" not "stack of giant pancakes" XD But I love using olive oil. I especially love using it with garlic. When you sautee diced garlic with it, it tends to taste buttery as an end result. And I love using this combo as a topping on all kinds of things like grilled fish, steamed/stir fried vegetables and more : 3 Oh, I made myself hungry lol. haha
A fruit is defined as the flowering and fleshy part of a plant which forms it's reproductive organ (ovary and seed/s). The Olive, regardless of it's taste, falls into this definition perfectly.
No just a filtering process. It's not refined. Pure olive oil however is refined and extra virgin mixed together to create a lighter favoured oil and extra light olive oil is 100% refined olive oil. Basically they use some of the cold pressed olive oil to produce refined olive oil as well which is heated, and natural clay or charcoal is used and then steamed, this is to remove flavour etc...
the narrator sounds like he's trying to convince us that the traditional method is not as good as the mechanized method. i guess since they are going into some factory to film their production line, they feel obligated to praise the process. this is one thing i always hated about watching "how it's made". machine good. craftspeople bad. propaganda. propaganda. propaganda.
The last centrifuge doesn't produce a lesser quality olive oil!!! When the pulp gets separated into the solid and liquid parts, the liquid part also contains the very bitter water that is contained in every vegetable. So to make oil, hence 100% fat, the two liquids must be separated. Otherwise when you'll use it for cooking, for example frying, you'll end up with a very bad experience. Don't trust me? Well try frying using some oil and then add water.
Toast some top quality sourdough bread, on the warm toast spread some fiery olive oil and quickly rub a ripe organic tomato, à little salt .... this is a delight snack or appetizer from Spain called pan tostado con tomate. Enjoy !
Approximately 80% of the fluid is juice and only 20% is oil. So yes it gets extruded too and has to be removed. Unfortunately I didn't find a single video yet showing how that is done or how the filtering is done to remove small fruit residue.
I would just like to say that olive oil can actually be used for baking as well, I use it as a substitute for vegetable oil because I constantly forget to buy it, so if you have all your stuff ready for baking and forget that vegetable oil just use roughly half the amount of vegetable oil dose except with olive oil (say there's 6 tbsp vegetable oil, you use about 3.2+ tbsp olive oil) and nobody realizes the difference (most of the time ;D).
The Portuguese make the best Olive Oil. No comparison to anything else I have ever tasted. Not sure what their secret is however, they certainly keep it well guarded. No one else comes even close. Not the Greek, much less the Italians. Unfortunately, it is hard to find it where I live, and it usually costs 3 times as much.
Olive oil is one of the, "fats" on the good side of fats. It also slows down digestion (at a healthy rate) which keeps us feeling fuller, longer. Which can aide in a better success in weight loss. I try to cook with only olive oil and I always make my own salad dressings with the olive oil. It feels soooo much better.
Well you would be wrong in this instance. The modern method of exctraction the oil is much more efficient. And its much easier to keep control of the temperature keeping it well below 27c. This is beneficial to the quality.
Can we just genetically engineer a tree that ejects olive oil through a hole so that we can skipp all these hard process and just place a bottle below the hole? It certainly would not be biologically impossible...
Greek olive oil is the best, particularly from Crete. It has a mellow taste. For a spicy oil it would have to be Italian, but most Italian oil is blended.
clearly south spain has the best olive(oil). countries like italia and greece buy it, make olive oil out of the olives, and call it italian or greek olive oil
@@danielsanchezalcalde3087 This is taking place with the Greek olives, that both of you and Italians buy so you can make a decent oil, ask your oil makers, don't mess with Greece in any kind of food, any, cooked or direct from the nature
Lol I understand anyone to be proud of his country's food but it's too much. I've been to Greece and the oil there is just normal. The best olive oil I've tried in my life was from Jaen province in Spain, simply spectacular also it was the first oil that comes out from the press, I don't know what it's called
The FDA allows a certain amount of insects/insect parts(and other things like rodent hairs or mould). It's unavoidable but regulated. www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/sanitationtransportation/ucm056174.htm Check out the Commodities and Defect Action Levels table. Using, say, peanut butter as an example, it's all good as long as the insect fragments do not exceed 30 pieces per 100g.
hamneggwich nice to have all and everything regulated....god bless the FDA, the greatest crook organisation on earth. and you guys in the USA still trust them.
Yeah you are right my grandfather worked in a olive oil factory and when I went in the factory raw olive oil was green and was green even when filtered(My country is Montenegro which is very close to Greece and we produce some of the best oils)
+hyphySIN People who want to test or check it's taste... Did you not just watch the same video that everyone else did? Or are you purposely making an effort to appear dramatically boring?
+Hex iD It's probably because olive oil isn't usually supposed to be drank by itself. Also it's kinda weird that the taste tester took a big sip which is unusual for her.
There are different types of frying. I use olive oil when frying an omlete. I never experience any difficulties. You'd just want to make sure to have everything at the ready (mise en place) and have your pan properly heated. Olive oil does burn faster than other oils, true, but with these steps, and one who knows what to do, there shouldn't be a problem.
Olive oil (not extra virgin) and peanut oil are the most rich of monounsaturated fats, and so the most resistant to high temperature. Sunflower oil, corn oil and soybean oil are the less resistant.
There's no reason why you can't fry with olive oils, some are made for frying, the refined olive oil that is made for all purpose including deep frying. Extra virgin can be used as well, you don't need maximum heat to dry stuff, you can use it for low heat frying. I've used extra virgin for making french fries and it tasted great lol
It is interesting to see how things are made or processed. I like olive oil very much. Believe it or not, it actually is a good low cal substitute for butter on popcorn. Recently a friend made me aware of grape seed oil. I have come to believe it adds less taste to food than the olive oil. using a pan heated over a flame, grape seed oil actually tastes better.
There's extra light olive oil that has a neutral taste as well and pure olive oil has a light taste because they add a little extra virgin olive oil in with refined olive oil. Grape seed is one of the highest in polyunsaturated fats which means one of the most unhealthy oils on the market
you are dreaming! you greeks have an attitude of calling everything greek!! olives are all over the Mediterranean area,,eg tunus ,cyprus ,Algiers, syria, turkey, egypt,spain, france,,etc,etc,,
I was looking for a fruit plant to grow in sub tropical climate. Oranges, mangos etc. Was very surprised to see an olive tree about a foot high was $450 dollars to buy. All other fruit in the same place was about $300 cheaper. Very strange. This was in the local garden place.
"Traditional harvest methods use tiny rakes."
D'aww.
"But it's not enough. *brings out huge truck*"
...oh.
Unfortunately we have to support the growing population :( But I'm sure you can get it with the rakes if you go to an actual olive farm :)
Extra Virgin Olive Oil are nowdays mostly fake ones.
But there is still some genuine producers that produce excellent EVOO.
I have ordered one from www.notonlyspaghetti.com awarded as one of the best 2016 EVOO.
We still use rakes and other "precision tools" (i.e. sticks) to harvest our trees in my family but mainly because we have so little trees. Most of the farmers in this region use handheld machines that shake the canopy of the tree.
Harvesters trucks are still uncommon here. They require the trees to be grown in a particular shape and olive trees grow slow as fuck.
Carmine Sanden Spain.
i would have never imagined such a truck even in my wildest invention dreams.
i liked how the guy drank the olive oil in a glass like it was wine
lyhthegreat he even sloshes it around like he's wine tasting.
Amalgamaite that's different than drinking it like it's wine.
+Vic Vinegar Yeah, that's drinking it like it's beer.
+Amalgamaite That's grim. But I might try it
Amalgamaite People sometimes tell me I'm unhealthily skinny but they don't seem that seriously concerned. I can sort of see my own ribs though..
Thanks for the advice!
Love how complicated canola oil is compared to olive oil
You mean rapeseed oil
that's because it's literally poison
This. I'm trying to get my Mother to see both of these videos. Canola oil processing is disgusting. It's hard to believe Canola oil gets so much love in the culinary community.
The fuck is a canola?
@@ReySchultz121Canada oil. (The original name is Rapeseed oil)
Huge difference between the olive oil method and the canola method
Anyone else on a spree of watching How It's Made videos? :P
Lol I started with Shea Butter and I became to be curious with other oils : )
Already watched all the How It's Made Food videos
Kendall Ride-A-Jetski me too loove how its it made videos
Kendall Ride-A-Jetski yes. Pizza, french fries, canola oil and now this.
Lol two hours into my watching spree, and still can't figure out if the centrifuge I take my olives to, is giving me extra virgin
Growing olive trees, caring for olive trees, and harvesting the olives and leaves sounds like a dream job to me. Outdoors in all weather types and in one of the oldest industries in human history.
are olives steamed (or heat treated) before pressing the oil out of them ?
@@incorectulpolitic The video states, "if the fruit goes over 27 degrees, it can no longer be called cold-pressed". Since the narrator sounds British, I assume that it is 27°C (~81°F). The average USA swimming pool is kept at 80°F, so if you got into a bath of 80°F olive oil, the oil would feel cold since human bodies are around 98°F.
@@pricer39you’re a genius bro
@@Miles-cr9jp I'm at the point where I realize that IF my brain works, then all glory and credit belong to my creator, the one who created the universe. for I have many days where my brain does not work, but Yeshua still takes care of whatever I need. That said, you are very kind and I thank you for your kind comment and I hope you have a wonderful day!
@@pricer39Yeshua sounds like a pretty cool guy
If olive oil comes from squeezing olives, where does baby oil come from?
Living in Liguria, Italy, we pick our olives by hand every day during the picking season for about a month to a month and a half (we have many trees). It’s absolutely crazy how long it takes to pick every olive by hand and then bring the hundreds upon hundreds of kilos of olives to be made into oil
That is Interesting. Such a lot of work for a small fruit. They are good though.
Sounds like yall need one of these olive picking trucks
@@nahur Understand tradition.
@@Jamal-xz2dk We understood it. Then we advanced & improved.
A friend once gave me olive oil that had been bottled by a farmer in Tuscany. I could not believe how intense the flavor was. Some time later on it out some on a salad and had forgotten that I’d used the gifted oil. I recall looking in the salad thinking “I don’t remember putting olives in this salad” - it was the oil. The flavor was intense and incredibly delicious- it has forever spoiled me, and has been impossible to find in any store-bought olive oil
Who's watching this while drinking olive oil?
no one.... no one just drinks olive oil... stop seeking attention.
Dairokuten Maou lame response.
I'm watching this whilst masturbating with olive oil.
... what?
Dairokuten Maou You drink olive oil???
....I'm watching this while eating olives
Gordon ramsay's favourite ingredient
CrazySoon9413 Get it? Jamie OLIVEr???!
Olive oil in
Olive oil: Done
No thats salt
@NiggaNiggaNi and then some salt and peppah
How fucking disgusting. STOP this olive Cruelty.
+genesis bustamante #olivelivesmatter
+genesis bustamante Cruelty?! Are you serious? what do you eat.
Joao Briz I'm joking :)
I couldn't care less of your intentions. That is slumdog dialect. And I hope I am not alone here. I don't want my kids to assume that it is normal, because they could be reading this. The internet is awesome, one can learn a lot. People like you make it a bad place to hang out if you're still forming one personality. Peace.
Joao Briz
You said "Cruelty?! Are you serious?" So I tell you: No, I was not serious, I was fooling around. Making fun of the type of comments people leave on videos about animal agriculture.
"what do you eat." I eat anything except animal products. Mostly fruits.
I love how the process of obtaining olive oil seems so much more natural than sunflower oil and these other types of seed oils. Having to boil the product to 300 degrees celsius or something just doesn't feel right. Way to processed. I always have this feeling that we are meant to consume products that are more 'natural'.
We are. You could do this all on your own if you had olives and a press. You could not make canola oil at home and it is a very foreign substance to the body.
Extra virgin olive oil is cold pressed and the oil is extracted directly from the olive and it goes through a filtering process (filter out the pulp). That's it. It's the purest form of olive oil.
Some of that cold pressed olive oil is going to be used to produce refined olive oil. In this case they heat it up and use natural clay, or charcoal and steam to create a light flavourless olive oil and then they add a little bit of extra virgin to the oil to add a mild flavour. That's labeled as "pure olive oil"
Or extra light olive oil which they don't add extra virgin to it.
The third kind is promace olive oil. This one is difficult to find in stores, it's mainly used by food manufacturers because of the cheap price tag. Basically they use the leftover pulp from the cold pressed extraction to extract the rest of the oil left behind with solvents like hexane. In other words they use chemicals during processing to extract all the rest of the oil and it's labelled "promace olive oil"
It is interesting to see how mass produced olive oil is produced. I enjoy olive oil in many ways and thus I also appreciate learning more about how olive oil is manufactured from olives. The machines that were invented in some due part to mass produce olive oil is also of interest to me. Thank you to all the farmers, engineers and other types of workers that are a part of the olive oil production process.
as a spaniard i can say that olive oil is the essence of life
+Pilar Torrejon I don't give a fuck.
+Pilar Torrejon Likewise. Olive oil is the best oil you can have. I only cook with olive oil. My colestrols levels are perfectly fine.
+saad alkuwari You shouldn't use that kind of language publicaly. Unless you want to pass as a slumdog and have people comment on you because of it. Good day.
+Pilar Torrejon As an Italian, I fucking hate olive oil. Coconut Oil master race.
+Pilar Torrejon a slice of bread smeared with olive oil, salt, pepper, oregano and dried garlic
simple and perfect
with love from Greece
"How Olive Oil Is Made"
An X-rated video by Popeye The Sailor.
😂😂😂😂
Wouldn't that be olive oYl? Just sayin'.
Goddamn it dude
Joey Jamison
How Baby oil is made
How Olive Oyl is made. First it starts off with a blank piece of paper or cellophane. Then a cartoonist draws some faint shapes....
+Clay Ronso I thought you misspelled oil, then you said cartoonist.
YESSSS
I appreciate that despite industrialization, they haven't felt the need to over-process the food.
This is what Gordon Ramsay watches in the shower
Prince Darius Lina you mean washing him self in the shower with?
Golden shower jokes begin below .....
@@chefgiovanni still waiting
Lol, olive oil is so expensive, but not when you have a grandama living in Palestine with lots and lots of olive trees! They squeeze them by hand and send their family like 7 big bottles of fresh olive oil. It's a big ingredient in Arab food, great for drinking to keep you healthy and long living too!
+Ayeh Shihadeh gay
+Clifford Salmon . Exactly, HAPPY. . .jealous much?
Justin Stephens Dude, what?
***** I actually don't know. I'll ask my parents maybe
mashaAllah you're very lucky you get to taste the real deal. .lucky the settlers hasn't got their hands on your grandmas olive trees yet!!!
I'm an olive and I find this offensive.
You poor fruit
lol
XD
SAME!!!!!
It's your fate, as the Greeks who harvest you used to say.
Olive oil is wonderful. It's my go-to oil for grilling, basting, pan frying, etc for any sort of meat. Does wonders on steak and lamb.
If the cold pressed means that it has to be pressed at 27 degrees, then what about the very hot days in Spain ?
The air oxidation is the problem, not the 30 degrees of heat.
epSos.de you do this job in winter
if filtering the oil makes it inferior, then why bother filtering it?
***** True. That's why you use it on salads to enhance the flavor.
Yes I understand that but if you are the owner of this plant why bother filtering when you can earn extra for NOT filtering it
o0prince because you'd flood the market and the price would go down. Also unfiltered olive oil has a lower shelf life
Thanks for asking this question and for those who answered you are all amazing,you guys have taught me a lot.
Yea guys thx for sharing
Olives are a fruit, so is olive oil fruit juice?
E-J Thompson hmmm..
E-J Thompson More like fruit oil
tomatoes are also fruit, but ketchup isn't juice.
Lemon Minus you can get tomato juice though.
cause its oil, not watery juice you mong.
Footage of Italian munitions production line, 1943 (Colorised)
Those guys making that oil must have the softest hands ever. Imagine what it would be like to shake one of their hands!!
Wow! Big respect to workers 💪🏻
This helped me out a lot with my homework
"it can be tasted like wine"
Wow, I thought it was physically impossible to pour olive oil into a wine glass before this video, thanks
I love watching "How it's Made" when eating that particular food.
how is baby oil made....
+crispypicklechips ;)
i think you can put 2 and 2 together now cant you ?
Don't you know? they compress babies and squeeze the juice out of them.
:D
+Captain HerpaDerp lol
+Captain HerpaDerp thank you, now I know:):)
lol I thought he was going to say, "stack of giant poo cakes" not "stack of giant pancakes" XD
But I love using olive oil. I especially love using it with garlic. When you sautee diced garlic with it, it tends to taste buttery as an end result. And I love using this combo as a topping on all kinds of things like grilled fish, steamed/stir fried vegetables and more : 3
Oh, I made myself hungry lol. haha
A fruit is defined as the flowering and fleshy part of a plant which forms it's reproductive organ (ovary and seed/s). The Olive, regardless of it's taste, falls into this definition perfectly.
No one cares
I care immensely
@@yomama3926about you*
I also care immensely
I only use olive oil for all my cooking needs. So it was good to see how it’s all done. Very interesting!
Dont use too much, the U.S might invade
Toasty Engineer LMAO
indeed XD
Green glass is almost as poor as clear glass in protecting the product against UV. Brown is better.
This comment section though...
Aggressive? HELL THAT LOOKS HORRIFYING lmao the crushing olive part just made me feel so bad idk
I wanted to try it out on a smaller scale with my girlfriend but, you know, she wouldn't let me. I was crushed.
"Hot pan, Olive oil in..done, " - Gordon Ramsay
Boi Boi brilliant as ever chef Ramsey
4:24 Bottle of Jack Daniels 💯
Next how cockrings are made lol
I second that motion.
I bet you don’t need one 😘
Keep the comments free of pervert shit.
@@riproar11 oh boo hoo
I fantasize about injecting olive oil into my arteries.
Does olive oil (particularly extra virgin) go through refining process ??
I’d imagine it’s just left to set and then skimmed off the very top tbf
No just a filtering process. It's not refined.
Pure olive oil however is refined and extra virgin mixed together to create a lighter favoured oil and extra light olive oil is 100% refined olive oil. Basically they use some of the cold pressed olive oil to produce refined olive oil as well which is heated, and natural clay or charcoal is used and then steamed, this is to remove flavour etc...
1:37 yo, that looks so dangerous. what if he slips and falls in the pit
the narrator sounds like he's trying to convince us that the traditional method is not as good as the mechanized method. i guess since they are going into some factory to film their production line, they feel obligated to praise the process. this is one thing i always hated about watching "how it's made". machine good. craftspeople bad. propaganda. propaganda. propaganda.
i get crunked up on that unfiltered lean
GOOD FOR HEALTH
The last centrifuge doesn't produce a lesser quality olive oil!!! When the pulp gets separated into the solid and liquid parts, the liquid part also contains the very bitter water that is contained in every vegetable. So to make oil, hence 100% fat, the two liquids must be separated. Otherwise when you'll use it for cooking, for example frying, you'll end up with a very bad experience. Don't trust me? Well try frying using some oil and then add water.
Olive this episode lol
Me from 3yrs ago🤣
Me again from 5yrs ago🤣
Toast some top quality sourdough bread, on the warm toast spread some fiery olive oil and quickly rub a ripe organic tomato, à little salt .... this is a delight snack or appetizer from Spain called pan tostado con tomate. Enjoy !
what about the olive juices? when its beingsqueezed arent there olive juice being released as well as oil
Approximately 80% of the fluid is juice and only 20% is oil. So yes it gets extruded too and has to be removed. Unfortunately I didn't find a single video yet showing how that is done or how the filtering is done to remove small fruit residue.
Simple chemistry, oil which is of lower density will be floating at the top
طريقه عمل زيت الزيتون في البيت لو سمحت
Great video, very educational and informative!
Portuguese olive oil is the best in the world.very aromatic!
"So only the fruits go in"
Me: "Wait, an olive is a freaking fruit? I'm 17 and didn't know that"
Leafy Lord and Savior holy shit you’re 20 now
Dam this dude 20 now
Damn now he's 21 and can now legally drink olive oil from a wine glass
Christ I wish Jamie Oliver could see this
Maybe he will not use as much after seeing this
olive oil is the best cooking invention of all time, it makes anything taste better.
..... said Gordon Ramsay to his grand children
Bullshit
any oil makes everything taste better, even if neutral tasting for some reason
+prophetchannel Jamie Oliver is so-so overrated folks! ;)
I would just like to say that olive oil can actually be used for baking as well, I use it as a substitute for vegetable oil because I constantly forget to buy it, so if you have all your stuff ready for baking and forget that vegetable oil just use roughly half the amount of vegetable oil dose except with olive oil (say there's 6 tbsp vegetable oil, you use about 3.2+ tbsp olive oil) and nobody realizes the difference (most of the time ;D).
or use butter
vegetable oil is trash btw
You can use refined olive oil as a replacement for vegetable way healthier. It's neutral tasting and odourless as well
The Portuguese make the best Olive Oil. No comparison to anything else I have ever tasted. Not sure what their secret is however, they certainly keep it well guarded. No one else comes even close. Not the Greek, much less the Italians.
Unfortunately, it is hard to find it where I live, and it usually costs 3 times as much.
Olive oil is one of the, "fats" on the good side of fats. It also slows down digestion (at a healthy rate) which keeps us feeling fuller, longer. Which can aide in a better success in weight loss. I try to cook with only olive oil and I always make my own salad dressings with the olive oil. It feels soooo much better.
Lol... drinking olive oil like wine, okay they are the experts !
I would take the handmade method over industrial. I'm sure the end product is better. Modern isn't always better when it comes to quality.
Well you would be wrong in this instance. The modern method of exctraction the oil is much more efficient. And its much easier to keep control of the temperature keeping it well below 27c. This is beneficial to the quality.
Can we just genetically engineer a tree that ejects olive oil through a hole so that we can skipp all these hard process and just place a bottle below the hole? It certainly would not be biologically impossible...
Very informative! Thank you, I came to know what happens to the pulp and you said it. Yes!
See Pulsemaster.us for latest information about pulsed electric field PEF-technology and extraction efficiency of cold pressed olive oils.
Greek olive oil is the best, particularly from Crete. It has a mellow taste. For a spicy oil it would have to be Italian, but most Italian oil is blended.
clearly south spain has the best olive(oil). countries like italia and greece buy it, make olive oil out of the olives, and call it italian or greek olive oil
@@danielsanchezalcalde3087 This is taking place with the Greek olives, that both of you and Italians buy so you can make a decent oil, ask your oil makers, don't mess with Greece in any kind of food, any, cooked or direct from the nature
Lol I understand anyone to be proud of his country's food but it's too much. I've been to Greece and the oil there is just normal. The best olive oil I've tried in my life was from Jaen province in Spain, simply spectacular also it was the first oil that comes out from the press, I don't know what it's called
I was today years old when I found out an olive was a fruit 🤯🤦🏽♀️
I wondered how OO was made!
Same
Me too
anyone else having the sudden wish to buy handmade things made with love? (tho theyre like x4 times more expensive)
Ykhraam
after watching how its made 15+ videos i am thinking this is chaos end of humanity nearly puked after watching hot dogs video!
petr nerad I
01:45 all the rust gets into the oil
imagine how many insects juice mixed with oil...
imagine how many insects are in ketchup and mustard. More then you would want to know about.I know I have a friend who works a Hunts processing plant.
I think it's fair to say insects are probably in everything we eat. XD
The FDA allows a certain amount of insects/insect parts(and other things like rodent hairs or mould). It's unavoidable but regulated. www.fda.gov/food/guidanceregulation/guidancedocumentsregulatoryinformation/sanitationtransportation/ucm056174.htm Check out the Commodities and Defect Action Levels table. Using, say, peanut butter as an example, it's all good as long as the insect fragments do not exceed 30 pieces per 100g.
Insects, especially larva contains great amounts of protein. they are great snacks.
but I dont think that many gets thorough the system,
hamneggwich nice to have all and everything regulated....god bless the FDA, the greatest crook organisation on earth. and you guys in the USA still trust them.
There's a special Super Extra Virgin Olive Oil made from RUclips commenters
*AMERICA WANTS TO KNOW YOUR LOCATION* ( reason: oil )
How olive oil is made? Well, first you get Popeyes girlfriend sexually excited.......
watching him drink that olive oil made me feel sick
u wot mate?
Mountain climbers drink olive oil because it is the lightest most calorie dense food they can take with them.
lilly gilovitz dat asssss
do i know you Rob? haha
My breakfast usually consists on olive oil poured over a piece of bread with some paprika and salt.
Another insightful video into a raw food factory who's employees directly touch the food without gloves. :P
I am from Greece (the biggest olive oil productor in the world) and I know that the natural olive oil is green not yellow just like in this video.
Spain produces almost 4 times as much as Greece, Italy almost twice as much as Greece. Greece is the world's third in olive oil production.
mbalavi I mean about quality of oil
+Nikoskalapan Plays Well these olives are yellow.
Qermaq The colour of the oil doesn't have to do with the colour of the olives.
Yeah you are right my grandfather worked in a olive oil factory and when I went in the factory raw olive oil was green and was green even when filtered(My country is Montenegro which is very close to Greece and we produce some of the best oils)
Amazing. Nothing like that Canola crap. Go watch the How It's Made video on Canola and see the difference.
YAY OLIVE OIL YUM
If pure unfiltered oil is the most valuable, why filter it in the first place? It's just more steps and work and time.
MrFreshboy86 Unfiltered oil cannot handle high heat. It has to be filtered and clarified in order to cook with.
How do they make baby oil?
same way, only they grind baby's
LUS3RNAM3
indeed
LUS3RNAM3 ahahahahaha
LUS3RNAM3 Yeah and for hamburgers the population of Hamburg/Germany is made into ground meat and we are not going to talk about how wieners are made.
CologneCarter LMAO!!!! :D
even it looks kinda disgusting, i prefer press method over spinning one...
Jamie Oliver approves!
prophetchannel
Oliver Stone agree :)
I laughed, that was a terrible pun
Sponsored by Gordon Ramsay this video
who tf drinks raw olive oil like if it was wine
+hyphySIN Olives are related to grapes, which is where wine comes from.
+hyphySIN People who want to test or check it's taste... Did you not just watch the same video that everyone else did? Or are you purposely making an effort to appear dramatically boring?
***** Fuck off
+Hex iD It's probably because olive oil isn't usually supposed to be drank by itself. Also it's kinda weird that the taste tester took a big sip which is unusual for her.
Francis Moran Kewl story bro.
80% of olive oil turns out to be vegetable oil. Why not just buy vegetable oil? It's cheaper
You shouldn't fry with olive oil.
There are different types of frying. I use olive oil when frying an omlete. I never experience any difficulties. You'd just want to make sure to have everything at the ready (mise en place) and have your pan properly heated. Olive oil does burn faster than other oils, true, but with these steps, and one who knows what to do, there shouldn't be a problem.
Olive oil (not extra virgin) and peanut oil are the most rich of monounsaturated fats, and so the most resistant to high temperature. Sunflower oil, corn oil and soybean oil are the less resistant.
I fry eggs with olive oil. It tastes just fine.
There's no reason why you can't fry with olive oils, some are made for frying, the refined olive oil that is made for all purpose including deep frying. Extra virgin can be used as well, you don't need maximum heat to dry stuff, you can use it for low heat frying. I've used extra virgin for making french fries and it tasted great lol
@@neutronalchemist3241Peanut is too high in polyunsaturated to be healthy. Olive oil is way better.
Does anyone know if the seeds are still present in the olives during the process?
Yes
It is interesting to see how things are made or processed.
I like olive oil very much. Believe it or not, it actually is a good low cal substitute for butter on popcorn.
Recently a friend made me aware of grape seed oil. I have come to believe it adds less taste to food than the olive oil. using a pan heated over a flame, grape seed oil actually tastes better.
There's extra light olive oil that has a neutral taste as well and pure olive oil has a light taste because they add a little extra virgin olive oil in with refined olive oil. Grape seed is one of the highest in polyunsaturated fats which means one of the most unhealthy oils on the market
+Spuds7er Where I come from, hazelnuts are actually more expensive than olives...LOL ;)
Olive oil is healthier nonetheless.
I buy from Kasandrinos. Traditional cold-pressed extraction, non-GMO, imported from Greece. Beautiful green peppery bouquet
There's no such thing as GMO olive trees
U.S: Did someone say oil?
Imagine sipping a wine glass of olive oil everyday
how do they get the pips out? or did i miss something?
So how many people are here after watching the canola oil video?
Looks just as processed to me.
Has anyone tried avacado oil?
This is entirely a product of Greek from ancient times
you are dreaming! you greeks have an attitude of calling everything greek!! olives are all over the Mediterranean area,,eg tunus ,cyprus ,Algiers, syria, turkey, egypt,spain, france,,etc,etc,,
I was looking for a fruit plant to grow in sub tropical climate. Oranges, mangos etc. Was very surprised to see an olive tree about a foot high was $450 dollars to buy. All other fruit in the same place was about $300 cheaper. Very strange. This was in the local garden place.