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>It's difficult to tell if your ev-olive oil is fake without chromatography/spectroscopy equipment but some people try Sorry if I'm asking something obvious, b

by hueving 10y ago

>It's difficult to tell if your ev-olive oil is fake without chromatography/spectroscopy equipment but some people try Sorry if I'm asking something obvious, but if it's that difficult to tell, what is the downside of using a fake?

thaumasiotes 10y ago
Probably the higher "extra virgin" prices?
thesimpsons1022 10y ago
>. It's basically lower-grade olive or vegetable oil with some added green chlorophyl for color. could have totally different nutrition contents than you think you are getting. you could think you are getting nice healthy fats from a natural source. instead you're getting crappy vegetable oil and coloring.
- collyw 10y ago
  Surely that would show up in chromatography tests.
  - travisp 10y ago
    Yes, but most oils are not subject to that level of testing.
  - dragonwriter 10y ago
    > Surely that would show up in chromatography tests. Sure, the upthread comment is that it is hard to detect short of chromatography or similar lab testing, not that it is hard to detect with chromatography.
soundwave106 10y ago
Contrary to that article, and having had some very nice Texas and California EV olive oils that I assume are "the real thing"... I think there is a very definitive taste difference between extra virgin olive oil and straight regular olive oil (there's a fruity / grassy note that is missing from the later). I would buy that it might be difficult to detect a product that is only somewhat cut. I also buy that perhaps some people just can't taste the difference at all. (One personal note: I can detect the difference between genuine maple syrup and the corn syrup variety... but my wife cannot.) For some applications, I doubt that these extra notes are worth it. Sometimes you don't really need the expensive stuff. One example: Most "balsamic vinegar" is not Aceto Balsamico Tradizionale. But the later would be pretty wasteful as a salad dressing.

by hueving 10y ago

thaumasiotes 10y ago

Probably the higher "extra virgin" prices?

thesimpsons1022 10y ago

>. It's basically lower-grade olive or vegetable oil with some added green chlorophyl for color. could have totally different nutrition contents than you think you are getting. you could think you are getting nice healthy fats from a natural source. instead you're getting crappy vegetable oil and coloring.

collyw 10y ago
Surely that would show up in chromatography tests.
- travisp 10y ago
  Yes, but most oils are not subject to that level of testing.
- dragonwriter 10y ago
  > Surely that would show up in chromatography tests. Sure, the upthread comment is that it is hard to detect short of chromatography or similar lab testing, not that it is hard to detect with chromatography.

soundwave106 10y ago

Contrary to that article, and having had some very nice Texas and California EV olive oils that I assume are "the real thing"... I think there is a very definitive taste difference between extra virgin olive oil and straight regular olive oil (there's a fruity / grassy note that is missing from the later). I would buy that it might be difficult to detect a product that is only somewhat cut. I also buy that perhaps some people just can't taste the difference at all. (One personal note: I can detect the difference between genuine maple syrup and the corn syrup variety... but my wife cannot.) For some applications, I doubt that these extra notes are worth it. Sometimes you don't really need the expensive stuff. One example: Most "balsamic vinegar" is not Aceto Balsamico Tradizionale. But the later would be pretty wasteful as a salad dressing.