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> one study found that 69 percent of imported olive oil labeled "extra virgin" did not meet, in an expert taste and smell test, the standard for that label Wat
by sannee 8y ago
> one study found that 69 percent of imported olive oil labeled "extra virgin" did not meet, in an expert taste and smell test, the standard for that label
Wat. Can't we do some more quantitative method to figure out if the oil comes from a completely different species?
- lsc 8y ago>completely different species? My understanding is that 'extra virgin' is process, not species. My understanding is that the first press is 'extra virgin' and the much cheaper "pure" olive oil comes from processing the same seeds- "Extra Virgin" is just the first press, while 'pure' uses more advanced chemical engineering to get all of the oil (and less of the more volatile compounds that give 'extra virgin' it's taste) out of what is left over.
- sannee 8y agoThat would make sense - the previous slides talk about adulteration/faking the "olive" part, which had me confused.
- kale 8y agoA side effect of this is that the "pure" olive oil is much more stable and has a higher smoke point. Wikipedia lists "Extra Virgin" at 160C and "Refined" up to 243C. So if you're trying to create a non-stick surface on something, pure olive oil is better than virgin olive oil.