4 ms·

I doubt that the oil is actually rancid, as in like rotten over time. It's just the hot-pressed oil from the already cold-pressed olives and their pits. Or it'

I doubt that the oil is actually rancid, as in like rotten over time. It's just the hot-pressed oil from the already cold-pressed olives and their pits. Or it's oil from actually ripe olives, which is not as "healthy" for some reason. Also the good olive oil does have a really bitter after taste, that people would really not enjoy.

cogwheel 3y ago
Rancid isn't the same as rotten. Oil going rancid is about oxidation and other chemical degradation. This has nothing to do with "health" of the oil...
- ta988 3y ago
  It has to do with the health effects of the oil. It radically (pun intended and yes I know that's not the only mechanism) transfoms the lipid profiles and generate compounds which for some we know may have health impact.
  - nobodyandproud 3y ago
    Do you mean that the oxidized oils will have less (or none) of the health benefits that the fresh oils would?
    - ta988 3y ago
      That's what a few studies seem to hint at. As with most food stuff studies we need time and lots of replication. And make sure that the food lobbies didn't mess up like what happened with the sugar industry.
- haswell 3y ago
  The usage of “rancid” in everyday conversation is exclusively referring to something that “went bad” in my experience. The top definitions of the word agree, e.g.: > having an unpleasant smell or taste usually from chemical change or decomposition > having a rank, unpleasant, stale smell or taste, as through decomposition, especially of fats or oils
jayemar 3y ago
What is your reason for saying this? The article does discuss rancid, not just mis-categorized pressing.
- Double_a_92 3y ago
  Because I assume for most people "rancid" means "gone bad", instead of some technical word about oxidation of fats. The article almost reads like the US is getting old expired oil from Europe, while it's actually getting good oil that has just been produced in a different way.
  - Maken 3y ago
    I think the article does reflect the actual state of the oil sold in the USA. The linked report [1] goes into deeper detail: They take into account adulteration of "extra virgin" oil with refined oil, water and oil past its expiration date. They call the later "rancid" olive oil because olive oil never really gets rotten, over time (a couple of years at most) it tastes worse because most of the organic components degenerate until it is essentially just liquid fat. That's as bad as olive oil can get, and in that state it could not be sold in most countries of origin. [1] https://web.archive.org/web/20170607233619/http://c1.oliveoiltim.es/library/ucd-2010-report.pdf https://web.archive.org/web/20170607233619/http://c1.oliveoi...
    - sumtechguy 3y ago
      Most of the oils I end up getting are of the blend type. As usually that is about all you can get at a grocery store. The labeling is all over the place and near zero enforcement of what is going on. I have on 2 different occasions gotten 'good' oil. It has haunted me since. As finding good stuff is tough. Where as before I did not care.
Maken 3y ago
>the good olive oil does have a really bitter after taste, that people would really not enjoy. That heavily depends on the olive variety. Try Arbequina if you want sweeter olive oil. Also, the chemical composition of the olive do change over time and very ripe olives produce a less greenish, mild flavored oil, but it's not clear one is healthier than the other.

cogwheel 3y ago

Rancid isn't the same as rotten. Oil going rancid is about oxidation and other chemical degradation. This has nothing to do with "health" of the oil...

ta988 3y ago
It has to do with the health effects of the oil. It radically (pun intended and yes I know that's not the only mechanism) transfoms the lipid profiles and generate compounds which for some we know may have health impact.
- nobodyandproud 3y ago
  Do you mean that the oxidized oils will have less (or none) of the health benefits that the fresh oils would?
  - ta988 3y ago
    That's what a few studies seem to hint at. As with most food stuff studies we need time and lots of replication. And make sure that the food lobbies didn't mess up like what happened with the sugar industry.
haswell 3y ago
The usage of “rancid” in everyday conversation is exclusively referring to something that “went bad” in my experience. The top definitions of the word agree, e.g.: > having an unpleasant smell or taste usually from chemical change or decomposition > having a rank, unpleasant, stale smell or taste, as through decomposition, especially of fats or oils

jayemar 3y ago

What is your reason for saying this? The article does discuss rancid, not just mis-categorized pressing.

Double_a_92 3y ago
Because I assume for most people "rancid" means "gone bad", instead of some technical word about oxidation of fats. The article almost reads like the US is getting old expired oil from Europe, while it's actually getting good oil that has just been produced in a different way.
- Maken 3y ago
  I think the article does reflect the actual state of the oil sold in the USA. The linked report [1] goes into deeper detail: They take into account adulteration of "extra virgin" oil with refined oil, water and oil past its expiration date. They call the later "rancid" olive oil because olive oil never really gets rotten, over time (a couple of years at most) it tastes worse because most of the organic components degenerate until it is essentially just liquid fat. That's as bad as olive oil can get, and in that state it could not be sold in most countries of origin. [1] https://web.archive.org/web/20170607233619/http://c1.oliveoiltim.es/library/ucd-2010-report.pdf https://web.archive.org/web/20170607233619/http://c1.oliveoi...
  - sumtechguy 3y ago
    Most of the oils I end up getting are of the blend type. As usually that is about all you can get at a grocery store. The labeling is all over the place and near zero enforcement of what is going on. I have on 2 different occasions gotten 'good' oil. It has haunted me since. As finding good stuff is tough. Where as before I did not care.

Maken 3y ago

>the good olive oil does have a really bitter after taste, that people would really not enjoy. That heavily depends on the olive variety. Try Arbequina if you want sweeter olive oil. Also, the chemical composition of the olive do change over time and very ripe olives produce a less greenish, mild flavored oil, but it's not clear one is healthier than the other.