After doing research, I found a Tunisian EVOO w/ the bottling date on every bottle ! this is VERY rare, it's won awards, has high polyphenols, & is affordable. I don't care what country it's from, I'm consuming daily for the health benefits )!
I love that you know what you’re looking for! If you are only consuming for health benefits, thanks to their high mono-unsaturated fatty acid content, then most extra virgins would do! However, an oil with a nice dose of polyphenols will also give us an added anti-oxidant and anti-inflammatory boost, not to mention shelf stability - Polyphenols vary in quantity and quality and are the first line of defence against oxidation - For them to be present, the oil needs to be bitter and pungent. They’re often misrepresented on labels, the harvest date is a plus, and so are the awards - but please remember that EVOO is a natural product, it has to travel large distances to get to us and, as such, will eventually oxidize regardless of what the label claims, so it’s important to taste! Taste WITHOUT BREAD, and when you find nature, freshness, nice bitterness and pungency in the oil, you've found a match! Olive oil for all!!
@brucemattingly6476 Costco tends to carry it but not always. Target has it for 12.99 34oz. I haven't noticed a harvest date being rare, I always locate a harvest date on the bottles I buy:) I have found many EVOO from right here in the US (CA-that are fresh and delicious and have good production and harvesting technique in place.) It's good that great quality oil can be found in many places when you do the research:) Great video!
as a Tunisian I congratulate you for this because Tunisian olive oil first comes from a country which olive product goes back to 3000 years and more and we have less trees per hecatres between 17 to 100 in three geographical region meditarenean semi arid and desertic - arid three types of olive oil and all of them by far the quality exceed the standards and ost of our oil is organic we do not use pesticides though we are big producers of phosphate ...olive oil product is like a sect in tunisia we do not like technology to eenter it and since i live in Turkey and i know syrian middleastern turkish and greek oils there is no way for comparison in turkey the taste is tastless no smell syrian is some how nice since it stayed traditional greek too is like turkish no taste that greenish bitterness is not there which means less benefits and ofcourse italy and spanish lobby in the sector try to always underestime others quality though italy always buy from us and mix it with their tasteless olive oil and italians are known for stealin carthage ( tunisia today) all its good such as garum and pastas ( today tunisia was basket food of rome in matter of wheat and durum wheat especially9 any way
Kalamata gold is my favourite olive oil, I have tasted ... well, let's say 30 all in all over a 30 year period. Kalamata tastes lively, fresh and spicy and not greasy, yummy 💖
Greek EVOO all the way that particular region(Kalamata) is protected by UNESCO World Heritage Site for a reason...And the Kalamata olive by far the best at an olive bar..
The best I ever had was in a tin from the private farm of a Greek guy who I used to work for in Australia...it was quite thick and bright green...for 3 days I ate nothing except bread and oil ; )
I've just checked my supermarket E.V. olive oil down here in NZ. Surprisingly to me- made in Tunisia and certainly better than the other supermarket grade (EV?)oil imports I've tried. I tried one local NZ olive oil that was very good, another that was quite average and hardly worth the 50 dollars(?) NZ my brother paid. The Tunisian E.V. goes for about NZ 9 dollars a 600ml bottle here. I am eating our own olives as it's been a good year strangely as our weather has been terrible.
I didn't know this but if there is a shortage of Italian olive oil it is supplemented with Greek olive oil ad it's still sold as Italian olive oil, so when you think your buying Italian you are buying Greek.
I think it is time to start making another distinction between EVOOs: we need to distinguish between EVOOs that are very high in polyphenols and EVOOs that are high quality culinary oils but not high in polyphenols content. Even European Union regulation 432/2012 makes this distinction so that EVOOs with total polyphenols >5mg per 20gr of oil are considered very beneficial to human health in multiple ways and paths and are allowed to claim these benefits. I'm Greek and used to consuming large quantities of EVOO in every type of dish. However, I recently started buying and consuming just a spoonful of High Polyphenol content EVOO along with the normal consumption of "regular" high quality EVOOs. I've been buying either the PAMAKO Monovarietal (Tsounati variety) which has lab analysis giving 2,157 mg/Kgr of total polyphenols or the CRAFT KALAMON which is measured at 1,992 mg/Kgr. Both these premium oils give about 40mgr of polys per 20gr of oil, 8x over the threshold of 5mg! Obviously this comes at a huge price premium as well: 60-70 Eu per litter vs 10-12 Eu per litter of high quality but low polyphenols EVOOs. It would be great if you devote some videos on high polyphenol oils as it seems the health benefits are huge!
EVOO, as you know, must be consumed raw to make full use of its healthy giving benefits. Lab studies consistently find that cooking with EVOO unfortunately destroys all its poly phenolic properties.
@Tony servos Well, the same old story... That means very little. Some "white brands" in Spanish supermarkets sell morrocan olive olive oil without mentioning it in the lable. They are cheaper and that quality is much lower, specially because they are not could pressed e. V. Unfortunately, quite common nearly fraudulent "cheat". The very same thing I could say about Spanish evoo bottled in italy and sold in UE with an Italian name... The difference is that Spanish evvo producers comply with the most demanding quality standars, and very few other countries can say the same.
As per the video :) it isn't the region or country that makes the difference, but the producer who plays a significant role. However, that's only half the story. Everyone involved in the supply chain, delivering that oil to you, must treat it with the utmost care. Hence, it wouldn’t be fair to categorize olive oil based on a specific country or region. When conducting professional olive oil tastings, judgments about the oil are made at the precise moment of tasting because olive oil is a living entity that changes. It’s like a live show! An experience! And that’s the beauty! Similarly, to how guests in restaurants assess a bottle of wine before consuming, we should remember that olive oil isn't a generic commodity defined by a country, region, or producer. Instead, it's a vibrant, freshly extracted raw olive juice. That's where its true beauty lies!
very correct what you mentioned in the video and I will completely agree with you I may be from Greece but in every part of the world that has olives without the proper cultivation, harvesting, processing, storage, and bottling it will not bring the right result, they the 5 basic rules that will make the difference... thanks for the video.
🙏🏼Thank you for this comment. I love the 5 basic rules, but I would also add a 6th - transport! Depending on where you live, it has a significant impact. A friend of mine from Brazil mentioned how a couple of years ago the temperature in the containers reached 56 Celsius (132 F). Regardless if the 5 steps before were perfect, this would immediately kill the artistry, beauty, flavor, and benefits of that oil. And I can attest to the opposite as well, when oils get frozen being transported to northern countries.
@@ObsessedwithOliveOil yes temperature is not good for the olive oil maximum 22 and stored in cool place between 12-15 oil has several enemies sunlight, air for this it is good to be stored in stainless storage tanks with the addition of nitrogen so it will reach 4 years or its life
I have watched a lot of UA-cam videos Explaining about olive oil and none haven’t really really taken time how talk about olive oil and where’s olive oil comes from videos always tells about fake olive oil and say that when you taste it in mouth and have a tingling taste in your mouth in the back of our mouth it’s real olive oil so thanks for explaining about olive oil and some of them telling about the are doctors and never gives the name of the olive oil 😊
There is no best. It's an individual taste. Yeh soil, the air ..creates a different flavour and people are accustomed to certain foods. I don't think you can say. Hah it's hillerious people are only saying their birth country is the best. Biased certainly and emotional connected make it's tastes better. Agree the best oil can come from many places. Greece I live here and the oil is less acidic than Spanish ... Is it better no. It's different .
Taiwan for sesame oil. The stuff you get sent to you from a local who lives near a producer that’s been chugging along for like 80 years is insane. Compared to anything you buy in the store, the aroma and flavor are much more pronounced, nutty, and intense. You don’t even need to do a blind taste test, you can tell blindfolded when someone opens the Taiwanese bottle across the room.
International understanding, political correctness, cultural platitudes, and all species of warm fuzzy feelings aside, each of the Mediterranean lands naturally lays claim to producing the best olive oil. But only the Greeks have olive oil gods whom they’ve been worshipping for well nigh four millennia - ‘nuff said.
If you don't even named the Tunisia olive oil you still far away from the olive oil LoL Guys Tunisia has the best olive oil in these Last 5 yeasr and got many door 🥇 in America, good night brah.
Portugal in the Douro: different varietals, vila flor, Mirandela, macedo de cavaleiros. Been in Greece, been in Italy... but none of their quality producers comes close to that region in Portugal.
just be carefull if you say italian, might be some of the "italian" olive oil that comes actually from Spain, since Spain produces 6 times as much olive oil as Italy, and its the biggest producer in the world, by far. Greece is second.
the problem with olive oil from italy most of the industry is controlled by the mafia and they mix olive oil with other cheap oil to make more profit so you don't buy 100% oil oil but you pay for 100% oil that's the problem!
@@juncearyoutube3336 OK I see where it became the largest producer 2019, but where was it in 2018, it looks as if it just all of a sudden leapfrogged everyone in 2019 i don't qustion the ranking it just looks a bit strange. All i know is i see a lot more Italian olive oil in the stores than Spanish olive oil, perhaps price , quality, politics, are a factor.
@@johnpalma7265 There are a lot of italian olive oils in the stores because italians are used to think that italy is the best at everything, now i'm not saying that they don't make good cuality olive oil. All i'm saying is that italy has built a certian "steriotype" out of they marketing tools and specially in the US and UK everyone thinks that italy is best at everything when it comes to food that is why they sell much more, also many of the most popular italian brands use olive oil exported from Spain. There is no dubt that spain is the n1 producer and it maybe triggers many italians but it is the truth, also Spain polutes the half than italy when producing 6 times more.
Any one of those cultivars, when properly produced will be very aromatic although different. Assuming an early harvest there will be green notes in all of them. In a Picual you’ll find artichoke and fig leafs and sometimes a green almond, Coratina is more characterized by a almond, Koroneiki artichoke and fruits like banana, and Arbequina more fruit notes like green apple. The sensory notes in the nose and mouth will change over time and and will be different depending on when they were harvested. For a net grass note I really enjoy Frantoio or Hojiblanca. I hope this helps.
The best olive oil is the tunisian, the product is almost bio with a lot of varieties from north to south of the country, that's my opinion.. You can try it you will see the deference
I live in a small city in the Mediterranean region of Turkey. The local olive oil of this place is literally worth gold sometimes we can't bear to eat it high polyphenol low acid cold pressed extra virgin... but the world will never be able to taste it i feel sorry for it turkey is full of things that have high potential but can never be evaluated
OK here’s a fact for you all it’s not exactly the country that olives are from is the kind olive that is used and you can only use the certain type of olives and don’t mix in. You have to find a company which I’m not gonna tell you cause y’all know it all anyway, are you thank you do that if you know chemistry see it makes it easier for me though AnyWho there’s about five or six different islands that have the highest content, a polyphenols and then if you can figure out the little farm that has a special type of olive that uses only one type of olive and always has and always well And they bottle it they’re on their farm and they keep it in cool dark places to preserve it and they come in dark bottles the way they should then any. Oh you buy it I should be refrigerated soon as you get it home everybody’s gonna have their preference, but it’s all about the type of olive a long time ago about 50 years ago I thought Italy was the only place that you could get good olive oil that I didn’t know what I was talking about. I said I listen to my great grandma, my mom, my grandma, my family from Greece and France and even the ones from France agree It’s not just Greece that has the best extra-virgin olive oil other countries do too bad most companies makes for five different hours from four or five different countries. That’s the big problem and if you don’t get a glass bottle you might as well just use it on your feet or something, but it’s the only thing I use on my face or ever have in my skin and do hot oil treatment but if you don’t wanna Lotta really thick hair don’t do it I’ll put it on all my children’s hair when they were little when they were first born, they had about an inch thick hair it was unbelievable and I put olive oil massages in their scalp and now all three of my children have gorgeous hair. My oldest who is 55 you would think she’s about 20 years old and my youngest is 35 and he has a beautiful head full of jet black, no gray hair. In fact, I don’t even hardly have a gray hair, I haven’t seen one for a long time I’m sure I got one there somewhere AnyWho when you go through menopause if you take extra virgin cause a royal and use olive oil, yo breeze right through menopause I was in and out of it before I even knew I was in it Because extra virgin caliber oil has natural occurring vitamin D3 and retinol you know you heard a retina all right well it’s like drinking your sunscreen and sunscreen‘s dangerous but if you take extra virgin color or color oil, there is one that’s not extra-virgin but they’re very careful in the way they Model it and it works if you can’t afford the extra virgin but you guys got to be in charge of your own health I don’t trust doctors I will not go to the doctor unless I have some kind of trauma anyway, I don’t know why am saying all this I hate just don’t want people to overpay you just Gotta know what you’re looking for you Gotta do research and don’t believe everything you read or watch on UA-cam especially or any social media Because honestly if you think about it, I mean if you got common sense that is most thing that are on social media or even Twitter which is supposed to be free-speech free speech doesn’t mean true speech it just means you can say what you think but it doesn’t mean it’s a fact but I know by my house and my luxe what works for me
@brucemattingly6476 a few: Herdade do Esporão, CARM Praemium, Cabeço das Nogueiras, Fio da Beira, Azeite de Moura DOP, Quinta do Pouchão, Oliveira da serra, Montes Ermos...
Great vid and well put together. I live in the UK and wondered if you could advise on where online i can source high quality olive oil. I've searched the web and there are loads of companies, all telling a similar story so hard to know who are a genuine company, selling high quality olive oils. Thanks
I think most people in the Arab world agree that the best olive oil is the palestinians olive oil. But its not famous because palestine has been at war since forever. So they never reached that globally sold olive oil state. Italian and Greek olive oils have. What m saying is that most people haven't tried the palestinian olive oil. Its one of the purest in the world so maybe try an original olive oil and maybe you'll change your opinion. Or at least rank it among the top 3
Thank you Sir. For this informative video. If I am allowed to ask you please: can you give me your expertise in lebanese olive oil ? If you don't mind. Thank you, God bless😊
Stop buying your EVO from local grocers and supermarkets and switch to gourmet style stores and health food stores you pay more but you get the real thing there's a Greek EVO called I believe Iliad I may have the spelling wrong also EVO from countries Chile Morocco Tunisia produce EVO that's the real deal I'm very suspect of Italian EVO for reasons to numerous to mention in the morning take a tablespoon of EVO on an empty stomach with just a little water it will do wonders for your body
Sorry but Italian olive oil is mostly counterfeited. The best is the Palestinian oil. Very expensive and hard to get due to tree uprooting, and export ristrictions. Some of the trees are hundreds of years old.
Mmh…The main point is that breaking away from tradition is challenging. Our personal connections to olive oil and family heritage are deeply ingrained. However, quality is much more than tradition. Quality and tradition are never synonymous, even though we often think they are. Making a generalization that one country makes the best olive oil is erroneous. Extra-virgin olive oil is alive, and its freshest moment is when it is first produced. From then on, depending on how, when, where, and by whom it was created, it will gradually fade into the inevitable death of oxidation and rancidity. So, the best olive oil lives in the moment you taste it-that's it. Not the week before, not the month after. That's what makes it so beautiful.
It’s tricky with olive oil in particular. We tend to have a very deep emotional connection to it, that creates a massive bias. But quality and tradition are two different things. We can differentiate wines or cheese or most products but with olive oil is tricky. :)
Extra virgin olive oil is natural. It’s freshly extracted raw olive juice! 🙌🏼 some are better produced than others and when better produced and fresh .. well.. even better!
I'm Irish, but lived in Spain for a few years and my favourite was Oro Balen Pical, but sure what do Paddies know about olive oil! The craft butters being produced in Ireland at the moment is the best butter in the world though I know that and i'll fight anyone about it you hear me 😋 ye thats right shove it France!
Well put regarding cultivars, locality and process. As a child of a Portuguese father and Sicilian mother I can comfortably say that olive oil is a key ingredient in the family dishes we consume. The best olive oil is the one produced and processed with the best practices. As a note my Sicilian grandfather stated that so called Italian olive oil found in Canadian grocery stores were adulterated and only purchased Portuguese olive oil from the "ethnic" isle with the acidity level labeled as opposed to believing all were "virgin olive oils". Best regional dishes pair best with local olive oils direct from growers if you can get them.
Presuming that every step of this olive oil's journey - from harvest, extraction, and filtering, to bottling and transport - was executed impeccably, it would, nonetheless, have succumbed to oxidation and turned rancid over time, even if kept sealed. This transition into rancidity is an inevitable destiny for all extra virgin olive oil, regardless of its accolades. On rare occasions, an exceptional oil may retain its sensory profiles for approximately 24 months without noticeable signs of oxidation, assuming it remains unopened, is properly stored, and is handled with care during transit, which often involves lengthy journeys. Despite extra virgin olive oil's generous shelf life, it's essential to remember that it is, at its core, a fruit juice. Just as we wouldn't consider consuming fresh orange juice left in our fridge for months, the same consideration should be applied to olive oil. :)
First of all everyone FYI it’s the kind of olive they use not the country it’s from you know people that’s on here and they talk about stuff. Why don’t you tell us what kind of olive is used in the olive oil if you don’t know that you don’t know about the polyphenols
Yes I love Moroccan EVO I love that burn that you get when you taste it which is the polyphenols which are strong anti oxidants TunisianEVO has qualities and benefits that are similar
Acidity cannot be perceived by taste, only by chemical analysis. And bitterness is a positive attribute of a quality extra virgin olive oil. Of course the quality / taste of the bitterness is subjective. But it does tell you that the olive oil contains polyphenols. Which is also a great thing! As for Spanish, Italian, Syrian or Lebanese oils….well it’s about the producer! 💚
@@ObsessedwithOliveOil well said! Would be great if you make a video on the EVOO with the highest "Polyphenols" as that's one of the main and most important reasons for consuming EVOO...:)
I don’t know why this makes me laugh, and that Dr. grungy really cracks me up is olive oil is really expensive. Everybody that knows anything about olive oil should know that it should be made from there’s about six different olives that are very high in polyphenols and there’s a company that’s been making extra-virgin olive oil from a small farm in Greece that uses one of those olives And only that one olive for all of their olive oil they’re actually hand-picked and bottled right there and they have a lot of other very healthy products and I can get a 32 ounce bottle for $20 and it has all the things on it to prove that it’s the best olive oil, but I don’t want my secret to get out, so I just share it with my family and friends because everybody thinks they know it all, and you don’t need a special type of olive oil to cook with either and you need to keep it in your refrigerator soon as you get it home just like you would do with extra-virgin cod, liver oil. Those are the only two oils that will get in my body, this is a picture of me last year snap photo shopped or anything I am 69 years old I use olive oil on my face as a mouthwash to pull toxins out of my gums. They call it pulling, and I do hot oil treatment on my hair and believe me, I got a lot of that, I have perfect eyesight. That’s the cod liver oil though, because the brand bye-bye has natural occurring vitamin D3 retinol, which is vitamin a they have other kinds that have beta carotene somehow which is a vitamin a but not retinol and you don’t have to use sunscreen even in Florida if you’ve been taking extra-virgin olive oil for years and I’ve been taking it since I was a toddler. My mom took it when she was pregnant with all of us And she is the same extra-virgin olive oil she’s Greek and she’s in heaven right now it’s usually people that hand down their recipes that know what to use already. I don’t trust the one about South Africa Dr. grungy said because it’s in such a hot desert that it makes more polyphenols to protect the olive. I heard the same thing about Morrocan Argon oil that I buy with serial numbers on it model date and expiration date and it wasn’t any good at all I wasted my money and it was expensive so I went back to using olive oil. Someday I might tell my secret, but I know if people start buying it it’ll go up in price And I am on disability so I can’t afford it getting very excited about my 70th birthday. Good luck everyone I know every hour that you’re mentioning is good but I don’t know I just think it’s over price. Honestly it’s from my olive people and the olives it’s made from a really bitter, but them are the best ones And you can get a lot of Polly Dino’s from Matcha tea and a green tea. A tea called gunpowder tea. I probably should start my own UA-cam channel to help people. That’s what I’ve always wanted to do but I was ruined it by a drunk driver and got a spinal injury if I didn’t have that problem, I’d be running circles around everybody. God bless you all and don’t go around like Dr. Grundy says and take a shot of olive oil every day. Enjoy it on something doctors crack me up. Yeah there is a big difference between a Functional doctor like me retired though, and whatever these other doctors are, don’t know I don’t go to them because every prescription comes from well. I guess you called the DNA from plants or herbs or spices and they make a synthetic out of it that makes it have side effects and you can get the same thing in nature the only thing it does take longer to start working, but everybody wants everything instant. Then they get too much cortisol and get all stressed out and it doesn’t matter how they eat the Cortisol will cause so much information that you’ll get sick. Basically you got to take care of your mind your soul, your spirit, and your body and have faith in the world who created everything and everyone I don’t know how anybody with common sense would not believe in the one who created us just knowing how a body works a heartbeat our organs are blood veins are digestive system now if you still wanna thank you came from apes came up out of water. I tell you one thing I didn’t and another thing I have type O negative blood I don’t have the rhesus monkey gene so any negative blood type could’ve came from a monkey in the first place and besides that how come they’re still monkeys and they’re not people yet I don’t know what all this has to do with olive oil but I thought I’d give you some info just in case you needed it so God bless you all
john palma1 second ago Leila Charf: Are you sure about that, perhaps you mean the olives are originaly from Tunisia. Why bother exporting to another country if it's not going to be sold there?
I live in a small city in the Mediterranean region of Turkey. The local olive oil of this place is literally worth gold sometimes we can't bear to eat it high polyphenol low acid cold pressed extra virgin... but the world will never be able to taste it i feel sorry for it turkey is full of things that have high potential but can never be evaluated
What country produces 50% of the world's olive oil? The logical thing is to think that among so much quantity there will be, only by probability, better quality oils.
Take any olives in any condition?? Er no .not all olives produce good oil. Yes they all produce oil. Genetic olives don't taste same as organic heirloom.
Take any olives in any condition and take them to a mill, you will obtain some kind of an oil - that's the never ending issue between tradition and quality.
Olive oil is one of God's blessings. Unlike wine olive oil does not retain its freshness overtime. So if you get to experience something growing that year and bottled that year you will never be able to experience that exact same olive oil again✌️✝️🕊🌿
After doing research, I found a Tunisian EVOO w/ the bottling date on every bottle ! this is VERY rare, it's won awards, has high polyphenols, & is affordable. I don't care what country it's from, I'm consuming daily for the health benefits )!
@bruce mattingly Terra Delyssa !
I love that you know what you’re looking for! If you are only consuming for health benefits, thanks to their high mono-unsaturated fatty acid content, then most extra virgins would do! However, an oil with a nice dose of polyphenols will also give us an added anti-oxidant and anti-inflammatory boost, not to mention shelf stability - Polyphenols vary in quantity and quality and are the first line of defence against oxidation - For them to be present, the oil needs to be bitter and pungent. They’re often misrepresented on labels, the harvest date is a plus, and so are the awards - but please remember that EVOO is a natural product, it has to travel large distances to get to us and, as such, will eventually oxidize regardless of what the label claims, so it’s important to taste! Taste WITHOUT BREAD, and when you find nature, freshness, nice bitterness and pungency in the oil, you've found a match! Olive oil for all!!
@brucemattingly6476 Costco tends to carry it but not always. Target has it for 12.99 34oz. I haven't noticed a harvest date being rare, I always locate a harvest date on the bottles I buy:) I have found many EVOO from right here in the US (CA-that are fresh and delicious and have good production and harvesting technique in place.) It's good that great quality oil can be found in many places when you do the research:) Great video!
as a Tunisian I congratulate you for this because Tunisian olive oil first comes from a country which olive product goes back to 3000 years and more and we have less trees per hecatres between 17 to 100 in three geographical region meditarenean semi arid and desertic - arid three types of olive oil and all of them by far the quality exceed the standards and ost of our oil is organic we do not use pesticides though we are big producers of phosphate ...olive oil product is like a sect in tunisia we do not like technology to eenter it and since i live in Turkey and i know syrian middleastern turkish and greek oils there is no way for comparison in turkey the taste is tastless no smell syrian is some how nice since it stayed traditional greek too is like turkish no taste that greenish bitterness is not there which means less benefits and ofcourse italy and spanish lobby in the sector try to always underestime others quality though italy always buy from us and mix it with their tasteless olive oil and italians are known for stealin carthage ( tunisia today) all its good such as garum and pastas ( today tunisia was basket food of rome in matter of wheat and durum wheat especially9 any way
Greek olive oil wins for me hands down and getting it straight from the producer from kalamata is ensuring the Best for me
Getting it at the source is an advantage, but it is NOT the country but the producer! P.s I love Greece and Messenia region properly produced oils!
Kalamata gold is my favourite olive oil, I have tasted ... well, let's say 30 all in all over a 30 year period. Kalamata tastes lively, fresh and spicy and not greasy, yummy 💖
Greek EVOO all the way that particular region(Kalamata) is protected by UNESCO World Heritage Site for a reason...And the Kalamata olive by far the best at an olive bar..
Greece has the highest ratio of extra virgin olive oil.
The best I ever had was in a tin from the private farm of a Greek guy who I used to work for in Australia...it was quite thick and bright green...for 3 days I ate nothing except bread and oil ; )
My favourite meal
I visisted Ramalah back in 2008, and let me tell you, Palestine knows what quality olive oil is. The best I ever tried.
Iam from south Africa i like tunisian olive oil its the best of the best.
I've just checked my supermarket E.V. olive oil down here in NZ. Surprisingly to me- made in Tunisia and certainly better than the other supermarket grade (EV?)oil imports I've tried. I tried one local NZ olive oil that was very good, another that was quite average and hardly worth the 50 dollars(?) NZ my brother paid. The Tunisian E.V. goes for about NZ 9 dollars a 600ml bottle here. I am eating our own olives as it's been a good year strangely as our weather has been terrible.
I didn't know this but if there is a shortage of Italian olive oil it is supplemented with Greek olive oil ad it's still sold as Italian olive oil, so when you think your buying Italian you are buying Greek.
Italy gets olive oil from Greece,packed in Italy and they sell it as Italian oil very expensive
I think it is time to start making another distinction between EVOOs: we need to distinguish between EVOOs that are very high in polyphenols and EVOOs that are high quality culinary oils but not high in polyphenols content.
Even European Union regulation 432/2012 makes this distinction so that EVOOs with total polyphenols >5mg per 20gr of oil are considered very beneficial to human health in multiple ways and paths and are allowed to claim these benefits.
I'm Greek and used to consuming large quantities of EVOO in every type of dish. However, I recently started buying and consuming just a spoonful of High Polyphenol content EVOO along with the normal consumption of "regular" high quality EVOOs.
I've been buying either the PAMAKO Monovarietal (Tsounati variety) which has lab analysis giving 2,157 mg/Kgr of total polyphenols or the CRAFT KALAMON which is measured at 1,992 mg/Kgr.
Both these premium oils give about 40mgr of polys per 20gr of oil, 8x over the threshold of 5mg! Obviously this comes at a huge price premium as well: 60-70 Eu per litter vs 10-12 Eu per litter of high quality but low polyphenols EVOOs.
It would be great if you devote some videos on high polyphenol oils as it seems the health benefits are huge!
EVOO, as you know, must be consumed raw to make full use of its healthy giving benefits. Lab studies consistently find that cooking with EVOO unfortunately destroys all its poly phenolic properties.
Hands down GREEK olive oil is best in the world. I’m a professional chef and can tell you even Italian companies buy Greek olive oil and bottle it.
@Tony servos Well, the same old story... That means very little. Some "white brands" in Spanish supermarkets sell morrocan olive olive oil without mentioning it in the lable. They are cheaper and that quality is much lower, specially because they are not could pressed e. V. Unfortunately, quite common nearly fraudulent "cheat". The very same thing I could say about Spanish evoo bottled in italy and sold in UE with an Italian name... The difference is that Spanish evvo producers comply with the most demanding quality standars, and very few other countries can say the same.
Morrocan
In your opinion.
As per the video :) it isn't the region or country that makes the difference, but the producer who plays a significant role. However, that's only half the story. Everyone involved in the supply chain, delivering that oil to you, must treat it with the utmost care. Hence, it wouldn’t be fair to categorize olive oil based on a specific country or region. When conducting professional olive oil tastings, judgments about the oil are made at the precise moment of tasting because olive oil is a living entity that changes. It’s like a live show! An experience! And that’s the beauty! Similarly, to how guests in restaurants assess a bottle of wine before consuming, we should remember that olive oil isn't a generic commodity defined by a country, region, or producer. Instead, it's a vibrant, freshly extracted raw olive juice. That's where its true beauty lies!
Wtf spain makes 50% olive oil in the world and have been the best for decades what the hell are you talking bro
Morocco is the best oliver oil
very correct what you mentioned in the video and I will completely agree with you I may be from Greece but in every part of the world that has olives without the proper cultivation, harvesting, processing, storage, and bottling it will not bring the right result, they the 5 basic rules that will make the difference... thanks for the video.
🙏🏼Thank you for this comment. I love the 5 basic rules, but I would also add a 6th - transport! Depending on where you live, it has a significant impact. A friend of mine from Brazil mentioned how a couple of years ago the temperature in the containers reached 56 Celsius (132 F). Regardless if the 5 steps before were perfect, this would immediately kill the artistry, beauty, flavor, and benefits of that oil. And I can attest to the opposite as well, when oils get frozen being transported to northern countries.
@@ObsessedwithOliveOil yes temperature is not good for the olive oil maximum 22 and stored in cool place between 12-15 oil has several enemies sunlight, air for this it is good to be stored in stainless storage tanks with the addition of nitrogen so it will reach 4 years or its life
I read that Morrocan olive oil was the best because they are grown in the desert and must struggle to survive.
I have watched a lot of UA-cam videos Explaining about olive oil and none haven’t really really taken time how talk about olive oil and where’s olive oil comes from videos always tells about fake olive oil and say that when you taste it in mouth and have a tingling taste in your mouth in the back of our mouth it’s real olive oil so thanks for explaining about olive oil and some of them telling about the are doctors and never gives the name of the olive oil 😊
Dr.Berg does! He even shows the bottle!!! Great site.
This video excellent presentation.
To u
Palestine evoo as well as North African evoo are the best,
Olive oils are diffetent types, and the best one is the one that grows in the stoned mountains, and no water the tree will give its best.
There is no best. It's an individual taste. Yeh soil, the air ..creates a different flavour and people are accustomed to certain foods. I don't think you can say. Hah it's hillerious people are only saying their birth country is the best. Biased certainly and emotional connected make it's tastes better. Agree the best oil can come from many places. Greece I live here and the oil is less acidic than Spanish ... Is it better no. It's different .
greece
I'm a tunisian and i work at the duty free airport, and all of greeks, Italians, Spanish are buying tunisian olive oil
I enjoy EVOO from around my home in San Luis Obipso county in California. I buy it from the growers and love it.
All olive oil in Italy 🇮🇹 from Tunisian they write made in Italy play game with u
Greece
Spain so far. Not tried everyone's though. I dont have any biases. Korea for sesame oil.
you sound like the most biased person in the wolrd
Taiwan for sesame oil. The stuff you get sent to you from a local who lives near a producer that’s been chugging along for like 80 years is insane. Compared to anything you buy in the store, the aroma and flavor are much more pronounced, nutty, and intense.
You don’t even need to do a blind taste test, you can tell blindfolded when someone opens the Taiwanese bottle across the room.
International understanding, political correctness, cultural platitudes, and all species of warm fuzzy feelings aside, each of the Mediterranean lands naturally lays claim to producing the best olive oil. But only the Greeks have olive oil gods whom they’ve been worshipping for well nigh four millennia - ‘nuff said.
I love your video. Very well put. Cheers from Lebanon!
Olive oil for all!!
If you don't even named the Tunisia olive oil you still far away from the olive oil LoL
Guys Tunisia has the best olive oil in these Last 5 yeasr and got many door 🥇 in America, good night brah.
Greece forevaaaaa! 🇬🇷
Portugal in the Douro: different varietals, vila flor, Mirandela, macedo de cavaleiros. Been in Greece, been in Italy... but none of their quality producers comes close to that region in Portugal.
Its Morocco.... by a long shot.
Can't stand these uninformed amateur utubers.
Turkey also produces some of the best olive oils in the world.
just be carefull if you say italian, might be some of the "italian" olive oil that comes actually from Spain, since Spain produces 6 times as much olive oil as Italy, and its the biggest producer in the world, by far. Greece is second.
the problem with olive oil from italy most of the industry is controlled by the mafia and they mix olive oil with other cheap oil to make more profit so you don't buy 100% oil oil but you pay for 100% oil that's the problem!
juncear youtube: Is Spain the biggest producer of olive oil or of olives, there is a difference.
@@johnpalma7265 is the biggest producer of both, by far. thats something you can easily check on the internet.
@@juncearyoutube3336 OK I see where it became the largest producer 2019, but where was it in 2018, it looks as if it just all of a sudden leapfrogged everyone in 2019 i don't qustion the ranking it just looks a bit strange. All i know is i see a lot more Italian olive oil in the stores than Spanish olive oil, perhaps price , quality, politics, are a factor.
@@johnpalma7265 There are a lot of italian olive oils in the stores because italians are used to think that italy is the best at everything, now i'm not saying that they don't make good cuality olive oil. All i'm saying is that italy has built a certian "steriotype" out of they marketing tools and specially in the US and UK everyone thinks that italy is best at everything when it comes to food that is why they sell much more, also many of the most popular italian brands use olive oil exported from Spain. There is no dubt that spain is the n1 producer and it maybe triggers many italians but it is the truth, also Spain polutes the half than italy when producing 6 times more.
I'm from Syria the homeland of olive trees and I think syrian olive oil is the best😅😅
😀Definitely want to pair some Syrian olive oil with fattoush!
You've got my vote
Completely agree :D
Yeah definitely Syria ✨✨👌👌🫶 I’m Cuban and I’m in loveeeeee with EVOO 💙
Local is best. Support your local farmers. I'm in Australian so I buy Australian.
Can i ask you a question
If i want a grassy and aromatic flavor is better a Coratina, Picual or a Koroneiki or Arbequina? thanks for answering
Any one of those cultivars, when properly produced will be very aromatic although different. Assuming an early harvest there will be green notes in all of them. In a Picual you’ll find artichoke and fig leafs and sometimes a green almond, Coratina is more characterized by a almond, Koroneiki artichoke and fruits like banana, and Arbequina more fruit notes like green apple. The sensory notes in the nose and mouth will change over time and and will be different depending on when they were harvested. For a net grass note I really enjoy Frantoio or Hojiblanca. I hope this helps.
Beste olive oil is from Portugal. 🇵🇹
Number 1 wordwide. ❤❤❤👍
2 is Greek. 👍
Algeria, Where the sun is always blazing. The oil is full of taste.
What about Palestinian olive oil ?
Palestinian olive oil the best
This guy needs to try Portuguese olive oil
I have loved many of them -
The best olive oil is the tunisian, the product is almost bio with a lot of varieties from north to south of the country, that's my opinion.. You can try it you will see the deference
I'm not Turkish but I vote for Turkey. There's a place I know that sells Moroccan, Turkish and Italian. I like Turkish best.
I live in a small city in the Mediterranean region of Turkey.
The local olive oil of this place is literally worth gold sometimes we can't bear to eat it high polyphenol low acid cold pressed extra virgin...
but the world will never be able to taste it i feel sorry for it turkey is full of things that have high potential but can never be evaluated
Moroccan has the best taste, flavor and quality.
When they are good quality, they are all great. I personally prefer Greek brands, but love Spanish and Italian too.
Greek
Any opinion on Lorenzo No. 5 and Castillo de Canena? Are they good?
OK here’s a fact for you all it’s not exactly the country that olives are from is the kind olive that is used and you can only use the certain type of olives and don’t mix in. You have to find a company which I’m not gonna tell you cause y’all know it all anyway, are you thank you do that if you know chemistry see it makes it easier for me though AnyWho there’s about five or six different islands that have the highest content, a polyphenols and then if you can figure out the little farm that has a special type of olive that uses only one type of olive and always has and always well And they bottle it they’re on their farm and they keep it in cool dark places to preserve it and they come in dark bottles the way they should then any. Oh you buy it I should be refrigerated soon as you get it home everybody’s gonna have their preference, but it’s all about the type of olive a long time ago about 50 years ago I thought Italy was the only place that you could get good olive oil that I didn’t know what I was talking about. I said I listen to my great grandma, my mom, my grandma, my family from Greece and France and even the ones from France agree It’s not just Greece that has the best extra-virgin olive oil other countries do too bad most companies makes for five different hours from four or five different countries. That’s the big problem and if you don’t get a glass bottle you might as well just use it on your feet or something, but it’s the only thing I use on my face or ever have in my skin and do hot oil treatment but if you don’t wanna Lotta really thick hair don’t do it I’ll put it on all my children’s hair when they were little when they were first born, they had about an inch thick hair it was unbelievable and I put olive oil massages in their scalp and now all three of my children have gorgeous hair. My oldest who is 55 you would think she’s about 20 years old and my youngest is 35 and he has a beautiful head full of jet black, no gray hair. In fact, I don’t even hardly have a gray hair, I haven’t seen one for a long time I’m sure I got one there somewhere AnyWho when you go through menopause if you take extra virgin cause a royal and use olive oil, yo breeze right through menopause I was in and out of it before I even knew I was in it Because extra virgin caliber oil has natural occurring vitamin D3 and retinol you know you heard a retina all right well it’s like drinking your sunscreen and sunscreen‘s dangerous but if you take extra virgin color or color oil, there is one that’s not extra-virgin but they’re very careful in the way they Model it and it works if you can’t afford the extra virgin but you guys got to be in charge of your own health I don’t trust doctors I will not go to the doctor unless I have some kind of trauma anyway, I don’t know why am saying all this I hate just don’t want people to overpay you just Gotta know what you’re looking for you Gotta do research and don’t believe everything you read or watch on UA-cam especially or any social media Because honestly if you think about it, I mean if you got common sense that is most thing that are on social media or even Twitter which is supposed to be free-speech free speech doesn’t mean true speech it just means you can say what you think but it doesn’t mean it’s a fact but I know by my house and my luxe what works for me
So, Portuguese olive oil is BY FAR the best around. I have had extra virgin from many countries but most cant even come close.
truth can't be denied...
@brucemattingly6476 a few: Herdade do Esporão, CARM Praemium, Cabeço das Nogueiras, Fio da Beira, Azeite de Moura DOP, Quinta do Pouchão, Oliveira da serra, Montes Ermos...
Truth! And the Douro ones, just rock!
🇹🇳 Tunisien olive oil is the best for me.
Greece 🇬🇷🇬🇷we got every where olive oil go to a store you will see olive oil
Palestinian olive oil 💯
According to the global EVOO ranking, Argentina is in first place: Laur Olivícola
Great vid and well put together. I live in the UK and wondered if you could advise on where online i can source high quality olive oil. I've searched the web and there are loads of companies, all telling a similar story so hard to know who are a genuine company, selling high quality olive oils. Thanks
I think most people in the Arab world agree that the best olive oil is the palestinians olive oil. But its not famous because palestine has been at war since forever. So they never reached that globally sold olive oil state. Italian and Greek olive oils have. What m saying is that most people haven't tried the palestinian olive oil. Its one of the purest in the world so maybe try an original olive oil and maybe you'll change your opinion. Or at least rank it among the top 3
Thank you Sir. For this informative video.
If I am allowed to ask you please: can you give me your expertise in lebanese olive oil ? If you don't mind.
Thank you, God bless😊
Everybody's saying that they love their olive oil the best but they're all the best if they're good✌️
Croatia
I am still trying to determine which olive oil is real and which is fake at my local grocers. Is there really a way I can tell for sure?
Great question! We're working on a video that will explain how to choose the best olive oil. Stay tuned!
Grocers never sell good olive oil.
If it costs $14 or above for 500ml bottle of EVOO, then it’s real. More real when it’s unfiltered.
Stop buying your EVO from local grocers and supermarkets and switch to gourmet style stores and health food stores you pay more but you get the real thing there's a Greek EVO called I believe Iliad I may have the spelling wrong also EVO from countries Chile Morocco Tunisia produce EVO that's the real deal I'm very suspect of Italian EVO for reasons to numerous to mention in the morning take a tablespoon of EVO on an empty stomach with just a little water it will do wonders for your body
@@ledeyabaklykova you are so right when I see a an EVO with a real low price for me that's a red flag
The best olive oil stays in its country of origin. All others are exported.
Sorry but Italian olive oil is mostly counterfeited. The best is the Palestinian oil. Very expensive and hard to get due to tree uprooting, and export ristrictions. Some of the trees are hundreds of years old.
Portugueses Olive trees have thousand years... Douro region.
Australia makes wonderful extra virgin olive oil.
Tunisia hands down
The best quality olive oil is made in Albania.Why because they give you chance to see direct yourself and after you can buy fresh, very tasty,.
Sure...
I've tried many of olive oils
I can't tell wich is the the best
But my favourite one comes from jijel a city in North Algeria
if you like and love it, it is all that matters! Olive oil for all!
Good try but try again spain the mother of olive oil.
Tunisia extra virgin olive oil won 7 years in a row!!
…still didn’t answer the question because all that he said I knew already…Now I want an answer. Take all great quality olive oils and compare them.
Mmh…The main point is that breaking away from tradition is challenging. Our personal connections to olive oil and family heritage are deeply ingrained. However, quality is much more than tradition. Quality and tradition are never synonymous, even though we often think they are. Making a generalization that one country makes the best olive oil is erroneous. Extra-virgin olive oil is alive, and its freshest moment is when it is first produced. From then on, depending on how, when, where, and by whom it was created, it will gradually fade into the inevitable death of oxidation and rancidity. So, the best olive oil lives in the moment you taste it-that's it. Not the week before, not the month after. That's what makes it so beautiful.
Can you please share some of your top favorites?
I taste tunisia made evoo the are the best I ever taste
bountifully explained!
❤❤❤
Comments prove that people are biased and dont like facts to change their perceptions
It’s tricky with olive oil in particular. We tend to have a very deep emotional connection to it, that creates a massive bias. But quality and tradition are two different things. We can differentiate wines or cheese or most products but with olive oil is tricky. :)
You DID NOT SAY ANY SPECIFICS 🙄🤔
Marocco is the best but you need to get the natural one
Extra virgin olive oil is natural. It’s freshly extracted raw olive juice! 🙌🏼 some are better produced than others and when better produced and fresh .. well.. even better!
I'm Irish, but lived in Spain for a few years and my favourite was Oro Balen Pical, but sure what do Paddies know about olive oil! The craft butters being produced in Ireland at the moment is the best butter in the world though I know that and i'll fight anyone about it you hear me 😋 ye thats right shove it France!
Pakistan
Well put regarding cultivars, locality and process. As a child of a Portuguese father and Sicilian mother I can comfortably say that olive oil is a key ingredient in the family dishes we consume. The best olive oil is the one produced and processed with the best practices. As a note my Sicilian grandfather stated that so called Italian olive oil found in Canadian grocery stores were adulterated and only purchased Portuguese olive oil from the "ethnic" isle with the acidity level labeled as opposed to believing all were "virgin olive oils". Best regional dishes pair best with local olive oils direct from growers if you can get them.
HI, I have an unopened can of EVOO from 2016. Would it be safe to use?
Presuming that every step of this olive oil's journey - from harvest, extraction, and filtering, to bottling and transport - was executed impeccably, it would, nonetheless, have succumbed to oxidation and turned rancid over time, even if kept sealed. This transition into rancidity is an inevitable destiny for all extra virgin olive oil, regardless of its accolades. On rare occasions, an exceptional oil may retain its sensory profiles for approximately 24 months without noticeable signs of oxidation, assuming it remains unopened, is properly stored, and is handled with care during transit, which often involves lengthy journeys. Despite extra virgin olive oil's generous shelf life, it's essential to remember that it is, at its core, a fruit juice. Just as we wouldn't consider consuming fresh orange juice left in our fridge for months, the same consideration should be applied to olive oil. :)
@@ObsessedwithOliveOil This is so kind of you to take time to reply. I'll throw it out right away. Thanks.
Pakistan has 80 million wild olive trees which are many hundred years old. Now that's something I like.
First of all everyone FYI it’s the kind of olive they use not the country it’s from you know people that’s on here and they talk about stuff. Why don’t you tell us what kind of olive is used in the olive oil if you don’t know that you don’t know about the polyphenols
Libya 🇱🇾
The best one is the morrocan olive oil 🇲🇦❤️🤙
Palestine
When you go see the world, you will notice which one the best olive oil. The Italian olive oil is the best, Period!
@@xyz1025 believe me i have seen the entire world. And without a doubt the best olive oil is the greek olive oil.
@@pallasathena7372 yes!! 🇬🇷
Yes I love Moroccan EVO I love that burn that you get when you taste it which is the polyphenols which are strong anti oxidants TunisianEVO has qualities and benefits that are similar
Syria and lebanon the best..others all are acidic with a taste of bitterness.. specially spanish and italian..😏
Acidity cannot be perceived by taste, only by chemical analysis. And bitterness is a positive attribute of a quality extra virgin olive oil. Of course the quality / taste of the bitterness is subjective. But it does tell you that the olive oil contains polyphenols. Which is also a great thing! As for Spanish, Italian, Syrian or Lebanese oils….well it’s about the producer! 💚
@@ObsessedwithOliveOil well said! Would be great if you make a video on the EVOO with the highest "Polyphenols" as that's one of the main and most important reasons for consuming EVOO...:)
Totally concur 👏 🙌 👌
I don’t know why this makes me laugh, and that Dr. grungy really cracks me up is olive oil is really expensive. Everybody that knows anything about olive oil should know that it should be made from there’s about six different olives that are very high in polyphenols and there’s a company that’s been making extra-virgin olive oil from a small farm in Greece that uses one of those olives And only that one olive for all of their olive oil they’re actually hand-picked and bottled right there and they have a lot of other very healthy products and I can get a 32 ounce bottle for $20 and it has all the things on it to prove that it’s the best olive oil, but I don’t want my secret to get out, so I just share it with my family and friends because everybody thinks they know it all, and you don’t need a special type of olive oil to cook with either and you need to keep it in your refrigerator soon as you get it home just like you would do with extra-virgin cod, liver oil. Those are the only two oils that will get in my body, this is a picture of me last year snap photo shopped or anything I am 69 years old I use olive oil on my face as a mouthwash to pull toxins out of my gums. They call it pulling, and I do hot oil treatment on my hair and believe me, I got a lot of that, I have perfect eyesight. That’s the cod liver oil though, because the brand bye-bye has natural occurring vitamin D3 retinol, which is vitamin a they have other kinds that have beta carotene somehow which is a vitamin a but not retinol and you don’t have to use sunscreen even in Florida if you’ve been taking extra-virgin olive oil for years and I’ve been taking it since I was a toddler. My mom took it when she was pregnant with all of us And she is the same extra-virgin olive oil she’s Greek and she’s in heaven right now it’s usually people that hand down their recipes that know what to use already. I don’t trust the one about South Africa Dr. grungy said because it’s in such a hot desert that it makes more polyphenols to protect the olive. I heard the same thing about Morrocan Argon oil that I buy with serial numbers on it model date and expiration date and it wasn’t any good at all I wasted my money and it was expensive so I went back to using olive oil. Someday I might tell my secret, but I know if people start buying it it’ll go up in price And I am on disability so I can’t afford it getting very excited about my 70th birthday. Good luck everyone I know every hour that you’re mentioning is good but I don’t know I just think it’s over price. Honestly it’s from my olive people and the olives it’s made from a really bitter, but them are the best ones And you can get a lot of Polly Dino’s from Matcha tea and a green tea. A tea called gunpowder tea. I probably should start my own UA-cam channel to help people. That’s what I’ve always wanted to do but I was ruined it by a drunk driver and got a spinal injury if I didn’t have that problem, I’d be running circles around everybody. God bless you all and don’t go around like Dr. Grundy says and take a shot of olive oil every day. Enjoy it on something doctors crack me up. Yeah there is a big difference between a Functional doctor like me retired though, and whatever these other doctors are, don’t know I don’t go to them because every prescription comes from well. I guess you called the DNA from plants or herbs or spices and they make a synthetic out of it that makes it have side effects and you can get the same thing in nature the only thing it does take longer to start working, but everybody wants everything instant. Then they get too much cortisol and get all stressed out and it doesn’t matter how they eat the Cortisol will cause so much information that you’ll get sick. Basically you got to take care of your mind your soul, your spirit, and your body and have faith in the world who created everything and everyone I don’t know how anybody with common sense would not believe in the one who created us just knowing how a body works a heartbeat our organs are blood veins are digestive system now if you still wanna thank you came from apes came up out of water. I tell you one thing I didn’t and another thing I have type O negative blood I don’t have the rhesus monkey gene so any negative blood type could’ve came from a monkey in the first place and besides that how come they’re still monkeys and they’re not people yet I don’t know what all this has to do with olive oil but I thought I’d give you some info just in case you needed it so God bless you all
I believe the best olive oil is Tunisian, not because I am also Tunisian :) And a lot of Italian olive oils are originally from Tunisia.
john palma1 second ago
Leila Charf: Are you sure about that, perhaps you mean the olives are originaly from Tunisia. Why bother exporting to another country if it's not going to be sold there?
can you name some brands ?
Why does it take so long for you to reveal which country is the best?
i've lived in italy and now the aegean region of turkey. I think good turkish olive oil is as good as the italian one.
The Palestine is the best
I live in a small city in the Mediterranean region of Turkey. The local olive oil of this place is literally worth gold sometimes we can't bear to eat it high polyphenol low acid cold pressed extra virgin... but the world will never be able to taste it i feel sorry for it turkey is full of things that have high potential but can never be evaluated
Most people can't tell which is which if they do a blind taste test.
there are great producers in every olive oil-producing country of the world! olive oil for all!
Most of the Italian olive oil is pretty crap
I’m in Portugal and can’t believe how expensive it is this year.
olive verging oil orginal Palestine company rumi another good one fig original Palestine
What country produces 50% of the world's olive oil? The logical thing is to think that among so much quantity there will be, only by probability, better quality oils.
Take any olives in any condition?? Er no .not all olives produce good oil. Yes they all produce oil. Genetic olives don't taste same as organic heirloom.
Take any olives in any condition and take them to a mill, you will obtain some kind of an oil - that's the never ending issue between tradition and quality.
SPAIN WINS 🇪🇸🇪🇸🇪🇸🇪🇸🇪🇭🇪🇭🇪🇭
SPAIN MAKE THE BEST OLIVE OIL .The best pasta is in italy.thats all
Currently the best olive oil comes from Argentina: Laur Olivícola. Won two times best oil of the global rank and also was announced on TV.
Nice job, plus you look so HEALTHY!
The answer is Pórtuguese.
Is it healthy for you?
healthiest!
The taste is Oak. How about the ingredients...Polyphenols..that's want we what to know in the Olive oil.
Tunisia have the best olive oil
I cultivate adramitian olive trees
Creta olive oil 🫒 > all !
Olive oil is one of God's blessings. Unlike wine olive oil does not retain its freshness overtime. So if you get to experience something growing that year and bottled that year you will never be able to experience that exact same olive oil again✌️✝️🕊🌿
After recent humiliations, it’s an honour, to be surrounded by men. But to say Greece is the best for anything? Oof Madon !