I'm From Spain, from an area full of Olive trees and also worked as tourism guide for an Organic Olive tree plantation. There are some things you should also know about the olives and the olive oil. The olives go from a vibrant green to black. The greener they are, or the earlier you get them, the more concentration of flavour and good cualities from the oil. Also, the greener they are, the less oil you can get from them. When they are black they have more oil, but also less quality. That's why people who are really into olive oil look for first press of the season. And also why the campaign extends for months, while the quality gets worse. Also, there is another type of oil. Here we call it "lampante", and it is the one whose caracteristics don't allow them to be used for human consumption. In fact, the name, lampante, is because it was used to light the lamps. And just so you know, a big cuantity of the "italian olive oil" is actually spanish. We sell it in bulk, and they bottle it, so that's why it is labelled as italian, it is manuifactured, or bottled in Italy. Also, there are quite a lot of frauds in the olive oil business; they say it is Extra Virgin, but it is or Virgin, or just olive oil with a little more of extra virgin to pass it as good cuality. Also, don't buy unfiltered. In the process they also take out the water in the oil (that water comes from the olives). Unfiltered is watered and dirty olive oil, but you pay more and has a shorter shelf life. As a personal tip; never buy an aolive oil that smells like oil. When you try the good stuff, you undertand it.
I'm from Itlay and what he said are just hard facts. There is a lot of shaming going on for those type of practices, lots and lots of cases where they put a percentage of extra virgin olive oil over olive oil to pass it as higher quality. To confirm it there are reports about consume, production and export of olive oil for Italy and for how much we produce we can't even cover our consumption, so we are getting ripped as everyone else while they are importing from Portugal, Spain and other countries to mix or bottle here and then export with the made in Italy label, truly a big shame. That's why we make our own or buy from others directly without going through supermarkets and companies, tons of people here produce their own and tons of little producers make enough to sell, buying locally ensures the best quality and the price is the same if not cheaper Honestly, don't bother buying olive oil that's imported if there is production locally, lower cost and helps them. The export won't suffer cause there are tons of country without a proper environment for good olives, no point in focusing in places where they already have consumption covered. Other than that if you consume from places you know you could appreciate more the flavor, different types of terrain produce different flavors and it's easier to know those things of your country and places, like rocky base (the one i like the most usually), volcanic, etc...
Sorry, but I partially disagree with the statement on Italian oil. Generalisations like this are just trying to discredit an entire nation with long tradition of producing the finest oil. Granted, the mass-produced/exported one will have quality problems like the one you mention but this happens everywhere, and I’m sure it also happens in Spain to some extent. Also, an oil can be ‘produced in Italy’ with olives/a blend of oils from different countries. Information about the origin of what was used to produce this oil is what counts. Lower quality oils (you can see one example in the video) will be a blend of oils from all over the place. But there are plenty of examples of supermarket-available oils that are 100% Italian and there are great regional varieties too. Also, when it comes to food, Italy has some of the strictest regulations in the world and labelling is no exception, hence one cannot really get away without doing what I said above. I know it’s a trend to speak badly of Italy for everything but please, ‘free’ statements like this are not accurate and not welcome as that’s what people who don’t know any better end up believing.
@@bboyonit96 no no, maybe i was a bit too harsh, it's the big companies that are doing shady stuff just for profit, they tread on the limits of what law permits and ruin the made in italy brand, it's not the wrong doing of the entire industry, it's the wrong doing of 2/3 major companies, in fact "small" producers are actively going against them and push for stricter regulations to keep all the stuff made in Italy to the highest standards possible cause that's were we shine. You are absolutely right, they should buy Italian olive oil but not from the major names, there are thousands of better ones to choose from. As you said labeling and regulations are already one of the strictest, they can be absolutely trusted when contents are listed, controls are done regularly. But you know how it is when stuff reaches markets that aren't European, regulations become shitty and big companies will absolutely use them to make more profit, they can afford changing labels while normal producers (the majority for Italy) won't bother to do this usually, it's a big cost and not worth it, it's better for them to keep the honor and quality. Italy has quality imprinted inside its brain, globalization and chasing profits are ruining the fundamentals of it but hopefully the government will keep pushing stricter regulations that won't harm small producers but to keep that quality high. When i said production of oil isn't enough to satisfy us i wasn't considering that a big portion of production is done privately to satisfy personal needs and those of our friends, most of those won't be listed and it's very probable that numbers add up when considering everything.
back in Morocco when i was a young kid, I went with my father to some villages and bought green/purplish olives and it was pressed in front of us in a traditional way, we picked up the oil, and headed home, the whole neighborhood smells like fresh olives, best oil i ever had
Thanks for sharing. I live in Greece, in Halkidiki, a place with thousands of hectares of olive trees, most of them being cultivated and processed traditionally. We only use extra virgin olive oil for cooking and sometimes unfiltered for salads. Those of us who don't have olive trees, we buy olive oil directly from the producers, which are usually neighbors!
My favorite olive oil is actually of Greek production, from Crete. The brand is Agro Creta and it is sold in 5 liter cans (probably in smaller batches too). Highly recommended if you can get your hands on this one. I am from Poland, so it might be much more accessible here than in the US. This oil has a very nice, slightly bitter punch that you feel after yo swallow.
An Italian restaurateur of my acquaintance always said “ don’t buy olive oil you would not drink” I totally agree, some of the popular supermarket oils are horribly bitter and throat scrapingly harsh !
There's something to be said for taking advantage of olive oil's generally low smoke point for some things. Quickest way to fry eggs perfectly every time for me is to heat a bit of olive oil till it starts to smoke, drop the eggs in, kill the heat and put a lid on it. About 2 minutes and you're good. Coincidentally that's about how long my toaster takes. It's quick and easy enough that I can't mess it up when I'm straight out of bed and still groggy.
@@jameslahey6358 well tbf, that’s kinda the point. Naturally as olive usually has a low smoke point, he would take that as an advantage to cook the eggs with the smoke
Thanks Ethan! I'm from Lebanon and we actually harvest olives from our back garden. We extract the oil from the olives in the most traditional way and almost all the time, it yields extra virgin olive oil that has a dark green color. We're actually expecting to harvest next month and I wish I could send you a bottle for you to try! Appreciate your videos!
@@andrewbell9929 it's crushed, like how grapes and apples are, I would assume. It's just more oily. With seeds like sunflower I know they're just crushed
@@andrewbell9929 it's crushed under a huge stone wheel that goes round and round, grinding the olives, exactly how Ethan explained it. It's much much better than the commercial oil one can buy from a grocery store - like way way better.
I am so glad to live in one of the Olive oil countries (Greece). It seems that anything bellow Virgin olive oil is almost never bought by a household here. There are even some seasonal versions of extra virgin olive oil that are even more special like extra virgin olive oil from unripe olives with even stronger flavors which feels almost like a juice. You can drink that one like fine wine
@@octapusxft Well, not only that, but olive was one of the 3 food staples that allowed the ancient Greeks to begin the creation of western civilisation. The agricultural revolution that they created led to the first time in history that humans truly began to realise their intellectual capacity. We all owe the Greeks, and olive oil, a debt of gratitude. 😂
Years ago I was mostly indifferent to using olive oil; It was okay. Then I went to Greece. I was blown away at both the quality and variety of of different oils and just how differently one oil can taste from the next. Times have changed and we have both a lot more US grown olive oil and a greater degree of imports but still, every time I go back to Greece, nothing beats an olive oil pressed last week by old Niko down the road.
@@Sybaris_Rex i use green tint and bit raw olive oil a lot!! I like it more if its not cooked For example i eat legume salads and i use it as dressing mixed with lemon juice. The same with meat! It doesn't cover the taste of meat like mustard or tomato sauce 🙂 It makes it better! Next time dip grilled chicken in this mixture 😋😋 I don't say οπα like my fellow Greeks 😆😆 Im not so much traditional👻👻 And not so loud 🤣🤣
FYI large quantities of Greek olive oil actually end up in other countries with stronger marketting (not gonna say which) in order to be mixed with local olive oils, improve them and be sold as local product. "Old Niko" could probably tell you more one this...
My daughter brought some olive oils from Greece last week. I tried it straight from the bottle. It has a spicy after taste that hits you in the back of the throat. It was like a whiskey type feeling but not harsh at all.
My grandfather has about 20 olive trees in his backyard. We collect the olives in early December, and we get the best olive oil somebody can get. Living in Spain has its downsides, but also has some upsides ;)
@@melbourne_1936 - I lived in Spain for two years, but happy to be back in California. The whole living abroad isn't for everyone. The olive oil from Spain is great, though.
I lived on an olive farm. One issue was someone between the farm and table mixing in non-olive oils. Some farmers told me mass-market brands might have up to roughly 20% cheap, non-olive oil. Popular tests were not able to detect below that threshold although that may have changed.
Also small Italian local BIO company are doing same dirty stuff, so as I told in another post, there is NO CHANCE you can buy real exv oil in market, Italy EU, USA or every country.
I appreciate how Ethan cites his sources as if he were writing a scholarly essay. You can tell this guy has done his research and knows the science behind the cooking methods.
I’m 9months late here. I fry in Avocado Oil and use a similarly high quality first cold pressed EVOO for Italian cooking (sauces) and for dipping and dressings. The avocado oil is expensive so I don’t submerge my food in it, but more so for sautéed peppers and onions it works really well with the high smoke point. Interesting facts though, looking forward to more! Love the content overall man!
The smoke point fallacy. Don't feel bad, this myth is *incredibly* widespread. But you need to search "adam ragusea smoking point" and update your knowledge. Unlike what 99% of the internet says, science says extra virgin olive oil is in face the most stable high-heat oil there is - and no, oil "breaking down" (changing chemically) does NOT have anything to do with smoking point.
I love how well researched and informed you are about your topics before making a video. We’re so lucky to have amazing content like yours available for free!
High quality content Ethan. The way you methodically break down all aspects of cooking, giving the scientific reasoning, supplying the best options, but also realizing that most of your audience is the “average homecook” and suggesting the bare minimum of what to aim for.
What I love about Ethan's videos is the complete lack of pretension and the vibe that we are kind of learning together. It's simple, motivating and fun. Thanks!
OMG! It makes me so excited to see you use UC Davis as a source! I just started there this year and the olive oil section at the local co-op is INCREDIBLE! Watching this video really helps me appreciate that olive oil aisle a whole lot more, and now I feel like I can pick the perfect ones for me! Thank you!
8:46, 6:32 What should we use as a filler shot? Ethan- Let me sip some olive oil daintily from a little jar. P.S. - Highly appreciate all your content. As an emerging home cook, videos like these really intrigue AND educate me. Thank you!
As a greek person who loves olive oil the best uses for it are: on feta cheese with oregano, on greek salad of course, when cooking vegetables in the over sprinkle them with olive oil and finally for all raw dressings that require it. However, one of its BEST uses is to cover one side of a bread slice, add FRESH oregano and toast it (do not burn it, make it nice and golden). This guys is one of the easiest and freaking tasty recipes you can make.
This was informative. I have however sort of given up on the oil quest and extract ghee from butter for all things involving heat, and use olive oil for sprinkling - like salad dressing and the like. Thank you for sharing.
Counterfeit olive oil is also an absolutely rampant problem. It's hard to know most of the time if the labeling on the bottle even means anything, or if they just bottled the cheapest oil they could get and then slapped on whatever label would make it sell for the best profits.
Yes I don't waist my money anymore on olive oil cause of it, 9\10 bottles are lying and its just 95% corn\veggie\canola oil and there allowed to get away with it.
@@JuicyOlive-sx2ho "Organic" is a scam label. It's a word with no well-defined meaning. The only real use it has is to let companies increase product prices without really qualifying what exactly is fair to the consumer about that increase.
I've been living in Portugal for more than a year and olive oil here is amazing and cheap. Here it's used for all the things, except deep frying, and most people like frying in virgin olive oil, while using extra virgin for finishing
Ethan, love all your videos. There are no absolutes in olive oil for sure. Everyones taste is different. Trader Joes Sicilian Olive oil was a game changer for me. Stopped buying anything else once I bought the first bottle. Others in the area must like it too. Today there was only two bottle left and I grabbed both of them. Grab a bottle when you go to PJs if you haven't tried it.
Would you ever consider doing a deep frying oil video where you compare different oils for taste and texture? For example, avocado oil, coconut oil, peanut oil, beef tallow, duck fat, etc. I’ve seen a wide variety of these oils used for deep frying but I’ve never seen a comparison video before. Plus, I love how thorough you are in your videos!
@@hagestad Why not? Here in Spain everyone only ever uses olive oil for everything and in some cases (not mine I stick to olive oil) sunflower oil if you're looking for a flavorless cheaper option.
Wow these comments though … so glad I accidentally stumbled on this! I get discouraged with the videos that say “what you have laying around your kitchen” and then have boc choi as an ingredient ?! “Who has that left over in their fridge”? This was educational and answered every single question that’s gone through my mind standing in the grocery store isle in front of olive oil, thinking, “which one should get?”
Great video! But I'm surprised that you didn't mention the huge issue with counterfeit olive oil - another benefit of the seals! California ranch is also my go to
Great point. As an Australian, I strongly suspect that very few of the "Extra Virgin Oils" we get here actually are. Apparently, especially Spanish oils.
Great video! I'd love to see more deep-dives into specifics of common kitchen staples like this. It's nice to learn about what makes quality, when to use certain varieties, and what price points are 'worth it' vs 'just hype'.
Ethan! I have a video(or series) idea that I think you are most equipped to handle in an effective way. I have high blood pressure and need to reduce my sodium intake. I basically need to cut out my favorite ingredient to use in every dish, SALT. How can I make my food still taste good without using salt? What are some other low-no sodium ways I can bring out the most flavor in my dishes? This can apply to other areas like for those who need to cut out cholesterol for example. This would be a great take and I can’t think of anyone who would do it as well as you in a practical way!
Every single time I read/see/listen to something like this I feel so happy and grateful for my little bunch of amazing olive trees... I just want to go out and bow to any of them and then hug them whispering "thank you buddy, you're soooo appreciated" 😂
from someone living in mediterranean cuisine, we do use lighter olive oil for frying, but it's mostly because it's more avaliable and affordable than other oils here, so yeah, if olive oil is more of a luxury where you live just get any affordable neutral oil and keep the fancier virgin olive oil for seasoning and vinagrettes
Hi I produce olive oil in southern France, nice video ! The level of acidity and oxydation increase over time and 3 main factors have a negative impact on it : heat, oxygen, and light. Light has a huge impact on the polyphenols which are the antioxydants that helps the oil staying stable, they also give the nice green colour to it. And heat speeds up the oxydation process. So even if you purchase a good quality extra virgin olive oil, if stored in an unappropriate spot, it can quickly turn into virgin oil… you can keep your olive oil in the fridge if it’s in a big content, and pour some in a small opaque glass bottle for your day to day use… you can even freeze it !
8:21 Ethan you gotta add Coconut oil if you're making Indian/Southeast asian cuisine. Trust me the curries are taken to another level of amazing when you use proper high quality coconut oil
I’m so grateful for being born in Morocco and have tasted perfect olive oil before coming to live in France. Here in the grocery store, we only have overpriced Spanish olive oil (it doesn’t make the cut tastewise) and other oils of dubious origins that have no taste. I currently import my own olive and argan oil from morocco (because i use a lot of it), but I’m open to trying greek olive oil as I have read nice things about it.
Great video! I use a little over 1L of extra virgin olive oil a month and reached the same conclusion. In the past, I used to have a lot of different oils, but extra virgin olive oil is great for anything (Asian/Mediterranean) and for neutral frying I use sunflower oil b/c it is cheaper. In the shop, peanut oil is more expensive and I think it is marginally less healthy. I would also buy unfiltered extra virgin olive oil if it was available, but it isn't. I have some nut oils as well for flavours like walnut and sesame oil. The pure and refined olive oils are kind of redundant.
It's also worth mentioning that adding herbs or spices (eg. thyme, peppercorn or dried chillies) to a batches of high quality olive oil can give some variances to the taste profiles of dishes. A good example is adding some heat to a standard neopoletan style pizza, by flavoring the olive oil with dried chillies instead of just putting the peppers directly on the pizza. This can either be done, like it is normally in italian cuisine by heat treating the chillies in the oil or by storing the chillies in it for some time. It is a good tool to have in your back pocket if you're trying to enhance a salad too. It is also somewhat ok to add garlic to it, but i wouldn't trust anything that isn't dried to hell and back, at least for medium to long storage.
Wow! Great overview of cooking oils. But can you tell me the difference and uses of the different onions. When to use red onion or yellow onion vs sweet onion and what about shallots? And I'm curious why store-bought mushrooms only last a few days in the fridge. And what's the best kind of mushrooms for cooking? And on the subject of oils, what kind of oil do restaurants give for salad dressing oil and vinegar?
In my experience the best olive oil comes from..........small independent farmers. The large volume productions are all just that - large volume, highly commercial. I buy mine from a local shop, the owners fathers makes the olive oil from olives grown on his own land in the Mediterranean area. Non filtered, non heated, 100% pure and the difference with commercial olive oils is enormous.
I really appreciate this video. I definitely learned a lot. Would you consider making a video on oils in general at some point? I know you did cover both you use, but peanut oil is not really as cheap here where I live. It's about the same as extra Virgin olive. Rapeseed and sunflower oil are typically the cheap ones...
I am a Palestinian. I've planted, cared for, and harvested olive trees. I am proud of the Palestinian olive oil as some of the best in the world. What we define as "unfiltered extra virgin" olive oil is exactly as you it in 0:48 . Once the oil is transparent it is "filtered". Filtered simply means to remove the fruit particular from the actual oil. Traditionally we like it unfiltered because it tastes stronger, sharper, and fruitier. I live in the US and for the longest time I have not found any decent olive oil brand until a few weeks back. I haven't tried all brands of course, but the one "commercial" brand I think you can go for is "Partanna Organic Extra Virgin Unfiltered". This is a single source cold pressed within 8 hours of harvest. Another tip I can give you is production date, you want oil that is as fresh as possible.
I'm glad I have my own Olive orchard in Kalamata Greece,extra virgin olive oil without being filtered makes food taste amazing,especially fried eggs and potatoes😋
Thank you for interesting videos as always! Could you do more videos with tofu? I think tofu is an often overlooked ingredient because people think of it always as a substitute for meat. Many dishes such as Mabo tofu show that it's amazingly delicious pared together. I think more content like that can help improve the negative image it has gotten in many western countries. Perhaps a making tofu at home video could be interesting
@@EthanChlebowski One of my favorite simple weeknight meals is peanut crusted tofu steaks with rice and grilled asparagus. I think you'd be able to put a great spin on this dish!
I know how they say that tofu is just a flavor sponge, but the actual flavor of unmarinated, fresh tofu is so deliciously subtle, like a slightly sweet chunk of goodness. And when you cut firm tofu up into cubes and fry it in some oil, the differences in texture from the nutty, crunchy skin and the soft and pillowy insides is just heaven 😌 Edit: To add, sometimes when i've got the time (or when I'm craving it at 2 in the morning) I like to cut tofu up into thin slabs and shallow fry in a pan with oil until crispy. The thinner you cut them, the more chip-like they become. These taste amazing with either a sweet and sour sauce or some chili crisp! It's honestly such a versatile food, i'm in love 💕💕
One would want to pay for an expensive more neutral flavoured olive oil like refined olive oil because it's primarily MONOUNSATURATED fatty acids and are avoiding polyunsaturated because it's unhealthy. So it's for health reasons but the thing is that most health conscious people don't even realize that neutral tasting olive oil has the same fatty acid profile pretty much, they think it's as bad as any refined seed oil on the market
Like avocado oil (and coffee beans), I also look if EVOO is single source compared to gathering olives from multiple countries (like what you see @ 2:26 vs one that's made 100% from CA ). The FlavCity channel has good vids on this as well and it's nice you provided the proof and studies to back it up.
Thank you for this education video. Not only did it teach me ways how I can improve my cooking, but it is also guides the viewer in using their money efficiently. Long story short, stick to virgin or, even better, extra virgin olive oil for actual olive oil taste, while stick to a cheap, yet with a high smoke point, neutral oil if your intention is for a tasteless oil. Refined olive oil, as Ethan deemed it, is simply "an expensive neutral oil".
I was told you could even use olive oil in a deep fryer for a healthier alternative. I am going to try it with 100% extra virgin from Kirkland. For side dishes I really like the peppery African olive oil
My local kitchen store (That sadly went out of business) used to sell Greek olive oil from a big metal barrel. I can’t remember it’s name, but it was delicious (!) and I could eat it on bread or vegetables all day. It was highly flavorful/nuanced, buttery/fatty, and smooth (With maybe a hint of natural sweetness). How can I find an olive oil like this? (I don’t have an specialty store). Any time I buy olive oil in the store I end up with oil that is acidic tasting, bitter, harsh, spicy/peppery, and astringent/sharp (And I don’t enjoy any of these qualities in my olive oil). Thank you to anyone that can help, that olive oil/a similar olive oil has been so hard for me to find over the years.
I prefer olive oil for frying over peanut oil due to the taste. While some foods the difference in flavor will be small, but eg frying mushrooms in olive oil provides great flavor. Typically vegetables fried or baked taste better with extra virgin.
The right olive oil for me is the one the "paisane" makes with his own olives and then brings at work to exchange with another "paisane"'s homemade wine or homegrown oranges
In Portugal it goes a bit differently in terms of available olive oils (azeites) to buy at commercial surfaces. At the oil mill (Lagar) there's three types of Azeite that can be produced: Extra virgin Virgin Lampante ( "Azeite lampante", an unpleasant olive oil named so because it was used to fuel oil lamps at home). The first two can immediately be sold as a finished product. The third one has to go through further purification (refinação) in order to be edible. But it can't be sold after this step. This refined Azeite is mixed (loteado) with either Extra virgin and/or virgin olive oil to give out a final product that is simply called Azeite (olive oil). So at the supermarket (excluding scented/flavoured/special olive oils) we basically have three types of olive oil available: Azeite extra virgem Azeite virgem Azeite (refined lampante olive oil plus extra/virgin olive oil). Unless it's a foreign brand, to my knowledge, you can't buy in Portugal straight up refined olive oil.
Hi Ethan, I am new to your channel so I am not sure if things have changed but you should try other cooking oils like we do in India - mustard oil, gingelly oil and also ghee or clarified butter along with peanut oil and olive oil that you already use. They are all healthy and have an amazing flavour profile. I enjoyed watching all of them. Keep up the great work. Love from India
Hey Ethan, i exclusively cook in cast iron and carbon steel. I avoid using peanut oil because if I ever need to cook for someone with a peanut allergy, the seasoning done from cooking with peanut oil could cause a reaction. That's my thinking at least, but I don't know if this has any merit. Do you have any info on this. Love the channel, thanks
I have a peanut allergy and I never cook with peanut oil. Apparently it shouldn't cause an allergic reaction if it's filtered properly but I just avoid it anyway because it's not worth the chance of dying.
Think they'll be fine. Peanut allergies are caused by specific proteins found in peanut. Peanut oil, if properly processed, shouldn't have those proteins present. But even if it did, the proteins would either be denatured at the height required to season your pan, or you'd wash them off if you gave it a good scrub with soap. And the actual seasoning involves polymerization of oil, which not only doesn't enter the food, but if it did, it wouldn't trigger an allergic response
For the last two years, at home we have bought directly from the farmer - in Spain - 7 litres per purchase. The difference in quality from what you usually buy in the supermarket is extreme - the oil bought directly is so much better that I honestly didnt know olive oil could taste so good. The price is not low, but you know that it is the farmer that gets most of the money. No, I will not add a link, because this is not an add, just a message from someone who after many years finally got hold of really good olive oil. Greetings from Denmark
Ethan, excellent video! Question: Are there significant health differences from one oil to the next? I remember being convinced years ago that olive oil was, in some way, healthier than other oils. I wonder if that is actually true.
Hello party people. At least according to the research I read all cooking oils are basically comparable to each other as far as health goes. So olive oil, peanut oil and the like aren't really worse or better than each other health speaking. The good thing about olive oil however is that it is a more neutral oil to cook food in which may be desirable to some.
There are significant health differences from one oil to the next. The biggest differences tend to be in fat composition and antioxidant concentration. EVOO is considered the healthiest fat in the world because it has the highest concentration of mono unsaturated fat (good fat) and plant based antioxidants (also known as phenolics). In this case the specific antioxidant (phenolic) is oleocanthal. I hope this helped!
Hey Ethan! Great video and thanks a lot for educating us. For the interest of the readers, Pakistan has become the member of internation olive council in 2022 as well. Pakistan currently has 3.6 million olive plants over an area of 31,000 acres of land, and it plans to grow more of them over 75,000 acres of land. According to Juan Vilar of Strategic Consultants, Pakistan is producing 1,500 tons of olive oil per year and 830 tons of table olives.
A few years ago I was on a guided tour about olive oil making in Italy and since then we import ours right from there as a 12 bottle pack. It's super expensive but it's so good.
Hola i am from Spain and yeah here we use olive oil for everything, and is pretty cool to see very good indications and info nutrients about olive oil and all kinds of specifications we can find in this fantastic fat!! Gracias amigo!!
I'm spanish and I live in a region that there is nothing but olive trees around me. We don't use another oil (ok maybe corn oil just for popcorn), so I'm pretty capable of answering your question: nope, dont refigerate it, just keep it in a dark place, far from extreme temperatures and remember to close the bottle after using it. That's it.
I have two gallons of high quality olive oil imported from Italy. Cold pressed, organic, strong in taste spicy and every time I put some on pasta or in salads it feels like going to some very expensive restaurant. It wasn't cheap but trust me it's worth the price considering it's a gallon and it's an investment to one's health.
I use avocado oil as my primary cooking oil (instead of peanut oil) if not deep frying. It has one of the highest smoking points, it is neutral in flavour, and is one of the healthiest oil. The only con is that it is also pretty expensive (hence why I don't use it for frying). I personally rarely ever deep fry, so my two oils are olive and avocado.
I use macadamia oil for cooking, olive oil for salads, peanut oil for Asian food and IKEA butter flavour rapeseed oil for deep frying and baking and sweet foods That apart always have ghee, butter, duck fat for cooking. Pungent mustard oil is also great for south Asian food, just like sesame oil is nice for east Asian dishes.
I've generally been in a fan of the stuff that's just labeled as olive oil for my cooking purposes, because to me it has just the right amount of flavor. Most of the ones that are labeled as extra virgin seem to be just way too strong, really only good for bread dipping, and many of them are still a little bit overwhelming at that. That said, I should probably look into peanut oil to replace using canola oil, since I don't know anybody with a peanut allergy and I think it would improve flavor because I kind of hate canola oils flavor.
I actually work at a store that primarily sells specialty Italian olive oil direct from specialty producers. There’s a whole world out there if flavor in olive oil, that although is on the pricy side I honestly still find it totally worth. We actually do tastings of straight olive oil, and it’s weird at first but you get the full experience.
@@mysterymeat586 to give you the price point of where I work it’s roughly 35-42$ for a 500mL bottle from our producers. It’s not a shop that does those metal vats you refill, but has a selection of blends and monovarietal oils from Italy. Don’t knock the good stuff till you’ve had the *good* stuff. Easy brand I recommend is fattori ramerino, frantoio Franci is also a favorite of mine. Look for oil/farms rated by Flos Olei greater than 95.
@@buddah_baddy The problem is the US lack of regulations on olive oil. We have become a dumping ground for batches that may have turned out bad, outdated, or other reasons. Most people don't know the difference. I was ignorant early on until I tried Cal Olive Ranch and I was hooked. Also it's consistent from bottle to bottle. It was rated #1 in a taste test on America's Test Kitchen cooking show on PBS, which reaffirmed my choice.
@@buddah_baddy Nope. Just a happy customer. I like Olive oil and avocado oil. I endorse without pay any product or service I'm happy with. For example, I've been driving and endorse Toyota pickups since '87, two imported from Japan. I can't knock your product since I haven't tried nor heard of it. But a flag goes up when I read "imported" when it comes to olive oil. I stopped looking for a good oil after I tried California Olive Ranch domestic. It goes beyond my expectations. I'm retired from trucking/construction btw.
Peanut oil is usually hard to beat for "most" frying/deep frying situations. That being said, you really need to experiment with a few because, even if you think it'll be the best for a specific application, it's not always the case. If you want the item you're frying to taste it's absolute best, try it in many different oils including butter and lard. It'll be a pain in the butt at first but, once you find the right oil for the job, it can make a HUGE night and day difference.
I don't think I would want to regularly cook with peanut oil though, very unhealthy. My stomach is sensitive to oils. I have no sensitivity to refined olive oil, generally very slight sensitivity other olive oils, and high sensitivity to what ever they tend to use to fry and deep fry in fast food, diners, bars, and take out.
I mean peanut oil isn't great for you but it's not substantially worse than most other cooking oils. It's been shown for quite some time that our body's don't turn fat into fat. In general if we take two people of similar age, sex, health, activity level and whatnot the person that says eats 300 grams of fat in a day vs someone who only eats 100 grams the first person is not going to have 3 times as much fat. In fact, research shows that the first person will have barley more fat if at all compared to the second person all else being equal.
Lucky to have a local shop that only sells 1st press evoo and a variety of balsamics. I knew it was going to be a great shop, when I realised they had tasting cups next to each type/region offered. They even had infused oils, mostly fruit and berry, that I use quite a bit to make desert pizza. There's a strawberry infused that's one of my favourites.
Extra Virgin is to be used in salads and once the food is cooked, on top of it (I’m referring to Greek cuisine). Virgin is fine to cook. Also, most “Italian” olive oil is pure Greek or mixed Italian & Greek. And Italians used mostly Greek olive oil
@@woroGaming That's what I learned too. Use extra virgin only for cooking when it doesn't get hotter than butter would. If heated higher it gets somewhat bitter and loses it's fruitiness, waste of good oil and spoils the rest in your pan.
I have bought the Ca Olive Ranch for years, one of the best around. Being from California's Central Valley makes finding this product very easy. Another good finishing evoo is from another Ca company, Sciabica Family.
Hi guys, I am from Portugal, one of the European countries that produce a lot of oil, and I do not advise to use Olive oil no matter if it is EVOO or VOO for cooking in high temperatures. You can use it for low temperature and short time, for example I use for scramble or fry eggs, for high temperatures I prefer Sunflower or peanut oil.
I watchedc 6:30 of this video before realizing it was Ethan, and if I known it was this channel I wouldve cozied up to watch it, but I ended up actually being interested the entire time. Amazing job guy
As a Lebanese even in Canada i buy my olive Oil from Lebanon or Greece 3rd place Spain ( as i know they are good ) Sadly many olive Oil got made in Italy when i taste them raw it ruin many of the food taste it has a vegetable oil after taste. And few years later the gov of Canada was able to target 4 italian brands that they werent extra virgin as mentioned and they were mixed with corn oil
I use olive oil, avocado oil, coconut oil, bacon fat, or butter for cooking. They taste great. I have stopped eating any refined seed oils (canola, sunflower, safflower, peanut, corn, soybean, etc.) for health reasons.
OK like wait a minute how old is this video? I'm 55 and I've lived in California most of my life ....born here! and you just taught me a whole hell of a lot holive Thank you.
Ethan, how would you recommend storing EVOO? Keep it in the bottle or put in a glass container like they have at restaurants? The latter gives you better control with pouring but I worry about how air can get in through the top
Light (especially UV), extreme heat, and air are the enemies. Keep it in a cool, dark place (or dark container), in an air-tight container for long term storage. Restaurants use decorative glass containers with pour spouts because they go through the oil quickly enough that long term storage usually isn't an issue (or they simply value presentation over oil preservation.)
Airtight containers out of metal or dark glass are best for storing big amounts. If you have a small container that you refill every now and then, it's not as important, still I'd use dark glass or store it somewhere dark.
This was fascinating, I’m an Asian cook. I have been since I could reach the counter and will continue to be. I like to dabble in the exotic flavors of the west and Mediterranean. Probably not enough to invest in olive oil, but it’s good information to have should I ever need it. No matter where you go or where you’re from, the ingredients you use should always be the best.
Best olive oil I ever had was in Morocco. It was super cheap and the stuff people sold in carts on the street was so sweet and fragrant, you could just drink it by itself. I miss Moroccan olive oil!
Just a reminder that degradation of the body or in other words health is caused by cell oxidation. One contributor to increased oxidation in the human body are seed and vegetable oils. Personally, I'd skip the peanut oil as its too similar to the other traditional, unhealthy oils (canola, vegetable, etc.). As crazy as it sounds in today's world. Fats (butter, lard, etc.) are your best, and most healthy choices to cook with. Followed by olive oils.
Great video. I live in Australia and I look for olive oil from regions where the climate is Mediterranean = dry summers and wet winters. Places around the Mediterranean Sea, California, parts of South Australia and South West Australia have similar climates. These regions produce better olives hence better oil. You cannot beat the Mediterranean stuff but the other regions are pretty good at making it too.
Hello, I'm an Agronomist and I follow many wineries that as complementary production they made high quality olive oil. Many times from threes that are centuries or even more of 1000 years old. The points are these: 1)traditional 7 x 7 meters planting cultivation that you harvest by hand manually or with the machine that shake the three or high density modern young plants that you harvest with harvester. 2) pruning: in the first case the pruning is done with small carving motorsaws, in the second case with electric cesars. 3) grade of ripeness: when in the olive three some olive starts some where to change color from green to black is time to take the olives down. The olives more darker they become worse the olive oil become in quality but more oil you squeeze out. The ratio weight of olives/ Real Extra virgin oil is from 9% to 15/16% rarely around 20. 4) squeezing the olives with a modern plant: temperature lower it is better it is, but when you listen "cold squeeze" means around 38/40 Degrees Celsius. Otherwise the oil not flow. Over some t° you burn the quality of oil. 5) last but not least: the vintage and the variety. Olive three if have a year of rains during the flowering and is in the year of low production ( that alternate low and high one year and one year ) does almost nothing, but depends from variety. Also if this is variety an olive to eat or to do olive oil. At the end if a liter of oil, in USA, arrives on the shelf of a specialized shop for less then 60-70 dollars per liter is garbage. Because: transport, importer, taxes, distributor and seller... the price goes minimum 5 times.
Good and informative video!! Suggestion: for deep frying, use pure lard, or beef tallow if you can find it. It will make your fried food super crispy, better tasting, and much better for your health! Yes, it IS healthier. For pan frying, butter mixed with some bacon fat is just fantastic!!! Seriously, try French fries in lard. I'll wait for your video of that one!! Now, I'm salivating!!
Light for massage. Some decades ago I used to buy a tiny bottle for $1.25 (yes) use it for a massage and leave the bottle with the client. So elegant. (The glass bottle has a step-shape, like a tall pyramid. So nice.) At present, Trader Joe has lots of imported olive oils. I buy Kalamata. I will consider the Costco one at my next visit. I also use Avocado and Coconut oils. And I have some Sesame (not toasted) which has a nice flavor uncooked. (Yes, I have to toasted one too- Kikkoman is better than TJ's.)
Personal tips (I'm Spanish): extra virgin olive oil for salads since it has a strong taste, sunflower oil to make home made mayonnaise since its taste is quite soft, virgin olive oil for the rest.
I'm From Spain, from an area full of Olive trees and also worked as tourism guide for an Organic Olive tree plantation. There are some things you should also know about the olives and the olive oil. The olives go from a vibrant green to black. The greener they are, or the earlier you get them, the more concentration of flavour and good cualities from the oil. Also, the greener they are, the less oil you can get from them. When they are black they have more oil, but also less quality. That's why people who are really into olive oil look for first press of the season. And also why the campaign extends for months, while the quality gets worse. Also, there is another type of oil. Here we call it "lampante", and it is the one whose caracteristics don't allow them to be used for human consumption. In fact, the name, lampante, is because it was used to light the lamps.
And just so you know, a big cuantity of the "italian olive oil" is actually spanish. We sell it in bulk, and they bottle it, so that's why it is labelled as italian, it is manuifactured, or bottled in Italy.
Also, there are quite a lot of frauds in the olive oil business; they say it is Extra Virgin, but it is or Virgin, or just olive oil with a little more of extra virgin to pass it as good cuality.
Also, don't buy unfiltered. In the process they also take out the water in the oil (that water comes from the olives). Unfiltered is watered and dirty olive oil, but you pay more and has a shorter shelf life.
As a personal tip; never buy an aolive oil that smells like oil. When you try the good stuff, you undertand it.
I'm from Itlay and what he said are just hard facts. There is a lot of shaming going on for those type of practices, lots and lots of cases where they put a percentage of extra virgin olive oil over olive oil to pass it as higher quality. To confirm it there are reports about consume, production and export of olive oil for Italy and for how much we produce we can't even cover our consumption, so we are getting ripped as everyone else while they are importing from Portugal, Spain and other countries to mix or bottle here and then export with the made in Italy label, truly a big shame. That's why we make our own or buy from others directly without going through supermarkets and companies, tons of people here produce their own and tons of little producers make enough to sell, buying locally ensures the best quality and the price is the same if not cheaper
Honestly, don't bother buying olive oil that's imported if there is production locally, lower cost and helps them. The export won't suffer cause there are tons of country without a proper environment for good olives, no point in focusing in places where they already have consumption covered. Other than that if you consume from places you know you could appreciate more the flavor, different types of terrain produce different flavors and it's easier to know those things of your country and places, like rocky base (the one i like the most usually), volcanic, etc...
Thanks dude. Opinions on Klamata Greek olive oil ?
Beautiful info , thanks
Sorry, but I partially disagree with the statement on Italian oil. Generalisations like this are just trying to discredit an entire nation with long tradition of producing the finest oil. Granted, the mass-produced/exported one will have quality problems like the one you mention but this happens everywhere, and I’m sure it also happens in Spain to some extent. Also, an oil can be ‘produced in Italy’ with olives/a blend of oils from different countries. Information about the origin of what was used to produce this oil is what counts. Lower quality oils (you can see one example in the video) will be a blend of oils from all over the place. But there are plenty of examples of supermarket-available oils that are 100% Italian and there are great regional varieties too. Also, when it comes to food, Italy has some of the strictest regulations in the world and labelling is no exception, hence one cannot really get away without doing what I said above. I know it’s a trend to speak badly of Italy for everything but please, ‘free’ statements like this are not accurate and not welcome as that’s what people who don’t know any better end up believing.
@@bboyonit96 no no, maybe i was a bit too harsh, it's the big companies that are doing shady stuff just for profit, they tread on the limits of what law permits and ruin the made in italy brand, it's not the wrong doing of the entire industry, it's the wrong doing of 2/3 major companies, in fact "small" producers are actively going against them and push for stricter regulations to keep all the stuff made in Italy to the highest standards possible cause that's were we shine.
You are absolutely right, they should buy Italian olive oil but not from the major names, there are thousands of better ones to choose from. As you said labeling and regulations are already one of the strictest, they can be absolutely trusted when contents are listed, controls are done regularly. But you know how it is when stuff reaches markets that aren't European, regulations become shitty and big companies will absolutely use them to make more profit, they can afford changing labels while normal producers (the majority for Italy) won't bother to do this usually, it's a big cost and not worth it, it's better for them to keep the honor and quality.
Italy has quality imprinted inside its brain, globalization and chasing profits are ruining the fundamentals of it but hopefully the government will keep pushing stricter regulations that won't harm small producers but to keep that quality high.
When i said production of oil isn't enough to satisfy us i wasn't considering that a big portion of production is done privately to satisfy personal needs and those of our friends, most of those won't be listed and it's very probable that numbers add up when considering everything.
back in Morocco when i was a young kid, I went with my father to some villages and bought green/purplish olives and it was pressed in front of us in a traditional way, we picked up the oil, and headed home, the whole neighborhood smells like fresh olives, best oil i ever had
I actually LEARN more about food, cooking and the intricacies around it from this channel than anywhere else. You got a talent for teaching, my guy.
Much appreciated, as I learn, I'm bringing you all along with me!
@@EthanChlebowski do what now
Hell of a thing can be said about a person who can walk the walk, AND talk the talk.
Thanks for these well made videos Ethan.
@@onejuan9574 😂😂😂
@@onejuan9574
What did Ethan’s post say before it was edited? 😅
Thanks for sharing. I live in Greece, in Halkidiki, a place with thousands of hectares of olive trees, most of them being cultivated and processed traditionally. We only use extra virgin olive oil for cooking and sometimes unfiltered for salads. Those of us who don't have olive trees, we buy olive oil directly from the producers, which are usually neighbors!
Same here in Italy dear cousin!!
same here in morocco 🇲🇦
and in Spain too :) specially in the province of Jaén
Hei Mediterranean friends!
Same in Jordan 🇯🇴
Ethan as editor: how many shots you want in video filling the jars with olive oil?
Ethan: yes
haha... I was thinking the same thing.
My favorite olive oil is actually of Greek production, from Crete. The brand is Agro Creta and it is sold in 5 liter cans (probably in smaller batches too). Highly recommended if you can get your hands on this one. I am from Poland, so it might be much more accessible here than in the US. This oil has a very nice, slightly bitter punch that you feel after yo swallow.
When in doubt, buy olive oil that's produced in Crete!
I'm an olive oil producer myself and I think no oil can beat Cretan olive oil!
@@maldarado do you ship to Germany? Have always been buying Crete oil and would love to try yours.
An Italian restaurateur of my acquaintance always said “ don’t buy olive oil you would not drink” I totally agree, some of the popular supermarket oils are horribly bitter and throat scrapingly harsh !
I’ve bought Cretan olive oil in Australia and I agree it’s very good.
There's something to be said for taking advantage of olive oil's generally low smoke point for some things. Quickest way to fry eggs perfectly every time for me is to heat a bit of olive oil till it starts to smoke, drop the eggs in, kill the heat and put a lid on it. About 2 minutes and you're good. Coincidentally that's about how long my toaster takes. It's quick and easy enough that I can't mess it up when I'm straight out of bed and still groggy.
Thanks Churgus Wurgus. Great tip, insane name.
Ohhh, definitely would like to try this!
Definitely not taking cooking tips from someone who has things smoking every single time they fry an egg.
@@jameslahey6358 well tbf, that’s kinda the point. Naturally as olive usually has a low smoke point, he would take that as an advantage to cook the eggs with the smoke
I don't know all great comments but I posit this applies for greatest comment in history.
As a former olive oil farmer from Italy I think this is one of the few videos online that get it right !!
Thanks Ethan! I'm from Lebanon and we actually harvest olives from our back garden. We extract the oil from the olives in the most traditional way and almost all the time, it yields extra virgin olive oil that has a dark green color. We're actually expecting to harvest next month and I wish I could send you a bottle for you to try! Appreciate your videos!
Hi could you explain the process of how you extract the oil?
@@andrewbell9929 it's crushed, like how grapes and apples are, I would assume. It's just more oily. With seeds like sunflower I know they're just crushed
There's nothing like buying a huge tank of zeit zaytoon from Lebanon!
That's awesome. Here's to a good harvest!
@@andrewbell9929 it's crushed under a huge stone wheel that goes round and round, grinding the olives, exactly how Ethan explained it. It's much much better than the commercial oil one can buy from a grocery store - like way way better.
I am so glad to live in one of the Olive oil countries (Greece). It seems that anything bellow Virgin olive oil is almost never bought by a household here.
There are even some seasonal versions of extra virgin olive oil that are even more special like extra virgin olive oil from unripe olives with even stronger flavors which feels almost like a juice. You can drink that one like fine wine
I've bought a bottle of olive oil from Delphi and it was the best olive oil I have ever tasted !
I'm in Southern Spain and I've only ever seen extra virgin. I didn't even know about some of the others. 😂
@@musashidanmcgrath Well, Greece, Italy and Spain are kind of the olive oil trinty. Olive oil is a staple food since the ancient times
@@octapusxft Well, not only that, but olive was one of the 3 food staples that allowed the ancient Greeks to begin the creation of western civilisation. The agricultural revolution that they created led to the first time in history that humans truly began to realise their intellectual capacity. We all owe the Greeks, and olive oil, a debt of gratitude. 😂
@@musashidanmcgrath No wonder the olive tree was considered a gift from Athena
Years ago I was mostly indifferent to using olive oil; It was okay. Then I went to Greece. I was blown away at both the quality and variety of of different oils and just how differently one oil can taste from the next. Times have changed and we have both a lot more US grown olive oil and a greater degree of imports but still, every time I go back to Greece, nothing beats an olive oil pressed last week by old Niko down the road.
True 😋😊
@@panosvrionis8548 Hell yeah man. Some chopped greens, olive oil, a lemon and a bit of salt. ΩΠΑ.
@@Sybaris_Rex i use green tint and bit raw olive oil a lot!!
I like it more if its not cooked
For example i eat legume salads and i use it as dressing mixed with lemon juice.
The same with meat! It doesn't cover the taste of meat like mustard or tomato sauce 🙂
It makes it better!
Next time dip grilled chicken in this mixture 😋😋
I don't say οπα like my fellow Greeks 😆😆
Im not so much traditional👻👻
And not so loud 🤣🤣
FYI large quantities of Greek olive oil actually end up in other countries with stronger marketting (not gonna say which) in order to be mixed with local olive oils, improve them and be sold as local product. "Old Niko" could probably tell you more one this...
Allthough it can be made in calafornia. Olive oil is a Mediterranean thing.
My daughter brought some olive oils from Greece last week. I tried it straight from the bottle. It has a spicy after taste that hits you in the back of the throat. It was like a whiskey type feeling but not harsh at all.
As a Greek, this is the type of olive oil that we eat raw here, usually in salads or snacks like dakos and it's so delicious
My grandfather has about 20 olive trees in his backyard. We collect the olives in early December, and we get the best olive oil somebody can get.
Living in Spain has its downsides, but also has some upsides ;)
Samze but morocco
What downsides?
@@justgivemethetruth lack of job
@@EduardoGonzalez-bm1mk Spain is a far better place to live than most countries, including the US 👌👌👌
@@melbourne_1936 - I lived in Spain for two years, but happy to be back in California. The whole living abroad isn't for everyone. The olive oil from Spain is great, though.
I lived on an olive farm. One issue was someone between the farm and table mixing in non-olive oils. Some farmers told me mass-market brands might have up to roughly 20% cheap, non-olive oil. Popular tests were not able to detect below that threshold although that may have changed.
Also small Italian local BIO company are doing same dirty stuff, so as I told in another post, there is NO CHANCE you can buy real exv oil in market, Italy EU, USA or every country.
I appreciate how Ethan cites his sources as if he were writing a scholarly essay. You can tell this guy has done his research and knows the science behind the cooking methods.
Mmm, yes. The science 👌👌
@@possummagic3571 Trust "The Science (TM)"? lmao
I’m 9months late here. I fry in Avocado Oil and use a similarly high quality first cold pressed EVOO for Italian cooking (sauces) and for dipping and dressings. The avocado oil is expensive so I don’t submerge my food in it, but more so for sautéed peppers and onions it works really well with the high smoke point. Interesting facts though, looking forward to more! Love the content overall man!
The smoke point fallacy. Don't feel bad, this myth is *incredibly* widespread. But you need to search "adam ragusea smoking point" and update your knowledge. Unlike what 99% of the internet says, science says extra virgin olive oil is in face the most stable high-heat oil there is - and no, oil "breaking down" (changing chemically) does NOT have anything to do with smoking point.
I love how well researched and informed you are about your topics before making a video. We’re so lucky to have amazing content like yours available for free!
High quality content Ethan. The way you methodically break down all aspects of cooking, giving the scientific reasoning, supplying the best options, but also realizing that most of your audience is the “average homecook” and suggesting the bare minimum of what to aim for.
What I love about Ethan's videos is the complete lack of pretension and the vibe that we are kind of learning together. It's simple, motivating and fun. Thanks!
We are producer of Organic premium quality EVOO you may check the product once and you will notice the difference.
OMG! It makes me so excited to see you use UC Davis as a source! I just started there this year and the olive oil section at the local co-op is INCREDIBLE! Watching this video really helps me appreciate that olive oil aisle a whole lot more, and now I feel like I can pick the perfect ones for me! Thank you!
8:46, 6:32 What should we use as a filler shot?
Ethan- Let me sip some olive oil daintily from a little jar.
P.S. - Highly appreciate all your content. As an emerging home cook, videos like these really intrigue AND educate me. Thank you!
As a greek person who loves olive oil the best uses for it are: on feta cheese with oregano, on greek salad of course, when cooking vegetables in the over sprinkle them with olive oil and finally for all raw dressings that require it. However, one of its BEST uses is to cover one side of a bread slice, add FRESH oregano and toast it (do not burn it, make it nice and golden). This guys is one of the easiest and freaking tasty recipes you can make.
Για 'μένα δεν υπάρχει άλλο λάδι από το ελαιόλαδο
Μλκ μου ο αλλος πληρωνει 28 λεπτα τα 15 γραμμαρια, μια παπαρα και μονοευρω ειναι η φαση εκει
@@666mrcrowley666 ;Απολαμβάνουμε κάποια προιόντα που είναι τα καλύτερα του πλανήτη, το ελαιόλαδο, το μέλι, την μαστίχα, τον κρόκο.
This was informative. I have however sort of given up on the oil quest and extract ghee from butter for all things involving heat, and use olive oil for sprinkling - like salad dressing and the like. Thank you for sharing.
Counterfeit olive oil is also an absolutely rampant problem. It's hard to know most of the time if the labeling on the bottle even means anything, or if they just bottled the cheapest oil they could get and then slapped on whatever label would make it sell for the best profits.
Yes, I thought this video would address that.
Yes I don't waist my money anymore on olive oil cause of it, 9\10 bottles are lying and its just 95% corn\veggie\canola oil and there allowed to get away with it.
@@Vedad88 lol, thanks for letting me know I could stop watching about 1/3 through
We are producer of Organic premium quality EVOO you may check the product once and you will notice the difference.
@@JuicyOlive-sx2ho "Organic" is a scam label. It's a word with no well-defined meaning. The only real use it has is to let companies increase product prices without really qualifying what exactly is fair to the consumer about that increase.
I've been living in Portugal for more than a year and olive oil here is amazing and cheap. Here it's used for all the things, except deep frying, and most people like frying in virgin olive oil, while using extra virgin for finishing
Ethan, love all your videos. There are no absolutes in olive oil for sure. Everyones taste is different. Trader Joes Sicilian Olive oil was a game changer for me. Stopped buying anything else once I bought the first bottle. Others in the area must like it too. Today there was only two bottle left and I grabbed both of them. Grab a bottle when you go to PJs if you haven't tried it.
Would you ever consider doing a deep frying oil video where you compare different oils for taste and texture? For example, avocado oil, coconut oil, peanut oil, beef tallow, duck fat, etc. I’ve seen a wide variety of these oils used for deep frying but I’ve never seen a comparison video before. Plus, I love how thorough you are in your videos!
You are absolutely not recommended frying anything on any plant based oil
@@hagestad Why not? Here in Spain everyone only ever uses olive oil for everything and in some cases (not mine I stick to olive oil) sunflower oil if you're looking for a flavorless cheaper option.
@@guillarmo1032 you are basically consuming plastic at this point. Taste wise its fine but used as a frying oil its terrible for you
Wow these comments though … so glad I accidentally stumbled on this! I get discouraged with the videos that say “what you have laying around your kitchen” and then have boc choi as an ingredient ?! “Who has that left over in their fridge”? This was educational and answered every single question that’s gone through my mind standing in the grocery store isle in front of olive oil, thinking, “which one should get?”
Great video! But I'm surprised that you didn't mention the huge issue with counterfeit olive oil - another benefit of the seals! California ranch is also my go to
Great point. As an Australian, I strongly suspect that very few of the "Extra Virgin Oils" we get here actually are. Apparently, especially Spanish oils.
Great video! I'd love to see more deep-dives into specifics of common kitchen staples like this. It's nice to learn about what makes quality, when to use certain varieties, and what price points are 'worth it' vs 'just hype'.
We are producer of Organic premium quality EVOO you may check the product once and you will notice the difference.
Ethan! I have a video(or series) idea that I think you are most equipped to handle in an effective way. I have high blood pressure and need to reduce my sodium intake. I basically need to cut out my favorite ingredient to use in every dish, SALT. How can I make my food still taste good without using salt? What are some other low-no sodium ways I can bring out the most flavor in my dishes? This can apply to other areas like for those who need to cut out cholesterol for example. This would be a great take and I can’t think of anyone who would do it as well as you in a practical way!
Every single time I read/see/listen to something like this I feel so happy and grateful for my little bunch of amazing olive trees... I just want to go out and bow to any of them and then hug them whispering "thank you buddy, you're soooo appreciated" 😂
from someone living in mediterranean cuisine, we do use lighter olive oil for frying, but it's mostly because it's more avaliable and affordable than other oils here, so yeah, if olive oil is more of a luxury where you live just get any affordable neutral oil and keep the fancier virgin olive oil for seasoning and vinagrettes
Hi I produce olive oil in southern France, nice video ! The level of acidity and oxydation increase over time and 3 main factors have a negative impact on it : heat, oxygen, and light. Light has a huge impact on the polyphenols which are the antioxydants that helps the oil staying stable, they also give the nice green colour to it. And heat speeds up the oxydation process. So even if you purchase a good quality extra virgin olive oil, if stored in an unappropriate spot, it can quickly turn into virgin oil… you can keep your olive oil in the fridge if it’s in a big content, and pour some in a small opaque glass bottle for your day to day use… you can even freeze it !
8:21 Ethan you gotta add Coconut oil if you're making Indian/Southeast asian cuisine. Trust me the curries are taken to another level of amazing when you use proper high quality coconut oil
I’m so grateful for being born in Morocco and have tasted perfect olive oil before coming to live in France.
Here in the grocery store, we only have overpriced Spanish olive oil (it doesn’t make the cut tastewise) and other oils of dubious origins that have no taste.
I currently import my own olive and argan oil from morocco (because i use a lot of it), but I’m open to trying greek olive oil as I have read nice things about it.
i think that there are excellent Spanish and french olive oils. But I mainly use California Olive Ranch.
Good video. Cooking oil selection is an area where a lot of people, pros included, get tripped up so there should be more guides like this.
Great video! I use a little over 1L of extra virgin olive oil a month and reached the same conclusion. In the past, I used to have a lot of different oils, but extra virgin olive oil is great for anything (Asian/Mediterranean) and for neutral frying I use sunflower oil b/c it is cheaper. In the shop, peanut oil is more expensive and I think it is marginally less healthy. I would also buy unfiltered extra virgin olive oil if it was available, but it isn't. I have some nut oils as well for flavours like walnut and sesame oil. The pure and refined olive oils are kind of redundant.
It's also worth mentioning that adding herbs or spices (eg. thyme, peppercorn or dried chillies) to a batches of high quality olive oil can give some variances to the taste profiles of dishes. A good example is adding some heat to a standard neopoletan style pizza, by flavoring the olive oil with dried chillies instead of just putting the peppers directly on the pizza. This can either be done, like it is normally in italian cuisine by heat treating the chillies in the oil or by storing the chillies in it for some time. It is a good tool to have in your back pocket if you're trying to enhance a salad too.
It is also somewhat ok to add garlic to it, but i wouldn't trust anything that isn't dried to hell and back, at least for medium to long storage.
Wow! Great overview of cooking oils. But can you tell me the difference and uses of the different onions. When to use red onion or yellow onion vs sweet onion and what about shallots? And I'm curious why store-bought mushrooms only last a few days in the fridge. And what's the best kind of mushrooms for cooking? And on the subject of oils, what kind of oil do restaurants give for salad dressing oil and vinegar?
What a beautiful video for information. You did a wonderful job, Ethan. Liked, and favorites for you.
In my experience the best olive oil comes from..........small independent farmers.
The large volume productions are all just that - large volume, highly commercial.
I buy mine from a local shop, the owners fathers makes the olive oil from olives grown on his own land in the Mediterranean area.
Non filtered, non heated, 100% pure and the difference with commercial olive oils is enormous.
I really appreciate this video. I definitely learned a lot. Would you consider making a video on oils in general at some point?
I know you did cover both you use, but peanut oil is not really as cheap here where I live. It's about the same as extra Virgin olive. Rapeseed and sunflower oil are typically the cheap ones...
I am a Palestinian. I've planted, cared for, and harvested olive trees. I am proud of the Palestinian olive oil as some of the best in the world. What we define as "unfiltered extra virgin" olive oil is exactly as you it in 0:48 . Once the oil is transparent it is "filtered". Filtered simply means to remove the fruit particular from the actual oil. Traditionally we like it unfiltered because it tastes stronger, sharper, and fruitier. I live in the US and for the longest time I have not found any decent olive oil brand until a few weeks back. I haven't tried all brands of course, but the one "commercial" brand I think you can go for is "Partanna Organic Extra Virgin Unfiltered". This is a single source cold pressed within 8 hours of harvest.
Another tip I can give you is production date, you want oil that is as fresh as possible.
This was really fantastic. I recently read Salt Fat Acid Heat and I feel like your videos are in the same spirit. Its fantastic.
I'm glad I have my own Olive orchard in Kalamata Greece,extra virgin olive oil without being filtered makes food taste amazing,especially fried eggs and potatoes😋
Thank you for interesting videos as always!
Could you do more videos with tofu? I think tofu is an often overlooked ingredient because people think of it always as a substitute for meat. Many dishes such as Mabo tofu show that it's amazingly delicious pared together. I think more content like that can help improve the negative image it has gotten in many western countries.
Perhaps a making tofu at home video could be interesting
I'll have to look more into tofu!
@@EthanChlebowski One of my favorite simple weeknight meals is peanut crusted tofu steaks with rice and grilled asparagus. I think you'd be able to put a great spin on this dish!
I know how they say that tofu is just a flavor sponge, but the actual flavor of unmarinated, fresh tofu is so deliciously subtle, like a slightly sweet chunk of goodness. And when you cut firm tofu up into cubes and fry it in some oil, the differences in texture from the nutty, crunchy skin and the soft and pillowy insides is just heaven 😌
Edit: To add, sometimes when i've got the time (or when I'm craving it at 2 in the morning) I like to cut tofu up into thin slabs and shallow fry in a pan with oil until crispy. The thinner you cut them, the more chip-like they become. These taste amazing with either a sweet and sour sauce or some chili crisp! It's honestly such a versatile food, i'm in love 💕💕
Knowing the different kind of tofu helps, though not all are easily available without going to an Asian supermarket
@@EthanChlebowski I second this. If I had one request it'd be for more vegetarian and gluten-free recipes
One would want to pay for an expensive more neutral flavoured olive oil like refined olive oil because it's primarily MONOUNSATURATED fatty acids and are avoiding polyunsaturated because it's unhealthy. So it's for health reasons but the thing is that most health conscious people don't even realize that neutral tasting olive oil has the same fatty acid profile pretty much, they think it's as bad as any refined seed oil on the market
Like avocado oil (and coffee beans), I also look if EVOO is single source compared to gathering olives from multiple countries (like what you see @ 2:26 vs one that's made 100% from CA ). The FlavCity channel has good vids on this as well and it's nice you provided the proof and studies to back it up.
Im not sure why but you are a very good teacher and it's so easy and interesting to follow you during your videos! Keep up the good work
I’m so thankful my pappou gets us olive oil shipped straight from kalamata 🇬🇷 . Better than anything you could possibly buy in store imo.
Thank you for this education video. Not only did it teach me ways how I can improve my cooking, but it is also guides the viewer in using their money efficiently. Long story short, stick to virgin or, even better, extra virgin olive oil for actual olive oil taste, while stick to a cheap, yet with a high smoke point, neutral oil if your intention is for a tasteless oil. Refined olive oil, as Ethan deemed it, is simply "an expensive neutral oil".
That California brand has a type intended for fresh eating and you can definitely taste the difference! It's light, and fruity, and delicious! :)
Spot on, once you start tasting them side by side it's crazy just how different they are!
The quality starts with the fruity flavor
I was told you could even use olive oil in a deep fryer for a healthier alternative. I am going to try it with 100% extra virgin from Kirkland. For side dishes I really like the peppery African olive oil
My local kitchen store (That sadly went out of business) used to sell Greek olive oil from a big metal barrel. I can’t remember it’s name, but it was delicious (!) and I could eat it on bread or vegetables all day. It was highly flavorful/nuanced, buttery/fatty, and smooth (With maybe a hint of natural sweetness). How can I find an olive oil like this? (I don’t have an specialty store). Any time I buy olive oil in the store I end up with oil that is acidic tasting, bitter, harsh, spicy/peppery, and astringent/sharp (And I don’t enjoy any of these qualities in my olive oil). Thank you to anyone that can help, that olive oil/a similar olive oil has been so hard for me to find over the years.
Very interesting
I like Bragg Organic Extra Virgin Olive oil .. from Crete. At Whole Foods
@@flubitz3432 Thank you 😊 I don’t have a Whole Foods, so I’ll see if I can get it and check it out!
@@silviusprince5235 prob available online
@@flubitz3432 I hope so! 😄
I prefer olive oil for frying over peanut oil due to the taste. While some foods the difference in flavor will be small, but eg frying mushrooms in olive oil provides great flavor. Typically vegetables fried or baked taste better with extra virgin.
The right olive oil for me is the one the "paisane" makes with his own olives and then brings at work to exchange with another "paisane"'s homemade wine or homegrown oranges
In Portugal it goes a bit differently in terms of available olive oils (azeites) to buy at commercial surfaces.
At the oil mill (Lagar) there's three types of Azeite that can be produced:
Extra virgin
Virgin
Lampante ( "Azeite lampante", an unpleasant olive oil named so because it was used to fuel oil lamps at home).
The first two can immediately be sold as a finished product.
The third one has to go through further purification (refinação) in order to be edible. But it can't be sold after this step.
This refined Azeite is mixed (loteado) with either Extra virgin and/or virgin olive oil to give out a final product that is simply called Azeite (olive oil).
So at the supermarket (excluding scented/flavoured/special olive oils) we basically have three types of olive oil available:
Azeite extra virgem
Azeite virgem
Azeite (refined lampante olive oil plus extra/virgin olive oil).
Unless it's a foreign brand, to my knowledge, you can't buy in Portugal straight up refined olive oil.
As someone who lived in Italy for years and is an olive oil enthusiast, I LOVED this video.
Hi Ethan, I am new to your channel so I am not sure if things have changed but you should try other cooking oils like we do in India - mustard oil, gingelly oil and also ghee or clarified butter along with peanut oil and olive oil that you already use. They are all healthy and have an amazing flavour profile.
I enjoyed watching all of them.
Keep up the great work.
Love from India
Hey Ethan, i exclusively cook in cast iron and carbon steel. I avoid using peanut oil because if I ever need to cook for someone with a peanut allergy, the seasoning done from cooking with peanut oil could cause a reaction. That's my thinking at least, but I don't know if this has any merit. Do you have any info on this. Love the channel, thanks
I have a peanut allergy and I never cook with peanut oil. Apparently it shouldn't cause an allergic reaction if it's filtered properly but I just avoid it anyway because it's not worth the chance of dying.
@@Flare03l There's nothing wrong in dying
@ its worth it for the crunch aye
Think they'll be fine. Peanut allergies are caused by specific proteins found in peanut. Peanut oil, if properly processed, shouldn't have those proteins present. But even if it did, the proteins would either be denatured at the height required to season your pan, or you'd wash them off if you gave it a good scrub with soap. And the actual seasoning involves polymerization of oil, which not only doesn't enter the food, but if it did, it wouldn't trigger an allergic response
@@Flare03l 💀💀💀💀
For the last two years, at home we have bought directly from the farmer - in Spain - 7 litres per purchase. The difference in quality from what you usually buy in the supermarket is extreme - the oil bought directly is so much better that I honestly didnt know olive oil could taste so good. The price is not low, but you know that it is the farmer that gets most of the money. No, I will not add a link, because this is not an add, just a message from someone who after many years finally got hold of really good olive oil. Greetings from Denmark
Ethan, excellent video! Question: Are there significant health differences from one oil to the next? I remember being convinced years ago that olive oil was, in some way, healthier than other oils. I wonder if that is actually true.
Wondering the same thing!
Hello party people. At least according to the research I read all cooking oils are basically comparable to each other as far as health goes. So olive oil, peanut oil and the like aren't really worse or better than each other health speaking.
The good thing about olive oil however is that it is a more neutral oil to cook food in which may be desirable to some.
Olive oil is significantly better for you than industrial vegetable oils. A quick google search will demonstrate this.
There are significant health differences from one oil to the next. The biggest differences tend to be in fat composition and antioxidant concentration. EVOO is considered the healthiest fat in the world because it has the highest concentration of mono unsaturated fat (good fat) and plant based antioxidants (also known as phenolics). In this case the specific antioxidant (phenolic) is oleocanthal. I hope this helped!
It is
Hey Ethan!
Great video and thanks a lot for educating us. For the interest of the readers, Pakistan has become the member of internation olive council in 2022 as well.
Pakistan currently has 3.6 million olive plants over an area of 31,000 acres of land, and it plans to grow more of them over 75,000 acres of land. According to Juan Vilar of Strategic Consultants, Pakistan is producing 1,500 tons of olive oil per year and 830 tons of table olives.
A few years ago I was on a guided tour about olive oil making in Italy and since then we import ours right from there as a 12 bottle pack. It's super expensive but it's so good.
Would you mind sharing where you purchased the oil? I would be delighted to try some, Thank you.
Hola i am from Spain and yeah here we use olive oil for everything, and is pretty cool to see very good indications and info nutrients about olive oil and all kinds of specifications we can find in this fantastic fat!! Gracias amigo!!
Should I refrigerate the extra-virgin olive oil?
Will it keep longer or lose its taste?
I'm spanish and I live in a region that there is nothing but olive trees around me. We don't use another oil (ok maybe corn oil just for popcorn), so I'm pretty capable of answering your question: nope, dont refigerate it, just keep it in a dark place, far from extreme temperatures and remember to close the bottle after using it. That's it.
I have two gallons of high quality olive oil imported from Italy. Cold pressed, organic, strong in taste spicy and every time I put some on pasta or in salads it feels like going to some very expensive restaurant. It wasn't cheap but trust me it's worth the price considering it's a gallon and it's an investment to one's health.
I use avocado oil as my primary cooking oil (instead of peanut oil) if not deep frying. It has one of the highest smoking points, it is neutral in flavour, and is one of the healthiest oil. The only con is that it is also pretty expensive (hence why I don't use it for frying). I personally rarely ever deep fry, so my two oils are olive and avocado.
I use macadamia oil for cooking, olive oil for salads, peanut oil for Asian food and IKEA butter flavour rapeseed oil for deep frying and baking and sweet foods
That apart always have ghee, butter, duck fat for cooking. Pungent mustard oil is also great for south Asian food, just like sesame oil is nice for east Asian dishes.
This is a great video with one HUGE exception. Peanut oil (for lack of a full explanation) is basically toxic when it’s headed and used for frying.
I've generally been in a fan of the stuff that's just labeled as olive oil for my cooking purposes, because to me it has just the right amount of flavor. Most of the ones that are labeled as extra virgin seem to be just way too strong, really only good for bread dipping, and many of them are still a little bit overwhelming at that. That said, I should probably look into peanut oil to replace using canola oil, since I don't know anybody with a peanut allergy and I think it would improve flavor because I kind of hate canola oils flavor.
This was very informative and helpful for a home cook like myself. Appreciate the time and effort put into this well done video.
We are producer of Organic premium quality EVOO you may check the product once and you will notice the difference.
I actually work at a store that primarily sells specialty Italian olive oil direct from specialty producers. There’s a whole world out there if flavor in olive oil, that although is on the pricy side I honestly still find it totally worth.
We actually do tastings of straight olive oil, and it’s weird at first but you get the full experience.
California Olive Ranch domestic beats the pants off any Italian import I ever tried.
@@mysterymeat586 to give you the price point of where I work it’s roughly 35-42$ for a 500mL bottle from our producers. It’s not a shop that does those metal vats you refill, but has a selection of blends and monovarietal oils from Italy. Don’t knock the good stuff till you’ve had the *good* stuff. Easy brand I recommend is fattori ramerino, frantoio Franci is also a favorite of mine. Look for oil/farms rated by Flos Olei greater than 95.
@@buddah_baddy The problem is the US lack of regulations on olive oil. We have become a dumping ground for batches that may have turned out bad, outdated, or other reasons. Most people don't know the difference. I was ignorant early on until I tried Cal Olive Ranch and I was hooked. Also it's consistent from bottle to bottle. It was rated #1 in a taste test on America's Test Kitchen cooking show on PBS, which reaffirmed my choice.
@@mysterymeat586 are you just advertising California oil at this point? Using a very monotone vocabulary, usually only seen on company documentation.
@@buddah_baddy Nope. Just a happy customer. I like Olive oil and avocado oil. I endorse without pay any product or service I'm happy with. For example, I've been driving and endorse Toyota pickups since '87, two imported from Japan. I can't knock your product since I haven't tried nor heard of it. But a flag goes up when I read "imported" when it comes to olive oil. I stopped looking for a good oil after I tried California Olive Ranch domestic. It goes beyond my expectations. I'm retired from trucking/construction btw.
Peanut oil is usually hard to beat for "most" frying/deep frying situations. That being said, you really need to experiment with a few because, even if you think it'll be the best for a specific application, it's not always the case. If you want the item you're frying to taste it's absolute best, try it in many different oils including butter and lard. It'll be a pain in the butt at first but, once you find the right oil for the job, it can make a HUGE night and day difference.
We are producer of Organic premium quality EVOO you may check the product once and you will notice the difference.
I don't think I would want to regularly cook with peanut oil though, very unhealthy. My stomach is sensitive to oils. I have no sensitivity to refined olive oil, generally very slight sensitivity other olive oils, and high sensitivity to what ever they tend to use to fry and deep fry in fast food, diners, bars, and take out.
I mean peanut oil isn't great for you but it's not substantially worse than most other cooking oils.
It's been shown for quite some time that our body's don't turn fat into fat. In general if we take two people of similar age, sex, health, activity level and whatnot the person that says eats 300 grams of fat in a day vs someone who only eats 100 grams the first person is not going to have 3 times as much fat. In fact, research shows that the first person will have barley more fat if at all compared to the second person all else being equal.
Lucky to have a local shop that only sells 1st press evoo and a variety of balsamics. I knew it was going to be a great shop, when I realised they had tasting cups next to each type/region offered. They even had infused oils, mostly fruit and berry, that I use quite a bit to make desert pizza. There's a strawberry infused that's one of my favourites.
Extra Virgin is to be used in salads and once the food is cooked, on top of it (I’m referring to Greek cuisine). Virgin is fine to cook.
Also, most “Italian” olive oil is pure Greek or mixed Italian & Greek. And Italians used mostly Greek olive oil
Without a doubt, this has been the most informative video I have ever seen about olive oils. Thank you so much for such a great video. Subscribed. ❤
When I get to the stage in life where a genuine concern is “what type of olive oil should I use” then I’ll know I’ve made it 🤣🤣🤣
Basically, use extra virgine for salads/pasta's. The rest is for cooking, since you are prone to ruin the good stuff in extra virgine during cooking.
@@woroGaming That's what I learned too. Use extra virgin only for cooking when it doesn't get hotter than butter would.
If heated higher it gets somewhat bitter and loses it's fruitiness, waste of good oil and spoils the rest in your pan.
I have bought the Ca Olive Ranch for years, one of the best around. Being from California's Central Valley makes finding this product very easy. Another good finishing evoo is from another Ca company, Sciabica Family.
Hi guys, I am from Portugal, one of the European countries that produce a lot of oil, and I do not advise to use Olive oil no matter if it is EVOO or VOO for cooking in high temperatures.
You can use it for low temperature and short time, for example I use for scramble or fry eggs, for high temperatures I prefer Sunflower or peanut oil.
I watchedc 6:30 of this video before realizing it was Ethan, and if I known it was this channel I wouldve cozied up to watch it, but I ended up actually being interested the entire time. Amazing job guy
As a Lebanese even in Canada i buy my olive Oil from Lebanon or Greece 3rd place Spain ( as i know they are good )
Sadly many olive Oil got made in Italy when i taste them raw it ruin many of the food taste it has a vegetable oil after taste.
And few years later the gov of Canada was able to target 4 italian brands that they werent extra virgin as mentioned and they were mixed with corn oil
I love when Ethan mention Adam or vice versa. Really wish they would do a video together one day.
I use olive oil, avocado oil, coconut oil, bacon fat, or butter for cooking. They taste great. I have stopped eating any refined seed oils (canola, sunflower, safflower, peanut, corn, soybean, etc.) for health reasons.
OK like wait a minute how old is this video? I'm 55 and I've lived in California most of my life ....born here! and you just taught me a whole hell of a lot holive Thank you.
Ethan, how would you recommend storing EVOO? Keep it in the bottle or put in a glass container like they have at restaurants? The latter gives you better control with pouring but I worry about how air can get in through the top
You always want it in dark glass, luckily lots of high quality bottles these days come with that gentle pour top
Light (especially UV), extreme heat, and air are the enemies. Keep it in a cool, dark place (or dark container), in an air-tight container for long term storage. Restaurants use decorative glass containers with pour spouts because they go through the oil quickly enough that long term storage usually isn't an issue (or they simply value presentation over oil preservation.)
Airtight containers out of metal or dark glass are best for storing big amounts.
If you have a small container that you refill every now and then, it's not as important, still I'd use dark glass or store it somewhere dark.
This was fascinating, I’m an Asian cook. I have been since I could reach the counter and will continue to be. I like to dabble in the exotic flavors of the west and Mediterranean. Probably not enough to invest in olive oil, but it’s good information to have should I ever need it. No matter where you go or where you’re from, the ingredients you use should always be the best.
I don't even know why I'm here and why i watched the whole video
Fr it’s 5am I need to be up in 3 hours dear god what am I doing
Great now watch the 30 minute part 2
Best olive oil I ever had was in Morocco. It was super cheap and the stuff people sold in carts on the street was so sweet and fragrant, you could just drink it by itself. I miss Moroccan olive oil!
Just a reminder that degradation of the body or in other words health is caused by cell oxidation. One contributor to increased oxidation in the human body are seed and vegetable oils. Personally, I'd skip the peanut oil as its too similar to the other traditional, unhealthy oils (canola, vegetable, etc.). As crazy as it sounds in today's world. Fats (butter, lard, etc.) are your best, and most healthy choices to cook with. Followed by olive oils.
I use butter now, but the best olive oil I ever had was in Croatia. 🤷🏼♀️
Firstt
congrats mate
Excellent video. Easy to understand and great visuals. Thank you
Great video. I live in Australia and I look for olive oil from regions where the climate is Mediterranean = dry summers and wet winters. Places around the Mediterranean Sea, California, parts of South Australia and South West Australia have similar climates. These regions produce better olives hence better oil. You cannot beat the Mediterranean stuff but the other regions are pretty good at making it too.
Hello, I'm an Agronomist and I follow many wineries that as complementary production they made high quality olive oil. Many times from threes that are centuries or even more of 1000 years old.
The points are these:
1)traditional 7 x 7 meters planting cultivation that you harvest by hand manually or with the machine that shake the three or high density modern young plants that you harvest with harvester.
2) pruning: in the first case the pruning is done with small carving motorsaws, in the second case with electric cesars.
3) grade of ripeness: when in the olive three some olive starts some where to change color from green to black is time to take the olives down.
The olives more darker they become worse the olive oil become in quality but more oil you squeeze out.
The ratio weight of olives/ Real Extra virgin oil is from 9% to 15/16% rarely around 20.
4) squeezing the olives with a modern plant: temperature lower it is better it is, but when you listen "cold squeeze" means around 38/40 Degrees Celsius.
Otherwise the oil not flow. Over some t° you burn the quality of oil.
5) last but not least: the vintage and the variety. Olive three if have a year of rains during the flowering and is in the year of low production ( that alternate low and high one year and one year ) does almost nothing, but depends from variety. Also if this is variety an olive to eat or to do olive oil.
At the end if a liter of oil, in USA, arrives on the shelf of a specialized shop for less then 60-70 dollars per liter is garbage.
Because: transport, importer, taxes, distributor and seller... the price goes minimum 5 times.
Good and informative video!!
Suggestion: for deep frying, use pure lard, or beef tallow if you can find it. It will make your fried food super crispy, better tasting, and much better for your health! Yes, it IS healthier.
For pan frying, butter mixed with some bacon fat is just fantastic!!!
Seriously, try French fries in lard. I'll wait for your video of that one!! Now, I'm salivating!!
Light for massage. Some decades ago I used to buy a tiny bottle for $1.25 (yes) use it for a massage and leave the bottle with the client. So elegant. (The glass bottle has a step-shape, like a tall pyramid. So nice.)
At present, Trader Joe has lots of imported olive oils. I buy Kalamata. I will consider the Costco one at my next visit.
I also use Avocado and Coconut oils. And I have some Sesame (not toasted) which has a nice flavor uncooked. (Yes, I have to toasted one too- Kikkoman is better than TJ's.)
Please make a video on: What is olive pomace oil? Which one is good for fatty liver?
Personal tips (I'm Spanish): extra virgin olive oil for salads since it has a strong taste, sunflower oil to make home made mayonnaise since its taste is quite soft, virgin olive oil for the rest.