Extra Virgin Olive Oil

[happycamper]

Have any of you heard about this?


The great olive oil fraud - Why your extra virgin olive oil may not be virgin at all

I tested out 3 different oils with the refrigeration method (olive oil solidifies in the refrigerator) and they all failed - including an organic evoo. I'm at a loss and am afraid to spend any more money until I find one that truly is extra virgin olive oil. I sent an email to the USDA regarding the labeling on these products (most are from Italy). I don't know what else to do. Do any of you have a true EVOO to recommend?

Learn more: http://www.naturalnews.com/036509_ex...#ixzz21T2IeIwH
http://www.naturalnews.com/036509_ex...ud_bottle.html

[nanny]

I never heard that and it got me curious so I googled-what if evoo doesn't solidify in fridge-it looks like alot of good information, one source even explained why the fridge test is a myth. Maybe you want to check it out.

[Hootmon]

From what I could find online, Olive Oil freezes around 10F

[happycamper]

I guess what I've read, olive oil doesn't actually "freeze" in the refrigerator - it becomes cloudy and thicker. All three evoo's that I placed in the fridge remained clear and completly liquid (exactly as they were at room temp). I will do some more research cause I really hope you both are right!

[momof3cuties]

I buy mine at Aldi and when I make dressing with their EVOO and put it in the fridge it hardens. Might want to give it a try!

[happycamper]

I have an Aldi's in the next town over - I will give it a try. Thanks for the tip! Today I bought some evoo grown and bottled in California and I'm going to see how that works.

[Jlutz]

what is extra virgin olive oil and how is it different from any other olive oil?

[Hootmon]

what is extra virgin olive oil and how is it different from any other olive oil?

'Extra Virgin' refers to the first (usually cold) pressing of the olives. It has the most volitiles in it that give it a greener color and more intense flavor.

[Jlutz]

'Extra Virgin' refers to the first (usually cold) pressing of the olives. It has the most volitiles in it that give it a greener color and more intense flavor.

thanks