This was a scene we filmed in Spain (last November) for the main "How is it Made?" episode, but for reason of length, it ended up on the cutting room floor. We still think it has valuable info in it, so here you go! ❤️
@@jonstfrancis I appreciate that feedback! We always worry they're too long. Since the main olive oil episode was over 20 min long, we thought we couldn't ask too much more of our viewers to sit and watch!
Hey, Nicole! Just don't stick to Spanish olive oil products, but give a chance to Greek and Italian olive oil as well. (Those three claim to be the best olive oil producers.)
I just wanted to say how much I appreciate this channel! I love gardening and all things botany so these videos are always a treat to watch! Thank you for making such quality content.
@@TrueFoodTV I live in England and the kids love your accent as well. Many of them try to replicate it for the rest of the afternoon which is quite hilarious.
My great-grand uncle Aristeides (1893-2009!) was an olive oil producer; from the innumerable times I recall him talking to me about all things olive related, he confirmed everything you present here (and in the Andalusia video). Uncle Ari consumed about a half litre of his own olive oil daily throughout his life - apparently with no ill effects.
One Good way to Check for AND Preserve Olive Oil is to Put it into a Transparent Container ( I prefer # 2 or #5 plastic ) and put it in the door or the Top Shelf of the Refrigerator ! Olive Oil is " Monosaturated, " so it will solidify. Polyunsaturated Oils ( Seed Oils I suspect ) will Not solidify ! This takes place usually Overnight in my experience ! " Partial Solidification " may mean that there is a % percentage of mixture in that bottle of So-Called; Extra Virgin Olive Oil !
Actually peppery olive oil is made from unripe olives. The Italians made it a thing so they could use olives that didn’t have time to mature. The best olive oil comes from fully ripened olives.
You could do a comprehensive ongoing series on olive oil! I mean really, it's pretty much the foundation of cooking and this is a food channel so....🤷🏼♂️
I Googled olive oil for my area and found a great olive oil store about 20 minutes away. The Tarpon Springs Olive Oil Company was very helpful in helping me find some fresh oil. Now I have 2 bottles of very unique oil to cook with and enjoy.
I think that a regular pure Olive Oil is Good or Better suited for Cooking, as in Cost wise. And that Extra Virgin Olive Oil is Not Wasted as in regards to Nutrient Values Lost in heat ! I.e. regular Olive Oils for Cooking w/ heat ! & Extra Virgin Olive Oil for Salads and for Foods Prepared by Cold [ Cooking ] !
Not that long ago, American women gave their children a daily dose of Castor oil. To prevent constipation. Italian mothers were likely doing it for similar reasons.
It would be cool to see videos on spices grown in India and islands of the East coast of Africa, like Zanzibar (cloves, cinnamon, cardamom, ...), Madagascar (vanilla, pepper, ...), Comoros (ylang ylang, ...). Nice vacation spots too!
well i have 3 brands from same place and same quality extra virgin 02 and i cant tell a difference besides of the feeling afterwards , one is lighted , one is more dark and other golden ,and only the cheapest makes me happy and i look better after this but rest make me more sober and kinda sad so i have no idea which one is better and how i suppose to feel and judge the olive oil i need some pro opinion
The best, tastiest and cheapest olive oil in the world is from Peloponisos. No contest. In fact, if you end up living in Greece and have Greek friends - you hardly ever end up buying any, as you get given it for free all the time. Failing that, head to your local Laiki or just drive around Peloponisos where you can buy it at most road side fruit and veg stands from local producers for around 6 euro for 1.5liters
Green coloured olive oil is definitely the best, e.g..from Lebanon. You can actually taste and smell the olives. Whereas Italian and Spanish mild yellow olive oils are bland and boring in comparison.
Clearly you're video opened my eyes to how vast Olives can vary and their oils by the various factors. What an amazing narrator you are ! Binge watched all your videos in the lockdown. What is the best about your videos is the calmness you possess and the mild background music that is soothing. I wish you do videos on Asian fruits/ vegetables in the coming years. Stay safe, blessings from India 🇮🇳
@@TrueFoodTV Thank you for thinking about India. Well, there is a whole stack of Ayurveda that you should focus on. Many plants like Lakadong Turmeric (highest in Curcumin), Black Pepper, Forskili, Black Seed Oil, Flaxseed, The origin of Mango & Jackfruit (called as King of Fruits), we've got a massive list of herbs that can halt cancer or regenerate the beta cells of the pancreas, Curry leaves, Tulsi (an adaptogen) , Ashwagandha (has Withfarin A , potent anti-cancer compound), Guggul Stones, Shilajit, I can go and on, with these herbs that are anti-aging & longevity boosting herbs and spices. I would love to host you if you come to Central India. India is extremely vast and every place has its own distinct cuisine unlike, what's assumed that Indians only consume curry. You'd need a month to explore oit everything. But Covid-19 is rampant here and I'd wait until it is settled. I wish you the safety amid all the crisis too. Stay positive which you always are and keep us all happy with your lovely content and narrations, you are the bestest !!!!! Watched every channel related to gardening, growing stuffs, none compares to yours. God bless you.
Polyphenols is a loooong story Extra virgin olive oil has 150-250mg/lt If the polyphenols are more than 250 then the oil is "health claim extra virgin olive oil", we call it "medicinal" or "pharmaceutical" The world record is over 4000mg/lt Polyphenols are a medicine, (ask wikipedia about oleocanthal, one of the polyphenols) Over 20 parameters can destroy the polyphenols, heat, oxygen, light and age are 4 of them, if you dont take care one of the parameters then you destroy the polyphenols
