MISSION IMPOSSIBLE: Finding the real, extra virgin olive oil. National geographic gets it all wrong 

Great video. My grandmother was from Italy and always said olive oil should be golden from ripe olives and never green in color.

Greed has poisoned our food production systems....

what no one has done is, Tell us exactly which brand is actually real olive oil.

As an olive oil producer I have to disagree with your comment regarding black olives making the best oil. In fact early harvested olives produce the best olive oil. They will give you more aroma, peppery flavours, higher antioxidant content and full of oleocanthal components. The only advantage of black olives is that they are easier to harvest; they can be machine harvested by vigorous shaking, oh, and they will produce more oil. Oil from black olives will be milder in flavour, if you want to be polite, or lack flavour, if you want to be honest. Last of all oil from black olives have shorter shelf life. Award winning oils are invariably early harvested green olives which produce as little as 1 litre of oil from 10kg of fruit. Black olives can produce a litre of oil from as little as 3.5 kg of fruit ( but inferior). Kalamata olives are great to eat however have very low oil content.

Thank you for that great explanation which clarifies some of the confusion about good olive oil. Unfortunately too many fraudsters are getting away with their scams and the supermarket retailers are going along with them.

Mr Tsoukalas I don't ever tasted the Australian virgin olive oil but I tasted the Spanish,the Italian,the Terkish and the Greek and believe me the are is no better in taste and smell than the Greek virgin olive oil especially the koroneiki.Try virgin oil from Laconia,Kalamata or kteta and you will never taste another.

Thank you for making this and teaching me about what olive oil should be like, excellent job!

I'll just eat the olives then. I'm pretty sure the oil in there is 100% legit plus fiber and whatever nutrients are in there.

This is a great informative video. Which Australian extra virgin olive oil would you recommend or buy if you didnt make your own. I'm currently using Jingilli EVOO. Made in Western Australia

Thanks, good advise, i'm an Olive oil producer from Italy, and i can tell you that great extra virgin olive oil must be expensive.

You are wrong on green olive oils. We have some of the most costly oils in the world coming from certain areas in Spain, all harvested in September GREEN!...Best oil you can get! Depending on what olive you are talking, harvest time will be different from place to place and olive to olive

So glad you made this video, thank you, those guys are so uneducated and education is so so important

This is by far the most comprehensive video thus far ,thanks for sharing this .

this was super interesting but i was hoping you would do a taste test on all of them and tell us which one to buy in AUSTRALIA.

Good tips, I buy olive oil in the street market and some is not labeled but in winter it gets "cloudy"

Thank you so much. I have been looking for a video like this for so long. I thoroughly enjoyed it and learnt so much. :-)

Sir just tell us. Whats the real taste of extra virgin cold pressing olive oil?

I've looked at many videos on EVOO, and this one has some unique and very valuable information. Since olives are a fruit, it makes sense that the way the fruit is handled and processed will determine the quality of the EVOO produced. Just as the best fruit is the kind that's tree-ripened, handled with care, and eaten while still fresh, it makes sense that the best EVOO would also be from olives that are fully ripe, handled with utmost care, not bruised or damaged, and processed as little as possible. Thank you for conveying these ideas to us!

We don't know what we are getting off the shelves these days. Thank you Harry.

I buy California brand EVOO have done my homework it seems they are in most experts top 10 what do you think of that brand ?

It was such a brilliant survey conducted by you I wish yoy could be a health inspector bravo ! It was a real eye opener would love to see more details of market shelf details in future please 🙏 keep up the good work God bless you

Him: Would you eat a green tomato?! USA southerners: 😅

Now we need a video of how to make your own olive oil at your house. Great video btw.

The fridge test is the easiest. Pour a sample into a small glass dish. Place the sample in the fridge for a few hours. Look to see the extent to which the oil has turned opaque (cloudy). If it's still clear, it's fake.

The green (early harvest) olives have higher levels of polyphenols, more recently shown to have health benefits due to the antioxidants. This bloke growing up on the farm back in the day wouldn't have been taught this - the info is new. "Right way best way" - depends on what you're after.

Mister, nobody is interested in what you are saying with all this expensive equipment . What is the best on the market we can buy?

Could you please tell us the names of oils you got on your table.. and which one of them you would recommend? Or all of them are good???????

A regular physician will know as much as you because they get their information from practically the same place called the internet. So dont waste your time or money asking them. When they tell you not to use then they haven't done their research. They only have 15 mins with you on your visit. So they won't know right off hand.

Modern machine to extract oil may reduce some of the nutrients but I'm more concern about oil that's mixed with other types of oil then sold as olive oil. I think it's bet to just eat olive if we want the best out of oil from olive since we really can't be sure if there's real olive oil.

It would have been nice for you to leave links to the better oils. I still don't know.

Thank you for an excellent video. I'm Italian. These days the only foods that you can truly trust are the ones that you grow yourselves !! So plant fruit and vegetables instead of flowers people. By the way, I've just subscribed !!

Thank you very much for your Great Experience and Advice.

Greetings from Maryland. Love this segment! Great information & great presenter! Reminds me of home & how my grandparents used to make nearly everything from their own gardens - what a difference from the quality of food we have today! I am suddenly craving REAL olive oil with some bread and tomatoes! :) Thanks for this lovely knowledge.

I'm sure this guy started of Australian then got more Italian as it went on lol. Brilliant video man!

i have tried at least 150 brands of olive oils along the years . There is one brand i fell in love with: Laudemio by Frecobaldi. It is the best i have ever tried. flavor, smell, aroma, density, viscosity, texture, color, ....it is perfect....though it is expensive. I guess you get what you pay for.

Hello from the UK great job - didnt know how to do it - loved watching it Thank you for sharing & stay connected

Sorry to break it to you, but he is partially wrong when he says that the best olives are not green but red/black (6:25 Minute Mark). If you want the most antioxidants and the best flavor you will want the olives when they're green. Do the research and you will know I am right. If you want the most oil from the olives then you will want to wait until they are red/black. So like I said he is partially right/wrong. Also, the best way to confirm that you have actual olive oil and not a mix is to put it in the fridge for 24 hours. If after 24 hours it becomes solid then you know you have 100% Pure Olive Oil, if there is no change then you have a mixture on your hand.

Early harvest produces best extra virgen olive oil, you Will need more olives, but the aromas Will be great!!! Color does not have an influence in the quality of the oil, 700 hundred varieties, each a color....you need yo update your knowlege!!

Thank you soooo much for such an informative video. Kudos to you👍 May I know which extra virgin olive oil I should buy?

The old ways are the best ways.

Very educational. Thank you so much. I want to consume more olive oil, so I'm doing my research and I'm learning so much. Thanks to people like you, sir.

I watch another video and the oil he was talking about told me it was not real olive oil especially the one. Un california. Your video is very detailed and explains very well. Thank you for educating me. I have food allergies and I avoid a lot of foods but now I know why sometimes I still have some issues. Also at one point not sure why there is no sound

I use a single estate, biodynamic, organic Greek evoo. It’s about 27 cad$ for 750 ml-1 l. Acropolis brand

Great expose' of the olive oil industry. I would have liked to know which Australian brand to buy, although I don't remember seeing Aussie olive oils in the US. Thanks

Many videos are enlightening but not totally informative. What are the 2 best cold pressed extra virgin olive oils. Olive oil is too expensive to buy, smell, taste, then throw away if it is the wrong choice. The print on the bottles is so small that reading in the store can be challenging. Offer real help.

I Love this guy😄❤ He should get his own show..."Mr. National Geographic" 😆 All jokes aside, Thank You for making this video👍 Very well done, informative & thorough👌

Thanks Harry T for this information. I’m in Brisbane and trying to find out where I can get the authentic olive oil - like you described how you used to make it. Any advice? Much appreciated - Daniel

Can u please give us a list of australian made olive oil?

That's it, from now on, I'm pressing my own olives!

So where can I buy the good stuff? Should I order on Amazon and what's the name of it, a lot of drama , but not much info. ☹️

Sorry to say.... BUT you didn't even mention the qualities of the olive oil bottles on your table!..... From what I know the Maniatiko on the left is harvested from primarily green olives in Greece & is a world renowned EVO....next to that you have Red Island , a premium Australian EVO produced by Cobram Estates who are the BEST olive oil producers in Australia ! Next to that you have an Australian supermarket brand of EVO which is also very good & lastly the Pietro Coricelli & couldn't see the label on that one but their EVO is rated well........ So what is your point? Coz ..... NOBODY makes their own olive oil !

This was excellent, thank you!

This was an eye opener. We here in our country use olive oil only when we make pastas or pizzas and used to ask 'I don't see any difference in taste and this putting olive oil on pizza is just bull shit' untill I had the authentic stuff. Today I realise how our ancestors lived so health and long with just few ingredients like bread, butter, oil and only few vegetables and fruits. Now we eat whole lot of things "varieties" like chia seed, hemp seed, organic and what not but still can't achieve what our great grandparents had...... The answer is 'everything was Pure, no chemicals and rustic methods to pull oils and grind our flour with stones were used . Your video helped me put all those pieces of information together and for me it was not only for olive oil it was for every edible things we have on our plate. I can't afford olive oil so I will stick with good quality vegetable oil which is cold pressed organic and no chemicals are used to extract the oil. Thanks.

"Mr National Geographic"... I love it.

We are lucky to have a local grove that presses and sells from their own trees.

As I'm a citizenship of mediterranean sea my comment going to turn around the price of extra virgin olive oil cost no more than 6 till 8 dollars one liter anf full press . the extra virgin olive oil which they in magazines are filtred which mean bye to the full main ingredians of olive . secondly they leave some olive oil to be fermented to get more oil , less fermentation less oil and here the acidty going to play a role . stone way is the best .

Great video, but he is an expert on olives not bell peppers. Green from the green section of bell peppers(not to be confused for unripe red in the red section which is almost never sold in store), red, gold bell, and scientifically mixed color peppers are supposed to be those colors.

Can you just list brand names to buy for those in the US??

You started off great about how fake super market olive oil is. You also mentioned the best way to make olive oil, which is also somewhat true (other than the "clean water" part). But then you started mixing in your personal opinion where you shouldn't have. You're also making mistakes about the modern "extra virgin" nomenclature. You maybe were raised in a farm, but I come from a place where olive trees are grown on the streets. Every house, apartment, garden, and even street-facing office, have their own olive trees. Not only in the farm. We literally drink olive oil from a small cup for breakfast. Trust me, I know olive oil; I know the type you can cook with, the type you pour cold on your dishes or dip with bread, and the type you can safely literally drink. Here in the Holy Land (Palestine, Israel, whatever you want to call it), olive oil is a tradition since long before Greece. We still have trees dating thousands of years. The soil is deep red in color, and the land smells amazing during the first rain in September. The climate is bit more dry than Europe (Greece, Italy and Spain), and more suited for the best quality olive oil. 1) The machines you showed were perfectly clean. You shouldn't wash the olives too much, since it takes away a lot of the enzymes found in the outer layers squeezed out from the heat of the sun. The more you wash, the more flavor and nutrition you throw away. 2) The best way to pick olives is by hand; a trained hand at that. Picking experts know which olives to pick first. They also separate them according to quality. Yes, even extra virgin olive oil has grades from the same farm. The best grade is usually preserved for the actual owners of the farm, or close family and friends (go figure, the best usually isn't even sold). 3) I just hate how complicated they make it sound. Sorry for the language, but a "virgin" is a girl you make love with for the first time. You know she's a virgin when blood starts coming out. It's that simple, well, at least generally. Apply this to olive oil, and it simply means that the first time you pick the trees, it's when you get virgin olive oil; because it's the first pick (usually the best pick). "Extra Virgin" means that that first pick is mostly green. Yes, GREEN. Some black ones are mixed in but for different reasons. 4) No, ripe or black olives aren't the "best" for oil. Most farmers do that because they get more yield (ie: you get more olive oil from the same amount of black olives than you'd get from green olives). Squeezing green olives yields a lot LESS oil, but the flavor is vastly different. Extra Virgin olive oil (From green olives) has more antioxidants too, that's why it's more peppery and has more of a kick in the throat, but it's also bitter. Experienced farmers know the exact green to black ratio they need to have in their olives for the best tasting, least acidic, most fragrant olive oil that suits the taste of their clients. Just like the fat content in your beef. 5) Most farms have three picking periods. - The first being for the extra virgin oil (mostly green olives) after the first pour from rain season in September. It's the thickest and strongest flavor olive oil, which most olive oil purists, and I personally favor (it's the one I like drinking from a small cup). But it's also very bitter. This first pick is the most expensive oil, that's why it's famous. - The second pick is for virgin oil which has a mix of green, semi-black, and black olives (most people prefer that olive oil, since it's lighter, less bitter, and still very flavorful). Yes, it's still called virgin, even if it isn't the very first pick, but it's usually the "first BIG pick". Most of the "high grade" olive oil you can buy comes from this pick. YUP, it's NOT "extra virgin". - And the third for regular olive oil, which includes mostly dark black olives. This pick is the largest, in which it contains most of the crop of that season. It also has the largest yield. Its oil is mostly suited for cooking and higher heat, since it's the lightest and the least flavorful, but its still great for cold applications and some people even prefer that (but still MUCH better than what you mostly find in the supermarket, maybe it's the one you have?). Each of the picks above have grades. The first bottles squeezed are the most expensive. No, it's not like you mention. This is not where "extra virgin" is determined. Finally, even if you buy real, genuine olive oil, that doesn't necessarily translate into the flavor, color, texture, smell or even the amount of nutrition you're looking for. Even if the olives were perfectly organic, with no chemicals or pesticides, the soil, climate, type of watering the trees (either naturally with rain, or by manually watering them), ripeness, type of natural fertilization of the soil and various other factors play a huge role in the final product. _Consistency_ across seasons is *virtually impossible*. Towns 10 miles apart have different flavor olive oil...

Thank you for sharing much needed information & providing a platform for healthy discussions 🙏🙏🙏

Which Australian made supermarket olive oils would you reccomend?

Can someone please clarify, that good olive oil goes foggy when put in the fridge and bad olive oil will stay the same in the fridge? That's what i understood. And also ate the very least this video gave no recommendations on what brand to use?????

Decisions decisions which one should I buy?

Some fruits are traditionally had unripe in different regions (Tomato, Banana, Mango but are adapted in cooking and health to reflect the flavours in that state) Castelvetrano Olives (Sicilian Green) vs Kalamata (Greek Black). Either or this should not be tainted with cheap and nasty things or left to go rancid and then sold after over processing.

SO WHAT IS THE RIGHT BRAND TO BUY?????

To be fair, National Geographic is not making the olive oil, just documenting what some companies do.

What equipment to use to extract olive oil at home. can you plz make video o that. Or tell us the closest avaiable olive oil in the North American market. Thanks

Although I believe that Mr. Tsoukalas, who doesn't sound Australian, means well, he seems to be saying that one doesn't get really good olive oil unless its price is exorbitant.

Excellent video! Eating any fruit before it’s ripe is high in Lectins which can be dangerous to your body!!! I loved this video because you cite all the errors in the discovery channel documentary. Truth is, most people watch documentaries and we trust what is being presented without questioning what is right in front of our eyes, like the dirty water! Thank you so much for this much needed video!!!

Where I can buy red limes? Or red peas? All green lettuces are raw and unedible?

250 ml Rosnay organic Australian olive oil is about $9.00.

Thank you. Excellent and informative video.

Very informative! They say truth hurts and we all know the truth,you can't find high quality olive oil for $10.00 per litre, it's impossible!! keep up the great work!

The best Olive oil is made of early harvest green olives. You must start the process as son as you collect the olives, And always cold press ( at most at 27 degrees celcius ) when you taste it you can feel the smell of fresh tomatoes, grass, various herbs. Thats the best olive oil, you must consume it with cold dishes, salads, at breakfast etc. All the aothers will make you feel jerk after you try it.

Thanks for the video. So where can I buy that "home olive oil extraction set" you showed? I have access to plenty of olives trees in my garden and neighborhood (5 Calamata olive trees, many other varieties) that go to waste every year because the owners don't know what to do with them, and would like to make my own fresh olive oil at home.

What olive oil do you recommend

Tea is really good for our health! This video proves it! Nice share sir! Keep it up!

Question, I bought really expensive olive oil put a little pot in the fridge and after 3 days still not formed a thick layer on top or thickened right through? Taste really good and nice golden colour from Italy.

I m sorry but the part when you say the olives should be harvested riped and black is a big mistake. Recent studies have shown that when a specific time has passed the olives should be harvested green and very early. That way the fruit can be rich in polyphenolls which have many positive effects to us and also if there are more than 250 mg/kg you can even use a label of health claim. The fact that the people in your village used that method in the past, doesnt mean they were right. Make sure to always check twice the facts that you make a video about, as that can end up being misleading. No hating just correcting.

Thanks for this education. God bless you. I just came across your page. You are just the man. Share more with us. Thank You.

I have not been able to find the Rosnay Brand you speak of. I live in the southern states and was wondering are there any type of good olive oils you can recommend that i might be able to purchase from amazon. And if you don't recommend buying from amazon any olive oils from there can you please recommend a website that i would be able to shop for such delectable oil from? Please and thank you very much.

Raw extra virgin olive oil is one of the ten biblical foods. This contains resveratrol excellent for the heart, and other very important nutrients. I suggest when one buys an olive oil, let it stay first in the frigidaire for 24 hours. When it remains liquid then it's not a whole true olive oil. The true olive oil becomes frozen in texture.

well explained! thank you!

Scientists say the opposite, the green olives give less but higher quality healthier oil, the ripe olives supposedly give more but lesser quality.I don't know why but that's what they say.

What brand should I buy now? Just give me 2 brands.

Very well organized and explained , thanks so much for sharing 👍🙏💓

Yiasou, I also grew up with olive oil n i remember when i was about 5 the first time i went to the mill a donkey blindfolded on its sides so it wouldn't realize it was going round n round just B4 1950 we also used to make two types of olive oil black n the normal one, black was black olives laid under the sun u may say a little like sultanina was made but that oil No one sold only kept it for themselves the normal oil as it was running down from the two stones crushing the olives we used to get a loaf of bread (Greek) cut in half take the inside out fill it up with fresh oil Heaven specially with hot bread its all down to price I made some rose water (rodostema) cause its very good for tired eyes it took about 30 roses to get a small glass 3 inches pot two inches diameter 3/4 full yet my Chinese partner bough Chinese "rose water" from a Chinese supermarket for just under a £1 for half a litter till i put few drops of the real thing on some mayalepi i made n her glass of water very refreshing then she said what shall i do with this i said pour it down the toilet n she did as for honey that I love so much I only get some from back home when i go to some remote villages FA else mate they even pasteurize honey now what a bloody Joke most honey producers they got feeders feeding Bees with syrup? too many people to feed nowdays so purity or shortages?olive oil i get Kolymbari or Minos but most Greek oils in a sealed tin are good or very good

Could you give us some links or names of olive oil producers that have the quality you are promoting?

Please recommend an olive oil. I live in the USA and have been told (here) it's only real extra virgin olive oil if it comes from California. However, I've tested some of those in the refrigerator and they don't solidify.

Nice explanation sir but you dont show whichi is original brands... Atleast show some original brands according to your explanation

Any recommendations to buy a good black olive oil?

No use making it youself if dont buy olives that have been picked the same day. Only way to do that is to visit the orchard itself. Hence the term first cold pressed. No more than six hours after harvesting.

You also get all the bugs with the machines tearing up the trees

Hi from Spain!, were you can enjoy the best olive oil brunches in the world 😉. The correct labeled is "VIRGEN (virgin) EXTRA", and of course, bottled in dark cristal, usually dark brown or green; clear cristal bottles allow high light oxidation of this delicious treasure for our health. Just for you that clicked to read more...a couple simple spanish secrets 😜: 1.- Dip some bread in this thick green juice, add a pinch of salt, and right into your mouth, close your eyes and allow the salty oil to touch your palate before chewing it, and...take off. 2.- Slice a tomato in two, hold one part in your hand, add some salt, a spurt of this oil, and fill your mouth with a giant bite, as if there is no tomorrow. When finished...idem with the other half. 3.- Come back to planet Earth

So, , , I put it in the fridge. He said the good one turns cloudy and the other three don't, so there's something wrong there? I don't understand what he's saying, is cloudy good oil? or is the non-cloudy good oil? I'M SO CONFUSED! Forget it, I'll just buy fish oil vitamins.

Nice information 👍 I'am from India

You should of given us a name of the best to buy

Yellow bell peppers are perfectly tasty, and are commonly used, not just the red and green variety...so not everything said here is factual.

I APRECIATE THIS VIDEO YOU HAVE MADE WITH THE TRUTHFUL INFORMATION👍👍👍 THANK YOU VERY MUCH.

There are *some health benefits to eating fruits green, like green bananas - less sugar and more prebiotic starch. I think there are different benefits to fruits and vegetables based on the ripeness level and when you eat them depends on what health benefits you are looking.