The TRUTH about Olive Oil: Top 5 TIPS + MYTHS

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Your extra virgin cheat sheet on how to choose olive oil, how to store it, and how to cook with it.
Now go watch Part 1: OLIVE OIL | How is it Made? • OLIVE OIL | How is it ...
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0:00 Introduction
0:42 CHOOSE THE RIGHT CONTAINER
1:43 STORAGE: KEEP IT COOL
2:52 IT'S PROBABLY TIME FOR A FRESH BOTTLE
3:58 SIZE REALLY DOES MATTER
4:55 DON'T FEAR THE FRY
5:45 HOW HEALTHY IS IT?
5:57 FAVE WAY TO COOK WITH EXTRA VIRGIN

Опубликовано:

1 июн 2024

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Комментарии : 697

@zazanapodas1972 3 года назад

As a Greek man and as a chef as well i am using Greek extra olive oil ONLY. In home about 50 kilos per year. I am cooking almost everything with it EXCEPT FRYING my liquid treasure! After crisis (2009) in my country, companies from Italy and other countries make cheap deals with producers in Greece and they buy our ''GOLD'' by tones really cheap, they transfer it to their countries and they sell it as ''Italian'', ''Spanish'' ext ext extra virgin olive oil. I am not against their products....just be sure what are you buing people. Generally olive oil from Mediterranean countries is the best. Do your research and buy ONLY EXTRA VIRGIN OLIVE OIL to have all benefits of it. Kisses to all from Hellas.

@jimmorrison4163 2 года назад

I buy Goya. They make it in Spain.

@zazanapodas1972 2 года назад

@@elreydelabaraja75 Yes you do. And you have one of the best, same as Italians same as ours. But that was not the point of my comment. The point is what happening with our Greek olives, and what i am saying it's 100% reality.

@pilarjaenes 2 года назад

As far as I know this is something happening for decades with olive Oli produced in Jaén. I've always heard that co-op sell the product to Italian oil companies that stick their labels on the bottle.. these are business issues. As well as with wine from La Rioja or Ciudad Real that id bought by French wine companies In Tunisia there are also vast areas of land covered with olive trees.

@33Nautiboy Год назад

I buy Olive Oil in most countries I visited from the farm direct. The Greek Olive oil is so unforgettable, and ever since I kept buying Greek . . . . : )

@Samiifemboy96 Год назад

@@jimmorrison4163 Do not trust Goya especially because they're also in clear glass bottle

@josemiguelmunoz6985 Год назад

Congratulations! As a olives producer and harvester, I have to tell you that you have given really good tips in order to preserve the quality of the olive oil. There is only a little thing which is that I don't recomend olive oil with more than a year from the harvesting. Remember this: filtered oil one year or less and unfiltered fresh oils for six months or less. Of course, only extra virgin olive oils from the south of the province of Córdoba in Spain. Forget Italian and Greek oils.

@shockstain 4 года назад

Greek oil and olive oil producer TIP here....Dont be afraid of your olive oil just use it consume it-eat it! we usualy put our olive oil by the stove top and we WONT change that habbit because we consume and cooking it constatlyyyy ! About a liter minimum per week. olive wont go bad if you use it...Just do it!

@TrueFoodTV 4 года назад

Wow, yes! US consumption is nowhere close to that! If it were, we could all put it on the stovetop like you do ;)

@morenofranco9235 2 года назад

Excellent, Julie. I have been using olive oil for 68 years - since I was 2. My father was Spanish, my mother was Portuguese. So we kids were introduced to olive oil as soon as we could eat solid food. The used it in cooking, in frying, as a table condiment for salads and for dipping bread - instead of using butter or marge. My mother made us rub olive oil into our scalps about half an hour before washing our hair. Thanks to you and your team.

@andrewmah5605 2 года назад

Can one buy Olive groove Honey ? Will it be better than Hanuka Honey from New Zealand ? Honey Trapped ! Taste Sweeter than Wine ! Does 🍯 Always refer to the female gender ?

@MCoelloF Год назад

Another "Ibérico" here (Spanish dad and Portugese mum) ;)

@nunyabizz50 День назад

I buy my EVOO in large 5L "Boxes" which are lined with a non BPA bag, this way the oil never sees light nor is it ever technically opened, no oxygen ever reaches the oil so stays fresh much longer and its way cheaper to buy in bulk. My wife and I consume at least 750 to 1000ml per month just to make salad dressing and mostly to make a nice bread dip. We eat about 4 tablespoons a day between the two of us. I keep the box in the coolest room in the house (stays around 68 degrees) and just pour about 4 to 6 ounces at a time which is 2 to 3 days worth into a smaller dark glass container.

@MrBilld75 3 года назад

As a person very well versed on fats and lover of meat and saturated fat and hater of toxic, unstable, inferior plant oils, I would 100% agree with your opinion/fact. Out of all the plant cooking oils, Olive is the most stable and least refined (if extra virgin). Huge fan of Olive oil and it's the only one I use. Coconut oil is also very stable because it is mostly saturated fat. I don't sweat the "myth" of saturated fat being bad for health, it's debunked. If you cut the fat, you just left flavour town, lol. Scrap the sugar, embrace the fats.

@JJ-ps9xe 2 года назад

I am Spanish, born in Madrid, moved as a young boy. My entire family grew up on aciete de oliva, cafe, vino tinto, chorizo,etc. I am 56, string like a bull, like my brothers, my mom is 87, my padre died years ago from cancer, may be the 40 years of smoking. One day I will retire in my beloved Espana and enjoy real fresh aciete de oliva. Viva la vida.

@frank-gavinmoratalla7942 4 года назад

I also grew up with a mother who cooked everything using extra virgin olive oil as well as using it as a seasoning and a condiment and now as an adult I do the same! I’d be lost without it!!

@TrueFoodTV 4 года назад

I feel you on this!

@patriciacole8773 4 года назад

I enjoyed your enthusiasm. And learned a great deal. Good combination! Thank you.

@Afterburner 2 года назад

I am really glad I ran into your channel. I had been keeping my olive oil on the stove - that changed tonight and I'm ordering new oil! Thanks for this video!

@lorraine9242 3 года назад

Wow. I watched your other video too about how olives are grown and harvested. I really learned a lot and it will change the way I cook. Thank you.

@warholscircus 3 года назад

One of my favorite snacks is emulsified fresh garlic and extra virgin olive oil as a dipping sauce for homemade bread. I go through olive oil at the rate of 1.5 liters a month, and I'm 165 pounds.

@rockylittlelegs1662 Год назад

EVOO, garlic, black pepper, grated pecorino romano for addicting bread dipping!

@Stathube 4 года назад

Put three parts of extra virgin olive oil into a shaker. Then one part of lemon juice. Shake really well. Pour the mixture onto slices of grilled bread. Add a little oregano on top. Taste them. *Thank me later!*

@italozavarella5460 3 года назад

Thank you for your Informative, educational, eye opening video! Well done

@Jbiglin 3 года назад

Nicole, this is such a great channel. So glad I stumbled upon it recently. Never thought I’d binge-watch a RU-vid channel before. I could watch that Spain Extra Virgin video over and over. Well done!

@danielhathaway8042 2 года назад

I make crab cakes, and clam cake. Same recipe for both, I just swap the Dungenous Crab, with fresh Bay Clams that I harvest in Coos Bay. ( I’ll chop the clams with a food processor.). After I make the patties fry a couple minutes on both sides with Olive oil.

@-htl- 3 года назад

Hi here from France. Loved you olive oil episodes. On the frying I did held my heart a little. Olive oil is good for cooking however be carefull with frying. Here the health recommended standard for maximum heathing is not above 185°C/365°F or or for a very short while up to 200°/392°, so those are the limits. They say safe is not above 170°C/338°F. High temperature makes olive oil become toxic and you kill the good properties before that time. Remeber it is retreaved cold creating a very stable molocule chain of oil and it is not just oil it is rich of polyphenols and plant elements. I know you Americans love to fry everything, and unhealthy caramelise (burned fructose), sorry colder = better.

@homeofficecooking333 4 года назад

Perfect. Thank you❤️❤️❤️

@gohpaul3089 2 года назад

🇸🇬 Singapore fan🙋 just happen to see your💃 video first time , Thanks for sharing your 💖👩‍🎓advice on extra virgin olive oil , Thanks

@MastersofOliveOil 4 года назад

Dear True Food good job and many compliments also for the video about production one of the best i have ever seen to explain to consumers.

@larrypesek8818 2 года назад

My antique, 14" Cast Iron Skillet is used only for pizzas and I only use Extra Virgin Olive Oil for continued seasoning. Great results and a great video with helpful tips! Thank you!

@hspina 2 года назад

You are very informative, your ideas are exciting and inspiring and it is very pleasant to see and hear you, clearly you have a passion for cooking in general and olive oil in particular. It seems like mamma tought you well. Congratulations!

@joecannes2421 11 месяцев назад

I love your channel Nicole, so much great info and tips, thank you

@raharukahuti5910 Год назад

Excellent vídeo, living in Europe, and being from Portugal, imagiining a bottle lasting for months, makes me smile. A bottle last a week, if that much! Congratulations for the video.

@Vegetarian.Wanderlust 3 года назад

I thought I m the only craziest of all for Olive pulp’s juice/oil ,, but this lady Nicole is one step ahead.... ✌🏼✌🏼👏👏

@rudyeres 3 года назад

I saw you for the first time in your video "Olive oil How is it made?" Fantastic video! Love at first sight. Thanks for this tips. Greetings from Argentina. ✋🙂

@FlighTecSimulationFSX 4 года назад

u r fun, thank u for the great video! many info in a short amount of time, that is just great!

@iMykie 3 года назад

I really like her energy and has very good tips!

@daveo.ocfemia6488 2 года назад

I always love to watch you ,every video is fascinating ,full of knowledge.and i always thankyou for that . Gonna keep watching 😊

@navyfarrow5333 4 года назад

I’m liking the series format for video content! Feels like we get a comprehensive look at the topic

@TrueFoodTV 4 года назад

thanks for the feedback! So glad you're digging the content.

@americanrebel413 4 года назад

@@TrueFoodTV Awesome video I really appreciate this. One thing, I was under the impression that most store bought Olive oils are fake, what do you say about that? Thank you.

@amberleaf7 3 года назад

Thank you, helpful. I now know to buy small bottles and use them quickly.

@kennielsen3896 3 года назад

Ok. I just had to open the $16.00 USD .5 liter bottle of Spanish olive I’d been saving as I ran out cheaper EVOO while making a Tortilla de Patatas. Came out pretty good, but just saw harvest date of July 2019 and best by October 2020. Smells and tastes good, but will use right away. I also use .5 liters to make one Tortilla (Spanish Omelette), so I strain the used oil and reuse it 2-3 times for same dish. I hear California Ranch is best brand in USA. Good quality and reasonably priced and it’s local as I’m in CA. My usual large bottle of Pompainian (Spelling?) also ranks good. Transportation and distribution time makes it preferable to EVOO from Spain or Italy. But I’m learning, however slow.

@johnbanach3875 2 месяца назад

I just want to make one point if you don't mind. You won't find high-quality EVOO at the supermarket. We have a premium supermarket chain in Florida, Publix, and although there are at least 20 different brands of EVOO on the shelf, not one bottle is what I'd consider "the good stuff." You need to source it properly. Just my two-cents. Other than that, I love your enthusiasm and the information provided, and I love EVOO--"the good stuff!"

@LGW3-Orchids-Exotics 4 года назад

Great advice! I love EVOO with all of my cooking! I did experience a questionable 'french-fry' making mishap years ago; My Uncle used EVOO instead of something like VegO (my attempt to keep everyone healthy). The potatoes actually dissolved; I could not believe it (laughing but truly astonished)!!! 😲 Despite the commercial industry pushing Poly (fats) and MCFA for cooking, I truly believe EVOO is supreme (hail monosaturated fats)! You are a great host and I enjoy watching your channel!

@pilarjaenes 2 года назад

HOLA.. that brings back a memory to my mind of my andalusian grandmother keeping the olive oil in the no- window-under-the-stairs room. I think that was kept inside a kind of ceramic pots even. It is quite pitifull how easily we may forget that some traditions comes from wisedom..I am sure they did not know the scientific explanation but had the experience. As an Spaniard with andalusian origins I use it to cook everything not only to season salads and vegetales and I keep the recepient under the kitchen sink.

@TrueFoodTV 2 года назад

Wise grandma.

@twingo7 3 года назад

Wow, your suggestion with broccoli @6:13 is pure genius! My wife and I now eat this several times week. Keep the awesome videos coming

@TrueFoodTV 3 года назад

So glad you liked it. Thanks!

@johnjude2685 3 года назад

Love this and great information and you are a great teacher Lovely Lady of you tube. Thanks

@brianfuller7691 4 года назад

Thanks Nicole. Fascinating video. I grew up in a house in which my mom loved olive oil.

@TrueFoodTV 4 года назад

Your mom and my mom would get along. ;)

@jaroslawslowinski6905 2 года назад

Hola! Great material. Many Thanks!

@BenSHammonds 9 месяцев назад

very good program, enjoyed it along with the recipes

@ionationat3570 3 года назад

The more important than content is the presentation! Seducing! 11/10.

@musicfan6575 2 года назад

Thanks for the advice.

@user-nm9ht5ez6l 4 месяца назад

Great video!! Thank you

@nancymercado7150 2 года назад

thank you for all the great info.

@kiparissonas-greece-vineya3264 3 года назад

Olive oil properly stored is perfectly fine for up to 12 months from harvest date. After that flavour deteriorates but it can still be used for 1 more year. Obviously the closer to harvest date the better.

@jogindersingh-prem7793 3 года назад

Hi issue is about cooking with olive oil- above 65degree centigrage . olive oil molecules break down and formed harful product. check out with chemistory experts. Regards. Joginder

@kiparissonas-greece-vineya3264 3 года назад

@@jogindersingh-prem7793 Our comment was not about cooking with olive oil but the duration of its quality.

@Lee_yourboylee 4 года назад

0:02-0:30 is the stuff dreams are made of. Another excellent and informative video.

@davidullom 4 года назад

You gave me my first belly laugh today. Thank you!!

@globalance1948 2 года назад

Thanks Nicole!!! Exciting presentation......oh yeah, thanks for all the cool info on my olive oil!!!! D

@DrSayeedUddinHelal 4 года назад

I am from Bangladesh, far from your country. Few months back I went to Spain for my Surgery training. And I was fond of EVOO. Now your explanation makes it a must for my daily meal. Thanks Nicole...

@patachon4882 3 года назад

I would like to know which is fake.

@bengt_axle 4 года назад

Even though you may find olive oil right next to corn or rapeseed (canola) in the supermarket, it is not comparable to those oils. Corn, canola, soy and other seed-based oils are not from fruit like olive oil. They're also extracted in a much more industrialized process that often involves the use of solvents like hexane. I try and use olive oil almost exclusively and find it works excellent in preventing butter from browning as well. I like the traditional flavor ones best, which leave a slight burn in the back of the throat when swallowing a tablespoon, but I think this is not so popular in North America, where "light tasting" seems to be preferred. My favorite is olive oil on grilled sardines.

@TrueFoodTV 4 года назад

You're well educated in olive oil! I'm with you -- I like strongly flavored olive oil. Just like Americans have educated themselves with wine, I hope they'll start to pay attention to the many flavors of evoo. It's such an interesting part of the food world!

@bengt_axle 4 года назад

@@TrueFoodTV Ha, ha. I'm an agricultural economist by training, but don't work for any agricultural organization. Most of what I know about olive oil is because I love this food so much. Olive oil is a cornerstone of human civilization, in terms of nutrition, cultural icons and even medicinal products. For example, it contains oleocanthals -- potent anti-inflammatory and antioxidant compounds (that's why it burns the back of your throat). Your video about production and cooperatives is quite accurate and teaches a lot about the product.

@ChrisLocke1969 4 года назад

OMG, who could ask for anything more than TWO of you!! :)

@ABALYU Год назад

I love how you present and your expressions. Keep going sister🙏

@Nongdamba500 Год назад

Thank you for such great work

@thomashill6347 3 года назад

Hi interesting I was told along time ago that olive oil is not a good oil for heat, So you have opened my eyes and enlighten me thank you.

@teddyraffudeen7056 3 года назад

Thank you. You cleared up some misconceptions about olive oil for me.

@TrueFoodTV 3 года назад

Glad I could help!

@asrbaber 2 года назад

Love this channel!!

@missryanswers773 2 года назад

GREAT video.Thank you!

@thebrightgreenroad950 4 года назад

We thank God for His grace ♥️♥️♥️♥️

@KM-oy5yh 2 года назад

AMEN AMEN !!!😇🔷️💯💕💫💠

@judoforlife 4 года назад

Thank you for Charing 🙏

@marckemp9955 3 года назад

I once worked with a Greek chef. He had a special brand of imported olive oil that he had gallons of. I sampled it and thought it was the best olive oil I had had in my life. I only wish that I had written down the brand. I've had award winning olive oils since then that did not remotely compare to thar brand. I'd disappear into the store room often just to drink some olive oil.

@RobAndrews18 4 года назад

Yay! Another vid! Gotta watch it tonight! 😘😘😘

@TrueFoodTV 4 года назад

Hope you enjoyed it!

@tommmarree3689 4 года назад

Very nice Nicole! You have a great voice, well spoken, very presentable and very attractive! Keep up the great work!!!!

@zeoarmada8650 4 года назад

I'm literally drinking olive oil, my secret weapon in face of infections and inflammations.

@TrueFoodTV 4 года назад

Nice!!!

@DanecasM 3 года назад

Very good explanation, i love when you say we should look to extra virgin as a condiment, it truly is! The material of the container is important for our health, plasticizers migrate from plastic to olive oil, glass is best.

@Xpyburnt_ndz 2 года назад

Just happened upon your channel!! Gr8 stuff! Thank you!!!

@leesg3 4 месяца назад

I stumbled across your channel. Entertaining and a pleasure to watch. I knew most of what you speak of. In a prior video I saw you drinking from a glass, recently pressed oil. Would love to be that close and experience that kind of freshness.

@TrueFoodTV 3 месяца назад

It was an amazing experience. Truly nothing like it!

@ronabellapagasian6307 3 года назад

Thank you for the info

@mariocasador3485 3 года назад

Thanks for the info👍❤️💖💗💕

@tawfeeqmohammed3335 4 года назад

You know what.. When I saw last episode, I have seen in my dream that I am grabbing olive in my hands. What an influence!

@arthurwilkins4457 3 года назад

Band of the Coldstream guard’s

@charmaineboucher3201 3 года назад

Olive oil is very good I prove it for my self for pain example belly pain headache muskle pain joint pain go and try it for your self

@florenbryan8062 2 года назад

@@charmaineboucher3201 What olive oil you used??

@deandee8082 2 года назад

a cool cupboard is a good spot, also you can get a vacuum sealer bottle top

@francisinman8039 4 года назад

Could it be stored in the refridgerator?

@ernestoramos3994 3 года назад

Hello. I used to leave my bottle of extra Virgen olive oil near the microware. If this a bad idea? Thanks

@1d1hamby 4 года назад

To cook greens do everything you said except after adding the oil add fresh ground tellicherry peppercorns then garlic, and follow the rest of the instructions.

@TrueFoodTV 4 года назад

Ooh nice move!

@chrismuneta5486 2 года назад

Sis continue to educate us on such kind of healthy stuff. Love this channel.

@farhanarahman4049 2 года назад

Lovely way of presentation 👌🏻

@FixItYerself 4 года назад

All good points

@cienciadedados 4 года назад

Great series!

@TrueFoodTV 4 года назад

Thanks!

@thethetraveler4052 4 года назад

Knowledgeable video.. Keep GO

@suripillay8158 3 года назад

Hi please advise which olive oil is best to consume and how much can you take per day.

@eduardrod6897 4 года назад

Another amazing video. Keep it up!!!

@TrueFoodTV 4 года назад

Thank you!!!

@Marginal391 2 года назад

Very helpful indeed. Thank you :-).

@Roses-lilac 2 года назад

Here’s a tip. Put your cleaned and chopped veggies into a ziplock bag. Add olive oil and salt n pepper and whatever other herbs etc. Close the bag and give it a good shake. Veggies coated with oil. Easy and no mess. Empty the bag onto a pan and put in the oven.

@MarleneFromDenmark 4 года назад

Thank you for a great video! Can we keep the oil in the fridge? I know the texture will change a bit, but does it damage the oil?

@crespoopserc 3 года назад

It will harden

@crespoopserc 3 года назад

You can use like butter

@adampetherick7836 4 года назад

It's going to be a good one geting so excited

@mummler 2 года назад

Thank you now I know what not to do and how long I should keep my olive oil because my sister told me you can keep it forever even if it tastes funny. Now I know better.

@LILYOFNIGERIA 4 года назад

I've been waiting for this follow up video. I use extra virgin olive oil.

@unresolvedmystery1390 3 года назад

Try Coconut oil

@ThatWeirdDude40 3 года назад

Excellent tips.

@arela1030 3 года назад

You’re so sweet and lovely 😊,thank you so much for your excellent advice I really appreciate it I loved olive oil.God bless and peace grace 🌸🦋💕

@brenjiyumnam8417 4 года назад

Really thanks for the info on Olive Oils ........In India we use very less Olive oils and have been looking for more info on it...great work.

@davidlawson4281 2 года назад

Not sure I want to fry with expensive olive oil. I prefer avocado oil. I think of olive oil more as a condiment, such as with fresh French bread, oil and balsamic vinegar for salads. As such, I agree with purchasing the amount of olive oil that you will use in 6 months, as it is relatively expensive.

@user-qx2rk7gu1u 3 года назад

Thank you!

@Gina-bt7qk 4 года назад

Yep, all that EVOO is really helping all those Italians right about now. :-) I used to eat it by the buckets-full. Not anymore. I use it and all oils and fats, very sparingly. (Be that as it may, you are a joy to see. God bless.)

@englishwithteachermark4307 2 года назад

Why? Did you have a negative reaction?

@ianiskandar4165 4 месяца назад

Thankyou Lord for this Olive oil ❤

@MeandYouHello 4 года назад

Great video thanks for sharing

@TrueFoodTV 4 года назад

Thanks for watching!

@scwinget8528 Год назад

Now I've gotta read that E.B. White book you were reading

@mahalingamthevar6725 2 года назад

Wonderful Advice 🙏🙏🙏🙏🙏

@chrismarsh3000 2 года назад

Thanks. I prefer halo to hola though ?

@johnjude2685 3 года назад

I love your zucchini pancakes, Only tried a few days ago but I will be doing again soon again, Thanks for showing Olive oil is one of the best 10 foods for men's health according to Men's Health Magazine.After seeing that it's my go to oil, thanks for recommending Olive oil Mrs. Jolly. Thanks for the tips, I knew about the light but not the heat. Also I might not have ever notice"bad" olive oil but I will be thinking about it. Lady you are my favorite RU-vidr speaking Lady. Hopefully you'll have your own show on Discovery chanal or DIY,or Help the fronteir cooking ladies or the cooking challenge ..... Thanks

@EweChewBrrr01 4 года назад

Uh-Oh I do 2 of these no-nos. I buy a 4 Litre Tin of evoo which I store in the bottom of my pantry. (I did something right. Yay.) I keep some of that oil in a dark glass bottle ... which I keep beside the stove. That's something I will be changing. Funny enough, you had me so intrigued with the expiration date so the moment you said about taking a look I paused the video. My large tin date was 2021. All good there. Thank you again for another informative video.

@TrueFoodTV 4 года назад

Thanks for putting the advice into action so quickly! Love that! 🙌