I had try all kinds of olive oils . All the ones you tested today and many others. But I always go back to Picual. The best Picual I have tasted is Cortijo Espíritu Santo from Spain. I used to imported for personal consumption but with the pandemic, the last shipping quote was $800 for 6 bottles. So I been buying Picual from wherever I can find it the US. A friend went to Spain and asked for bread at a restaurant and when the bread came in, he asked for butter and the server/owner smiled. He told my friend that he will bring him Picual olive oil and if he didn’t like it, he would bring him butter and the bread would be free. ( bread isn’t free in Spain) My friend try it and loved. He introduced me to it. Now is my go to for good bread and I drink one shot every night before bed for inflammation and it truly work. Picual is great over pasta, salad ,Pizza , bread and eggs.
Chef as a life-long consumer of olive oil the only real metric that matters to me is the bitterness. Years ago I had dinner at a 5-star restaurant ordering a Cesare salad at the table. The server took great pride in the performance of the preparation. After one bite I thought the olive oil was bad. I had never experienced such a horrible Cesare salad. For many years I could not figure out what was the problem. My Greek mother always had a consistent style of olive oil. One day I came across a person nearby my home that sold small batches of freshly pressed olive oil from his orchard. No doubt it was quality oil. He took great pride in videoing the harvest and immediate pressing. To my surprise it was so bitter it had the same flavour profile as the restaurant olive oil. I could not use it other than taking a spoonful like my mother would give me for health reasons. For all-purpose (family/guest) use I believe low level bitterness combined with a low-to-moderate level of throat burn are the factors that matter. Nice video.
I love how passionate you are about each subject of your videos! You are so meticulous and detail oriented. Culinary schools can use this video to teach everything there is to know about olive oil. Another amazing one George 👏🏻👏🏻👏🏻
I thank you for linking this episode via a comment I posted on another episode. This was very very helpful and I appreciate it Sir. You're one fantastic dude.
Australia imports plenty of Greek extra virgin oils and I have tried them all and they all taste superb. Grate some tomatoes in a bowl, add a pinch of salt and oregano, then pour the extra olive oil and mix together. Damp your bread and Go For It. Also fantastic making chips. Great video George ( Giorgo ).
finally something in Brooklyn! This store should pay you! I am going tomorrow to check them out! Have been looking for health purposes a real deal! I guess I'll find it in this store! Thank you!
Hello. greetings from Denmark. I have watched 2 of your videos on olive oil. Exciting. Educational. I have to say that I am going far beyond Italian oil. I prefer to buy Spanish, Greek, Portuguese or Tunisian oils. They are my favourites. Thanks for your videos.
Hello again George, thank you again for enlightening me more about Olive Oils. You have a great knowledge of the makeup of a good olive oil product it sounds like I have to just trust that and do. Sorry to see you broke that bottle, I could tell you weren't happy but recovered well to finish a great video again.🤫🥰
I love this video and how you relate the scientific analysis to health benefits and taste. Thank you for responding to my recent comment about Astoria and referring me to this video.. You are aware indeed and I look forward to viewing more of your content.
I bought the Husary EVO per your recommendation from your other video. I don’t know and it’s not listed on the Husary bottles any of the numbers you are giving on the oils you are reviewing in this video. Beside great taste, what are the numbers on the Husary EVO? I really am looking for the best quality oil I take for the health benefits. Maybe the best taste isn’t necessarily the healthiest. I’m willing to buy different oils for different purposes. One for cooking, one for bread dipping and salads and one to take 2 tablespoons a day for cardiovascular health and antioxidants
Being that it is a relatively new company, you may want to contact them. I think they are in the process of releasing those numbers. I am pretty sure that they were working on it last year. He’s very good to get back to you. All the best!
One thing I wish grocery stores should do is have an olive oil sampling. My store has some high grade oils but I'm not paying the price without tasting first. My favorite is one with the green apple taste.
Phew! Unlike previously, in reference to the 'budget oils', I'm gonna have to watch this one again - and again? - to take in all the information which, I confess, is mostly new to me. Still, I'm well open to learning something new and useful. Thanks for this. Great stuff!
Wow! So much to know. Thanks for posting this. Could you possibly do this kind of testing with the California olive oils? Albertson's "Organics" brand, California Olive Ranch, and a few others that I haven't heard of. I'm interested to see if any of these are worth the money and are they really quality EVOO.
Always great health and cooking information Chef! A quick question, in order to get the health benefits from olive oil, do I need to ingest it uncooked out of the bottle or could I receive the same health benefits by cooking with it? Thank you for pointing out the higher smoke point in certain olive oils!
Nice, very educational video on olive oil. I was hoping that you would review and make recommendations on some of the world’s highest polyphenol olive oils. There are olive oils, particularly from Greece and the Greek islands that have a much higher polyphenol content than the olive oils that you reviewed.
@@AwareHouseChef The olive oils I had I mind were Sparta Limited Edition HP Organic Wild Evoo-oleocanthal, Atsas Gold Limited Edition HP Organic, Drop Of Life Healthy Olive Oil Limited Reserve, and Kyoord’s The Governor limited edition. These are the highest polyphenol olive oils that I’m aware of. I would be interested in your opinion of these olive oils.
There are so many great olive oil from all of the world. I have never really experienced Turkish olive oil, specifically so forgive me for not being able to respond properly all the best!
Hi again Chef. Now I have tryed Your homemade Balsamico. Wau. For now its cool down. That´s for sure, I have to make an another and bigger portion. When im writing to You, its because I from time to time makes my own Gastrik. In taste the gastrik is a bit more soure but I love the gastrik. Do You have a good Gastrik recipe i can try. I maybe more ask for the way to make it. Sometime I make it too thin. Other time it is too thick, so i can get it out of the bottle :-) Yes it teasing me. Thank You for Your time. Grettings from Robert
Is there a way to find that information when it's not on the bottle? I didn't understand the refrigeration part, I've been buying Jovial Foods olive oil and store exrta bottles in the fridge. So far, the flavor hasn't seemed to change once at room temperature. What am I missing? I can't wait to try new oils, now that I have a recommendation.
That information should be with the manufacturer. I am not sure they’ll give it to you but you can always ask. I think that some biophenols are sensitive to cold and lose their potency. Olive oil will degrade in the presence of oxygen over time whether it is refrigerated or not so a cool dark place is just as effective as a cold dark place without compromising the nutrients.
Would like to hear about your opinions on frying and cooking with animal fats (i.e, tallow, lard, duck fat, bison fat, etc.). Also curious about taste and nutrition of wagu tallow.
I feel that there is no better fat than animal lard for frying. The health department in NY does not all us to use lard in a deep fryer. It’s illegal. Wagyu fat and Iberico pork fat are the best and healthiest animal fats. I do not know about duck fat although I love it. I did a video talking about the unsaturated fats in wagyu. Wagyu: Myths and Misconceptions - Part 1 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Pv0-KXFvB5I.html I Will consider doing a video on animal fats as well. Thank you!
My pleasure and I appreciate your kindness! Yo until I did this video, I did not have a very good impression of olive oil that had high biophenols. The ones that I tasted in this video happen to be quite high. I was shocked at how mild they were. I have had super phenol content in olive oil, like in Moroccan olive oil‘s where it was almost unbearable to eat. Remember, I am a chef first so taste is a priority. When it comes to using olive oil, as medicine, that’s a different story, but I am sure that if I were to take the supplements out of the capsules, I take in the morning, they would taste terrible as well, so I can’t expect an olive oil that’s loaded with antioxidants to always taste spectacular. I believe each olive oil serves its purpose.
Cooking either amplifies or mutes flavors. Try using a more neutral flavored olive oil. Arbequina olives have some strong flavors. Consider an organic avocado oil. See if that draws out any bitterness. I hope that helps.
@@AwareHouseChef I did consider using a small amount of neutral oil, then adding olive oil at the end for flavor. I was trying to stick to the recipe since it was an old Italian recipe. But I’ve found I’ve been making some other small changes to suit what works. Times change, so sometimes the old recipes do need adjusting for modern ingredients.
Once again, I advise you to try Tunisian olive oil (in New York). There are Tunisian oil brands such as Olivko. I advise you to try it and I guarantee you that you will be addicted to it. I would also like to invite you to visit Tunisia and visit the world's finest organic olive oil farms.
I feel like olive oil is such an important ingredient since my ancestors lived into their 90’s and that is pretty much all they used. I figured I might want or eat only the best. Thank you for reaching out!
@@AwareHouseChef They were all from the southern hemisphere, Australia and Chile. I assumed your guy had chosen them because they were the freshest, from the most recent harvest, last spring, whereas northern hemisphere countries last harvest was more or less a year ago. I'm guessing in 6 months, he would have only northern hemisphere oils, as vintage olive oil isn't a thing.
You are wrong: a bottle can tell one if a bottle is likely a good olive oil. The D.O.P rating on bottle s in European countries, particularly Italy, tells one a lot about the olive oil, and those with D.O.P. are usually great olive oils.
Many countries that produce extraordinary olive oil do not have a D.O.P. Rating. Should we not enjoy them? The vitals of an olive oil never lie. Cheers.
I was enjoying your informative videos until that PIERCING drawn out BEEP was thrown in. It was painful to hear! What is the purpose of adding a stupid loud terrible sound with a painful frequency in a potentially good video? Vloggers who beep once, will beep all the time...sorry, I won't be watching your vids. I can't, that beep really hurts my ears.
I like Acropolis Organics EVOO, from Crete. It's single variety (Koroneiki olives). It has a really nice flavour with a peppery kick at the end. 😁 They don't list all the criteria you talked about in this video, but they do list the acidity, and peroxide, along with something called K270/K232, as well as the harvest and press dates. If you haven't tried it, you should. 😁 Cheers!
