For most of my life I've used Pompeii olive oil as this is readily available everywhere I lived and the price is right.Then I found Bertolli and I've learned that that is pretty good too. Calaveda premium olive oil 100% from Italy. It's probably the most expensive oil in our stores but I think it's worth it. Nowadays it's the only one I use. It has a great taste although I don't ,consider myself a real connoisseur of the tastes olive oil. It's 100% Italian so not a blend from other countries which I consider important.
Of all the oils presented here, the Gaea was "likely" the most pure. To test whether an olive oil has been blended with other oils, look on the label for the "Polyunsaturated" amount. This is what OTHER vegetable oils are mostly made of (corn oil, canola, seed oils, etc). If you see it in on the label of your oil, then it is NOT pure and contains other inferior oils, of which some could be rather unhealthy. A good test for the proof of your oil is to set a small amount in the fridge and after a day or so, it should coagulate like butter or start to solidify. The cold temperatures will start to solidify the oils due to the organic compounds and the (healthy) rich saturated and monosaturated fats of the oil. If it does not coagulate (even slightly) then it likely has been corrupted with other oils. The coagulation can be slight or extreme depending on whether the oil is all cold pressed or whether it has been blended with other "hot pressed" or chemically extracted olive oils. The more solid it is, the more pure it is.
I don't buy any wines from California as every one tested contains pesticide and herbicide residues. So I figure the olive oil from there has those residues, which is why I only buy olive oil from Spain, Portugal, Italy, or Greece.
Have been using Pompeian smooth for years and just made a baked dish with cabbage , olive oil and bread crumbs. Little salt and pepper too. Cook for about 40 mins. at 350 and you have a tasty, healthful side dish. Also have a tbsp. of the oil and an equal amount of real lemon juice in the morning. For good health and keeps the wrinkles away. LOL.
After watching this video, I'm convinced this is just a paid advertisement. Only the Colavita EVOO is worthy of any merit, even though only a small merit. You seem to overlook oils like Barbera Frantoia and Cutrera Primo which are in a superb class. Your video leaves a lot to be desired and does not reflect the true class of olive oils. Have you ever tasted Olio Verde? If you had, you would discard all the oils you mention in this video which borders on comedic misinformation.
Dont get upset because these folk have missed good olive oils. This is just an affiliate site which makes money from Amazon sales. Nothing here should be taken as any expert advice.
Of all the olive oil producing countries, only greece can claim that 80% of all their olive oil is extra virgin olive oil with olives that are only picked and crushed in greece by hand with time of harvest and production is clearly labeled on every bottle. The other 20% is also labeled accordingly not Extra Virgin. Greece has the strictest laws guaranteeing quality unlike other countries. The next best is spain at 60% extra virgin, Italy is 3rd at 50% turkey at 30% and so on... The laws in North African countries are questionable at best.
This video is total bs. There is no such thing as a “cold first pressing”. Olive oil is mechanically extracted at less than 75 degrees using modern extraction centrifuges. Terms such as “first pressing “ is a totally misleading marketing term.
California blend What is that?? No 2. Junk No 3. Junk No 4. Organic ? Certified? No. No 5. 0.2 ph is impossible No 6 Nice label!!!! No 7. All olives go through a cold press - heated to 26-30 centigrade. Wouldn't buy
This is the most fake list I've seen yet. Ultra processed and diluted. This RU-vid page cannot be trusted. Most be sponsored by big commercial interests. Not all are bad but you see Filippo, Berto, Pompeii , right at the start, credibility is gone.
