Olive Oil - The Food, Not the Comic Strip Character (Page 2): The better Olive Oils come from one country (not a blend from several countries), has two dates printed on it (bottled...

LittleBit Loc: St. Louis, MO

The better Olive Oils come from one country (not a blend from several countries), has two dates printed on it (bottled date and expiration date), and is first cold pressed.

LittleBit Loc: St. Louis, MO

I buy TERRA DELYSSA Extra Virgin Olive Oil First Cold Press from Tunisia. It gives the production date and expiration date. It is certified Kosher and suitable for Passover. Certified NON GMO and has a bar scan where you can see the full journey from orchard to you. I buy it at Walmart/World Market/and Schnucks grocery store.

JustJill Loc: Iowa

LittleBit wrote:

I buy TERRA DELYSSA Extra Virgin Olive Oil First Cold Press from Tunisia. It gives the production date and expiration date. It is certified Kosher and suitable for Passover. Certified NON GMO and has a bar scan where you can see the full journey from orchard to you. I buy it at Walmart/World Market/and Schnucks grocery store.

That is what I use! It is good stuff!

TonyP Loc: New Zealand

Bridges wrote:

I watched a 45 minute video about olive oil and here are three takeaways: It must be from a single source (one country only — make sure it doesn’t list several countries on the label), it must be cold pressed, and shipped in glass bottles. I recently found a one liter bottle at Sam’s that checked all those boxes. It sold for just under 18.00. More expensive than the larger size, but according to the video, worth it.

Pretty much the same criteria I use Bridges. Plus a couple more for us: the glass bottles should be a dark colour to keep out the light, with a sealed cap to make sure it hasn't been opened. It must pass the sniff test when I get home and open it, no 'rancid' smell. And it must taste good if it has any taste.
Ive only ever returned one bottle, because it was rancid, and the supermarket changed it for another which was fine. I buy cold pressed, Extra Virgin.
We use it instead of butter on potatoes, slow cooked leg of lamb, baking, salad dressings, marinades.
On toasted sandwiches in the s/wich maker. Stir fry veg. We go thru a 500ml bottle about every 2-3 weeks for just the 2 of us.
I read somewhere it shouldn't be burned, like when searing steak or roasting meat in the oven, dont know if that's correct. Hasn't killed us yet and I've used it for many years.

JohnSwanda Loc: San Francisco

TonyP wrote:

Pretty much the same criteria I use Bridges. Plus ... (show quote)

I've heard extra virgin shouldn't be used for high temperature cooking like frying or sautéing because it destroys the subtle flavor you pay extra for with extra virgin, so you might as well use ordinary olive oil. It has nothing to do with safety.

TonyP Loc: New Zealand

JohnSwanda wrote:

I've heard extra virgin shouldn't be used for high temperature cooking like frying or sautéing because it destroys the subtle flavor you pay extra for with extra virgin, so you might as well use ordinary olive oil. It has nothing to do with safety.

Nah, not worth it, for us anyway. I stock up when stuff is on special and often the Extra Virgin of one brand is cheaper than the Virgin of another. Each to their own of course.

jerryc41 Loc: Catskill Mts of NY

JohnSwanda wrote:

I've heard extra virgin shouldn't be used for high temperature cooking like frying or sautéing because it destroys the subtle flavor you pay extra for with extra virgin, so you might as well use ordinary olive oil. It has nothing to do with safety.

Right! Any olive oil should be kept below a certain temperature. If it gets too hot, it smokes.

"Olive oil has a smoke point of 374–405°F (190–207°C), which is lower than some other oils. However, some say that smoke point isn't the most important factor when choosing a cooking oil. Instead, the stability of an oil under heat is more important. For example, extra virgin olive oil is the most stable oil to cook with, and can be heated as high as 400°F. When heated past its smoke point, virgin olive oils produce low levels of harmful compounds due to the high antioxidant content in the oil. In fact, research published in * Acta Scientific Nutritional Health* in 2018 shows that extra-virgin olive oil is more chemically stable at extremely high heat than other common cooking oils."