Fake olive oils - FYI. (This REALLY ticks me off. ) Page 5 shows a lawsuit where you can still claim something if qualify.

It should be illegal.

That is all.

I only buy Papa Vince. Not cheap, but one tatse and you know the difference.

[link to www.papavince.com (secure)]

I use this too. Really good oil.

CNN is now selling olive oil, quality tested by Entersum Pooper himself!

This is the 'real deal'. It's still one of the least expensive at Walmart. Texas Olive Ranch (if you can find it) is also on par with this one. Until I tried these two brands, I can honestly say I didn't know what olive oil was supposed to taste like. There is no comparison.

I just looked at the bottle I bought. It's 80% sunflower oil and 20% olive.

Any kind of oil in a bottle will oxidize

These are excellent videos on good oils and bad oils. I hope you all take the time to watch them.

Turns rancid with high heat.. what?

Mostly I use butter, but sometimes olive oil, or lard.

Well crap. A couple of the ones I've used are on the list. Evil people suck.

I just tested my latest olive oil purchase. I'm on the way back to the store in 3, 2, 1. I'll let them send it back.

The one I'm taking back says it's made in Italy. Freaks.

I really want to try this. BUT... I never feel confident purchasing the coconut oil because there are many available and I don't want to get one that doesn't work. Which specific brand and type is the best to purchase for this?

I think peanut oil is good, or at least not a health hazard like vegetable oils.

Olive oil is good if the temperature doesn't get over 400 F when cooking.

Butter and lard are good too.

This is a new law and order America. Those counterfeiters are about to be body slammed.

Good post OP.

Olive oil is pretty much the only fat I use, and it's been harder and harder to find the good stuff . My 'old stand by brands seemed to all go south at about the same time a few years back.
I've tried some of the primo brands mentioned here, but wasn't happy with those I tried.
It seems like most things, theres plenty of disinformation on both sides about the uses and health benefits.
Small world, I see a couple posters are olive farmers, and some have family who are...Me too, my grandmothers family are olive farmers in Europe, don't get any oil from them though....

As for lard, grew up on that stuff, my grandma rendered her own, from her own pigs. Great for the appropriate purpose, but I'm convinced it isn't healthy.
Butter...I use only for biscuits, tried coconut oil as an alternative, good result, but nothing tastes like butter.

Lard: I used to, as a kid, watch my aunt make biscuits. She would put her dry ingredients into the bowl, then make a ditch in that, and put in buttermilk and LARD. Haha. Best biscuits ever. I never saw her measure anything either.

How is canola oil bad?


Well...


Can you tell me what a canola plant is?


Ever seen one?

When you learn what it really is, then you'll know why it's bad.

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I agree with you entire post.


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It really should be Jail for those liars.

I use coconut oil for cooling. Cleaner.

Look for those labeled "Laudemio".

Rapeseed

Toxic before refined. Rancid afterwards (due to the process)

Neither was mine, but it didn't pass the test.

My point is that if the bottle of olive oil says pure, cold pressed olive oil, then I expect for it to be just that - nothing added.

Fake oils, Fake news, Fake clouds, Fake boobs........

The taste of food is one thing; eating healthy foods is another.

If you want to be as healthy as possible, you want saturated fats, not unsaturated fats (we are lied to by the fake media and uniformed medical community).

Saturated fats are stable when heated. Unsaturated fats are unstable when heated.

Since restaurants have been getting the hydrogenated trans fats out of their recipes, and replacing them with vegetable oils, new problems are being found out.

"I stumbled on this topic because a vice president of Loders Croklaan, a big fats and oils producer, said to me, 'I just heard this terrifying talk by a man in a company who does all the cleaning for fast food restaurants.'... He said they have been having problems since restaurants started getting rid of trans fats in their fryers around 2007... The new oils were building up gunk in the drains and on the walls.

This kind of gunk would harden, and workers would scrape for days and not be able to get it off. The conventional cleaners didn't work anymore. It's turning out to be these highly volatile airborne chemicals. When the restaurants' uniforms would be cleaned, the chemicals were so volatile that they would have problems of piles of uniforms spontaneously combusting in the back of trucks. And then they would go to the dryers. The heat of the dryers, even after the restaurant uniforms were cleaned, would cause fires."

[link to articles.mercola.com]

Contrary to popular opinion, olive oil is not good for us humans. We should stick to the old stand by: saturated fats like butter and lard.

Sure, if a food producer is lying about what is in their product, they should be able to be sued. The problem is, they pay lobbyists to BRIBE politicians so they can get away with it.

But if you want to be as healthy as you can be, stay away from vegetable oils, regardless how they are labeled or mis-labeled.

Use bacon grease. Did you watch my California Olive oil post on page three?

Oil change after it hits the temperature of 135' either on the shelf or during shipping container or pan.

No.

Thank you for that. That really makes me mad too. I've had to search really hard for honey lately and OJs, add special care now to olive oil too. Makes sense though, last bottle didn't want to cooperate with me in the kitchen - if it was cheap oils, probably have different burning temps or whatever its called.