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Questions tagged [olive-oil]

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Oil extracted from pressed olives.

114 questions
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1 vote
1 answer
176 views

I use early-harvest, cold-pressed extra virgin olive oil (high polyphenol content, ~400+ mg/kg) in my cooking. I've read conflicting information about whether cooking with EVOO destroys polyphenols. ...
Olive Reserve's user avatar
  • 1
0 votes
1 answer
128 views

I'm trying to understand the specific mechanism by which processing temperature affects polyphenol retention in extra virgin olive oil. According to EU Regulation EC No 1019/2002, "cold press&...
Olive Reserve's user avatar
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-5 votes
2 answers
194 views

As an olive oil producer, I'm trying to understand the measurable difference in polyphenol levels between early and late harvest. Specific questions I'm researching: Is there a documented correlation ...
Olive Reserve's user avatar
  • 1
14 votes
2 answers
3k views

I have recently bought a bottle of very good olive oil, and I was wondering whether to put some in my next focaccia. My main interrogation is regarding when I should use it (along a lower quality oil)....
Martin Guillot's user avatar
  • 149
1 vote
3 answers
748 views

I'm deep-frying croquettes rolled in egg then in breadcrumbs. Last time I did this I did it in vegetable oil, and had no problems and nothing unexpected happened. This time I didn't have quite enough ...
user avatar
-1 votes
2 answers
230 views

I’ve recently been doing a lot of frying and am trying to avoid using products which contain chemicals. Initially I started using extra virgin olive oil but this is very expensive. I also understand ...
James Wilson's user avatar
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1 vote
2 answers
346 views

EDIT: In my question below, I asked about the existence of an apparent dichotomy that I've noticed in the taste of extra virgin olive oils; anticipating that my experience of this dichotomy might ...
Julian Newman's user avatar
  • 111
1 vote
1 answer
215 views

I'd like to improve my knowledge of olive oil (and olives), by just seeing if I can tell the difference between common brands like California Olive Ranch, Partanna, Lucini, Colavita, etc. I can taste ...
underdog987's user avatar
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1 vote
1 answer
210 views

How good is the quality of OEM extra virgin olive oil compared to that of a known brand by the same packing company? For example, Acesur has a well known brand La Espanola. It also makes available OEM ...
Tim's user avatar
  • 2,201
0 votes
1 answer
179 views

Is there an olive oil brand named "Orci" in Spain? How is its extra virgin olive oil? I can't find anything related on the "Internet" in China. Some products near their bbds or ...
Tim's user avatar
  • 2,201
9 votes
2 answers
4k views

On the back of Filippo Berio extra virgin olive oil, PY20/21 L2022.03.28 E2024.03.28 What do the first two mean? How do the three tell the quality of the oil?
Tim's user avatar
  • 2,201
7 votes
3 answers
4k views

Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil? I could not find any information on the Internet that has been censored in China. They are being sold on PDD, one of ...
Tim's user avatar
  • 2,201
0 votes
1 answer
3k views

I tried to fry some sausages and it caused so much smoke to the point that I was worried it would trigger the smoke alarm. Sausages used: Flinders + Co X Paw Patrol Chicken & Veggie Sausages I ...
Epsilon's user avatar
  • 103
11 votes
4 answers
4k views

Is there an extra virgin olive brand produced in Spain, called "Clorlina"? Its barcode is 8436544133904, and I heard 84* means production in Spain. I have searched for "Clorlina" ...
Tim's user avatar
  • 2,201
6 votes
4 answers
1k views

This is the recipe: 1 kg pizza flour 680 gr water 4 teaspoons dry yeast 12 tablespoons olive oil (and even more for handling the sticky dough) 2 tablespoons salt & 2 teaspoons sugar kneaded for ...
Shirley's user avatar
  • 71

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