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Olive oil clarity and quality

Answered on August 19, 2014
Created January 15, 2012 at 1:38 AM

I recently bought some olive oil that came in a large can and that was very clear when I opened it and poured it out. What does the clarity of olive oil say about its quality? It claimed to be "olive oil" 100% on the tin and the remaining selections were in clear bottles. My question is whether this is worth consuming or should I discard it altogether? I am currently in a remote location and have no access to better quality food fats other than butter and rendered corn-fed tallow. Any recommendations?

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 15, 2012
at 06:01 AM

I have updated my answer.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 15, 2012
at 05:59 AM

It is hard to get good olive oil. Even buying EVOO (Extra Virgin Olive Oil) is not a 100% deal. I am fortunate enough to use: http://www.vitacost.com/Napa-Valley-Naturals-Organic-Extra-Virgin-Olive-Oil I get the fruity flavor. This is the best I can get without a lot of effort. EVOO is dark green. Light olive oils are more yellow. Even with this high quality I only eat it unheated on salads and sometimes meat. If I did eat a lot of it I would go to some effort to get local olive oil. Egg yolks are a much better source of fat if you can tolerate them.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 15, 2012
at 05:57 AM

It is hard to get good olive oil. Even buying EVOO (Extra Virgin Olive Oil) is not 100% deal. I am fortunate enough to use: http://www.vitacost.com/Napa-Valley-Naturals-Organic-Extra-Virgin-Olive-Oil I get the fruity flavor. This is the best I can get without a lot of effort. EVOO is dark green. Light olive oils are more yellow. Even with this high quality I only eat it unheated on salids and sometimes meat. If I did eat a lot of it I would go to some effort to get local olive oil. Egg yolks are a much better source of fat if you can tolerate them.

Medium avatar

(2923)

on January 15, 2012
at 05:27 AM

In this case, "Light" is being used as a descriptive marker (even though, at least in the US, "Light" is used in advertising to mean lower calorie). But yes, the "Extra Virgin" is the best source for the nutrients that olive oil is famous for in Mediterranean diets including polyphenols (cardioprotective), squalene (lowers cholesterol), oleic acid, and antioxidants. https://secure.wikimedia.org/wikipedia/en/wiki/Extra_virgin_olive_oil#Nutrition_and_health_effects

Ab683482ea62867b0c9c2c165ab734b2

(46)

on January 15, 2012
at 05:14 AM

It wasn't for cooking for for the polyphenols and other nutrients as well as a source of calories. What do you think about the clarity/nutrient density correlation I propounded above? Is it valid?

Ab683482ea62867b0c9c2c165ab734b2

(46)

on January 15, 2012
at 05:12 AM

I was labouring under the assumption that light meant less nutrient content(colourful foods containing more nutrients). Would this be the case or is the assumption incorrect?

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5 Answers

2
Cf4576cbcc44fc7f2294135609bce9e5

on January 29, 2012
at 07:55 AM

the experts say most olive oil is diluted with cheap oil they say its so organized that every thing out of Italy is suspect. in the USA light olive oil legally doesnt have to be made of olive oil. you probably need to do some research befor ever buying olive oil again. why you are at it study up on honey. http://blogs.laweekly.com/squidink/2010/07/extra_virgin_or_extra_crappy.php here is a good link. to bad the lobbyist have money to burn partly because of the billions of fraud dollars being made off olive. just thank your congressmen the next time you see them buy voteing them another term.

1
27361737e33ba2f73ab3c25d2699ad61

(1880)

on February 12, 2012
at 05:59 PM

Here's some helpful info re olive oil:

www.extravirginity.com

0
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 15, 2012
at 03:24 AM

I would cook in the butter. I don't add any other oil except for an ocassional salad dressing. Use egg yolks for fat.

It is hard to get good olive oil. Even buying EVOO (Extra Virgin Olive Oil) is not a 100% deal. I am fortunate enough to use:

http://www.vitacost.com/Napa-Valley-Naturals-Organic-Extra-Virgin-Olive-Oil

I get the fruity flavor. This is the best I can get without a lot of effort. EVOO is dark green. Light olive oils are more yellow. I would buy olive oil based on color. With the darker green being better. Olive oil does get a cloudy appearance to it sometimes. I discard it at that point. But it may be fine. I also like to get a dark bottle to cut down on the light.

Even with this high quality EVOO I only eat it unheated on salads and sometimes meat. If I did eat a lot of it I would go to some effort to get local olive oil. Egg yolks are a much better source of fat if you can tolerate them.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 15, 2012
at 06:01 AM

I have updated my answer.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 15, 2012
at 05:57 AM

It is hard to get good olive oil. Even buying EVOO (Extra Virgin Olive Oil) is not 100% deal. I am fortunate enough to use: http://www.vitacost.com/Napa-Valley-Naturals-Organic-Extra-Virgin-Olive-Oil I get the fruity flavor. This is the best I can get without a lot of effort. EVOO is dark green. Light olive oils are more yellow. Even with this high quality I only eat it unheated on salids and sometimes meat. If I did eat a lot of it I would go to some effort to get local olive oil. Egg yolks are a much better source of fat if you can tolerate them.

Ab683482ea62867b0c9c2c165ab734b2

(46)

on January 15, 2012
at 05:14 AM

It wasn't for cooking for for the polyphenols and other nutrients as well as a source of calories. What do you think about the clarity/nutrient density correlation I propounded above? Is it valid?

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 15, 2012
at 05:59 AM

It is hard to get good olive oil. Even buying EVOO (Extra Virgin Olive Oil) is not a 100% deal. I am fortunate enough to use: http://www.vitacost.com/Napa-Valley-Naturals-Organic-Extra-Virgin-Olive-Oil I get the fruity flavor. This is the best I can get without a lot of effort. EVOO is dark green. Light olive oils are more yellow. Even with this high quality I only eat it unheated on salads and sometimes meat. If I did eat a lot of it I would go to some effort to get local olive oil. Egg yolks are a much better source of fat if you can tolerate them.

0
1c67bc28f4e44bbb8770b86df0463df3

on January 15, 2012
at 02:43 AM

Olive Oil + Eggs = Tastes like you vomited.

0
Medium avatar

(2923)

on January 15, 2012
at 02:26 AM

As olive oil, it's perfectly fine. "Light" and "Extra Light" olive oil is pretty clear with a slight yellow/amber tint. The primo stuff is "Extra Virgin" olive oil, that can vary from translucent to transparent, from light green to dark grass green. "Extra Virgin" has a fairly pronounced flavor and is good for dressings (or even straight). "Light" and "Extra Light" will have very little flavor and are best for things like mayonnaise and aioli. Olive oil has a very low smoke temp so shouldn't be used for high heat cooking although there are a couple classic dishes using low heat: eggs poached in olive oil and the Spanish dish guisantes con jamon, fresh garden peas and diced Iberico ham simmered in olive oil (recipe came about in areas where water was scarce but olives were abundant).

Ab683482ea62867b0c9c2c165ab734b2

(46)

on January 15, 2012
at 05:12 AM

I was labouring under the assumption that light meant less nutrient content(colourful foods containing more nutrients). Would this be the case or is the assumption incorrect?

Medium avatar

(2923)

on January 15, 2012
at 05:27 AM

In this case, "Light" is being used as a descriptive marker (even though, at least in the US, "Light" is used in advertising to mean lower calorie). But yes, the "Extra Virgin" is the best source for the nutrients that olive oil is famous for in Mediterranean diets including polyphenols (cardioprotective), squalene (lowers cholesterol), oleic acid, and antioxidants. https://secure.wikimedia.org/wikipedia/en/wiki/Extra_virgin_olive_oil#Nutrition_and_health_effects

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