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Is Your Olive Oil a Fraud?
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<blockquote data-quote="vit90" data-source="post: 858376" data-attributes="member: 141633"><p>Olive oil fraud has been around for decades. There was a tragedy in Spain, iirc, in the 1980s when fake olive oil poisoned hundreds and there were dozens of deaths plus many permanently disabled consumers.</p><p></p><p>Like you I am using less olive oil than I used to but currently we have a bottle in the cupboard of Italian 'extra virgin' that my daughter brought home from a trip to Italy a couple of months ago. I usually buy Sainsburys own brand. I notice that extra virgin is almost green in colour rather than yellow and it has a strong peppery note if you taste it that you don't get in the lighter processed varieties. I have now switched entirely to cold pressed rapeseed oil for general cooking and use coconut oil, butter and now red palm oil for various recipes and occasionally toasted sesame oil for some Chinese/Asian cooking. The deep fat fryer is now loaded with beef dripping - it's mainly used for chips for my daughter as my wife and I are on low carb. The chips are excellent fried this way and there isn't a strong beef taste or smell at all, unlike pork lard I experimented with a few years ago for home made bird seed cake, which was rather pongy.</p></blockquote><p></p>
[QUOTE="vit90, post: 858376, member: 141633"] Olive oil fraud has been around for decades. There was a tragedy in Spain, iirc, in the 1980s when fake olive oil poisoned hundreds and there were dozens of deaths plus many permanently disabled consumers. Like you I am using less olive oil than I used to but currently we have a bottle in the cupboard of Italian 'extra virgin' that my daughter brought home from a trip to Italy a couple of months ago. I usually buy Sainsburys own brand. I notice that extra virgin is almost green in colour rather than yellow and it has a strong peppery note if you taste it that you don't get in the lighter processed varieties. I have now switched entirely to cold pressed rapeseed oil for general cooking and use coconut oil, butter and now red palm oil for various recipes and occasionally toasted sesame oil for some Chinese/Asian cooking. The deep fat fryer is now loaded with beef dripping - it's mainly used for chips for my daughter as my wife and I are on low carb. The chips are excellent fried this way and there isn't a strong beef taste or smell at all, unlike pork lard I experimented with a few years ago for home made bird seed cake, which was rather pongy. [/QUOTE]
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