If I learn more I’ll definitely publish another blog post on what I learn! Yea, bummer about the Kirkland brand. Now same looking bottle and size and bout the same cost has a lot of additives of other oils and flavorings. I had always heard that cheaper olive oils are most likely rancid when you buy them, and I am a believer now. isn’t “pressed” a misnomer? Place it in the fridge that is just above freezing. Your Costco Olive oil became a solid? I redid the test with an $11 glass decanter of Delallo brand from my health food store (unfiltered, organic, and ICEA certified), and from Saturday afternoon to now (Monday morning), it still hadn’t congealed one bit! If given the choice, consider that olive oil in a light-resistant (typically dark) container would have been protected from light, Profaci says. Is it 100% real, pure olive oil? More and more people are becoming aware of real, whole food. Yes it would. I plan to visit Spain someday soon but it’s not on the list for over the next 2 years! You’ll learn more about olive oil and why it is so important to know the source. Please help. Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer. May I quote you for the post? I am guessing there are lots of olive oils they sell around the country I have never seen in the stores in Michigan. It’s in a dark bottle too. This bottle even bares some emblem stating that it’s tested for quality to meet international olive council standards. …you will not find a better tasting, fresher olive oil! Nasty tasting, bitter, and stayed a liquid when I put it in the fridge for 48 hours! I was not one bit surprised but a little sad. I’m not sure but I can tell you that my home pressed oil that I for sure know is pure is not solid at all. How do you know this? I thought I remember someone else saying that the Sam’s Club brand does NOT turn solid in the fridge. From my belief, their salmon that is wild caught from Alaskan is as legit as it get’s. ½ cup of herb vinaigrette or your vinaigrette of choice Olive oil 1 tsp. Great olive oil that you can sip and is peppery and delicious!! Psst! Among some of California’s finest producers of extra virgin olive oil, Lodestar Farms has claimed the prized title of People’s Choice for the “Favorite Olive Oil” award from the Sonoma Valley Olive Festival -- for the third year in a row. Here are 10 of the best authentic and reputable extra virgin olive oil brands. However, the last I knew, we continue to get sicker and sicker. We have that one from the Tuscano region too and it does smell and taste legit. Personalized health review for Sam's Choice Extra Virgin Olive Oil: 120 calories, nutrition grade (B), problematic ingredients, and more. I may have to look more into this brand. Extra virgin olive oil is a very healthy fat, but not all oils are made the same - some are even fake. Served with rice pilaf, fattoush salad, and pita bread 5/0.95 BUT the olive oil doesn’t need to become fully solid! But, I must ask, how cold is your refrigerator? It pairs well with fresh bread on its own, and can also be used as a base for a number of healthy dressings and dips. I have some pure olive oil…and I know it is pure because the olives were picked by me from trees on my property. http://www.foodrenegade.com/your-extravirgin-olive-oil-fake/, 7 Reasons to Say "No Thank You" to Nuts & Seeds. Food for thought!!! Educate yourself about something that you probably consume on a regular basis. That should be a good measurement. Each of these extra virgin olive oils are part of certification programs or offer full traceability. What exactly did you find in your brief google search? What temperature is your fridge? I have an unopened bottle from WF that I have half a mind to bring back except I would probably come across as a lunatic and my husband begged me not to. http://addictedtocostco.com/2010/07/29/kirkland-signature-extra-virgin-olive-oil-best-imported-oil/ As far as I know it is colder than 39 degrees. Interesting. Thanks for stating this Daniel! Store the oil in a dark and cool place. Here (Spain), assuming that with our tradition in producing olive oil plus the European regulations, olive oil is only olive oil, when you put it in the fridge, yes it gets thicker and like Tawnya says, “cloudy”, not solid, but more dense, less translucid and a with a whiter colour. I just bought some olive oil last night and it’s in the fridge right now. he fraud in the food industry does not surprise me at this point. We’re on the GAPS diet and have been using it for a few weeks so I was seriously relieved! I guess it is then if this is true that no olive oil is pressed anymore. Use it for stir-frying vegetables, sauteing, or creating marinades. Can you link to the specific one that you buy? It changed the colors of my skin cream to bright yellow! I completed this test with the Kirkland Signature olive oil. Fortunatelly here (Spain) we produce one of the best olive oils in the world and regullations seem to be quite extrict, so when you read “Aceite de oliva vrigen extra, primera presión en frío” (“Extra Virgin Olive Oil, cold pressed”) in the label yuo’re getting what they say. Sams Club. FAILED. But, a lot of olive oil that is more expensive may or may not be real. Fake olive oil is literally everywhere on the market – up to 70% of all store-bought extra virgin olive oils in the US are fake.And by fake I mean cut with cheaper oils. Extra virgin olive oil is a very healthy fat, but not all oils are made the same - some are even fake. Know your food. It can be expensive; however, buying it in bulk will help you save. I buy Napa Valley Olive Oil. I am so angry. Slices of eggplant grilled in extra virgin olive oil and fresh garlic, topped with home- made marinara, and sprinkled with mint. Thanks for bringing up this issue! Shopping Cart Software by BigCommerce, Melgarejo Producers Highlight Olive Oil Sensory Class in Davis, IOC International Symposium on Olive Oil and Prevention of Chronic Disease, UC Davis Olive Center Celebrates 10 Years of Education, Small Business Saturday - Good Day Sacramento Segment, Tasting Panel Class with Italian Olive Oil Expert Pierpaolo Arca - March 3 (Sacramento, CA). It sits on the shelves in the light for hours on end as well. My Coscto olive oil congealed in the fridge, even with a lot of mint, garlic, and spices blended into it. I’ll have to check the temperature of the fridge and see if it is warmer than 39 degrees Fahrenheit. Thanks for the extra tidbit. It is Member’s Mark brand at Sam’s and without knowing this was a test for olive oil I already had it in 2 different fridge’s, both above freezing and it was solid in both. It did not turn solid overnight so I am giving it some more time…. What does it say on the label? If it is then I may have to buy 4 bottles myself! Is it above freezing but less than 40 degrees Fahrenheit? I bought some too and am working my way to the bottom of the bottle using it for cold uses only. I’d love to know all of your thoughts. So it did not turn solid at 30 degrees. Is it the Kirkland Signature brand? Do you think this is bad? A small store specializing in the trade is going to have to work hard to maintain credibility so I’m hopeful. I buy mine at Sam’s Club and it is turns solid in the refrigerator. What brand of olive oil do you enjoy? Sam’s Club Helps You Save Time. Interesting note. However, I have just started buying California Olive Ranch oil at Wal-mart that comes in green glass bottles and oh. Everyone should have a separate thermometer in the fridge, that way you’ll know how cold the fridge is in the summer or winter. So because it didn’t solidify, the label is just entirely BS? Learn the good & bad for 250,000+ products. What kind of meat grinder do you use, and what kind of press? I think one thing to consider is that Costco sells several types and grades of olive oil. Not sure how long that list is. There is no regulation with this label in the United States. I’ll have to look for sources through them or probably take advantage of the discount code. Single origin according to the label. I just don’t know for sure. I thought I was making a good choice. I really appreciate it. I know olive oils, at least the real thing. I switched to Greek when we moved here to the Northwest because our location requires stocking at least 3 months worth of food and the square bottle shape was better for pantry space. Is it pure, 100% olive oil like Kasandrinos or is soybean and/or perhaps canola oil added? Where does it come from? WHAT CERTIFICATION DO I LOOK FOR AND CAN TRUST? There are a ton of factors that make a GOOD olive oil, but for home testing this test is useful. Or is this testing method flawed? I’m interested in learning more about this as well. Oh so you get pure olive oil from that small coastal village? Tony, the co-owner, is actually sitting to the right of me right now. Before they switched labels to their own brand the first pressed oil was great. This olive oil is 100% pure Italian olive oil. As long as the oil inside the bottle is a little “extra virgin” then it can be labeled as so. All prices are in USD. I LOVE FRANTOIA Olive Oil, it has the best flavor, a little pricey but delicious, and it lasts a while. The refrigerator measures at 30 degrees, so it was definitely inferior olive oil. You can actually drink the stuff. The oil remained a liquid. Are you surprised by the truth behind olive oil? The refrigerator test is completely unscientific. This stuff has food coloring in it. http://www.amazon.com/LOlivier-Extra-Virgin-Olive-Drums/dp/B001EO7MHA/ref=sr_1_9?ie=UTF8&qid=1336575468&sr=8-9. I challenge anyone who has access to the appropriate facilities to contract the claim that this is 100% pure. They get away with it because they have the money to persuade the government and other large organizations to let them be sneaky with labels. I am proud to say that I make my own olive oil (and sell it locally), my family owns two olive orchards here in Croatia, and our oil tests at 0.18 % acidity (the upper limit of the extra-virgin etiquette is 0.8%, so we are about as good as it gets ). It’s unfortunate that we have a sick food industry here in the “greatest country in the world.” But it is what it is. I’ll now have to do a follow up post this week or the next. I also put my favorite brand of locally grown olive oil to see how it would rate and got the same results. http://olivecenter.ucdavis.edu/news-events/news/files/olive%20oil%20final%20071410%20.pdf, Kirkland is what I use for cooking and for finishing, lucky for me my brother has a small olive grove in a coastal village in Croatia :o). I recently ordered Kirklands Signature Extra Virgin Cold Pressed Olive Oil. And I had been wondering why my olive oil dressing was getting a little solid in the fridge, haha! Thanks. Olive oil is simply the juice extracted from fresh olives—no chemicals, heat, or further processing. Call the company or something. Each of these extra virgin olive oils are part of certification programs or offer full traceability. That’s a great site – thanks for letting me know about it! Why buying cheap olive oil is just like throwing dollar bills in the trash. Most fridges are too warm to do this test anyway. Interesting read. If it is then I’ll edit this post or just publish a new one after testing it again. That is the only way to be sure. So clue number one is that the Kirkland organic brand is sold in a clear bottle. It’s listed in the “Best” category in the WAPF shopping guide, so that’s good enough for me. Check out page 8 for head to head comparisons: It’s outrageously cheap which is not a good sign. Do you have any idea where your olive oil comes from? Copyright 2020 The Chefs' Olive Mix. BUT! Once picked they were brought into the house, washed, crushed(in a meat grinder), mixed by my kitchen aide and then pressed by my new olive oil press. Honest Kids organic juice box, 32 ct. $9.98; Apple and Eve organic juice Quenchers, 32 ct. $9.38; Garden of Eatin’ organic blue tortilla chips, 24 oz. We might need to do a little more research on this one. Just leave a comment below! Sams Club review from Vero Beach, Florida rated 4.7/5.0: Before they switched labels to their own brand the first pressed oil was great. It would be nice to be able to dig into Sally Fallons brain on why this is a good rule of thumb that I discuss in this post. There most definitely is a huge taste difference between real and fake olive oils. But, I am definitely skeptical. Member’s mark? This is easier if you buy some at your local farmers market or a local business that sells olive oil. The cheaper one that comes in huge bottles I would assume is a rebranded cheaper brand. Extra Virgin Olive Oil. Thank you very much for your comment by the way. Fake olive oil is literally everywhere on the market – up to 70% of all store-bought extra virgin olive oils in the US are fake.And by fake I mean cut with cheaper oils. I also bought salmon from Costco and the fish looked pretty bad after defrosting it and after I eat it, I felt pretty sick. maybe ‘used to’ but not now. The public as a whole will know better sooner rather than later. And very important: it’s not cheap but it’s quite affordable, even more if you buy it in bulk… But, nothing is after all. If this theory was true, even if your refrigerator was 40 degrees or more then the oil would still get a little cloudy…maybe not solid but cloudy. Instead, they care about quantity. It failed miserably, but I see a reader gets his/hers from Sam’s Club. I put some in my drizzle bottle and put it in the fridge for 24 hours and it did not solidify at all. Have you ever tasted real, pure olive oil? It’s extremely important. Could never stand the taste of it before. In general, the food industry does not give a shit about quality. FREE SHIPPING for Plus Members. Be honest with yourself about the taste. When I did this it just remained a liquid…. A lot of local olive oil from California may be legit. For now, the only brand I know that I can trust is Kasandrinos Imports which I mentioned in this post. Will The Beer & Pizza Diet Transform Your Health? California isn't the only state getting into the olive oil business. It would be a great service to the Paleo community if you could provide a list of recommended brands. Sam’s and HT are about half a block away from each other here (VA Beach), so a leisurely stroll is definitely in order. Is it the Sam’s Club brand? We have a few really great olive oil companies here. How are the olives grown? Does it come from a small, locally owned business or a large corporation? Someone did say that it took 24 hours for their olive oil to congeal. I definitely believe you. It is great! This is very interesting. Our olive oil is cold pressed, offering a fruity taste with a peppery finish. Purchase here. oz. Last night I put some of my Whole Foods 100% Italian cold pressed evoo organic blah blah. I am not sure how accurate this trick is but Ann Marie from Cheeseslave believes in it 100%. Is is cold-pressed or first-pressed extra virgin? Also I put olive oil on my avocado and it tasted to bad I had to throw it out. Pompeian Robust Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Salad Dressings and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 16 FL. Ok, so your “extra virgin” olive oil is outrageously cheap and doesn’t taste the best – why are you surprised that it’s probably not “real” extra virgin, then?? It is my understanding that real olive oil (not dyed and flavored impostors) will solidify in the fridge and I … The only way to tell if it is 100% olive oil is to test it with chromatograph in a lab. So you are 100% certain that the Kirkland olive oil is 100% real? I think I am going to either way . 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