Redpill me on olive oil, 4chin.
I haven't tasted real olive oil since I was 7 or 8 years old, and I'm 35 nowadays, so I remember almost nothing of how it should looks or taste.
Bought a 1L bottle of extra virgin under brand named De Cecco, Italy. Looks like a reputable manufacturer with almost 200 years of history. By studying this matter a bit I've learned that high quality virgin oil should be stored only in tin/metallic cans and very dark glass bottles. Tried it (a spoonful), has a little bit (very tiny bit) of a bitter taste with a pretty unexpected spicy kick that passes roughly 5~10 seconds after. Is this how high quality virgin oil actually should taste in general, or is this particular brand's quirks? Is De Cecco any good/worthwhile of future purchases? Again - this is the first time in more than 20 years that I've consumed extra virgin olive oil (I've been mainly only using linseed, sunflower, and rapeseed oil until this very day), so I absolutely don't know or remember anything on how it should taste in all actuality. Also - in overall is extra virgin olive oil a le memey, or absolutely worth it? OP pic absolutely related, this is exactly what I've bought.
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If it's bitter and spicy it just means it's "new" extra virgin ollive oil. That is, it's from this year's harvest (around october/november).
As it ages, it will become more gentle.
New oil is very strong and is usually only used in small quantities until late december.
Oil that is from last year is in no way inferior to new oil, it's different.
Two years old is crap, as by that point it will have lost flavour when all the bitterness and spicyness is long-gone in the first year.
*technically, frozen oil keeps fresh longer and mantains the properties of new oil, but close to no one really freeze his oil.
Source: southern Italian and my family produces about 50L/year (two years out of three, actually) of high quality olive oil for our own use.
I know someone who goes to house parties and steals their olive oil because it's expensive and people never notice.
I stole nice saffron one time. I’m not a good.
Still that previous Italian guy.
I know it's expensive outside producer countries, but it's worth it for the flavour.
Healthy properties are probably meme, but I'm no doctor.
Also it has a very low smoke point, and cooking it does degrade the taste.
If a recipe calls for frying with extra virgin olive oil, that is real meme. Use refined (non extravirgin) olive oil if you want some of that taste, or just whatever you've been using.
Also, rejoice fellow cu/ck/s. I know for sure Tunisia (and to a lesser extent Algeria) has been producing higher and higher quality olive oil for export, and as soon as people start realizing it's often as good as Italian it will definitely lower the market price.
amerifat here
there are two different markets in the US
the people buying italian olive oil are less informed, and think algeria and tunesia are full of dirty terrorists and can't produce good oil
the people buying algerian and tunesian oil are more informed, and tend to avoid italian oil at all costs due to fears about green dyed machine oil
since idiots outnumber informed people in the US, I don't think the price for italian oil is going down any time soon
How many kg of olives does it take to produce 50L of oil? What do you do with the olives after you press the oil out?
To reinforce your opinion, I add that trade agreements with the EU make it so that both those north african countries employ pretty much the same standards for food safety*, and that's usually much more restrictive than US market.
So yeah, good for you that the idiots don't have the price of algerian and tunisian oil rise as well.
*that is EU standards, many EU countries have additional rules
italian here, dececco is discount tier olive oil
ndo cazzo abitiii napoliii sciacquate le palle co l'olio dercazzo dei nonni