No maybe this person isn’t telling the truth? Just because he says doesn’t mean it’s true? He gives no evidence but his word and that makes it true? Geez think about it people?
Eating less and not adding more and more stuff is actually healthier. Cut sugar and eat less carb or eat sweet potato, drink tea/dark chocolate and check out intermittent fasting. Also don't eat much fruit because many fruits contain much sugar. Boom healthy. So, expensive it's not.
Actually it's not a pain in the ass. Just do intermittent fasting. Cut out carbs and sugar and if you do want to eat carbs and sugar make sure it's in moderation.
It's a good investment for health. Too bad we can't know how much exactly our return will be. 😅 I listen to advice and try to adjust based on my spending limit.
You know I heard a friend say recently “You either pay now by paying more for better quality food or you pay later when your medical bills start pile as time goes on. In the end you’re paying high no matter what” I no longer bitch about how expensive it is to eat better after I heard that.
Shop at Aldi, Costco, and Trader Joe's bruh. Then as soon as you get home, portion all your meat out and freeze it. Buy frozen vegetables and frozen fruit. If your cheese has been out for a while, freeze the rest of it. Make your own universal seasoning and use it in everything. Make all of your sauces yourself. Only eat 500 calorie meals. If you need more calories, boil some lentils and add avocado oil and you can add seasoning like turmeric and cumin. And you can buy pea protein powder in bulk. Cook only what you intend to eat in one meal, no leftovers. The biggest way I lose money from food is spoilage. If you're not close to an Aldi, Costco, or Trader Joe's, make a trip once a month, bring it home and put it in a large icebox. My food bill has plummeted, despite the fact that I'm eating healthy food.
Best tip: put a little bit of that oil on a plate and in the fridge for a 24 hours if it turns white and jelly like vaseline its pure, if it stays the same it’s fake. That’s how my parents have been doing it for the past 40 years. Pure olive oil when put in the cold is not suppose to stay like oil consistency.
Side note: olive oil is also light sensitive. If you buy olive oil in a clear container, it is either not olive oil or no longer has the nutrients that you expect from olive oil.
Thank you ill keep that in mind. I have a question im kinda retarded so the bottle behind is the one i always get the little green giy with the green hat and the sky background and it comes with a qr code to show where its coming from what do you think of that one in terms of extra certified olive oil because if its bad ill change it :(
He's just speaking about the quality of the olive oil without really saying it. Try to buy olive oil from Italy if you want the best for flavor and quality for the price. Trader Joe's has pure Italian olive oil that's great for direct eating (oil on bread, pasta etc.) as well as Costco's KS Italian (labelled) olive oil - not the California or the Mediterranean blends) - avoid those is what Bobby is saying rather unclearly.
I used to work at an artisan olive oil shop. What he’s saying is dead on the money. Simply put when you taste, real extra-virgin olive oil It will either have a fruity note at the end of it, or a peppery note at the end of it. Once you’ve tasted the real thing, you never forget it.
Fruity ones though good are not the top quality the quality of the olive oil is measured in the acidity and when you have less acidity it gets more and more peppery to the point where the minimum acidity and the just of the press will make you wanna cough if you eat it straight
@@7sevyn7_ I can’t really do that I’m afraid because when I worked for the folks I signed a nondisclosure agreement that basically said I could never tell people what vineyards we were partnered with. All I can tell you is that we would get it in from Italy and Greece (the southern hemisphere in the event it was winter), and we would fill bottles to order with the businesses label on it. The businesses name was FIORE artisan olive oils if you want to look them up online. If they’re still in business, I believe they do ship.
@@xaviercruz4763 i’m afraid I can’t remember all the labels, it’s bin almost 2 years since I left the business, arbequina was one of my favorites. We also carried a lot of oils that had been infused with other flavors. I was a big fan of the lemon oil because the lemons were added at the point press. So it tasted fresh and didn’t have that cooked flavor. I wish the same could’ve been said for the basil oil. No offense to anybody who loves the taste of cooked basil but I prefer mine raw. Of the EVOO‘s I tended to gravitate to oils that had a lower polyphenol count. We always had them lined up from lowest to highest so super taster could find the ones that were right for them. Basically I would go for oils that had a fruity flavor anytime I made a sauce that was spicy. Anytime I made a sauce that was too sweet. I would use an oil with a high polyphenol count so the peppiness could help balance it.
Also If you refrigerate it, for several hours and it doesn't solidify and it stays a liquid, it's adulterated. I've tested many. Great advice Been doing this for years
I'm with you on this. Bought some olive oil on sale of course and became very sick. Looked at label and it was from many countries. He's right about this 😅
The FDA should be routinely and frequently testing olive oils and honeys for additives and degrees of purity. There should be criminal charges against producers, exporters, importers, and retailers of substandard cooking oils and honeys.
They do - I'm a retired analytical food chemist that did the analysis and it continues still today. HMF (Hydroxymethylfurfural) iis tested for in honey (to verify processing temperatures) as well as if other sugars are added (adulterated honey). Just don't feed honey to infants (under the age of 1 year due to possible botulism spores/bacteria in honey).
@@hydnumrepandum214 That's great news. Thank you. On the few occasions when you did find adulteration of honey or olive oil, what were the more common adulteration tricks?
Bertolli is kinda famous for mixing olive oil from different countries. Some even accuse them even for mixing it with different oils that aren't made from olives.
Why buy Italian fake oil when Tunisia, the biggest exporter in world has started to make its own brands in NA and Europe? Buying Italian oil is so risky, you will either consume a mix of origins or just bad quality with good aroma.
Funny...but we know we can't trust that either anymore either.... (Great Documentary ('The Poisoner's Story') on Y.Tb. ; shows the FDA was formed to protect mega corporations.)
Great video! That Tunisian olive oil passes the refrigerator test, the oil turns solid. Calirornia Ranch (Kalifornia PRK) is my favorite olive oil. Lately, I've seen a Kirkland, Costco brand of 100% Californian olive oil, it's quite good. Years ago I heard the mafia was heavily involved in the world olive oil business, cutting crap GMO oils into olive oil to increase profit.
Tunisian oil is the world champion by far, but Italian and Spanish brands have made billions from buying it in bulk and reselling it after mixing it and dismantling its benefits. Many people spend alot of money buying mixed crap.
But the most outrageous thing is that, even those registered product destination are rigged. As long as a minimum amount is from that specific country, the legislation allows the full product to be classified from that country: for example: olive olive saying 'produce of Spain' or 'produce from Italy' contains actually a 70 or 80 percent of olive oil from Morocco. Same with extra olive oil: most of the time, only a 10 percent of the bottle is actually extra virgin and you pay for. Again, the law allows ripping the consumer off, legally!!!!
I put the entire bottle of olive oil in the refrigerator to test if it will solidify. I've actually kept an unopened bottle of California Ranch olive oil in the fridge for several years, opened it, and it was still great!
In Norway they were selling "Norwegian strawberries" that were actually from Poland because of the price gap between producing in Norway (extra expensive) vs Poland (way cheaper)
When I saw the letter codes on the label he showed, I thought they had the same label for all of their plants and you needed to look elsewhere on the bottle for the stamped point of origin. Makes sense for a business to do that.
Thank you for your videos. Because of you I have been buying better olive oil. I had a bottle with the guess what country olives and tested it against the single destination olive oil and OMG, difference was night and day! I am very selective now.
Even single state or single origin Olive Oil making can use the moldy or rancid,that doesn’t sound like a good measure,only thing it tells you is,the olives are coming from one place,NOT the conditions of olives that are used for this oil
So why are those oils allowed to pass the FDA to be on the shelves for the consumption of customers? My goodness, no one seems to care for the consumer.😢 We need to educate ourselves if we want to live healthy lives.
That's why they call it the Food and Drug Administration. the foods make us sick and the doctors prescribe drugs to make us better. It doesn't always work out well for us.
The real olive oil has a stamp on it and without the stamp it is mixed with other oils. It usually has the olive leaf on it and says certified. Some are round and some are square. Without the stamp it must say 100% pure olive oil for it to be. The California brand has the stamp. It's like a dark green and maroon. Look up olive oil certified stamps so you know what to look for.
@@pangeaproxima3681the time spent typing a question you don’t even want the answer too. Directed with conscious or subconscious effort to make the person feel something that isn’t sweet or light, but heavy and jagged. For no reason. Enjoy your week my friend.
The California branded olive oils are the best and freshest in the US imo... Maybe cause I am in CA, so I get it fresh... but it's a noticeable difference..
Queen Creek Olive Mill located in Arizona produces 100% olive oil. Its real deal olive oil.. i have the big 3 liter, i think it was something like 80$ after shipping which is not bad at all. But they sell smaller bottles too. Make sure you buy the Robust oil bc It has the highest concentration of polyphenols.. but it also has a strong black pepper taste just fyi. They have 3 different types of oil. The other 2 oils arent going to have such a strong pepper taste.. but wont have as high a concentration of polyphenols.
A wine tour I was on in Argentina made a stop at an Olive Grove. We went on a tour and saw how their olive oil was cold pressed. It was the only olive oil I’ve ever had that tasted like olives. We sampled it with bread and crackers and it was so good.
I buy Moroccan extra virgin olive oil because the olive trees produce more polyphenols to survive the harsh climate so the oil is nice and bitter tasting
Actually not necessarily Harsher climate = bitter and healthier. Tunisian olive oil has many varieties, but the one that grows in the north where its colder, is a lot more bitter and called Chetoui. It's the hardcore olive oil and extremely healthy but so hard to find.
What he DOESNT mention is that those more expensive, single estate olive oils do NOT get rotated regularly (as less people buy them), meaning they are likely to be more oxidized/older by the time you buy them. Let's be real, all olive oils in American grocery stores are pretty subpar, so you're better off grabbing a middle shelf solid olive oil that gets steady rotation
Or just look for the olive oil certification on the back. The California Olive Oil Council (COOC) or NAOOA certifications. There are many more that certify them.
☺️Thanks so much for sharing!! I definitely learned something today & great to know especially as much as I use Olive oil!!! I will be shopping & eating better now 😊👍🏼👍🏼🧡💚
There is one third option: you are stupid! Well, you are if you can't find the difference between what some people say and what the others say. In all cases you are someone who is unable to differentiate different tastes that go inside your mouth. @@steveleeart
@@MegaJuniorJones No, you're right. Kind of. You see, Tunisia was a good country that had an extremely successful revolution in 2011, and this company popped up after the revolution, supporting the free government and all that. But now, this company no longer exists because Tunisia fell back to the oppressive government that preceded it. It's still good to get single source olive oil if you want quality, even if you don't care so much about human rights, so now that I don't have any Tunisian oil, I have Tuskan oil, with all of Italy's issues behind it...
@@nikolaibuscho5881 You sound just like the US Department of State lmao. Tunisia did not fall back to a dictatorship you melon, we simply did a course correction of the shit-show we had going on for 10 miserable years. Ultimately, we voted in an independent president with free and democratic elections and supported him throughout his entire term. We can go out and demonstrate all day long and no one would care. I don't know why Americans love to bring "Human rights" into anything given the fact that America literally funds Genocide in Gaza and sends millions of ammunition and TNT to drop on human beings inside their bedroom apartments. You have no right to ever invoke human rights. Oh, you're still probably consuming a Tunisian oil mixed with some cheap Italian plant oil branded as Italian extra virgin. Enjoy. Yours truly from dictatorship Republic of Tunisia.
Fratelli’s is worth considering. It’s a small family-owned business, imported from Italy, has low acidity, tastes delicious and is relatively affordable for what you’re receiving. Cheers.🥂
Bertolli is one of the EVOO’s that I use for general cooking. The list of countries shown is a key to the individual countries listed below that key on the same label (along with the harvest date and the production date). For finishing I have some high quality specialized oils that I’ll choose from depending on the meal profile.
Thank you! I bought the blue & green one rt in front of you not too long ago. Found it was from many sources. I’m like…. Wasnt liking it but didn’t know. Now i know why it bothered me.
I have itIn portugal on my small farm all natural no spraying and its amazing all crushed in there gar like they did for years I might bottle it if I get enough orders
@@sayckeone So why do you think that the companies he mentioned such as "only from Tunisia" are not going to cut their oil with alternatives? The idea of traceability is a pretty useless point when he reads the freaking key like it's a map to where the oil is from 😂
We get our olive oil from a local grower here in California. The oil is fresh pressed and never over a year old. Every November harvest is direct fresh press. 😊
Yeah, I don’t have that problem. I get first press extra virgin olive oil from Crete, Greece, that my father-in-laws presses himself using olives from his own olive trees. I will say that I usually have some extra virgin organic olive oil from Costco (Kirkland Brand) just in case we run out of the gold stuff. The Kirkland brand isn’t bad at all.
Mannnn... You are consistent with the provision of valid and precious information which is seriously needed for us to protect our health. Keep doing the excellent work, it's totally appreciated. 😎💯💪🏾👍🏾
Once I learned this fact, I started reading labels. Real olive oil tastes so much better AND you can actually count on the health benefits of consuming olive oil.
The label that lists all of the countries that the oil could be from is a tool to explain the abbreviations for the country of origin if you look elsewhere on the bottle, you will find a more specific country of origin that will use the code
So does Tunisian varieties such as Chemlali. Morocco is not known for olive oil but for other types of oils such as argan. I would be careful of mixes....
Was thinking the same thing. Was at the store yesterday and the cheapest one I saw I on the shelves was the store brand for 5.99 and that was a small bottle . Went with that there is no way I'm paying 14.99 or up for olive oil.
@@rjh7101 well I only cook in extra virgin olive oil all you have to do is use a small pan and shallow fry things instead of a huge VAT of hot frying oil
@@steviannaskitchen5562 well that's because extra virgin olive oil is a finishing oil and not frying oil you need a blend especially using canola oil to get a nice deep fry
Oils from moldy olives will not pass the YAM analysis - Yeast and Mold growth, (colony forming units or CFU's will be over the US tolerance) so bad olives cannot be used for oil production, no matter how refined. Rancid oils are easily detected by taste so you will simply return the product to the store.
It does say which country on those ones with multiple countries. There's a printed code with the best by or use by date that matches the country abbreviation.
Kirkland organic olive oil is a great quality olive oil that isn't super expensive. And yes it is better than Bertolli organic which at this point Im certain is either cut or simply not as high quality.
Great info…. I have a Greek American friend who orders his oil straight from Greece. He told me years ago that most olive oil we buy in the states are blends and never as healthy or tasty as the pure stuff ..
@@kendawgmillionaire2191 i am not sure about this video. but this guy has been producing food related videos at a too high speed and with many mistakes in them.
GSE worldwide: If you don't like this man then please go to another channel. Don't be rude to someone who is trying to help you and gives you good information. How is your voice.?
@@KeeperOfSecrets-42069 Na he’s legit. Teaches to avoid the chemicals and buy the naturals. To see through the marketing gimmick that may fool people like you.
The last bottle you picked from multiple countries it scanning as Bobby approved. Might want to check it out. Bertolli oil from Argentina, Chile, Greece, italy, Morocco, Portugal, Spain, peru, tunisia.
Thank you I had no clue they can get away with using moldy food up for sale like that. That is so disgusting. Thank you for your hard work you do for everyone to learn.
The FDA is an absolute joke.
Well yeah they approved pfizer
FDA also known as Big Pharma.
🙏♥️🙏
FDA is a big con they always have been
No maybe this person isn’t telling the truth? Just because he says doesn’t mean it’s true? He gives no evidence but his word and that makes it true? Geez think about it people?
Why is it so hard to find real food in the US? Everything we're sold is filled with chemicals and garbage.
$$$$
Everything is made of chemicals
Easy goy
Thank the FDA!
Look into bill gates
Staying healthy is such a pain in the ass. These companies trick us. 😠
And very expensive 😅
Eating less and not adding more and more stuff is actually healthier. Cut sugar and eat less carb or eat sweet potato, drink tea/dark chocolate and check out intermittent fasting. Also don't eat much fruit because many fruits contain much sugar. Boom healthy. So, expensive it's not.
Capitalism 😂
Actually it's not a pain in the ass. Just do intermittent fasting. Cut out carbs and sugar and if you do want to eat carbs and sugar make sure it's in moderation.
I don't understand why US farmers aren't fully on growing Olive yet
My grocery bill has tripled since I started listening to this guy 😳
It's a good investment for health. Too bad we can't know how much exactly our return will be. 😅
I listen to advice and try to adjust based on my spending limit.
You know I heard a friend say recently “You either pay now by paying more for better quality food or you pay later when your medical bills start pile as time goes on. In the end you’re paying high no matter what” I no longer bitch about how expensive it is to eat better after I heard that.
You can’t put a price tag on your health. Trust me it’s worth it in the long run.
Shop at Aldi, Costco, and Trader Joe's bruh. Then as soon as you get home, portion all your meat out and freeze it. Buy frozen vegetables and frozen fruit. If your cheese has been out for a while, freeze the rest of it.
Make your own universal seasoning and use it in everything. Make all of your sauces yourself. Only eat 500 calorie meals. If you need more calories, boil some lentils and add avocado oil and you can add seasoning like turmeric and cumin. And you can buy pea protein powder in bulk. Cook only what you intend to eat in one meal, no leftovers. The biggest way I lose money from food is spoilage.
If you're not close to an Aldi, Costco, or Trader Joe's, make a trip once a month, bring it home and put it in a large icebox.
My food bill has plummeted, despite the fact that I'm eating healthy food.
So true haha 🤣
Best tip: put a little bit of that oil on a plate and in the fridge for a 24 hours if it turns white and jelly like vaseline its pure, if it stays the same it’s fake. That’s how my parents have been doing it for the past 40 years. Pure olive oil when put in the cold is not suppose to stay like oil consistency.
I will try this
Thank you, I’m on it! 🤞🏽
wow what a great tip! thankyou to you and your wonderful parents ❤ 🙏
Very interesting 👍
I’m going to try this! TYFS 🫒
Side note: olive oil is also light sensitive. If you buy olive oil in a clear container, it is either not olive oil or no longer has the nutrients that you expect from olive oil.
That's why some good brands put it in green bottles, black bottles, and even tin cans.
I always buy the Tunisian brand the one he picks at first. It’s a little pricey but it’s pretty good
Exactly right. You would think these companies would know that.
True.
Thank you ill keep that in mind. I have a question im kinda retarded so the bottle behind is the one i always get the little green giy with the green hat and the sky background and it comes with a qr code to show where its coming from what do you think of that one in terms of extra certified olive oil because if its bad ill change it :(
Cant believe that people are having to double check even the food we eat in these modern times.
He's just speaking about the quality of the olive oil without really saying it. Try to buy olive oil from Italy if you want the best for flavor and quality for the price. Trader Joe's has pure Italian olive oil that's great for direct eating (oil on bread, pasta etc.) as well as Costco's KS Italian (labelled) olive oil - not the California or the Mediterranean blends) - avoid those is what Bobby is saying rather unclearly.
Corrupt government that only cares for profit via cheap products
Triple and quadruple checks are on the way. Domestic agriculture too.
@@hydnumrepandum214
Yeah Italy is good choice. But still you have to check the brand. Italy isn't perfect. Not at all.
Never about Health especially in the usa, here it's all about the " benjamins" the ONLY right thing the Squad has ever stated at least a half truth.
I used to work at an artisan olive oil shop. What he’s saying is dead on the money. Simply put when you taste, real extra-virgin olive oil It will either have a fruity note at the end of it, or a peppery note at the end of it. Once you’ve tasted the real thing, you never forget it.
Fruity ones though good are not the top quality the quality of the olive oil is measured in the acidity and when you have less acidity it gets more and more peppery to the point where the minimum acidity and the just of the press will make you wanna cough if you eat it straight
Hey ant so what olive oils did you taste ? I have tried arbequina and maybe picual but would be interesting to hear how others taste
Recommended brands please?
@@7sevyn7_ I can’t really do that I’m afraid because when I worked for the folks I signed a nondisclosure agreement that basically said I could never tell people what vineyards we were partnered with. All I can tell you is that we would get it in from Italy and Greece (the southern hemisphere in the event it was winter), and we would fill bottles to order with the businesses label on it. The businesses name was FIORE artisan olive oils if you want to look them up online. If they’re still in business, I believe they do ship.
@@xaviercruz4763 i’m afraid I can’t remember all the labels, it’s bin almost 2 years since I left the business, arbequina was one of my favorites. We also carried a lot of oils that had been infused with other flavors. I was a big fan of the lemon oil because the lemons were added at the point press. So it tasted fresh and didn’t have that cooked flavor. I wish the same could’ve been said for the basil oil. No offense to anybody who loves the taste of cooked basil but I prefer mine raw. Of the EVOO‘s I tended to gravitate to oils that had a lower polyphenol count. We always had them lined up from lowest to highest so super taster could find the ones that were right for them. Basically I would go for oils that had a fruity flavor anytime I made a sauce that was spicy. Anytime I made a sauce that was too sweet. I would use an oil with a high polyphenol count so the peppiness could help balance it.
Also
If you refrigerate it, for several hours and it doesn't solidify and it stays a liquid, it's adulterated.
I've tested many.
Great advice
Been doing this for years
Thanks
Good tip thanks 😊
True.....!!!!!!
Thank you thank you😊😊😊
Coconut oil solidify too.
As someone who really read labels, I love this. I always wondered why certain oils were from 5 different countries.
I'm with you on this. Bought some olive oil on sale of course and became very sick. Looked at label and it was from many countries. He's right about this 😅
The FDA should be routinely and frequently testing olive oils and honeys for additives and degrees of purity. There should be criminal charges against producers, exporters, importers, and retailers of substandard cooking oils and honeys.
There should be, but it’s not. Just like much of our foods. Do the best you can. Grow your veggies, etc
Don’t trust the FDA!
They do - I'm a retired analytical food chemist that did the analysis and it continues still today.@@jeandudley7841
They do - I'm a retired analytical food chemist that did the analysis and it continues still today. HMF (Hydroxymethylfurfural) iis tested for in honey (to verify processing temperatures) as well as if other sugars are added (adulterated honey). Just don't feed honey to infants (under the age of 1 year due to possible botulism spores/bacteria in honey).
@@hydnumrepandum214 That's great news. Thank you. On the few occasions when you did find adulteration of honey or olive oil, what were the more common adulteration tricks?
Bertolli is kinda famous for mixing olive oil from different countries. Some even accuse them even for mixing it with different oils that aren't made from olives.
Why buy Italian fake oil when Tunisia, the biggest exporter in world has started to make its own brands in NA and Europe? Buying Italian oil is so risky, you will either consume a mix of origins or just bad quality with good aroma.
It smells a lot more bitter I’m comparing this to an expensive one from Greece
Thank you, Bobby, I had NO idea!!! I do now!! When we know better, we do better!!!
This is why I skip the olive oil and go straight to the 30wt in the automotive aisle.
Make sure to get the 0W for easier cold starts
w = winter, not weight
😂😂
Funny...but we know we can't trust that either anymore either.... (Great Documentary ('The Poisoner's Story') on Y.Tb. ; shows the FDA was formed to protect mega corporations.)
....haaaaa!!!!
Great video! That Tunisian olive oil passes the refrigerator test, the oil turns solid. Calirornia Ranch (Kalifornia PRK) is my favorite olive oil. Lately, I've seen a Kirkland, Costco brand of 100% Californian olive oil, it's quite good. Years ago I heard the mafia was heavily involved in the world olive oil business, cutting crap GMO oils into olive oil to increase profit.
Yeah bc they know no one wants to buy THEIR GMO!
Brooo Tunisien the best ever.
Tunisian oil is the world champion by far, but Italian and Spanish brands have made billions from buying it in bulk and reselling it after mixing it and dismantling its benefits. Many people spend alot of money buying mixed crap.
But the most outrageous thing is that, even those registered product destination are rigged. As long as a minimum amount is from that specific country, the legislation allows the full product to be classified from that country: for example: olive olive saying 'produce of Spain' or 'produce from Italy' contains actually a 70 or 80 percent of olive oil from Morocco. Same with extra olive oil: most of the time, only a 10 percent of the bottle is actually extra virgin and you pay for. Again, the law allows ripping the consumer off, legally!!!!
"If you want to know which oil is the best for you, just check the price! If you can afford to buy it, DO NOT PUT IT IN YOUR BODY!"
Yep, basically 🤷😄
Right??!
Price is often determined by marketing, not by raw material cost...
I guess ill fuckin die of hunger
Best answer
My dad every year bring 3 barrels of olive oil that gets jucied right infront of him in a factory in the mountains of north morocco
Let me guess : you get glass of olive oil in the morning instead of milk
@@nocensorship8092 Nope but you do get a shot of olive oil if you can't poop lol
@@nocensorship8092 yes 😂
@@mimoleta no i litterly drink a shot of olive oil just when i wake up
@@Elmehdiidrissi lmao it burns how do you do it
I put the entire bottle of olive oil in the refrigerator to test if it will solidify. I've actually kept an unopened bottle of California Ranch olive oil in the fridge for several years, opened it, and it was still great!
I've found that California Olive Ranch is the best domestic store brand of EVOO I can find
In Norway they were selling "Norwegian strawberries" that were actually from Poland because of the price gap between producing in Norway (extra expensive) vs Poland (way cheaper)
If "norwegian" strawberries are supposed to be as much "superior" to the Polish ones as the Nowegian mutant salmon🤮 is I' d rather go for Polish
Someone's gonna get sued by bertolli. That small print means that according to what 2 letters are in the lot code, the olives origin is specified
Bertolli is a garbage brand.
I’d love to see this happen. Would bring a bright smile to my face
When I saw the letter codes on the label he showed, I thought they had the same label for all of their plants and you needed to look elsewhere on the bottle for the stamped point of origin. Makes sense for a business to do that.
Doubtful
Yeah and like 80%.. fake statistics af
Thank you for your videos. Because of you I have been buying better olive oil. I had a bottle with the guess what country olives and tested it against the single destination olive oil and OMG, difference was night and day! I am very selective now.
Same! The difference in flavor is astonishing!
Even single state or single origin Olive Oil making can use the moldy or rancid,that doesn’t sound like a good measure,only thing it tells you is,the olives are coming from one place,NOT the conditions of olives that are used for this oil
So why are those oils allowed to pass the FDA to be on the shelves for the consumption of customers? My goodness, no one seems to care for the consumer.😢 We need to educate ourselves if we want to live healthy lives.
That's why they call it the Food and Drug Administration. the foods make us sick and the doctors prescribe drugs to make us better. It doesn't always work out well for us.
You remind me of the guy saying “this can be killing your gains”
Athlean X
Its not
No matter what u do or what Jesse does it’s never good enough yet i see athleanx winning no competitions
JustStppEatingSeedOils.
Olive oil making you big as hell
The yellow brand is such high quality and Wal-Mart carries it. Substantial difference in smell and thickness
facts
Agreed
Confirmed 👍
What is the name of the yellow brand? Thanks!!!
@@aweeks6649 Terra Delyssa Tunisian Extra Virgin Olive Oil. It's single source
This is why local farmers are so important
ITS ABSOLUTELY CRIMINAL & should be spot checked by some agencies!!!! Also fraud charges must be brought against stores,distributors…etc! ASAP🚦
There will also be a stamp from one of the various olive oil associations that approve high quality olive oil
The real olive oil has a stamp on it and without the stamp it is mixed with other oils. It usually has the olive leaf on it and says certified. Some are round and some are square. Without the stamp it must say 100% pure olive oil for it to be. The California brand has the stamp. It's like a dark green and maroon. Look up olive oil certified stamps so you know what to look for.
Thanks
I only buy from California but I wonder if the European ones could just put a fake stamp on it like all the other fake stuff on their label?
Excellent advice. Thank you. After watching olive oil videos, I stop buying olive oil. I will try again using your tip.
❤🎉Thank you for clarifying!
Blessings
Tunisian olive oil my favorite 👍
Me too
Why do we have to know that?
@@pangeaproxima3681the time spent typing a question you don’t even want the answer too.
Directed with conscious or subconscious effort to make the person feel something that isn’t sweet or light, but heavy and jagged. For no reason.
Enjoy your week my friend.
@@FINANCEPORT777 Why do we have to know all that?
Sorry to tell you this but if Tunisia is one of the origin countries IT'S FAKE
The California branded olive oils are the best and freshest in the US imo... Maybe cause I am in CA, so I get it fresh... but it's a noticeable difference..
I was saying that too plus no corruption like in Italy
I have always known that olive oil is all Fake, the worst thing i
Queen Creek Olive Mill located in Arizona produces 100% olive oil. Its real deal olive oil.. i have the big 3 liter, i think it was something like 80$ after shipping which is not bad at all. But they sell smaller bottles too. Make sure you buy the Robust oil bc It has the highest concentration of polyphenols.. but it also has a strong black pepper taste just fyi. They have 3 different types of oil. The other 2 oils arent going to have such a strong pepper taste.. but wont have as high a concentration of polyphenols.
I'm gonna un-virgin the virgin olive oil and no one can stop me
If this is true we should sue every “olive oil” company and shut them down.
Should it be illegal. False advertising?
Cuz tbh it prolly isn’t a big deal
I've read years ago that the reason for this is because of the mafia. So, good luck suing the mafia.
It is olive oil they just use subpar olives for the cheap brands.
That has already happen they get fines. Fake food industry is big and very little fines and criminal punishment.
Laws are for us not them.
“Processed oils?” All oils are processed. Otherwise, you’d be purchasing a literal bottle of whole olives.
He seems to like throwing around buzzwords to confuse the audience.
Most organic extra virgin olive oil is all just cold pressed it’s actually way diff it’s same as squeezing olives with your hand not really processed
Air mobile division of CAV? I think you should put the question mark outside the quotation marks too. Because he’s not asking the question you are
And literal is not a good choice when you are correcting another’s grammar. Although incredibly fun to say, it’s just the worst cliche of all time
he means the processing that involves heat and chemicals etc which u dont want
A wine tour I was on in Argentina made a stop at an Olive Grove. We went on a tour and saw how their olive oil was cold pressed. It was the only olive oil I’ve ever had that tasted like olives. We sampled it with bread and crackers and it was so good.
I'm based in Europe and I'm extremely thankful that we don't have a problem as big as what goes on in the States.
U better stay where you are.
Bobby, thanks for all the research you do; and for all the useful tips that you generously provide. You are truly a national treasure!
Im from Crete and most people here own their own small fields of olive trees and produce oil for their needs and as a side hustle to make money.
I buy Moroccan extra virgin olive oil because the olive trees produce more polyphenols to survive the harsh climate so the oil is nice and bitter tasting
What is the brand of Moroccan olive oil?
Actually not necessarily Harsher climate = bitter and healthier. Tunisian olive oil has many varieties, but the one that grows in the north where its colder, is a lot more bitter and called Chetoui. It's the hardcore olive oil and extremely healthy but so hard to find.
What he DOESNT mention is that those more expensive, single estate olive oils do NOT get rotated regularly (as less people buy them), meaning they are likely to be more oxidized/older by the time you buy them. Let's be real, all olive oils in American grocery stores are pretty subpar, so you're better off grabbing a middle shelf solid olive oil that gets steady rotation
This guy makes his entire platform off of basic food consumption research, he’s not interested in informing people like this unfortunately.
Massive scaremongering, mentioning mold with no concept of why it’s even considered “acceptable”
I just roll with Avocado oil. I like the neutral flavor and it has a really high smoke point.
@@jimbodice2672 solid, versatile choice
Yup.
Or just look for the olive oil certification on the back. The California Olive Oil Council (COOC) or NAOOA certifications. There are many more that certify them.
☺️Thanks so much for sharing!! I definitely learned something today & great to know especially as much as I use Olive oil!!! I will be shopping & eating better now 😊👍🏼👍🏼🧡💚
As a consumer and a previous olive farmer, I can say Bertolli olive oil is one of the best mid-range olive oils existing on the shelfs nowadays.
1st cold pressed is best
It's a well known/ large brand so they probably have multiple factories. Hence the code on the bottle to reference which one it came from. Bad video
😂
Funny if you look at the comments you find others who claim to be experts in the industry who say it isn’t. So are they lying or are you lying?
There is one third option: you are stupid! Well, you are if you can't find the difference between what some people say and what the others say. In all cases you are someone who is unable to differentiate different tastes that go inside your mouth. @@steveleeart
I usually get that from Tunisia. They are really transparent and even have a QR code to look at processing and travel and stuff right on the bottle.
That means nothing
@@MegaJuniorJones No, you're right. Kind of. You see, Tunisia was a good country that had an extremely successful revolution in 2011, and this company popped up after the revolution, supporting the free government and all that. But now, this company no longer exists because Tunisia fell back to the oppressive government that preceded it.
It's still good to get single source olive oil if you want quality, even if you don't care so much about human rights, so now that I don't have any Tunisian oil, I have Tuskan oil, with all of Italy's issues behind it...
@@nikolaibuscho5881 You sound just like the US Department of State lmao. Tunisia did not fall back to a dictatorship you melon, we simply did a course correction of the shit-show we had going on for 10 miserable years. Ultimately, we voted in an independent president with free and democratic elections and supported him throughout his entire term. We can go out and demonstrate all day long and no one would care. I don't know why Americans love to bring "Human rights" into anything given the fact that America literally funds Genocide in Gaza and sends millions of ammunition and TNT to drop on human beings inside their bedroom apartments. You have no right to ever invoke human rights. Oh, you're still probably consuming a Tunisian oil mixed with some cheap Italian plant oil branded as Italian extra virgin. Enjoy. Yours truly from dictatorship Republic of Tunisia.
I have that Tunisian olive oil. Very high quality, very good
Great video! Recently had this conversation/debate with my daughter. Had to forward this to her to reinforce my argument.😊😊
Why are people exposing this guy hes actually right.
I worked receiving for Driscoll and they be processing horrible berries, like you said they refine it
Lol their berries are the worst
Fratelli’s is worth considering. It’s a small family-owned business, imported from Italy, has low acidity, tastes delicious and is relatively affordable for what you’re receiving. Cheers.🥂
Thank You Bobby ....AWARENESS IS KEY 🗝 BRAGGS IS MY FAVORITE
NAMASTE 🙏
Bertolli is one of the EVOO’s that I use for general cooking. The list of countries shown is a key to the individual countries listed below that key on the same label (along with the harvest date and the production date). For finishing I have some high quality specialized oils that I’ll choose from depending on the meal profile.
Yikes! I'm going to shop for real olive oil tomorrow. Thanks Bobby.
Tunisian olive oil is the best ever.
Tunisianolive oil is your Best ever?
Spanish one is the best sorry
Tunisian, just bought a large bottle!
Cali is the best
I thought Spanish was the best until I tried Tunisian.
Yes, Dr Mercola and Mike Adams informed us of this about 10 yrs ago. Thank you!
Thank you! I bought the blue & green one rt in front of you not too long ago. Found it was from many sources. I’m like…. Wasnt liking it but didn’t know. Now i know why it bothered me.
You da man,! Thank you so much for your life saving information. Blessings to you and family 💪 🙏❤️
Lmao he would pick the exact one I use 🤦🏾♂️ glad I watched this tho
I know me too 😂 and I thought it was the best olive oil to buy from what we have in our grocery stores. Gonna need to find a new kind for sure!!
That's what makes Bobby THE go-to food guy in my boo. Much Love!
All Olive oil is aloud to have 20% other oil in it. There are few companies who are pure. I only know one company in Italy who has pure olive oil
20% and they don't have to list it as an ingredient? That doesn't sound legal to me
I have itIn portugal on my small farm all natural no spraying and its amazing all crushed in there gar like they did for years I might bottle it if I get enough orders
Everyone watching this: “oh wow so crazy”
Still everyone: *continues to get the best value olive oil because every cent counts*
No, my health counts. These vegetable/seed oils they cut olive oil with are terrible for you.
@@sayckeone You have any evidence they cut it with other oils? Or is it just based on his "all from one place" theory?
@@stansman5461
Look up "Italy olive oil scandal." It's old news. Just because you're not aware of it doesn't mean it's not true.
@@sayckeone So why do you think that the companies he mentioned such as "only from Tunisia" are not going to cut their oil with alternatives? The idea of traceability is a pretty useless point when he reads the freaking key like it's a map to where the oil is from 😂
@@stansman5461
I never said they aren't. Don't put words in my mouth.
Thanks for this information. The stores are selling the olive oils real cheap and I know why 😟
Bottom line human beings are not supposed to eat seed oils anyway
Dang! He Picked up the one I use…..thanks I’m throwing it out
But his info is false lol
We get our olive oil from a local grower here in California. The oil is fresh pressed and never over a year old. Every November harvest is direct fresh press. 😊
May I get the name of a place where you go to buy your olive oil?
I’ve been getting the Cali ranch oil , and tell others in the stores, it’s one of the best.
@@brightstar6492the owner is Daniel. Tell him Jesse and Becky sent you.
Where does that leave us?😢
@@brightstar6492 canto-sol in Paso Robles.
The best thing is to sue the grocery owner so they don't invest in that kind of oil again
Really sad because Bertolli is/was considered a quality brand among Italians.
Thanks for the information! Natural Grocers have an amazing selection of great olive oil!
Yeah, I don’t have that problem. I get first press extra virgin olive oil from Crete, Greece, that my father-in-laws presses himself using olives from his own olive trees. I will say that I usually have some extra virgin organic olive oil from Costco (Kirkland Brand) just in case we run out of the gold stuff. The Kirkland brand isn’t bad at all.
Let’s be friends. I give you money and get the same bottle your father in law gives you.
Mannnn... You are consistent with the provision of valid and precious information which is seriously needed for us to protect our health. Keep doing the excellent work, it's totally appreciated. 😎💯💪🏾👍🏾
Once I learned this fact, I started reading labels. Real olive oil tastes so much better AND you can actually count on the health benefits of consuming olive oil.
I found this out the hard way I love raw olive oil on foods for freshness but I wanted to try a different brand and it tasted like canola oil
The quality of tunisian olive oil is above any other olive oil
The label that lists all of the countries that the oil could be from is a tool to explain the abbreviations for the country of origin if you look elsewhere on the bottle, you will find a more specific country of origin that will use the code
Thx for this one! Ive been thinking mine was fake but didnt know how to reasonably rectify the problem!
Number one rule. Do not buy any vegetable oils. Buy butter instead. Problem solved.
Some people avoid saturated fats because it can give you a heart attack. Science based fact.
I would recommend Moroccan olive oil. They have among the highest levels of polyphenols as they are grown in harsh desert climates.
Good to know. Thank you.
So does Tunisian varieties such as Chemlali. Morocco is not known for olive oil but for other types of oils such as argan. I would be careful of mixes....
Great helpful info but my brain is going...$$$...
Was thinking the same thing. Was at the store yesterday and the cheapest one I saw I on the shelves was the store brand for 5.99 and that was a small bottle . Went with that there is no way I'm paying 14.99 or up for olive oil.
@@rjh7101 well I only cook in extra virgin olive oil all you have to do is use a small pan and shallow fry things instead of a huge VAT of hot frying oil
Then buy Kirkland olive oil at Costco it's good, real and inexpensive.
@@steviannaskitchen5562 well that's because extra virgin olive oil is a finishing oil and not frying oil you need a blend especially using canola oil to get a nice deep fry
@@missmarymary6506 that’s not true at all I deep fry chicken in extra virgin olive oil all the time and they do it in Italy as well
Oils from moldy olives will not pass the YAM analysis - Yeast and Mold growth, (colony forming units or CFU's will be over the US tolerance) so bad olives cannot be used for oil production, no matter how refined. Rancid oils are easily detected by taste so you will simply return the product to the store.
It does say which country on those ones with multiple countries. There's a printed code with the best by or use by date that matches the country abbreviation.
I was Wondering why my olive oil smelled Rancid upon opening it.
Thank you for the information helps us shop better. What about Avocado Oil?
Chosen is an excellent brand. Bobby approved.
Thanks!
Kirkland organic olive oil is a great quality olive oil that isn't super expensive. And yes it is better than Bertolli organic which at this point Im certain is either cut or simply not as high quality.
Good for you. You understand that problem. Good oils are usually not sold in grocery stores but specialty stores.
My great value olive oil literally says every country listed 😂😂😂
They wrapped map instead of label😂
thank you so much for your eye opening videos .
Great info…. I have a Greek American friend who orders his oil straight from Greece. He told me years ago that most olive oil we buy in the states are blends and never as healthy or tasty as the pure stuff ..
The guy is literally doing the FDA job. The government should pay him for this job seriously!
He is so talented at telling you with absolutely confidence about anything he has no idea about. he must be from USA.
?
@@kendawgmillionaire2191 i am not sure about this video. but this guy has been producing food related videos at a too high speed and with many mistakes in them.
@@xinglinjiang4952 gotcha. Thanks for the enlightenment.
🤣🤣🤣🤣😂😂😂
You can't trust a man who's voice cracks in the beginning of every video.
That's one of the stupidest things I've read.
GSE worldwide:
If you don't like this man then please go to another channel. Don't be rude to someone who is trying to help you and gives you good information. How is your voice.?
@@debrandw246 his info is hella misleading
Except he's right, voice crack or not.
@@KeeperOfSecrets-42069 Na he’s legit. Teaches to avoid the chemicals and buy the naturals. To see through the marketing gimmick that may fool people like you.
The last bottle you picked from multiple countries it scanning as Bobby approved. Might want to check it out. Bertolli oil from Argentina, Chile, Greece, italy, Morocco, Portugal, Spain, peru, tunisia.
Well I bought mine from Italy directly.....I was working there 😆
Yey... kudos to you.... you're smart fantastic human being... we should celebrates 🍾 that...for your genius decision in human history.
Thank you so much for your videos. They are super helpful and you have your clothes on.
😂😅👍
Thank you I had no clue they can get away with using moldy food up for sale like that. That is so disgusting. Thank you for your hard work you do for everyone to learn.
How in a regulator country as we have that our food stores aren’t hyper regulated to identify products made of fake or refined materials?
Bobby said previously, the California extra virgin olive oil is the best to buy. I buy this and nothing else now..
Yes but it cost twice $
Yeah, he always recommends things made in the USA - Funny that considering the USA isn't known for the best of any food
That's what I buy
@@robertpaulson8790 they invented KFC.
he always recommends the most expensive stuff