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What does that even mean?
There's two types of olive oil: pressed from olives, and definitely not olive oil.
The amount of snake oil in the US food industry is unbelievable.
from what I understand, there are essentially three levels of olive oil:
That isn't to say that olive oil doesn't need better controls and oversight.
There is no reason to buy EEVO when refined will do. I use the cheap stuff for making mayonnaise because it blends better. In fact, if you try to use EEVO for mayonnaise, it will turn rancid.
From what I understand, it went like this:
And that's how most of the US food shittification went. People got used to it and it's normal to them.
Meanwhile in Europe, there's no "refined olive oil" to be found. Like many of the creative aberrations of the US market, they're completely absent in the rest of the developed world.
It is refined for higher smoke point so it can be used for high heat cooking. they do this by removing solids etc
this is done via chemical treatments. it is fine but oilive oil is not best all purpose and high heat cooking oil.
that's an odd phrasing... you don't buy high heat cooking for any of that. more accurate way to put it is that they strip oil of taste and aroma that comes from solids in the cold pressed table grade oil.
You know Costco isn't squeezing the olives themselves? There's a lot of fake olive oil out there. They just blend in some vegetable oil or something.
normies have hard time understanding that major US companies are part of the problem because they "trust the brand" lol
they buy goyslop grade product, prolly less than 50% refined olive oil blended with some cheap shite, all of it extracted with heavy chemical processing.
it is fine for cooking, whatever, but i is hardly "olive oil" lol
even if it is labeled as such, it aint. math don't work.
Way to miss the point champ...