February 21, 2010 at 6:05 am #251491
Imported olive oil could contain anything :jawdrop:February 21, 2010 at 7:09 am #454415
Not surprising at all. I was talking to a lady at the markets today who grows cherries, she was saying that the cherries we import form the USA are sprayed with chemicals that have been banned in Australia for over 30 years. But it’s ok to import them and eat them with the banned chemicals… :rip:February 21, 2010 at 8:05 am #454416
I always buy Australian Olive Oil – Extra Virgin of course. :clap: 😆
:hug::hug::hug:February 21, 2010 at 8:42 am #454417
I watched land line today and it was a real eye opener. I knew that imported oil could be adulterated but:jawdrop:February 23, 2010 at 2:11 am #454418
Wow! To be fair, there were Aussie brands that didn’t stack up either. I want to know what the sticker looks like if the company has signed up to the code of practice. Reading the transcript, you miss out on important visuals!February 23, 2010 at 7:55 am #454419
Yes I’ve heard there are some dodgey Aussie brands too…it would be good to know which ones are legitimate.February 24, 2010 at 12:06 pm #454420
I was about to ask which Olive Oil should I buy as it was time for me to re-stock the olive oils here now…
Any recommendations? I usually like “Red Island” but theirs are abit dearer than I’d like to spend and I want those large tin containers that I can refill my glass bottles. :shrug:
Cheers! :hug:February 24, 2010 at 10:30 pm #454421
The Olive council has a small symbol on all brands which are certified pure Aussie extra virgin. It is a triangle with a small O and stoke at the top which I believe represents the olive. And the words “Certified Australian Extra Virgin” inside the triangle.
If you want cheap oil and bulk containers then you will most likely be buying overseas oil and take the risk of blended or old oil which will go off quickly once it is open.
We have used olive oil for years and I have now stopped buying the large containers as to often they were rancid within a couple of weeks. I am willing to buy the certified Aussie oil in one or two litre containers as I am assured of the quality and that it should stay fresh till it is all used.
I have also cut down on the amount of oil I use in cooking so do not require the bulk containers. This way my oil is always fresh.February 24, 2010 at 10:58 pm #454422
Farmers Markets! 🙂 Buy direct from the producer :tup:February 25, 2010 at 2:28 am #454423
ok, at the risk of asking a stupid question (!) how do you know if your oil is fresh? I’m aware that rancid oil can smell bad, but is there a simple way of knowing? I’ve been buying aussie olive oil for years and usually in 2 – 4 litre quantities, either plastic jugs or large tins. It has all looked and tasted fine no matter how long I’ve kept it, normally a few months. I’ve recently started buying rice bran oil for cooking with, so am buying my olive oil in smaller containers now.April 9, 2010 at 9:56 am #454424
mudhen, if it’s rancid you WILL taste and smell it (hoping for you, that you never get to experience a fully rancid olive oil … it is rather bad – the very first indication is a slighty “musty” quality, both in smell and flavour).
Adulterated! I am entirely over cheap sales on imported olive oils. As a soapmaker, who uses olive for it’s soothing qualities, I am completely over the aldulterated imports (simply NOT worth the money … might taste similiar to pure olive, but it’s saponification level gives it away, bigtime).
Local, pure product, everytime. Aussie olive oils are fragrant, indulgent and awesome!April 15, 2010 at 12:52 am #454425
Thanks for your reply, ma. I had a feeling it would be rather obvious, but you just never know. I checked my tin of “Cobram Estates” olive oil, and it is certified Aussie. It does take a while to get thru a tin, but I keep it in a cool dark spot in the pantry, and just re-fill a glass bottle kept on the counter. I don’t use it for cooking anymore, but my family eats a fair amount of pasta, and rather that butter, any cooked noodles get doused with olive oil. It took some time to get used to the difference in taste, but no one complains, and the oil is good for all of us.April 15, 2010 at 2:13 am #454426
Transcript from the site for anyone who hasn’t read it yet:
PRUE ADAMS: Dr Gertz was in Australia late last year to oversee some of the testing at labs in Victoria and New South Wales, and says similar testing in Germany has turned up disturbing results.
CHRISTIAN GERTZ: We analysed about 500 samples of olive oil a year. Officially, these about 20 of these samples are adulterated olive oils.
There is sometimes a blend with soy bean oil, a blend with rapeseed oil; sometimes also…they have added refined oil and also very old oil so that the oil is rancid.
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