The O ily Truth (continued...) TRUTH #21 Why do you put salt and pepper on olive oil, yet not in wine? Perhaps because the olive oil you are using has no taste? With an early-harvest monocultivar olive oil, salt and pepper are not necessary.
TRUTH #6 “Cold-press” doesn’t exist. The pressing room is “warm”. SO warm, in fact, that if we were at the seaside, we could go for a swim, and if it were any less warm we couldn’t extract even a single drop of olive oil.
TRUTH #22
“Extra-virgin” is not the 1st press. “Olive oil” is not the 2nd press. “Pomace and olive oil” is not the 3rd press.
Olive oil makes you gain weight just like pasta, bread, sweets, beer, wine, sodas, cocktails and French fries, but unlike the others, it keeps you young. And so you might not want a croissant and cappuccino anymore; instead for breakfast a bruschetta with olive oil, tomato and basil.
TRUTH #8
TRUTH #23
Genuineness isn’t quality. Too many shysters sell genuine, but not quality olive oil. The consumer is confused by the two concepts, and is deceived.
Better olive oil’s visible fat than a hidden killer that tastes like butter, but isn’t. Invisible fats are often hydrogenated. Margarine and “trans-fatty acids” increase the risk of stroke. Olive oil contains no cholesterol, and works to help reduce it.
TRUTH #7
TRUTH #9 Adulteration is not sophistication. This technical data is not just for a government’s bureaucrat chemists; it is for all of us. It is better to know what they are saying or telling us.
TRUTH #24 An olive oil that solidifies at low temperature? Is it a rip-off, ruined, or changed? NO!
TRUTH #10 Always taste before using. Why do we always taste wine, but never olive oil?
TRUTH #11 If you sense aromas with your nose why is it called aftertaste? If you sense it with your nose it is smell, and therefore better to say aftersmell.
TRUTH #12 The flavors coffee, strawberry, mint? They do not exist. What you are sensing in your mouth are really the aromas of coffee, strawberry and mint through your nose. They are not from “taste”, but “smell”. Never say “mint-taste” again.
TRUTH #13 Extra-virgin olive oil must have a scent. If it doesn’t, it must not be chosen. Learn how to sample olive oil; protect your family. Frauds are ever-present.
TRUTH #14 “Good” olive oil must be spicy; the more the better. Antioxidants are spicy. Consumers in the north of Europe tend not to like them, but they are the reason olive oil is healthy.
TRUTH #15 “Good” olive oil must be spicy. If it isn’t, it’s a fraud. It means that it hasn’t come from olives, or it’s been washed. It’s either a scam or just cheap.
TRUTH #16 If you smell a defect, it isn’t extra-virgin. When tested, extravirgin olive oil by law cannot have any defects. Despite that, defective oils are sold everywhere (particularly in American supermarkets and specialty food stores).
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TRUTH #17 If your olive oil is bitter, thank the person who gave it to you. Bitterness is not a defect, but rather a positive characteristic. Olive oil can be sweet or bitter just as wine can be red or white.
TRUTH #18 A green color in olive oil is not a sign of quality. Instead, it could be a scam. Olive oil-tasters test olive oil in blue or brown glasses so as not to be influenced by the color.
TRUTH #19
CONSUMER REPORTED TOP 3 MAGAZINE
O-LIVE & CO.
EXTRA VIRGIN OLIVE OIL.
(we’re just not allowed to mention their name)
Olive oil should not be odorless, colorless or tasteless. If it is, we are denying the consumer his expectations of health.
TRUTH #20 You cannot assess an olive oil’s acidity with your mouth. If someone is claiming to do so, they are either a scam artist or…bionic.
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