Olive Oil Question

[HammerCurl]

So I'm just looking through at sale grocery store crap online and there's an astronomical price difference between olive oil in tin and glass bottle. Obviously tin is a little ghetto but its 7.99 for 64 oz in tin vs 4.99 for 17 oz. Has anyone bought the tin variety and noticed a bad taste difference in cooking?

 

[Unmoosical]

I don't think it's the container that is changing the price so much. They are probably from different presses. That being said, I would guess that if you have to ask you wouldn't notice.

 

[potato28]

Different processes and how refined it is. Just buy it in the glass.

 

[mrrman]

I just buy cold pressed olive oil in a tin so I couldnt comment other than its great

 

[Xyclone]

Originally posted by: potato28
Different processes and how refined it is. Just buy it in the glass.

Ditto.

 

[jlbenedict]

Those damn oil barons! Damn.. how much is a barrel of that stuff?

 

[xanis]

That's crazy. You could buy 2 liter jugs of olive oil in Spain for only a few Euro.

 

[Xstatic1]

i'm done my research on this. here's how to get the best tasting olive oil: buy extra virgin, cold-pressed olive oil in dark glass bottles. it has to look cloudy, NOT clear like 95% of the ones that are sold in grocery stores, club membership stores (sam's or costco) & Whole Foods.

 

[WildHorse]

The best storage containers for olive oil are made of either tinted glass (to keep out light) or a nonreactive metal, such as stainless steel. Avoid metal containers made of iron or copper because the chemical reactions between the olive oil and those metals create toxic compounds. Avoid most plastic, too; oil can absorb noxious substances such as polyvinyl chlorides (PVCs) out of the plastic. Containers also need a tight cap or lid to keep out unwanted air. Text 1

Storing olive oil in plastic containers is considered a health hazard. The olive oil can begin to absorb the carcinogenic polymers found in plastic. Text 2

 

[LS20]

tis cuz of peak olive oil

 

[FoBoT]

i got a bottle (glass) a few months ago , it was one of the higher priced ones, not sure i can tell the difference, but i really like it

 

[Casawi]

Why is olive oil expensive in the states ? I would get the Glass and the good brand. I don't go cheap on olive oil, it makes meals taste much better.

 

[FoBoT]

if anyone needs bulk olive oil, i found this link

http://www.oliveoilsource.com/bulk_oil.htm

Bulk Oil

By the gallon, 5gallon, 55gallon, metric ton - Discount prices. Premium oils for private labeling for gifts, incentives, restaurant table service, etc. Ask about custom pricing for oil blended to your specification for private label. Pomace grade oils for soap-making. Call 415-461-6267 or email zoil@oliveoilsource.com


PREMIUM OIL FOR PRIVATE LABELING, RESTAURANT TABLE SERVICE
Available in:

cases of 12 in 5oz, 12.7 oz, 25.4 oz glass bottles
cases of four 1 gallon or 5 gallon plastic containers
55 gallon drums

or this link if you need MORE than bulk oil

http://www.bulkoil.com/

 

[ElFenix]

Originally posted by: Casawi
Why is olive oil expensive in the states ? I would get the Glass and the good brand. I don't go cheap on olive oil, it makes meals taste much better.

supply and demand.


there was an article in the houston chronicle a few months back about olive oil. iirc, US consumption has about doubled over the last 10 years. supply can't go up that quickly as olive oil generally has to be shipped to the US (largely from spain), and new trees have to be planted and grow (which can take a couple of years).

the world's largest olive oil producer has purchased a factory south of houston so that it can process olive oil in texas. it is also purchasing acreage in south and central texas to start olive plantations.


as for which kind to get, if you're using it for flavor you'll want something extra virgin, cold pressed, dark bottle or tin (the same brand should have rational pricing between those two options). if you're using it for general cooking and not so much the flavor, lighter colored cheaper stuff is fine. also, a lot of so-called 'italian' olive oil contains a high percentage of spanish olives (spain is the world's largest olive producer).

oh, and apparently the labels on the bottles of 'extra virgin' are not necessarily to be trusted, as those terms are not defined or regulated by the FDA.

 

[IceBergSLiM]

The tin blocks oujt light. Preserves flavor and freshness better. I typically only buy the tins maybe once a year when they go on sale.

 

[Miramonti]

Originally posted by: Xstatic1
i'm done my research on this. here's how to get the best tasting olive oil: buy extra virgin, cold-pressed olive oil in dark glass bottles. it has to look cloudy, NOT clear like 95% of the ones that are sold in grocery stores, club membership stores (sam's or costco) & Whole Foods.

As a rule, that's not true.

I've got some of the best olive oil on the planet (from a friend's olive farm in greece) and its a very rich green, but not at all cloudy. It was also packaged in a 5 gallon tin.

The important thing is to keep what you're not going to use in the shortterm in a very cool or refrigerated dark environment to keep it from becoming rancid.

 

[moshquerade]

Originally posted by: jlbenedict
Those damn oil barons! Damn.. how much is a barrel of that stuff?

this is why i read the threads here. :laugh:

 

[waggy]

its because most oil is virgin Olive oil ore even EXTRA virgin olive oil!

we all know how hard it is to find a virgin. well besides on ATOT

 

[slag]

Originally posted by: jjsole

Originally posted by: Xstatic1
i'm done my research on this. here's how to get the best tasting olive oil: buy extra virgin, cold-pressed olive oil in dark glass bottles. it has to look cloudy, NOT clear like 95% of the ones that are sold in grocery stores, club membership stores (sam's or costco) & Whole Foods.

As a rule, that's not true.

I've got some of the best olive oil on the planet (from a friend's olive farm in greece) and its a very rich green, but not at all cloudy. It was also packaged in a 5 gallon tin.

The important thing is to keep what you're not going to use in the shortterm in a very cool or refrigerated dark environment to keep it from becoming rancid.

We keep our olive oil on a shelf in the kitchen cupboard at approx 70 ish degrees. Its never rancid or bad tasting, as long as we scrape the spores off the top first.

 

[Miramonti]

Originally posted by: slag

Originally posted by: jjsole

Originally posted by: Xstatic1
i'm done my research on this. here's how to get the best tasting olive oil: buy extra virgin, cold-pressed olive oil in dark glass bottles. it has to look cloudy, NOT clear like 95% of the ones that are sold in grocery stores, club membership stores (sam's or costco) & Whole Foods.

As a rule, that's not true.

I've got some of the best olive oil on the planet (from a friend's olive farm in greece) and its a very rich green, but not at all cloudy. It was also packaged in a 5 gallon tin.

The important thing is to keep what you're not going to use in the shortterm in a very cool or refrigerated dark environment to keep it from becoming rancid.

We keep our olive oil on a shelf in the kitchen cupboard at approx 70 ish degrees. Its never rancid or bad tasting, as long as we scrape the spores off the top first.

Because it hasn't become rancid doesn't mean it can't, which it can. If you've got a lot of high quality oil, there's no reason to chance it imo. I've had olive oil become rancid only once, and it took a year or two, but I decided that's the last time I take a chance with the good stuff.

 

[slag]

Originally posted by: jjsole

Originally posted by: slag

Originally posted by: jjsole

Originally posted by: Xstatic1
i'm done my research on this. here's how to get the best tasting olive oil: buy extra virgin, cold-pressed olive oil in dark glass bottles. it has to look cloudy, NOT clear like 95% of the ones that are sold in grocery stores, club membership stores (sam's or costco) & Whole Foods.

As a rule, that's not true.

I've got some of the best olive oil on the planet (from a friend's olive farm in greece) and its a very rich green, but not at all cloudy. It was also packaged in a 5 gallon tin.

The important thing is to keep what you're not going to use in the shortterm in a very cool or refrigerated dark environment to keep it from becoming rancid.

We keep our olive oil on a shelf in the kitchen cupboard at approx 70 ish degrees. Its never rancid or bad tasting, as long as we scrape the spores off the top first.

Because it hasn't become rancid doesn't mean it can't, which it can. If you've got a lot of high quality oil, there's no reason to chance it imo. I've had olive oil become rancid only once, and it took a year or two, but I decided that's the last time I take a chance with the good stuff.

Ah, there you go. We never have a bottle of oilive oil hanging around longer than a few months at most.

 

[Miramonti]

Originally posted by: slag

Originally posted by: jjsole

Originally posted by: slag

Originally posted by: jjsole

Originally posted by: Xstatic1
i'm done my research on this. here's how to get the best tasting olive oil: buy extra virgin, cold-pressed olive oil in dark glass bottles. it has to look cloudy, NOT clear like 95% of the ones that are sold in grocery stores, club membership stores (sam's or costco) & Whole Foods.

As a rule, that's not true.

I've got some of the best olive oil on the planet (from a friend's olive farm in greece) and its a very rich green, but not at all cloudy. It was also packaged in a 5 gallon tin.

The important thing is to keep what you're not going to use in the shortterm in a very cool or refrigerated dark environment to keep it from becoming rancid.

We keep our olive oil on a shelf in the kitchen cupboard at approx 70 ish degrees. Its never rancid or bad tasting, as long as we scrape the spores off the top first.

Because it hasn't become rancid doesn't mean it can't, which it can. If you've got a lot of high quality oil, there's no reason to chance it imo. I've had olive oil become rancid only once, and it took a year or two, but I decided that's the last time I take a chance with the good stuff.

Ah, there you go. We never have a bottle of oilive oil hanging around longer than a few months at most.

That's something to be proud of...a true olive oil user. :thumbsup:

 

[Scarpozzi]

The tin is fine. For canned goods, most manufacturers have an enamel spray they hit the inside of the bottle with. This spray is clear and protects the food from tasting like metal. You'll probably be able to tell no difference between oil from a tin vs. a bottle, if it's the same brand. The only thing that might make a difference in flavor is the effect light has on the oil....and I'm not sure how it would affect it...just saying, it's another outside factor.

 

[imported_Tango]

The reason for this is that olive oil in tin only is Olive Oil, while the one in the glass container probably is Virgin Olive Oil or Extra Virgin Olive Oil.

If you want to use it crude don't buy anything but Extra Virgin. To cook and fry even Virgin Oil might be good enough.

 

[SithSolo1]

I use this: http://www.filippoberio.com/Products/ExtraVirgin.asp

*shrug*