Spanish olive oil producers say big supermarkets are making huge profits at the expense of consumers by making a 59% margin over the initial price. #EuropeNews
  • @[email protected]English
    3•3 months ago

    from what I understand, there are essentially three levels of olive oil:

    • Extra Virgin Olive Oil: the good stuff, used primarily as a taste additive, dressings, etc.
    • Refined Olive Oil: the cheap stuff, typically mashed olives that make it out of EEVO. You’ll use this for frying
    • Blended Olive Oil: medium priced, usually a blend of EEVO and refined

    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.

    • @AnUnusualRelicEnglish
      1•3 months ago

      from what I understand, there are essentially three levels of olive oil:

      Extra Virgin Olive Oil: the good stuff, used primarily as a taste additive, dressings, etc.
Refined Olive Oil: the cheap stuff, typically mashed olives that make it out of EEVO. You’ll use this for frying
Blended Olive Oil: medium priced, usually a blend of EEVO and refined

      From what I understand, it went like this:

      • “Hey, what’s all this goop on the floor?”
      • “It’s all the crap from the olives we pressed this morning… Hey, Mario, come and wipe this off!”
      • “Wait wait, can’t we sell this?”
      • “Are you crazy? Who would want to buy olive goop?”
      • “Let me think about it… Mario, put it in barrels.”

      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.