How To Find Good Olive Oil in the United States | The Great Olive Oil Scam


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It’s a query we get requested all the time! How do I to find excellent olive oil? What’s a excellent olive oil emblem? What makes a “bad” olive oil? Why is olive oil so pricey? We’re right here to respond to the very best we will be able to! We too had the sort of tricky time discovering excellent oil in the US. We after all discovered our favourite emblem that we now use on a daily basis, and for us, the value is 100% price it! If you could have olive oil questions that are not spoke back in the video, please drop them underneath! Also, here is a hyperlink to Partanna olive oil at Walmart:

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31 thoughts on “How To Find Good Olive Oil in the United States | The Great Olive Oil Scam”

  1. Thank you !!!!! Someone got me one and it had multiple countries and tasted off….p.s. people don't dump out the bad… I make soap with it too 🙂 so mine will make a giant batch of soap now 🙂

  2. Can you make a cooking video of making flavored bread dipping oil ? 🙂 I had it once in an authentic place and have never been able to find something as good again !

  3. Awesome video as always really enjoy your channel. When I was in Italy I was amazed to find that not only Italy but most of Europe does not add artificial flavors or preservatives or extra salt or sugar in their products. I’m guessing there are laws overseas in regards to that. With that said, there are a lot of olive oil‘s that have sugar added or salt added and I stay away from those as well.

    Your comments are appreciated.

    I’m told that some of the dark glass bottles significantly reduce spoilage from ultraviolet light.

  4. This is so interesting. Thanks for sharing your knowledge. I have some oil in a metal container… now which is better of those? glass or metal? By the way I am in Canada.

  5. Good video guys but it certainly does make a difference which country that single origin brand is from. Ive never had a spanish EVOO that tastes the same as an Italian EVOO
    & when it comes to a pumice olive oil, I've never had a good one that wasn't italian.
    There is subtle to more extreme differences again with Australian ones but my top two countries for EVOO would be Italy then Australia for sure.

  6. I really enjoy the informational videos..love the little pranks too, but the education on things Italian I like….I actually just got that olive oil,and it taste like olive oil..I've tried so many brands, I'm actually impressed I picked the right one on my own.. I have this olive oil and a bottle of store bought in a plastic container, I'm gonna go compare labels now lol.

  7. This is a great video, thanks! I had done some research and bought what I thought was a good olive oil and just went to the cupboard to read the label…it has four countries listed! I'll be on the lookout for a better one when I run out of this bottle.

  8. A good way to view the cost of ingredients is when purchasing ingredients based off of quality over quantity you're not paying more you're investing into the health and vitality of you your family and your guests.
    When switching my diet for whole foods better sourced ingredients from the local co-op in my area I had to change my mindset and realize that by choosing in this manner was one of the biggest acts of self love that was in the moment and would show when the food was done being prepared. 💃🐹💕🥰🌎💚🌍💚🌏

  9. I heard the reason multiple countries is bad is because it means they are using old and cast off olives from other countries, ewww.
    I appreciate the video and will look for that brand. ❤

  10. So 'good olive oil' is just olive oil that's 100% from one country, that's all there is to it then? I heard some olive oil goes rancid in the process of making it, and they add chemicals to mask the smell even if the olive oil is 100% from one country, can anyone provide more information about that. Thank You for the video btw, love your content

  11. Did you say that the bottle must be “dark”? That’s because the light radiation induces an increase in the number of peroxides (indicators of the oxidation state of triglycerides in the oil) which is mainly responsible for the sensation of rancid with consequences on the organoleptic characteristics.

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