Also want to add something I saw in the US: light olive oil. It advertised itself as olive oil with a lighter flavor. It was olive oil diluted with vegetable oil, yet sold at a premium.

That is really interesting. I always wondered what virgin and extra virgin mean (other than just "better quality") but never got to looking it up.

Refined oils usually have the benefit of being able to be heated to a higher temperature before braking down though. This is why most cold pressed oils should not really be used for cooking.

Look out for stuff that is sold next to Olive oil called Pomace Oil. It's packaged almost exactly the same and 'Pomace Oil' is usually hidden in fancy script somewhere. It's much cheaper because it's made from running the garbage that is left over through a couple questionable processes to squeeze out every last ml of oil out of it.

It's possibly unhealthy to consume regularly and definitely the poorest quality. That's why the 3 liter tin is only like $25

Also, the Italian/Greek/whatever Olive Oil was probably sourced from a bunch of different places and only packaged in the stated country.

Look for 'First Press' oils to have some chance at quality product, though the producer may be lying about that too, or mixing a legal minimum of the stated high quality product with the cheapest garbage they can boost their margins with.

Hey, finally a topic I can contribute something to (I dabble in making my own olive oil).

Depending on what you mean by chemical methods, you might not be 100% correct. The vast majority of food grade olive oil (including really high quality stuff) is extracted by crushing the olives into a mash, mixing it with warm water and spinning the resulting paste in a centrifuge. The quality varies according to the quality of the fruit, when it's picked, how much oil you're trying to squeeze out, and the variables you control are basically the temperature and quantity of water in the mash. It's classified as virgin or extra virgin according to the chemical composition, and the "cold pressed" is more of a marketing term than an actual process. It's nowadays supposed to mean that the mash doesn't get over a certain temperature in the extraction, but if it did it would be poor quality oil anyway, so it's pretty meaningless for "decent or above" oil quality. Purely mechanically pressed oil is exceedingly rare and has a more muted flavor because it skips the process of mixing the mash with water, which activates the aromatic compounds.

Edit: all that being said, the bizarre wording in the meme undoubtedly means that the oil is garbage tier.

pretty sure this is the one pictured btw https://www.waitrose.com/ecom/products/essential-olive-oil/034141-17087-17088

For lights? Like to burn??? Wth kind of plant is olive to be making that much oil?

I was going to reply to the post with "That olive oil?" but you got here first. Oh well.

🥁🐍

Nah, double spacing is super obvious.

Increase the font size of punctuation by 1.