Thread: Australian olive oil

On Tue, 11 Dec 2012 13:28:12 +1100, "DavidW" <[email protected]>
wrote:

>Hello,
>
>This is more of a local question, but the aus.food group looks quite dead.
>
>In a masterclass on the TV show Masterchef chef Matt Moran said that a lot of
>chefs say that they only cook with extra virgin olive oil, but he says that's
>silly because the extra virgin quality of the oil is lost when it's heated, for
>frying say.
>
>In Australia we are told that European countries dump their lowest quality oil
>here because we don't have strict enough labelling standards, so it's safest to
>use only Australian olive oil, which is good quality. However, in the big
>supermarkets I can see no Australian olive oil that's not extra virgin, and
>therefore I assume not suitable for cooking. So, what olive oil to cook with?

There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
and Red Island are just two that come to mind.
Find a better supermarket

Jeßus wrote:
> On Tue, 11 Dec 2012 13:28:12 +1100, "DavidW" <[email protected]>
> wrote:
>
>> Hello,
>>
>> This is more of a local question, but the aus.food group looks quite
>> dead.
>>
>> In a masterclass on the TV show Masterchef chef Matt Moran said that
>> a lot of chefs say that they only cook with extra virgin olive oil,
>> but he says that's silly because the extra virgin quality of the oil
>> is lost when it's heated, for frying say.
>>
>> In Australia we are told that European countries dump their lowest
>> quality oil here because we don't have strict enough labelling
>> standards, so it's safest to use only Australian olive oil, which is
>> good quality. However, in the big supermarkets I can see no
>> Australian olive oil that's not extra virgin, and therefore I assume
>> not suitable for cooking. So, what olive oil to cook with?
>
> There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
> and Red Island are just two that come to mind.
> Find a better supermarket

No, I'm looking for an oil that's _not_ EV.

On Tue, 11 Dec 2012 15:17:24 +1100, "DavidW" <[email protected]>
wrote:

>Jeßus wrote:
>> On Tue, 11 Dec 2012 13:28:12 +1100, "DavidW" <[email protected]>
>> wrote:
>>
>>> Hello,
>>>
>>> This is more of a local question, but the aus.food group looks quite
>>> dead.
>>>
>>> In a masterclass on the TV show Masterchef chef Matt Moran said that
>>> a lot of chefs say that they only cook with extra virgin olive oil,
>>> but he says that's silly because the extra virgin quality of the oil
>>> is lost when it's heated, for frying say.
>>>
>>> In Australia we are told that European countries dump their lowest
>>> quality oil here because we don't have strict enough labelling
>>> standards, so it's safest to use only Australian olive oil, which is
>>> good quality. However, in the big supermarkets I can see no
>>> Australian olive oil that's not extra virgin, and therefore I assume
>>> not suitable for cooking. So, what olive oil to cook with?
>>
>> There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
>> and Red Island are just two that come to mind.
>> Find a better supermarket
>
>No, I'm looking for an oil that's _not_ EV.

Sorry, I mis-read your post :\

Personally, I use EV for cooking... will be a challenge to find non-EV
au oil...

On 11/12/2012 2:17 PM, DavidW wrote:
> Jeßus wrote:
>> On Tue, 11 Dec 2012 13:28:12 +1100, "DavidW" <[email protected]>
>> wrote:
>>
>>> Hello,
>>>
>>> This is more of a local question, but the aus.food group looks quite
>>> dead.
>>>
>>> In a masterclass on the TV show Masterchef chef Matt Moran said that
>>> a lot of chefs say that they only cook with extra virgin olive oil,
>>> but he says that's silly because the extra virgin quality of the oil
>>> is lost when it's heated, for frying say.
>>>
>>> In Australia we are told that European countries dump their lowest
>>> quality oil here because we don't have strict enough labelling
>>> standards, so it's safest to use only Australian olive oil, which is
>>> good quality. However, in the big supermarkets I can see no
>>> Australian olive oil that's not extra virgin, and therefore I assume
>>> not suitable for cooking. So, what olive oil to cook with?
>>
>> There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
>> and Red Island are just two that come to mind.
>> Find a better supermarket
>
> No, I'm looking for an oil that's _not_ EV.
>
>
Aldi ?

--









X-No-Archive: Yes

On 10-Dec-2012, Jeßus <[email protected]> wrote:

> >
> >In Australia we are told that European countries dump their lowest
> >quality oil
> >here because we don't have strict enough labelling standards, so it's
> >safest to
> >use only Australian olive oil, which is good quality. However, in the
> >big
> >supermarkets I can see no Australian olive oil that's not extra
> >virgin, and
> >therefore I assume not suitable for cooking. So, what olive oil to
> >cook with?
>
> There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
> and Red Island are just two that come to mind.
> Find a better supermarket

You missed one of the negatives; DavidW said he can find Australian EVOO
but can't find Australian OO that isn't EV.
--

Change Cujo to Juno in email address.

On Tue, 11 Dec 2012 14:10:38 GMT, "l not -l" <[email protected]> wrote:

>
> On 10-Dec-2012, Jeßus <[email protected]> wrote:
>
> > >
> > >In Australia we are told that European countries dump their lowest
> > >quality oil
> > >here because we don't have strict enough labelling standards, so it's
> > >safest to
> > >use only Australian olive oil, which is good quality. However, in the
> > >big
> > >supermarkets I can see no Australian olive oil that's not extra
> > >virgin, and
> > >therefore I assume not suitable for cooking. So, what olive oil to
> > >cook with?
> >
> > There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
> > and Red Island are just two that come to mind.
> > Find a better supermarket
>
> You missed one of the negatives; DavidW said he can find Australian EVOO
> but can't find Australian OO that isn't EV.

Some of us use EVOO exclusively and that's what we think of first when
anyone says olive oil.

--
Food is an important part of a balanced diet.

In article <ka7ae9$i60$[email protected]>, "atec77 "@hotmail.com says...
>
> On 11/12/2012 2:17 PM, DavidW wrote:
> > Jeßus wrote:
> >> On Tue, 11 Dec 2012 13:28:12 +1100, "DavidW" <[email protected]>
> >> wrote:
> >>
> >>> Hello,
> >>>
> >>> This is more of a local question, but the aus.food group looks quite
> >>> dead.
> >>>
> >>> In a masterclass on the TV show Masterchef chef Matt Moran said that
> >>> a lot of chefs say that they only cook with extra virgin olive oil,
> >>> but he says that's silly because the extra virgin quality of the oil
> >>> is lost when it's heated, for frying say.

He's only referring to losing some flavour in a first cold press oil
(which is affected by heating). There are other considerations not
affected by heating; such as, EVOO contains no solvents or chemicals
(used to extract more processed olive oils).

> >>>
> >>> In Australia we are told that European countries dump their lowest
> >>> quality oil here because we don't have strict enough labelling
> >>> standards, so it's safest to use only Australian olive oil, which is
> >>> good quality. However, in the big supermarkets I can see no
> >>> Australian olive oil that's not extra virgin, and therefore I assume
> >>> not suitable for cooking.

EVOO is the first, cold pressing of the fruit; it's the purest and
best flavoured oil so more expensive. Other than cost (if you care)
there's absolutely nothing wrong with using EVOO for cooking. I always
do.

After the first cold pressing, the pulp is re-processed by various
means (heating, solvents) to extract lower quality, cheaper oils.



Janet

On 11-Dec-2012, sf <[email protected]> wrote:

> Some of us use EVOO exclusively and that's what we think of first when
> anyone says olive oil.
As would I, if I had not read what the OP wrote.
--

Change Cujo to Juno in email address.

On Tue, 11 Dec 2012 16:47:30 GMT, "l not -l" <[email protected]> wrote:

>
> On 11-Dec-2012, sf <[email protected]> wrote:
>
> > Some of us use EVOO exclusively and that's what we think of first when
> > anyone says olive oil.
> As would I, if I had not read what the OP wrote.


He's only concerned about "cooking" and EVOO "cooks" just fine. Why
can't he contact the growers in Australia about this if it's so
important to buy local ordinary olive oil? They will be able to tell
the OP if they make regular olive oil and what brand name it is
marketed under.


--
Food is an important part of a balanced diet.

sf <[email protected]> wrote:

>He's only concerned about "cooking" and EVOO "cooks" just fine.

Depends on the EVOO.

I consider identifying and supplying oneself with an EVOO that
stands up to cooking temperatures to be job one. Otherwise,
one has failed and might as well give up on trying to cook.
But it's probably only one EVOO in ten that has this characteristic
and is still a good-tasting oil.


Steve

On Tue, 11 Dec 2012 18:50:04 +0000 (UTC), [email protected]
(Steve Pope) wrote:

> sf <[email protected]> wrote:
>
> >He's only concerned about "cooking" and EVOO "cooks" just fine.
>
> Depends on the EVOO.
>
> I consider identifying and supplying oneself with an EVOO that
> stands up to cooking temperatures to be job one. Otherwise,
> one has failed and might as well give up on trying to cook.
> But it's probably only one EVOO in ten that has this characteristic
> and is still a good-tasting oil.
>
Check it out with Davis before you buy.

--
Food is an important part of a balanced diet.

sf <[email protected]> wrote:

>On Tue, 11 Dec 2012 18:50:04 +0000 (UTC), [email protected]
>(Steve Pope) wrote:
>
>> sf <[email protected]> wrote:
>>
>> >He's only concerned about "cooking" and EVOO "cooks" just fine.
>>
>> Depends on the EVOO.
>>
>> I consider identifying and supplying oneself with an EVOO that
>> stands up to cooking temperatures to be job one. Otherwise,
>> one has failed and might as well give up on trying to cook.
>> But it's probably only one EVOO in ten that has this characteristic
>> and is still a good-tasting oil.
>>
>Check it out with Davis before you buy.

Sure, although mostly they check for origin, not quality per se.


Steve

On Tue, 11 Dec 2012 20:15:27 +0000 (UTC), [email protected]
(Steve Pope) wrote:


>Sure, although mostly they check for origin, not quality per se.
>
>
>Steve

I thought they also checked to see that olive oil truly is EVOO. At
least they have in the past.

Christine
--
http://nightstirrings.blogspot.com

On 11/12/2012 3:28 AM, DavidW wrote:
> Hello,
>
> This is more of a local question, but the aus.food group looks quite dead.
>
> In a masterclass on the TV show Masterchef chef Matt Moran said that a lot of
> chefs say that they only cook with extra virgin olive oil, but he says that's
> silly because the extra virgin quality of the oil is lost when it's heated, for
> frying say.
>
> In Australia we are told that European countries dump their lowest quality oil
> here because we don't have strict enough labelling standards, so it's safest to
> use only Australian olive oil, which is good quality. However, in the big
> supermarkets I can see no Australian olive oil that's not extra virgin, and
> therefore I assume not suitable for cooking. So, what olive oil to cook with?
>
>
Depends where you're living. You will only see EV on the shelves
because they're trying to keep brand price up for one thing and
second shelf space is not given over to bulky low value items.

What you'll find in oil producing areas e.g. the SW of WA on the Capes
is producers who bottle and sell their high quality stuff for outrageous
prices (so you don't have to buy it if you don't want to) but will also
sell their seconds etc in bulk, often in plastic jugs for quite cheap
prices. As I said, depends on how close you are to where this is
because 2nd and on pressings don't return a lot in low output groves
You need things on an industrial scale to get the returns needed.
I'm in Tunisia at the moment and you can buy local oil for .60c
per litre in plastic bottles. They do OO on a massive scale here
and have done for 3,000 years.

On 11/12/2012 3:28 AM, DavidW wrote:
> Hello,
>
> This is more of a local question, but the aus.food group looks quite dead.
>
> In a masterclass on the TV show Masterchef chef Matt Moran said that a lot of
> chefs say that they only cook with extra virgin olive oil, but he says that's
> silly because the extra virgin quality of the oil is lost when it's heated, for
> frying say.
>
> In Australia we are told that European countries dump their lowest quality oil
> here because we don't have strict enough labelling standards, so it's safest to
> use only Australian olive oil, which is good quality. However, in the big
> supermarkets I can see no Australian olive oil that's not extra virgin, and
> therefore I assume not suitable for cooking. So, what olive oil to cook with?
>
>

Sorry, forgot to add:- EVOO is "cold pressed". As soon as you heat the
olives, the oil can't be called EV. So he's right - as soon as you heat
it, you might as well have 2nd or 3rd pressings for a fraction of the
cost.

Christine Dabney <[email protected]> wrote:

>On Tue, 11 Dec 2012 20:15:27 +0000 (UTC), [email protected]
>(Steve Pope) wrote:
>
>
>>Sure, although mostly they check for origin, not quality per se.
>>
>>
>>Steve
>
>I thought they also checked to see that olive oil truly is EVOO. At
>least they have in the past.

Yes, I believe you're right.

But, another aspect is they are sampling the market, not rating
products per se. Products may change. I'm not sure you can really use
the UC Davis studies as a consumer guide. Unless you're buying a
DOP olive oil, there is some significant chance it is either not
entirely EVOO, or not entirely from the stated country of origin.

Steve

Janet wrote:
>
> He's only referring to losing some flavour in a first cold press
> oil (which is affected by heating). There are other considerations
> not affected by heating; such as, EVOO contains no solvents or
> chemicals (used to extract more processed olive oils).

>
> EVOO is the first, cold pressing of the fruit; it's the purest
> and best flavoured oil so more expensive. Other than cost (if you
> care) there's absolutely nothing wrong with using EVOO for cooking. I
> always do.
>
> After the first cold pressing, the pulp is re-processed by
> various means (heating, solvents) to extract lower quality, cheaper
> oils.

Thanks. That's all clear.

This website talks about the smoke temperature of various oils. It says you
shouldn't heat oil above that. Unfortunately it leaves things pretty cloudy
regarding EV oil, since its smoke temperature can vary between low and high.
http://www.whfoods.com/genpage.php?tname=george&dbid=56

Doug Freyburger wrote:
> DavidW wrote:
>> In Australia we are told that European countries dump their lowest
>> quality oil here because we don't have strict enough labelling
>> standards, so it's safest to use only Australian olive oil, which is
>> good quality. However, in the big supermarkets I can see no
>> Australian olive oil that's not extra virgin, and therefore I assume
>> not suitable for cooking. So, what olive oil to cook with?
>
> Again check the wording. I suggest the imported olive oil is the sort
> that works in cooking and with cooking can't be told from EVOO. In
> this I might be mistaken but I am certain about the wording of the
> previous one.

Well, the wording is my own from my memory of the show months ago. I remember
him going at least as far as I've recounted, but I don't remember if he went
further and said that it is actually bad to cook with EV oil. I posted here
partly to find out.

> So how much olive oil do you go through?
>
> Little - Get the more expensive local oil and use it in cooking
> anyways. So what that the extra flavor advantage is lost. You're
> benefitting local family farms.

Very little. The expensive stuff is fine if it's suitable for cooking. However,
I understand that OO is the opposite of a good wine - it just deteriorates with
age. In that case there's no point paying for high quality if I won't get
through it for months and it loses its quality.

On Wed, 12 Dec 2012 08:40:58 +1100, "DavidW" <[email protected]>
wrote:

>Janet wrote:
>>
>> He's only referring to losing some flavour in a first cold press
>> oil (which is affected by heating). There are other considerations
>> not affected by heating; such as, EVOO contains no solvents or
>> chemicals (used to extract more processed olive oils).
>
>>
>> EVOO is the first, cold pressing of the fruit; it's the purest
>> and best flavoured oil so more expensive. Other than cost (if you
>> care) there's absolutely nothing wrong with using EVOO for cooking. I
>> always do.
>>
>> After the first cold pressing, the pulp is re-processed by
>> various means (heating, solvents) to extract lower quality, cheaper
>> oils.
>
>Thanks. That's all clear.
>
>This website talks about the smoke temperature of various oils. It says you
>shouldn't heat oil above that. Unfortunately it leaves things pretty cloudy
>regarding EV oil, since its smoke temperature can vary between low and high.
>http://www.whfoods.com/genpage.php?tname=george&dbid=56

I really think you're worrying about nothing, you might as well just
use EVOO. At one time I too was concerned about radicals (I am very
health conscious) but eventually determined that the dangers are
grossly exaggerated.

If you're really worried, have you considered rice bran oil?
It has a higher smoke point.