We've been experimenting with various types of "fats" for storage - lard, shortening, vegetable oil, olive oil. We've found that the lard, shortening and vegetable oil tend to turn rancid after a couple of years. Living in Italy for five years, we noticed our Italian neighbors stored olive oil for LONG periods in just a simple refillable bottle up in their attic. We have stored extra-virgin olive oil for up to 5 years, used it, and have never had an iota of rancidity. We have stopped buying lard and vegetable oil and though extra-virgin is expensive, the long-term cost will be worth it.
My wife has experimented with it in making bread and rolls in place of lard and shortening and it is far superior -- and healthy.
To Fat, Or Not To Fat
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dejure
Re: To Fat, Or Not To Fat
Thanks, This is well worth looking into. Especially since replacing oils we have been conned into believeing are good for us with olive oil is widely recognized by the natural health community as being a primary way of improving our lives and health.
I would very much like to look into methods of protecting stored olive oil from the effects of oxygen, since it is said rancidity is not always about taste or smell, but about the effects of oxidation. Any ideas would be appreciated.
This is old news, but since we are building a data base of information, I'll share it anyway - Canola Oil is a wholly made up name derived from the words "Canadian" and "oil." It is a product of a genetically modified rape seed plants. Based on what I have been able to discern from people far more knowledgeable in health matters than I, corn oils fare no better in the "good for you" category.
A caveat regarding olive oil is that HIGH heat alters it and it not only loses some or all of its life giving properties, but it may even work to our detriment. As such, several health experts promote coconut oil for cooking, but indicate it should be produced by the centrifuge method, as opposed to fermentation.
There is a lot of good information available on the net about oils (e.g., omega 3's and their proper, or critical ratios to omega 6's) and quality olive oils repeatedly show as having significant health benefits. Below is some information you inspired me to pull up regarding olive oils.
From Wikipedia.org:
Olive oil is classified by how it was produced, by its chemistry, and by its flavor. All production begins by transforming the olive fruit into olive paste. This paste is then malaxed to allow the microscopic oil droplets to concentrate. The oil is extracted by means of pressure (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.
US Customs regulations on "country of origin" state that if a non-origin nation is shown on the label, then the real origin must be shown on the same side of the label and in comparable size letters so as not to mislead the consumer.[6] [7] Yet most major US brands continue to put “imported from Italy” on the front label in large letters and other origins on the back in very small print.[8]These products are a mixture of olive oil from more than one nation and it is not clear what percentage of the olive oil is really of Italian origin. This practice makes it difficult for high quality, lower cost producers outside of Italy to enter enter the US market, and for genuine Italian producers to compete.
From http://whatscookingamerica.net/OliveOil.htm:
Remember - Olives are fruit; olive oil is a fruit juice. Air, heat, and light will cause olive oil to turn rancid (rancid is the flavor which is imparted in an oil after it has undergone the process of oxidation. Since prolonged contact with oxygen is the rot cause of oxidation, rancidity is a common defect, so it should be stored in a cool place in an airtight container). If your oil has a buttery taste, then it's probably rancid.
The ideal temperature for storing olive oil is 57°F or 14 degrees C, although a normal room temperature of 70ºF works very well if the olive oil is stored in a dark area where the temperature remains fairly constant. A kitchen cabinet located away from the stove and away from direct sunlight will work quite well. If you have a wine cellar, store your olive oils there and keep a small amount in your kitchen. Do not put olive oil in a container without a tight cap.
Refrigeration does not harm most grades of olive oil, but it is not recommended for expensive extra virgin varieties because condensation may develop in the bottle, affecting the flavor.
The aforementioned site has more information on olive oil, Including the following, regarding grades of olive oil:
Olive oil is made only from green olives.
Just like fine wine, the flavor, color, and consistency of olive oils vary. This is due to different olive varieties, location, and weather. The olive oils of some small producers are treated and priced just like fine vintage wines.
Extra-Virgin Olive Oil:
All olive oils that are less than 1% acidity and produced by the first pressing of the olive fruit through the cold pressing process is called extra-virgin olive oil.
According to Paul Armas Lepisto, Director of The Olive University, most olive oils today are extra virgin in name only, meeting only the minimum requirement. Extra virgin is a chemical requirement that does not indicate quality and taste.
Virgin Olive Oil:
It is made from olives that are slightly riper than those used in the production of extra-virgin oil. Virgin olive oil is produced in the same way, but it is essentially defective or low-grade extra virgin oil. This oil's acidity is a slightly higher level of 1 1/2%.
Refined Olive Oil:
Olive oil known as "refined olice oil" is made by refining the virgin olive oil. The final product is basically a tasteless olive oil. The acidity level is higher than 3.3%. It also has a not-to-nice flavor and an unpleasant odor.
Pure Olive Oil:
Pure olive oil, usually called just olive oil, comes either from the second cold pressing or the chemical extraction of the olive mash left over after the first pressing. This grade is also called commercial grade oil. Pure olive oil is much lighter in color and blander in taste than virgin olive oil. It is a general-purpose (all-purpose) olive oil. Pure refers to the fact that no non-olive oils are mixed in.
Refined Olive-Pomace Oil:
Oil which is obtained by treating olive pomace with solvents is refined using methods which do not lead to alterations in the initial glyceridic structure. Don't buy this grade, as it is bad for you.
Olive-Pomace Oil:
Olive oil which consists of a blend of refined olive-pomace oil and virgin olive oil. Don't buy this grade, as it is bad for you.
Light & Extra Light" Olive Oil:
The olive oil that you see on the supermarket shelf advertised as "light" or as "Extra Light" olive oil contains the exact same number of calories as regular olive oil and is a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing.
Finally, it is said that in days of old olive oil was delivered fresh to the doorstep, much like milk was up until the sixties.
I would very much like to look into methods of protecting stored olive oil from the effects of oxygen, since it is said rancidity is not always about taste or smell, but about the effects of oxidation. Any ideas would be appreciated.
This is old news, but since we are building a data base of information, I'll share it anyway - Canola Oil is a wholly made up name derived from the words "Canadian" and "oil." It is a product of a genetically modified rape seed plants. Based on what I have been able to discern from people far more knowledgeable in health matters than I, corn oils fare no better in the "good for you" category.
A caveat regarding olive oil is that HIGH heat alters it and it not only loses some or all of its life giving properties, but it may even work to our detriment. As such, several health experts promote coconut oil for cooking, but indicate it should be produced by the centrifuge method, as opposed to fermentation.
There is a lot of good information available on the net about oils (e.g., omega 3's and their proper, or critical ratios to omega 6's) and quality olive oils repeatedly show as having significant health benefits. Below is some information you inspired me to pull up regarding olive oils.
From Wikipedia.org:
Olive oil is classified by how it was produced, by its chemistry, and by its flavor. All production begins by transforming the olive fruit into olive paste. This paste is then malaxed to allow the microscopic oil droplets to concentrate. The oil is extracted by means of pressure (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.
US Customs regulations on "country of origin" state that if a non-origin nation is shown on the label, then the real origin must be shown on the same side of the label and in comparable size letters so as not to mislead the consumer.[6] [7] Yet most major US brands continue to put “imported from Italy” on the front label in large letters and other origins on the back in very small print.[8]These products are a mixture of olive oil from more than one nation and it is not clear what percentage of the olive oil is really of Italian origin. This practice makes it difficult for high quality, lower cost producers outside of Italy to enter enter the US market, and for genuine Italian producers to compete.
From http://whatscookingamerica.net/OliveOil.htm:
Remember - Olives are fruit; olive oil is a fruit juice. Air, heat, and light will cause olive oil to turn rancid (rancid is the flavor which is imparted in an oil after it has undergone the process of oxidation. Since prolonged contact with oxygen is the rot cause of oxidation, rancidity is a common defect, so it should be stored in a cool place in an airtight container). If your oil has a buttery taste, then it's probably rancid.
The ideal temperature for storing olive oil is 57°F or 14 degrees C, although a normal room temperature of 70ºF works very well if the olive oil is stored in a dark area where the temperature remains fairly constant. A kitchen cabinet located away from the stove and away from direct sunlight will work quite well. If you have a wine cellar, store your olive oils there and keep a small amount in your kitchen. Do not put olive oil in a container without a tight cap.
Refrigeration does not harm most grades of olive oil, but it is not recommended for expensive extra virgin varieties because condensation may develop in the bottle, affecting the flavor.
The aforementioned site has more information on olive oil, Including the following, regarding grades of olive oil:
Olive oil is made only from green olives.
Just like fine wine, the flavor, color, and consistency of olive oils vary. This is due to different olive varieties, location, and weather. The olive oils of some small producers are treated and priced just like fine vintage wines.
Extra-Virgin Olive Oil:
All olive oils that are less than 1% acidity and produced by the first pressing of the olive fruit through the cold pressing process is called extra-virgin olive oil.
According to Paul Armas Lepisto, Director of The Olive University, most olive oils today are extra virgin in name only, meeting only the minimum requirement. Extra virgin is a chemical requirement that does not indicate quality and taste.
Virgin Olive Oil:
It is made from olives that are slightly riper than those used in the production of extra-virgin oil. Virgin olive oil is produced in the same way, but it is essentially defective or low-grade extra virgin oil. This oil's acidity is a slightly higher level of 1 1/2%.
Refined Olive Oil:
Olive oil known as "refined olice oil" is made by refining the virgin olive oil. The final product is basically a tasteless olive oil. The acidity level is higher than 3.3%. It also has a not-to-nice flavor and an unpleasant odor.
Pure Olive Oil:
Pure olive oil, usually called just olive oil, comes either from the second cold pressing or the chemical extraction of the olive mash left over after the first pressing. This grade is also called commercial grade oil. Pure olive oil is much lighter in color and blander in taste than virgin olive oil. It is a general-purpose (all-purpose) olive oil. Pure refers to the fact that no non-olive oils are mixed in.
Refined Olive-Pomace Oil:
Oil which is obtained by treating olive pomace with solvents is refined using methods which do not lead to alterations in the initial glyceridic structure. Don't buy this grade, as it is bad for you.
Olive-Pomace Oil:
Olive oil which consists of a blend of refined olive-pomace oil and virgin olive oil. Don't buy this grade, as it is bad for you.
Light & Extra Light" Olive Oil:
The olive oil that you see on the supermarket shelf advertised as "light" or as "Extra Light" olive oil contains the exact same number of calories as regular olive oil and is a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing.
Finally, it is said that in days of old olive oil was delivered fresh to the doorstep, much like milk was up until the sixties.