Culinary, Arts, Thread.

#32,318
#32,318
tnuhcvols said:
That means fake?
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In my opinion, yes.

You can Google it and find 5 saying its a good test and 5 saying its not reliable and 5 saying its wrong.

I researched the science of it and have done my own testing. In my opinion it's not reliable on the quality, but I trust it enough to tell me it's not pure.

If it solidifies it still might not be pure olive oil, but if it doesn't, I feel pretty good that it's not.

What's messed up is the Pompeian in the garage that I put in a glass bottle, was cloudy yesterday morning.

At this point, I suggest anyone interested or concerned about this should do thier own research and don't take my word for it. I'm just sharing my experience. Any info you come up with I'll be glad to look into.

This is something I've wanted to do for a couple of years but kept procrastinating on.
 
#32,320
#32,320
It's interesting that the premise to this "test" is that extra virgin olive oil is comprised of mostly monounsaturated fat and that the monofat solidifies when chilled. I use Partanna usually and the next morning after making it there are little "chips" of the oil on top that melt in my mouth. Here is the Carli the next morning and after an hour in the freezer....the tea is beginning to freeze and the oil????

IMG_20210206_091531.jpg

Still liquid floating on top.

The interesting part is the nutrition labels. All my good oils list monounsaturated and polyunsaturated content, but the Carli doesn't.

IMG_20210206_092219.jpg
IMG_20210206_092232.jpgIMG_20210206_092259.jpg
 

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#32,322
#32,322
Behr said:
It's interesting that the premise to this "test" is that extra virgin olive oil is comprised of mostly monounsaturated fat and that the monofat solidifies when chilled. I use Partanna usually and the next morning after making it there are little "chips" of the oil on top that melt in my mouth. Here is the Carli the next morning and after an hour in the freezer....the tea is beginning to freeze and the oil????

View attachment 348828

Still liquid floating on top.

The interesting part is the nutrition labels. All my good oils list monounsaturated and polyunsaturated content, but the Carli doesn't.

View attachment 348829
View attachment 348834View attachment 348832
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Is the fascination a health thing? Curiosity? Why the mixed emotions about feeling better it isn’t?
 
#32,324
#32,324
Check it out. This is a honey, ginger and garlic marinade with a teaspoon of the Chilean olive oil a little over 2 hours in the fridge. See it already congealing?

IMG_20210206_102931.jpg
 
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