I was told by a wmoan in a shop that if oil is not extra virgin then
it's refined. And when it's extra virgin it's labelled, so if it's not
labelled extra virgin, then it's refined.

is this correct?

i'm having trouble finding bottles labelled refined safflower oil in
the uk.

wrote in message
oups.com...
I was told by a wmoan in a shop that if oil is not extra virgin then
it's refined. And when it's extra virgin it's labelled, so if it's not
labelled extra virgin, then it's refined.

is this correct?

i'm having trouble finding bottles labelled refined safflower oil in
the uk.


AFAIK the term extra virgin applies only to olive oil.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
wrote in message
oups.com...
I was told by a wmoan in a shop that if oil is not extra virgin then
it's refined. And when it's extra virgin it's labelled, so if it's not
labelled extra virgin, then it's refined.

is this correct?

i'm having trouble finding bottles labelled refined safflower oil in
the uk.


AFAIK the term extra virgin applies only to olive oil.


I have extra virgin avocado oil. It means it's pressed out , nothing
added(virgin) and extra means it's been tested well for other qualities
like colour and taste.

wrote:

I was told by a wmoan in a shop that if oil is not extra virgin then
it's refined. And when it's extra virgin it's labelled, so if it's not
labelled extra virgin, then it's refined.

is this correct?

i'm having trouble finding bottles labelled refined safflower oil in
the uk.



The EVO thing only applies to *olive* oil. I may be wrong about this,
but there is no such thing as extra virgin safflower oil, it's all
refined by definition.

There are different grades of olive oil - have a look at this if you're
interested

http://tinyurl.com/hudeu

Christine

wrote:

I was told by a wmoan in a shop that if oil is not extra virgin then
it's refined. And when it's extra virgin it's labelled, so if it's not
labelled extra virgin, then it's refined.

is this correct?

Not quite, I think. AFAIK, no refined oil can be labelled "extra
virgin", but it can be labelled, for example, "olive oil". So, the
woman is right in that no refined oil can be "extra virgin". On the
other hand, it seems most non-extra-virgin oils sold retail are not
refined, so that means the woman is wrong here. Refined vegetable oil,
which, BTW, is supposed to be practically tasteless, is used mostly by
large scale users, like commercial canners, though some is used in
retail blends, I think.

Victor

Hi Victor! Haven't seen you in years, but will look forward to seeing
your intelligent posts, now that I no longer pay by the minute for
access.
(once wvriter)

wrote:

Hi Victor! Haven't seen you in years, but will look forward to seeing
your intelligent posts, now that I no longer pay by the minute for
access.
(once wvriter)

Hi Judith. Nice to see you posting again. Keep telling us more about
food in Umbria and Italy in general, please!

So, have my posts now improved enough in the intelligence department for
you to want start reading them again, or have they always been worth
reading only when completely free? :-)

ObOil: Here is a nice recipe for sausages preserved in olive oil. It
comes from Le Petit Marguery, which used to be one of my favourite Paris
bistros. Patricia Wells published it in her 'Bistro Cooking'.

Victor

Saucisson à l'huile d'olive
Sausages preserved in Olive Oil

1 pound (500 g) best-quality air-dried sausage such as Abruzzi dry
Italian sausage
4 imported bay leaves
1/2 teaspoon hot pepper flakes (optional)
12 whole black peppercorns
1 1/2 to 2 cups (37.5 to 50 cl) extra-virgin olive oil

1. Slice each sausage into thin rounds. In a wide-mouth pint (50 cl)
jar, layer the sausage with the bay leaves, hot pepper flakes, and
peppercorns. Cover with oil. Close securely and store in a cool place
for at least 1 week and up to 1 month. (The sausage can be stored in
refrigerator, but remember to bring the oil back to room temperature
before serving).

2. To serve, remove the sausages from the oil and drain. Toss with a
green salad or scatter on pizza.

Yield: 1 pint (50 cl) preserved sausages

Victor Sack wrote:
Not quite, I think. AFAIK, no refined oil can be labelled "extra
virgin", but it can be labelled, for example, "olive oil". So, the
woman is right in that no refined oil can be "extra virgin". On the
other hand, it seems most non-extra-virgin oils sold retail are not
refined, so that means the woman is wrong here. Refined vegetable oil,
which, BTW, is supposed to be practically tasteless, is used mostly by
large scale users, like commercial canners, though some is used in
retail blends, I think.

What the names mean, off the top of my head (and if someone quibbles
I'll dig up my old posts):

Extra virgin: unrefined oil that meets the Codex Alimentaris color,
odor, taste, and chemistry standard for Extra Virgin Olive Oil

Virgin: unrefined oil meeting the standard for Virgin Olive Oil

Lampante: "fit only for oil lamps"; doesn't meet the standard

Olive oil: refined, with a little virgin or extra virgin blended in
for flavor and aroma

Extra-light olive oil or Extra-light tasting olive oil: refined to
remove as much taste and aroma as possible

If it doesn't say "Virgin", it's almost certainly refined, because
"Virgin" is a word with marketing pull.

--Blair
"I feel like a Corleone every time I do this..."

"Blair P. Houghton" wrote in
ups.com:

Extra virgin: unrefined oil that meets the Codex Alimentaris color,
odor, taste, and chemistry standard for Extra Virgin Olive Oil


I posted this a week or so a go.. When you want good extra virgin olive
oil, make sure it comes from the same growing field and not from 5 separate
countries. Bertolli's is a combination from four or five different
countries. A good Spanish or Italian are the best, imho.

Andy

"Andy" q wrote in message ...
"Blair P. Houghton" wrote in
ups.com:

Extra virgin: unrefined oil that meets the Codex Alimentaris color,
odor, taste, and chemistry standard for Extra Virgin Olive Oil


I posted this a week or so a go.. When you want good extra virgin olive
oil, make sure it comes from the same growing field and not from 5
separate
countries. Bertolli's is a combination from four or five different
countries. A good Spanish or Italian are the best, imho.

Andy

They do the same sort of thing with honey -- I notice sometimes that a big
bottle of honey that has a manufacturer located in a certain area of the
U.S., it may come from three different countries -- whew! hauling that honey
thru whatever means (big truck tankers? in tubes? in pipes?) then mixing it
all together in a plant? Doesn't make me want to buy it. I'll pay more for
a honey made in one area. What is the purpose (other than money) for all the
mixing? Are they making a blend that is better for us, it certainly doesn't
tout that on their product.
Dee Dee

"Andy" q wrote in message ...
"Blair P. Houghton" wrote in
ups.com:

Extra virgin: unrefined oil that meets the Codex Alimentaris color,
odor, taste, and chemistry standard for Extra Virgin Olive Oil


I posted this a week or so a go.. When you want good extra virgin olive
oil, make sure it comes from the same growing field and not from 5
separate
countries. Bertolli's is a combination from four or five different
countries. A good Spanish or Italian are the best, imho.

Andy

My perhaps foggy memory from some reading a long time ago is that extra
virgin does not refer to any characteristics of the oil, but rather to the
method of production. It cannot include heat, solvents, or (I think)
pressure other than the weight of the olives.

As for origin, it is worth looking for oil from Greece, particularly
Kalamata oil. I recently had some exceptional oil from Jordan. California
makes some great oils but they are expensive.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
My perhaps foggy memory from some reading a long time ago is that extra
virgin does not refer to any characteristics of the oil, but rather to the
method of production. It cannot include heat, solvents, or (I think)
pressure other than the weight of the olives.

er, no

Certain processes are disallowed, like chemical and heat extraction,
but if you don't have a huge piece of machinery pressing on the olives,
not much oil is coming out. And I think centrifuging is kosher, too.

Once you drop the "Virgin", the gloves come off and the heat and
chemical processing begins. I left out "pomace oil", which is what's
extracted from the pomace, which is the mass left after pressing.

--Blair

It cannot include heat, solvents, or (I think)
pressure other than the weight of the olives.


Apologies for misplacing this response, but the java went south on
Aitken's post...

Pressing olives requires pressure. The first run is done traditionally
with stones. The mass of pulp is them placed between mats and pressed
again. Then they start using hot water etc. to release more and more
oil. That first press is absolutely magic on the tongue as it comes
out of the drain. Extra Virgin as I understand it can come from the
first and second press. It can then be filtered and still be EVOO.
That is not considered refining it.
If anyone ever gets a chance to visit an oil making area in the winter
when it is made, visit a frantoio and see. Taste.
I like so far all the Mediterranean oils and have little experience of
others. The mixed oils make it possible to include oils from N Africa,
etc. because they do not yet have afficionados abroad.
As to the honey, it is often mixed so that honey, which may be very
fine indeed, can have its origins in countries not noted for honey but
which must have it because of pollination needs-- like China, Poland,
Romania. In the EU the honey is rigorously tested as it enters the EU
so it's perfectly safe, although the difference in flowers may make
some of it not to your taste.