🫒【Danger】Actually bad for your body... The dark side of olive oil!! Signs to look for and 5 recommendations
Hello!
I'm Jun, a food additive researcher.
I live a daily additive-free life and share the "dangers of additives" and "recommended additive-free products"!
I am also active as a creator with 19,000 YouTube subscribers.
→https://youtu.be/LvddK0ZlIaA?si=BpqoAWl_6Browo1P
This time, I will introduce "The dark side of olive oil & 5 recommendations"↓↓
🫒 Are you just picking any olive oil?
Olive oil is popular for being healthy.
Which one do you keep in your kitchen?
"They say it's good for you"
"A cheap one that says extra virgin"
Actually, many people choose it that way.
I was like that until about 13 years ago.
Just pour it on salads and pasta, and it's healthy.
I believed that and kept using the cheapest, biggest bottle.
I never even cared about the back of the label, the color of the container, or the origin...
But one day, I found out.
That olive oil sold in Japan often contains some products that make you say "wait a minute" in terms of quality.
Since learning that, the way I look at the shelves at my local supermarket has changed completely!!
Depending on how you choose, olive oil can be a "true healthy habit" or a "waste of money."
Since you opened this article, you must have a desire to choose something that is at least a little bit good for your body.
That's why I've summarized all the points you need to know!
ーーーーーーーーーーーー
📖 Before that. A talk about olive oil "ranks"
Before how to choose, just one thing.
Actually, not all olive oils are the same. There are ranks.
Roughly speaking, it's like this.
・Extra Virgin Olive Oil
The top rank, made just by pressing olive fruits.
The aroma and nutritional components remain intact.
・Virgin Olive Oil
Also just pressed, but with slightly looser standards for aroma and quality.
・Pure Olive Oil (Olive Oil)
Refined oil mixed with a little virgin oil.
While it has less of a distinct taste and is easy to use, its components and flavor are modest.
If you want to get healthy components properly, you should choose "Extra Virgin"!
First, let's keep this in mind.
ーーーーーーーーーーーー
⚠️ This is the main point. "3 characteristics" of olive oil to avoid
Now that you know the ranks, let's look at the characteristics to be careful about when choosing.
There are 3 main ones. Let's go in order.
ーーーー
❌ Characteristic 1: Refined Olive Oil
This connects to the rank talk from earlier.
"Refined olive oil" is made for consumption through processes like high-temperature treatment.
It has been processed, but its fresh flavor and components are easily lost in the process.
If the label only says "Pure Olive Oil" or "Olive Oil," it may be a blend of refined oils.
It is by no means a "bad thing."
However, if you are choosing it for your health, the point is that you want to choose extra virgin that has active components.
❌ Characteristic 2: Containers that let light through
Something surprisingly overlooked is the container.
Olive oil has a property where oxidation progresses easily when exposed to light.
Oxidized oil not only loses flavor but is also not good for your body.
Clear bottles and plastic bottles look clean, don't they?
But they let light through just as much.
If you are choosing, it is safe to pick one in a dark-colored light-shielding bottle.
Canned products are also recommended because they don't let light through.
❌ Characteristic 3: Products with unclear origin
When it says "Product of Italy," it looks authentic, doesn't it?
But don't let your guard down.
Actually, in some cases, that label only indicates the "place where it was bottled or processed."
In other words, the olives themselves might have been harvested in a different country.
You want to choose something where it is clear "where the olives were harvested."
Specifically, products that are "100% domestic" or have a clear certification mark for the origin are safe.
ーーーーーーーーーーーー
✅ "5 certification marks" to identify the real thing
"So, how do you identify the real thing?"
Certification marks answer that question.
If there is a mark like this on the label, it is a guide for peace of mind.
・DOP (EU Protected Designation of Origin)
Proof that it was made in a designated region using traditional methods. It is proof of "local authenticity."
・IGP (EU Protected Geographical Indication)
Proof that it is a specialty product linked to a specific region.
・EU Organic Certification
Proof that it was made using organic farming according to EU standards. It is a mark with leaves drawn in stars.
・ICEA (Italian Organic Certification)
Endorsed by an Italian organic certification body.
・Organic JAS Certification
Japan's organic certification. That mark with the round leaf.
You don't need to memorize them all at all!
When you pick it up at the supermarket, if you notice "Oh, there's some kind of mark," that's enough.
If you're lost, choose the one with the most "number" of marks.
Just doing that will make it much harder to fail.
ーーーーーーーーーーーー
💪 Why is olive oil good for your body in the first place?
Here, a review of the health benefits!
High-quality extra virgin olive oil contains beneficial components.
1. Oleic acid
The fatty acid that can be called the star of olive oil.
Studies related to maintaining cardiovascular health have also been reported.
This is the reason why it is said to be "good for the body even though it is oil."
2. Polyphenols
Components with strong antioxidant effects.
A strong ally for the generation concerned about body oxidation (so-called rust).
When you put good oil in your mouth, the back of your throat might tingle, which is said to be proof that it has a lot of polyphenols.
To properly ingest these components, I want to choose high-quality extra virgin olive oil.
ーーーーーーーーーーーー
🛒 2 recommendations chosen with care
From here, I will introduce recommended products that meet the points above.
First, starting with two bottles that focus on quality.
1. Agri Olive Shodoshima "100% Shodoshima Extra Virgin Olive Oil"
If you are particular about domestic products, start with this!!
Hand-picked and the acidity is only 0.3%.
The commitment to freshness is amazing, as it is pressed within 24 hours of harvest.
The rich flavor, which is a blend of multiple varieties, is also attractive.
▶ For people like this: Those who want domestic peace of mind and authentic quality
2. Zottopera Extra Virgin Olive Oil
If you are choosing from imports, this is the one!
Double acquisition of DOP certification and Organic JAS certification.
Hand-picked, and the acidity is 0.25%.
Furthermore, it is thorough, with pressing within 8 hours after harvest.
▶ For people like this: Those who want to try authentic imported products with certifications
※Acidity is an indicator where the lower it is, the higher the quality is considered to be.
The standard for being called extra virgin is 0.8% or less, but the two above are significantly lower than that.
Please use this as a reference when choosing one bottle.
ーーーーーーーーーーーー
🛒 3 recommendations you can buy at the supermarket
For those who say "I want something I can buy more easily," don't worry!!
I will introduce 3 recommended bottles that are relatively easy to obtain.
3. Nisshin Oillio "Toscana Extra Virgin Olive Oil"
An approachable bottle from Tuscany, Italy.
The stable quality unique to a major manufacturer is attractive!!
It's just right for trying out one bottle first.
4. Seijo Ishii "Greek Extra Virgin Olive Oil"
https://seijoishii.com/products/5203447060056
Greek product chosen by a discerning supermarket.
Perfect for when you want to easily try something a little good.
5. Carbonell "Organic Extra Virgin Olive Oil"
A long-established Spanish brand with organic certification.
For those who want to be particular about organic but also want ease!
▶ For people like this: Those who want to choose good things without strain at a local store
ーーーーーーーーーーーー
🍽 Tips for use that you'll lose out if you don't know
Once you've chosen good oil, let's be a little conscious of how to use it.
If you don't know this, the precious components will be wasted.
・Heating, in moderation
Polyphenols, which are the charm of olive oil, may be weak against heat.
If you heat it too much at high temperatures, its benefits may decrease.
That is why the recommendation is to use it "raw"!!
For salad dressing.
On freshly baked bread, with salt.
As a finishing touch for chilled tofu or carpaccio.
A final drizzle on finished soup or pasta.
If you use it without applying heat, you can enjoy the aroma and components entirely.
It's strange because just drizzling a little makes your usual cooking taste like "restaurant food."
Of course, it's okay to use it for stir-fries, etc.
But if you remember that "the best way to use it is raw," you'll feel like you've gained something.
By the way, in my home, I use good oil "exclusively for raw drizzling" and prepare a separate one for heating.
This was the way that lasted the most easily.
ーーーーーーーーーーーー
❓ Answering frequently asked questions
Q. Is cheap extra virgin fake?
A. I can't say unconditionally.
However, products with extremely low prices may have refined oil mixed in or have ambiguous quality labeling.
If you are concerned, it is certain to check the certification mark and origin.
Q. Is it a waste to use it for heating?
A. Rather than a waste, it's a story that "raw is best if you want to utilize the components."
There is absolutely no problem using it for everyday stir-fries.
I recommend using good ones raw and having a separate one for heating.
Q. How should I store it after opening?
A. It dislikes light and heat, so keep it in a dark and cool place.
Near the stove is NG because heat builds up.
A cool, dark place like under the sink or in a cupboard is the basic.
Q. It turned white and solidified in the refrigerator... is it okay?
A. It is okay.
Olive oil has the property of solidifying at low temperatures, and this is rather said to be proof of the real thing.
If you return it to room temperature, it will return to its original liquid state.
Q. How long is the expiration date?
A. If unopened, the date listed on the product is a guide.
After opening, oxidation progresses, so it is ideal to "use it up in 1-2 months."
Choosing a size you can use up rather than a bottle that is too big is also a smart way to choose.
ーーーーーーーーーーーー
📝 Summary: If you're lost, these 3
Finally, one more time on the important parts of choosing olive oil.
1. Avoid refined oil, clear containers, and products with unknown origin
2. Check for certification marks (DOP, Organic JAS, etc.)
3. Choose high-quality extra virgin to utilize oleic acid and polyphenols
Just by being conscious of these 3, you won't get lost in front of the shelf.
You want to properly choose things that are good for your body.
You, who are trying to peek at the label thinking that, are already one step ahead.
It doesn't have to be perfect.
If you can choose one "good oil" at your next shopping trip, that is enough.
That small choice will build your future body.
ーーーーーーーーーーーー
Other note articles are here!
・3 benefits of mackerel cans & 4 recommended productshttps://note.com/mutenkaj/n/n4e7c09816fca
・【Caution】Is it covered in dangerous pesticides!?☠️ How to choose additive-free bananas! 6 recommendations
https://note.com/mutenkaj/n/n472cf2ac3953
・【Safe and Secure】7 additive-free foods you should buy on Amazon Prime Day
https://note.com/mutenkaj/n/n1408c133f1c7
・【Scam】Don't be fooled by the labeling!! 3 recommended additive-free mentsuyu
https://note.com/mutenkaj/n/necce6c2932a6
・【Exposure】Are store-bought cheeses full of additives!? 3 safe and recommended cheeseshttps://note.com/mutenkaj/n/n875e797c39de
・【Warning】Is that miso okay?? 7 additive-free miso recommendations
https://note.com/mutenkaj/n/n543d5ae63624?sub_rt=share_sb
•🧼【Shocking】Don't use antibacterial hand soap! 5 ingredients you should remember
https://note.com/mutenkaj/n/n4a1da25f7ebc
•🍨 【Paid-level】You can buy it at the supermarket!! 10 recommended additive-free ice creamshttps://note.com/mutenkaj/n/nce415eefca65
・【Honestly speaking】You can buy it at the supermarket!! 10 recommended additive-free foods
https://note.com/mutenkaj/n/n1fa9154f44ee
Other additive-free information can also be seen on YouTube!!
🎥https://youtu.be/LvddK0ZlIaA?si=BpqoAWl_6Browo1P
As an Amazon Associate, food additive researcher / Jun earns income from qualifying purchases.