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I wish you could taste mine... it tastes awful. I thoiught Olive Oil had a light taste. I wish you were beside me and could taste it... it doesn't taste good to me.
Imagine a bottle of Extra Virgin Olive Oil with more provenance than my entire mungiecake family.Boxcost wrote: ↑Wed Jun 15, 2022 5:55 am Extra Virgin Olive Oil (EVOO) has been consumed by my ancestors for thousands of years, I back it 100% as my go to cooking oil..where I can + a few spoon fulls to boost its contribution of Oleic Acid into my diet + many other goodies over any seed oil. It's simply, an olive as it is grown in nature, mechanically pressed to extract the oil, simple. Not like the process to create Canola oil, just look it up how it is made
My advice is just follow Dr William Li for guidance when it comes to the best Olive Oil & foods, he has tested a lot of them:
https://www.youtube.com/watch?v=_VyMQXME9YE
Check this out also:
https://www.oliveoil.com/high-polyphenol-olive-oil/
These are a few of the higher polyphenol varieties from the article:As an example I found an organic Koroneiki based EVOO in my local Coles supermarket. $20 for 500ml - very affordable considering what we pay for any "supplement". The bottle is certified organic, its only 1 of 4,000 bottles, produced from a farm of a 1000 olive trees, some 300 years old!
- Koroneiki
- Picual
- Moraiolo
- Coratina
- Mission
- Picholine
- Manzanillo
Now thats a good Olive oil...Boxcost wrote: ↑Wed Jun 15, 2022 5:55 am Extra Virgin Olive Oil (EVOO) has been consumed by my ancestors for thousands of years, I back it 100% as my go to cooking oil..where I can + a few spoon fulls to boost its contribution of Oleic Acid into my diet + many other goodies over any seed oil. It's simply, an olive as it is grown in nature, mechanically pressed to extract the oil, simple. Not like the process to create Canola oil, just look it up how it is made
My advice is just follow Dr William Li for guidance when it comes to the best Olive Oil & foods, he has tested a lot of them:
https://www.youtube.com/watch?v=_VyMQXME9YE
Check this out also:
https://www.oliveoil.com/high-polyphenol-olive-oil/
These are a few of the higher polyphenol varieties from the article:As an example I found an organic Koroneiki based EVOO in my local Coles supermarket. $20 for 500ml - very affordable considering what we pay for any "supplement". The bottle is certified organic, its only 1 of 4,000 bottles, produced from a farm of a 1000 olive trees, some 300 years old!
- Koroneiki
- Picual
- Moraiolo
- Coratina
- Mission
- Picholine
- Manzanillo
It is @drkris69drkris69 wrote: ↑Thu Jun 16, 2022 4:33 amNow thats a good Olive oil...Boxcost wrote: ↑Wed Jun 15, 2022 5:55 am Extra Virgin Olive Oil (EVOO) has been consumed by my ancestors for thousands of years, I back it 100% as my go to cooking oil..where I can + a few spoon fulls to boost its contribution of Oleic Acid into my diet + many other goodies over any seed oil. It's simply, an olive as it is grown in nature, mechanically pressed to extract the oil, simple. Not like the process to create Canola oil, just look it up how it is made
My advice is just follow Dr William Li for guidance when it comes to the best Olive Oil & foods, he has tested a lot of them:
https://www.youtube.com/watch?v=_VyMQXME9YE
Check this out also:
https://www.oliveoil.com/high-polyphenol-olive-oil/
These are a few of the higher polyphenol varieties from the article:As an example I found an organic Koroneiki based EVOO in my local Coles supermarket. $20 for 500ml - very affordable considering what we pay for any "supplement". The bottle is certified organic, its only 1 of 4,000 bottles, produced from a farm of a 1000 olive trees, some 300 years old!
- Koroneiki
- Picual
- Moraiolo
- Coratina
- Mission
- Picholine
- Manzanillo
