Bulk Edible Oil Blog

A Book Review: Know Your Fats (The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol)

Posted by Hannah Broaddus

Wanting to dive into the coconut oil debate more thoroughly this year, I read:

Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol, by Mary G. Enig

Enig was one of the first few scientists who lobbied against trans fats, and asked the FDA begin to require trans fat listings on the side of nutrition boxes (they listened, and that trans fat listing requirement on nutritional labels exists today). This research and information eventually led to their recent decision to take trans fats off of their GRAS List (Generally Recognized As Safe) starting in 2018. To learn more about this decision, you can read FDA Recommends Removing Partially Hydrogenated Oils From Food.

Needless to say, Enig (now deceased) was one of the most well-versed on oils of her time. In addition, she was a scientist who shared and tried to break down the complex concepts for consumers. She wrote this book in an effort to share the truth 

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How Long Will It Take My Olive Oil To Defrost?

Posted by Hannah Broaddus

Picture this: it’s February and you plan to use the olive oil that’s been sitting in your warehouse for a week. You plug the pump into your drum and… nothing happens. You can’t actually GET to your oil to use it. It’s completely solid, like cold butter. Now what?

This is an all too real situation that happens to many a food manufacturer. Anyone who has a cool warehouse in the winter or is located in the northern half of the US can expect to experience this at some point.

As we head into November (and officially the colder months of the year) I want to make sure we talk about this today.

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Why Pure Olive Oil Can Be The Same Price As Extra Virgin — But Only Sometimes

Posted by Hannah Broaddus

Have you ever seen the price of Pure Olive Oil be almost as high as Extra Virgin Olive Oil? I have — most of us in the food manufacturing world have. And people often ask me why.

The answer is simple and complex at the same time. In a vacuum — in a perfect world — the price of pure olive oil should fall somewhere between Extra Virgin Olive Oil and Olive Pomace Oil. It is, of course, the olive oil grade between these two extremes (along with Refined Olive Oil) and pricing should correspond.

In the good harvest times, it follows exactly this pattern. But in times of poor harvest and bad olive oil production, the olive oil commodity market (aka, the simple economics of supply and demand) has more of an impact on the pricing comparison scale that you might expect.

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5 Infographics All About Olive Oil

Posted by Hannah Broaddus

Want to learn about olive oil?  Today, I've gathered a few infographics allowing you to peruse some fun facts on this "liquid gold".

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Comparing Types of Fat: Monounsaturated Polyunsaturated Saturated & Trans

Posted by Hannah Broaddus

Did you know that your oil is made up of a few different types of fats — some of which are regarded as healthy and some of which are not?

There are 3 natural types of fat: Saturated Fat, Monounsaturated Fat and Polyunsaturated Fat.

Saturated fat is listed on the nutritional label of your products as a subcategory.  Though they’re not often mentioned, there are 2 more subtypes that could be listed in the same area: the monounsaturated and polyunsaturated fats.

These last two are what is considered “good fat”. On the flip side, saturated fat is generally considered to be the “bad fat”.  However, with the popularity of coconut oil, this has come under hot debate recently.

Trans fat seems to be in it’s own category, a widely known bad type of fat that is artificially created through partial-hydrogenation.

By looking at the different types of fat and the ratios of each within an oil, you can determine which ones are healthier and which ones you should limit.

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Costco Increases Organic Sales, Eclipses Whole Foods Market

Posted by Hannah Broaddus

If you haven’t heard yet, Costco has now surpassed Whole Foods Market in organic sales. It happened a little while back, and it was a quiet race for the win.

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Olive Oil Blends: Why Multiple Oils Are Ideal For Food Manufacturers

Posted by Hannah Broaddus

More and more, I’m recommending that my customers use an oil blend when they can — when their customers will appreciate it rather than feeling like it detracts from their product.

Why do I like these blends so much? I think an oil blend has a number of advantages that they bring to the table. But it all depends on what you’re looking for.

To be clear, a blend is a mix of two different types of oils. Both of them would have to be listed on your ingredient label, so you'd have two different oils in your product instead of one.

If you’ve been considering this option, today I’d like to help you see the oil blend option in a new light. 

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Is Olive Oil Non-GMO / GMO Free / Without GMOs?

Posted by Hannah Broaddus

Is olive oil non-GMO? This is one of the most common questions we get about olive oil, and I thought I’d address this one again.

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Do Different Regions Produce Unique Olive Oil Flavors?

Posted by Hannah Broaddus

You walk into a gourmet olive oil store: in front of you, there is Spanish olive oil, there’s Greek olive oil, and there’s Italian olive oil — along with oil from about about 20 other countries. So what is it about each of these regions that gives the olives their particular flavor?

Let me ask the question a different way… If you cut an olive tree in half, roots and all, and took 1/2 to Spain and 1/2 to Greece, would the Extra Virgin Olive Oil, once produced, taste different?

This musing probes at the root of a bigger question: why do particular olive growing regions have distinctive flavors of EVOO? Why is the classic Spanish EVOO peppery? Why does Tunisian EVOO taste buttery?

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Olive Oil Market Update - 2016/17 Harvest In Review

Posted by Hannah Broaddus

Everyone’s been feeling the pressure on the olive oil market this year. It’s been a really tough market in 2017, with a delay in the olive harvest that pushed oil production out far later than usual, and was coupled with high and ever-rising prices throughout the spring.

Today, I’d like to do a brief review as we prep for next year’s harvest to begin in the coming months. First, I’m going to cover some numbers and percentages that we saw this last year across the globe. Then we’ll finish up with some personal insight on this market as we look forward towards next year.

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