Bulk Edible Oil Blog

Ever feel like when you are tasting Extra Virgin Olive Oil you can taste certain flavors hiding within it? Things like grass, pepper, butter, cucumber, tomato or other flavors are common to taste in different types of EVOO. That is, if you know what flavors to look for!

Looking for an an expeller pressed olive oil? We get this question every once in a while, and I thought it would be worth answering today. While this may seem like it deserves a simple answer, this question can throw some oil industry professionals off because it is the combination of two terms that are not usually used together.

If you’re struggling to find an expeller pressed olive oil, it may be because you’re using terms that aren’t synonymous with what you’re looking for.

What’s the difference between organic olive oil and regular, plain old olive oil? A lot more than you may think!

The key here is knowing your descriptive terms on the label (or within the oil name), and understanding which terms actually denote different quality grades. When reviewing the differences between organic oil and regular oil, it’s important to know that you’re not just comparing if the oil was grown organically or not — most often, you’re also comparing two different olive oil grades that have been produced in completely different ways.

Olive oil is touted all over the world as a healthy, good-for-you oil.  Benefits range from the prevention of cancer, heart disease and diabetes to lowering blood pressure to reducing levels of obesity.  They go on and on from there.

So what exactly is it in olive oil that makes it so healthy?  Well, there's a number of chemical components that do your body good.  

But first it's important to understand which type of olive oil you should be eating to get all of these benefits.

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

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.

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?

I know what today REALLY is… a prep day for the holiday tomorrow! With that in mind, I’ve compiled a bunch of delicious recipes using olive oil (of course, what else did you expect?!), for all of you last-minute chefs out there.

Here’s the catch: they’re all desserts. Two reasons: 1) I love dessert. Enough said. And 2) when you center your desserts around olive oil, people usually consider it special and exotic — and that perhaps you are an absolutely incredible chef. So delight your fellow party-goers!

If you buy commodity oils, sometimes understanding the pricing and how it is structured is a sigh of relief. It’s based off the CBOT, which is public information you can check to understand how your costs are changing and why.

The olive oil market historically hasn’t been so easy. That’s because it’s not really a commodity oil, but in the bulk world it often works as such.

What’s the truth? There’s so much hearsay that gets thrown around related to olive oil these days, because it’s such a hot button topic.

In this article, I’ll honestly answer both the classic and the obscure myths, and try to shed some objective light on the matter. Does olive oil get better with age? Does heat destroy the health properties? Does the “fridge” test work? Is Extra Virgin that much healthier than other grades of olive oil?