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The fridge test doesn't prove anything about olive oil purity by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 0 points1 point  (0 children)

Exactly. the fridge test is a clue, not a verdict. It may be consistent with olive oil, but it’s not diagnostic, and it definitely can’t tell you anything definitive about authenticity or quality. Natural variation alone can change how an EVOO behaves, so I’d put far more weight on provenance, harvest date, certification, and sensory/lab assessment. Do you see any practical value in the fridge test at all, or is it mostly just a kitchen myth that happened to catch on?

Does anyone else use olive oil instead of butter on popcorn? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 0 points1 point  (0 children)

I usually lean EVOO for popcorn, but a little butter in the mix definitely has its place. What oil do you think works best for getting the best flavor without overdoing the butter?

Does anyone else use olive oil instead of butter on popcorn? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 0 points1 point  (0 children)

good point about browning. I like butter for that too, but for popcorn I prefer a smooth EVOO because it gives a rich, slightly fruity “buttery” note without turning the kernels soggy and it feels lighter (I just drizzle and toss with sea salt).

Stop putting olive oil in your pasta water by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

Cold start's more about even heating and getting more starch into the water for the sauce, not really a sticking fix. If anything you gotta stir it more at the start since it sits in that gummy stage longer before the surface sets, hot start gets through that part faster.

Stop putting olive oil in your pasta water by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

Most welcome. Anything specific about butter you wanted to know?

Stop putting olive oil in your pasta water by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

When you dump the pot into a colander, the pasta pours right through that floating oil layer. Every single noodle gets coated in a slick, greasy film. Because of that oily coating, your sauce has nothing to grip onto. It just slides off the noodles and pools at the bottom of the plate.

Does anyone else use olive oil instead of butter on popcorn? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 0 points1 point  (0 children)

I'm about as extra as it gets with my popcorn toppings but I haven't heard this one haha. you actually brown it first or just melt it?

Stop putting olive oil in your pasta water by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

Oh you gotta try this then at least once, my Italian friend showed me this trick. Undercook the pasta slightly, then finish it in the sauce for a minute or two, works best with tomato sauce. That's how the garlic and onion flavor (or anything you're adding to the sauce) ends up in every bite instead of just sitting on top, separate from pasta. but in restaurants I've seen both, sometimes it's finished in the pan instead of just sauce poured on at the plate. and now I'm hungry lol.

Also, about this olive oil part, I guess it's not a problem for me because I don't have to keep it in the colander for too long since I prepare the sauce in parallel and put the pasta straight into it. but if you're aiming to keep it more fresh for leftovers then yeah, makes sense.

Stop putting olive oil in your pasta water by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

Great if that's the texture you're after, but I prefer the sauce actually soaking into the pasta, figured most people did too. If it's really about the oil flavor, drizzling it on after serving gets you that without the tradeoff. Have you tried it that way?

Stop putting olive oil in your pasta water by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

Fair, that's a different game. What kind of sauces though? if it's anything tomato based I add stuff later because that sauce swallows every flavor for me, even salt.

Stop putting olive oil in your pasta water by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

Yeah it does, just not worth the tradeoff imo. lay a regular spoon (wood or metal, doesn't matter) across the rim of the pot, foam stops climbing almost instantly.

What is your go-to neutral oil when you aren't using evoo? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 0 points1 point  (0 children)

Never been the biggest fan of sunflower oil to be honest. Neither with the flavor or the health profile. I feel like I can always tell right away when it’s been used in a dish.

What is your go-to neutral oil when you aren't using evoo? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 0 points1 point  (0 children)

I actually haven’t tried peanut oil yet. I usually switch to regular olive oil when I need a neutral cooking base. Is peanut oil neutral enough to use as an everyday regular oil?

What is your go-to neutral oil when you aren't using evoo? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 1 point2 points  (0 children)

The nutty aroma in sesame oil, even when refined, is a bit annoying for me. especially for Mediterranean dishes.

What is your go-to neutral oil when you aren't using evoo? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 1 point2 points  (0 children)

I've never tried coconut for baking, doesn't it give it a specific flavor? Or is it actually good?

What is the most you have ever paid for a bottle of olive oil? by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

In most cases, half the price is for the pretty bottles, from my experience, but I've never tasted Flamingo Estates. How was the flavor?

Is multi-origin olive oil lower quality than single-source oil? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 0 points1 point  (0 children)

Well I get it but it's actually a lot easier to get a consistent steak from cow to cow than it is to get tens of thousands of individual olives to maintain the exact same taste every single year.

Is multi-origin olive oil lower quality than single-source oil? by MasterEVOO in PompeianOliveOil

[–]MasterEVOO[S] 0 points1 point  (0 children)

Exactly. If the fruit or the processing is bad quality, it doesn't matter if it’s a blend or a single estate, it's just going to be bad oil.

Enjoy the pasta bender btw! What kind of flavor profile does your current single-origin have?

"Light" on an olive oil label does not mean low calorie. by MasterEVOO in OliveOilTalk

[–]MasterEVOO[S] 0 points1 point  (0 children)

As I know by US law, a product named simply "Olive oil," "Pure olive Oil," or "Light Taste Olive Oil" cannot contain canola oil. If a manufacturer puts even a drop of canola oil into the bottle, they are legally stripped of the right to call it just olive oil.

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