Olive Oil and Olive Pomace Oil Differences (Was Patchouli)

[Guest guest]

Butch,

Here we are talking about good things to eat and you bring up the

Sludge Food Pizza Joints...ECCKKKK!!!!!

Nobody, I repeat, Nobody, makes pizza like they do in New Jersey and

New York. They use REAL olive oil, and cheese, mmmmmmmmmm. I can't

handle (blah) Pizza Hut, Round Table and the rest. They are not

pizzas.......

Chris, I love your olive oils, use your pomace for soap and mmmmmmm

the other is sooooooo yummy. In fact I think I am going to pour me a

little olive oil and balsamic vinegar and dip in some homemade (New

York Style) Sourdough bread. And down it all with a good old Moose

Drool Beer (brewed and bottle in Montana).

Carol

doggone

 

, Butch Owen <butchbsi@s...> wrote:

> Hey Chris,

>

> Lemme add one thing .. most of the pizza joints in the USA - to

include

> Pizza Hut .. use refined, food grade Olive Pomace oil ... Butch

>

>

> Chris Ziegler wrote:

> >

> > Howdy Angie, folks,

> >

> > The following olive oil info is all info from Butch Owen. I am

forwarding

> > snips of his posts on the subject as I really could not say it

ANY better

> > myself (even if I tried ....

> >

> > ~~~~~~~~~~

> >

> > Hi Y'all,

> >

> > There are three internationally recognized grades of olive oil.

They are

> > Natural,

> > Refined and Pure.

> >

> > NATURAL:

> >

> > 1. Extra-virgin: Considered to be the highest quality olive

oil. Acid

> > level is less than one percent. It's extracted from unripe

(green)

> > olives and is not refined. Has a strong flavor and taste - is

rich in

> > Vitamin E and is the ideal for salads and great for cooking.

> >

> > 2. Virgin: Considered to be the next highest quality. Acid

level is

> > less than two percent. Good for cooking & salads. It is not

refined.

> >

> > 3. Ordinary Virgin: The acid level is less than 3.3 percent.

Used in

> > cooking & salads. It is not refined.

> >

> > 4. Lampante Virgin: The acid level is higher than 3.3 percent.

Can be

> > used for salads but must be refined if it's to be used for

cooking.

> >

> > REFINED: The acid level is as low as ZERO percent. Refined

olive oil

> > is extracted from high acidity olive oil by neutralizing,

bleaching and

> > deodorizing. It has no flavor! This is mostly favored by

Americans as

> > they haven't been introduced to the stronger flavor of the other

grades

> > of olive oil. I wouldn't give $5 for a 100 kg barrel if I had to

eat it

> > myself - but I'd buy it and sell it to any of you who like

it... ;-)

> >

> > PURE: (Also called Riviera) - Obtained by mixing refined and

natural

> > olive oils - normally, around 10%-20% natural to 80%-90%

refined. To

> > produce a so-called good quality of " Pure " grade olive oil, this

must be

> > done to replace a bit of the taste and smell lost during

refinement.

> > The acid level of the natural olive oil used in this mixture

should not

> > exceed three percent - in other words, it's Ordinary Virgin.

This too,

> > is favored by most Americans. Those who visit Turkey or Greece,

return

> > to the USA and normally, one of the first things they do is dump

their

> > American or Italian refined olive oil in the garbage.

> >

> > Then there is

> >

> > POMACE: Pomace oil is extracted from the skins and seeds (the

residue) after

> > the

> > extraction of the olive oils. It's normally extracted with

hexane, and

> > if the hexane is properly removed, it's suitable for use in

cosmetics

> > and soaps - but it's not always properly removed. The other

method is

> > water extraction - and this is, in my opinion, the preferred

method.

> >

> > Pomace is used in soaping because it's less expensive, but there

are

> > those in the trade who believe it makes a better soap due to the

higher

> > fat content - as much as 20%. I don't mess with hexane-extracted

Pomace.

> >

> > Turkey is the 4th largest producer of olive oil, after Italy,

Spain and

> > Greece - but the first in production of black olives - a breakfast

> > staple in this part of the world. A good part of the Italian

olive oil

> > you buy at the local supermarket is Italian Refined mixed with

Turkish

> > Natural. Same with the pickled olives as Italy is the largest

purchaser

> > of Turkish olives.

> >

> > Y'all keep smiling .... Butch Owen http://www.av-at.com

> > ~~~~~~~~~~

> >

> > I personally LOVE the water extracted pomace oil for soap making.

I think it

> > makes a better bar than the (what they call edible) Olive Oil I

get a Sam's

> > Club ..... The only time I use THAT olive oil is when I want a

white olive

> > bar. The pomace makes a nice green soap

> >

> > Oh and that Early Harvest Extra Virgin Olive Oil from Turkey is

just so

> > tasty ... I am from Italian descent, and cook our meals from

scratch daily,

> > so I go through (no joke) gallons of Olive Oil every year. I

pretty much

> > ONLY use Olive Oil and Butter in my cooking and after having the

Early

> > Harvest Extra Virgin Olive Oil from Turkey I will NEVER go back

to eating

> > Bertolli (and the like)!

> >

> > *Smile*

> > Chris (list mom)

> >

> > http://www.alittleolfactory.com