Talk:Olive oil

Information sources

I removed these from the article's link section. Information from sources should be incorporated into and cited in the article. Editors wishing to use these sources can access them from here; they should not be added back to the article as just links. Ham Pastrami (talk) 10:55, 16 April 2008 (UTC)

• Olive oil "acts like painkiller."
• National Public Radio story about the faking of extra-virgin olive oil (August 7, 2007)
• Phenols - Olive oil's heart effect located, BBC News 2005 Nov 27
• New Yorker article on adulteration of Italian olive oil

• A history of olive oil in Spain
• A factual report by Californian producers covering olive oil production in Spain
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• [2]
• [3]

Remaining extlinks

I am removing these links since there has been no comment. Ham Pastrami (talk) 04:37, 23 April 2008 (UTC)

Museum links

I'm not sure why these are here. Do these websites offer information about olive oil that cannot be found in other sources? If so, put the information in the article and cite them. If not, they shouldn't be linked to. If the museums themselves are of interest, they should be discussed in the article in some way, not simply promoted with links. Ham Pastrami (talk) 11:00, 16 April 2008 (UTC)

unctad.org

I can't even tell what this site is for. Ham Pastrami (talk) 11:00, 16 April 2008 (UTC)

Main producing countries

The section "Global market: The main producing countries are:" lists countries whose production stats are given as nil. Can this be clarified, or corrected. 217.44.210.7 (talk) 13:30, 25 April 2008 (UTC)

Good point. Those countries do have significant consumption, and I have changed the text above the table to reflect that. Grafen (talk) 21:52, 25 April 2008 (UTC)

Needs more info

This is a good article but it could use more information on the cooking characteristics of olive oil, i.e. can you use it for frying? etc. —Preceding unsigned comment added by 142.161.166.60 (talk) 14:59, 14 June 2008 (UTC)

Bad reference link

Resolved

I found a dead link at the reference for this line in the Human health section: "Several scientific studies doubt some of the previously stated positive effects and state several negative effects of olive oil such as impairment of the dilation of the arteries.[24]" 5Q5 (talk) 23:36, 9 September 2008 (UTC)

Fixed.TJRC (talk) 01:01, 10 September 2008 (UTC)

Omega 3/6 ratio

At one point in the article it claims that one benefit is to displace the omega 6/omega 3 ratio to a more healthy ratio. Olive oil contains quite a lot of omega 6, but little omega 3. Almost all sources recommend a 2:1 or at best 1:1 ratio of omega 6 to 3 as the healthiest, so I think a source should be found that would support the belief that more omega 6 over omega 3 would be healthy. —Preceding unsigned comment added by PEiP (talk • contribs) 20:49, 11 November 2008 (UTC)

Regulation

I've noticed that the regulation section is rather big and unwieldy, and considering olive oil is quite a broad topic with thousands of years of history, I think this ought to be split off into its own article, and be retained in summary style in this article. Any thoughts? —/Mendaliv/^2¢/_Δ's/ 01:16, 16 November 2008 (UTC)

I totally agree and am going to take the initiate to create the new article. Bundas (talk) 19:17, 1 March 2009 (UTC)

Negative Health Effects of Olive Oil?

I would like to point out that the reference given for some studies for adverse health effects of olive oil, is actually more or less a biased article written by the Pritikin Center's chief doctor, a center which commercially promotes the so-called 'Pritikin diet'. This commercial diet is known for the antipathy to fats and oils of any kind. Even though i do agree that research into any negative health effects of olive oil should ultimately be included, i hardly think that that should be drawn from a commercially-driven article, which cites a handful medical studies, especially in the light of many tens of studies that highlight the positive health effects of olive oil. The ref is here: Olive_oil#cite_note-oliveoiltruth-26 I would please like your input on this. KLA (talk) 04:50, 20 November 2008 (UTC)

While I don't personally have an opinion on this matter, I think you might be able to find people better suited to help at the Fringe Theories Noticeboard. —/Mendaliv/^2¢/_Δ's/ 05:03, 20 November 2008 (UTC)

Glut of unreferenced info

While I'd like to remove the recent info added by contributions, there seems to be good info in there. However I've restrained myself to just pulling the linkspam for the Greek website added to the end of each contribution. —/Mendaliv/^2¢/_Δ's/ 19:26, 14 December 2008 (UTC)

I agree, though it should probably checked for copyright violations. --Ronz (talk) 19:58, 14 December 2008 (UTC)

I can't find anything obvious, but I'm starting to see a thinly-veiled POV slant towards Mediterranean olive oil over others. —/Mendaliv/^2¢/_Δ's/ 20:02, 14 December 2008 (UTC)

I've removed the large sections as copyright violations. The information was a cut-and-paste from the linked sites. --Ronz (talk) 20:38, 14 December 2008 (UTC)

Change this page to semi-protected

Hi I would like to change this page to be semi-protected. i would like to change it to semi-protected because there is great information and I don't want great information to be vandalised

Thank you --Cream horn 01:30, 1 February 2009 (UTC)

"cold pressed" is a dubious (non scientific) definition

I have been a producer of highest quality extra vergin olive oil in Tuscany for over 20 years and have a very good knowledge of the process. I would propose a more accurate wording in the section of label wording, especially of the term "First cold press". Commercial labels tend to confuse the consumer with nice sounding words that are often meaningless or even making believe things that are not factual. "Cold" is a subjective and not unique term, it may range from "cold water" that may be anywhere above zero degrees centigrade up to well more than 20°C, to "cold weather" which has a different meaning in Alaska and in Central America. So what is "cold pressed"? The natural (environmental) processing temperature of olives in Sicily or Maroc may be higher than the processing temperature in November in Tuscany with added heat. So while processing temperature may influence the quality if it is too high (generally should be below 35°C), it may be lower with added heat in one region than without added heat in another. "First press" is non-sensical as with today's efficient machines producing high pressure there is no "second press". Toscanaman (talk) 16:38, 22 February 2009 (UTC) toscanaman

Thank you - wikipedia needs the input of people like you who have first-hand and inside knowledge. Very helpful in cutting through the hype. Mille Grazie! Bundas (talk) 19:17, 1 March 2009 (UTC)

I think there is a E.U. regulation defining the "cold press". I' ll try to find and post it. 91.140.99.88 (talk) 18:14, 6 March 2009 (UTC)

Disgusting adulterant: what is it?

I just ran into two bottles of "olive oil" in a row from two different Italian sources (Capatriti, Wal-Mart store brand) with the same disgusting property: about half an hour after eating, while the food itself was still in the stomach, the larger part of the "olive oil" had made its way all the way to the end of the gastrointestinal tract and was ready to ooze out unaltered in a most repellent fashion. While I haven't actually done any tests for adulteration, I don't believe that could happen if it was cut with any normal vegetable oil - I think we're talking about something like mineral oil that doesn't even have a carboxy group on the end of it to catch on a bile salt. I've since switched back to an old brand that is bottled in the U.S. from Spanish oil and luckily never saw the flag of Italy darken the horizon, and that seems to have fixed the problem for now (and as a bonus, it even has a nice olive smell and taste...), but what is this crap? Wnt (talk) 06:19, 11 March 2009 (UTC)

Pretty weird. Sounds like the kind of GI symptoms that you get from consuming foods cooked in olestra. Not sure what your adulterant might be though. —/Mendaliv/^2¢/_Δ's/ 07:11, 11 March 2009 (UTC)

Interesting discussion, but doesn't belong here. See WP:Talk: "Talk pages are for discussing the article, not for general conversation about the article's subject...." --macrakis (talk) 07:34, 11 March 2009 (UTC)

Well I'd add some information about it to the article, once I know what to look up... Wnt (talk) 09:24, 11 March 2009 (UTC)

• Note: I just added to Olive oil regulation and adulteration a description of adulteration with actual mineral oil from 1887, and detailed the test to determine this at the time, but that was strictly a wild guess on my part. I'd rather enter detailed information about something that I know is relevant to modern times. Wnt (talk) 09:59, 11 March 2009 (UTC)

Olive oil is less reactive?

I don't know what this part means? Should it say oxidized?