I always try to stay away from processed foods and things that have unhealthy additives. I don’t like using the aerosol oils because of propellants and waste but I have bought three different Mistods now and none of them seem to give a nice light aerosol type spray. They just stream. Has anybody used an oil mister for cooking that has worked?
Been following this guy for a while. Makes incredible food and thought it was an apt place to share traditional olive oil making.
Olive oil gets blamed for burning and smoking when the pan is usually the problem.
Metal expands as it heats, so if you pour oil into a cold pan it just sinks into all the tiny pores and starts breaking down before you even add food. If you let the pan preheat first and then add the olive oil, it spreads across the surface properly, heats up in a few seconds, and does its job.
The shimmer is your cue. When the oil loosens up and glides around the pan, you are in the right spot. If it smokes the second it hits, the pan was already too hot, which is its own issue but at least this time it is not on the olive oil.
Three things: the olives, how they're grown, and how fast they reach the bottle.
California oils tend to be bright and approachable. Think green apple, fresh grass, mild pepper. European oils go deeper and vary a lot by region, more complex, more tied to specific terroir.
It also depends on how the trees are grown. Over 80% of California production uses super-high-density orchards, harvested mechanically, fruit to mill within hours. Europe still relies heavily on centuries-old groves and hand harvesting, with all the complexity that comes with older trees.
California oil also doesn't spend weeks on a cargo ship. It hits American shelves closer to harvest than most imports, and the California Olive Oil Council enforces stricter extra virgin standards than international law requires.
The choice between the two comes down to what you value in an oil.
I dont know either of them. Just saw in my local convenience store
Would be happy to get your opinions.
Thanks.
My olive oil bottle’s cap threading ripped after I overtightened it, so I replaced it with one of those metal flip‑top pourer caps. Now I’m wondering: since it’s not fully airtight, is there any risk the oil will go rancid faster? Or is it generally fine? I don't use a lot of oil maybe one teaspoon a day
Ingredients:
6-7 head-on shrimp (available at H Mart)
A small handful of angel hair pasta (~70g)
2 cloves garlic
A handful of green Sichuan peppercorns
Heavy cream (milk works but won’t be as rich)
Olive oil
Salt
Black pepper
Chili flakes
Instructions:
1. Prep the shrimp
Remove heads and shells (keep them), devein the shrimp, slice along the back, season lightly with black pepper.
2. Cook the pasta
Bring water to boil, add plenty of salt, cook angel hair pasta for about 3 minutes, then set aside.
3. Make the sauce
In the same pan used for shrimp:
- Fly the shrimp heads and shells until fragrant
- Add minced garlic and crushed green peppercorns, stir-fry
- Pour in heavy cream and a bit of pasta water
- Simmer on low heat
4. Combine
- Remove shrimp heads and shells
- Add back the pasta and shrimp
- Cook for another 2 minutes
- Season with salt and black pepper
5. Serve
Plate it, sprinkle with parsley and chili flakes, and enjoy!
I used to think the main olive oil issue was fake oil.
Now I think the bigger everyday problem is just old oil.
Light, heat, air, giant bottles you keep forever, clear countertop dispensers, all of that slowly wrecks it. Olive oil is basically fruit oil. It does not stay good forever.
My basic check now is simple: extra virgin, dark bottle or tin, best by date I trust, stored in a cabinet, and a size I can finish pretty fast.
Also the fridge test seems useless. Some real olive oils cloud up, some do not. Not a purity test.
do you just buy what tastes good?
Hi everyone,
I’m currently looking to connect with people involved in the olive oil industry in Algeria — producers, exporters, distributors, farmers, or anyone familiar with the market.
I’m interested in learning more about the Algerian olive oil sector, especially regarding exportation opportunities, production regions, international demand, logistics, and market structure. I’m also exploring potential investment opportunities tied to export development and branding.
I’d love to hear from people with firsthand experience in:
Feel free to comment or DM me. Even general insights about the industry, challenges, or opportunities would be very appreciated.
Thanks.
Do you keep one bottle for everything, or do you switch it up?
Or think of it like this:
Smooth EVOO for sautéing, stir fry, sauces, fish, and anything where I don’t want the oil taking over.
Robust EVOO for pasta, salads, marinades, dipping, roasted vegetables, and anything that can handle a stronger olive flavor.
Pompeian has both, which makes the choice pretty easy. Smooth is the everyday safe pick. Robust is the one I’d use when I want the olive oil to show up more.
What do you use most?
Drop your go to bottle, what you use it for. Bring receipts too.
We’re comparing notes over at r/PompeianOliveOil.
Traveling through Portugal and eating some amazing food, including very tasty salads with simple oil/vinegar dressing. In the US I see lots of olive oil from Italy, Greece, Spain, as well as Tunisia, Turkey, etc. but don’t recall Portuguese oils being sold. Have I been missing out? Is there a particular brand I should look to buy, maybe online?
The healthiest oil is the one that protects itself under heat. Extra virgin olive oil is the #1 because it's unrefined, meaning it still has all the natural compounds that prevent the fat from breaking down into something harmful when you cook with it.
Most other oils are refined, meaning the processing removes anything that would protect the fat under heat. What goes into the pan is neutral at best, and at high temps it starts producing compounds linked to inflammation.
The protective compounds in EVOO only accumulate benefit if you're consuming it regularly. Pompeian made people realize they didn't have to choose between quality and price to make that happen.
However you rank the oils, extra virgin olive oil is hard to knock off the top spot.