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r/PompeianOliveOil

▲ 12 r/PompeianOliveOil

Why refillable olive oil bottles are a bad idea

They look great on a counter. They're also one of the easiest ways to ruin a good oil.

Three things happen when you move olive oil out of its original packaging

  1. Old oil left in the bottle oxidizes, and when you top it up with fresh oil, that rancid residue accelerates the spoilage of everything you just poured in. Cleaning an oil bottle properly is not easy.

  2. Premium oils are often packed with a nitrogen flush to displace oxygen before sealing. The moment you pour it into something else, that protection is gone.

  3. Most decorative dispensers are clear or semi-opaque. Light triggers photo-oxidation and accelerates spoilage. Original packaging is dark green, amber, or tin for a reason.

If you really really want a dispenser transfer only what you'll use in 3-5 days. Use dark or opaque glass. Get a spout that actually seals. Never top off wait until it's empty, wash thoroughly, dry completely before refilling.

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u/MasterEVOO — 3 days ago
▲ 18 r/PompeianOliveOil

Why professional olive oil tasters drink from blue glasses

In certified competitions, including those regulated by bodies like the International Olive Council, tasters drink from small blue or dark-tinted glasses. The color is intentional. It blocks out the oil's appearance entirely.

Because color is not a quality indicator. It's one of the most common misconceptions about olive oil. All it actually tells you is harvest timing and olive variety.

Green oils come from early-harvest, unripe olives.

Golden oils from riper, late-harvest ones. Both can be world-class extra virgin.

So the glass removes the visual and forces the taster to rely purely on smell and taste.

u/MasterEVOO — 8 days ago
▲ 4 r/PompeianOliveOil

Whats your favorite Olive Oil?

We’re comparing notes in r/PompeianOliveOil.

Not the fanciest bottle.

The one you actually reach for.

The one you use for eggs, roasted veg, pasta, salad dressing, dipping bread, whatever.

Are you more of a Pompeian Smooth EVOO person, or do you like Pompeian Robust EVOO with that peppery little kick?

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u/Pompeian1906 — 9 days ago
▲ 3 r/PompeianOliveOil+1 crossposts

What’s your favorite Pompeian Olive Oil?

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.

u/Pompeian1906 — 9 days ago
▲ 10 r/PompeianOliveOil+1 crossposts

Which oil is the healthiest for everyday cooking?

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.

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u/MasterEVOO — 13 days ago