The Olive Oil in my Sardine tin does NOT solidify in the fridge! So the fridge test is not valid?
Is there other ways to test it?
Olive Oil - Fake?
Pjam
(Peter - Don't Fear the Fat )
#21
Shinita
#22
I canât imagine how that test could be valid as almost all the plant fats I can remember now are liquid in the fridge (just like all animal fats become solid)⌠Coconut fat is solid (even quite hard) even in our winter room temperature let alone in the fridge but that is a fat I have no problem with (it is just tasteless so I use lard or preferably no added fat at all. but it has its uses, my dessert pancakes are fried in that).
All the olive oil I get (as a gift from Italy, I dislike the taste in normal cases but itâs fine here and there. I eat less olive oil than seed oils and donât worry about either, I never buy any and I almost always eat the food I make, itâs negligible looking at the pic picture) is obviously liquid in the fridge, how could it be not? And all tastes like olive oil, of course it still could be only partially thatâŚ
scaperdude
(B Creighton)
#23
Itâs actually the opposite as MiKetoAF noted. Most seed oils are more polyunsaturated than mono or saturated, so the molecule is not straight at all, and just will not lay flat. Saturated fatty acids are a straight molecule, so will lay flat, and be more dense. We notice that as their being solid. Olive oil is mostly monounsaturated fat, and so can lay together in a more orderly or dense arrangement - which happens when they are cooled. So they turn into a solid. I have had âolive oilsâ in the past that didnât completely solidify in the fridge, which probably meant they were mixed.
The last several years I have been using Costco Organic olive oil which completely solidifies in the fridge, so I have little doubt that it is pure olive oil. However, that does not really reflect the quality or virginity of the oil.
I never refrigerate my sardines, but I do know they seem to have a fair amount of water in with the oil. That is not going to solidify. That doesnât really bother me. However, if there is no solid stuff at the edges, I would say your sardines have little to no olive oil. I only eat Wild Planet or Season Brand sardines from Costco. I know the Wild Planet sardines are packed with oil - it is quite discernable, but for some reason they test with a little more mercury than the Season Brand - I think it is because the N. Atlantic waters they are caught from are more polluted. The Season Brand does not claim their olive oil is extra virgin, and has discernibly more water in the tin.
kib1
(KM)
#24
Donât forget that sardines themselves are an oily fish, and I donât know if fish oil solidifies when cool ⌠Fish donât solidify in cold oceans after all ⌠Anyway, just theorizing, but if the olive and sardine oil are mixed together it might be natural that it remained a liquid.