Really enjoy these informative deep dives. I’m just an average home cook, and lately have been most interested in digging into the basics a bit more. So learning about such a used ingredient has been very useful.
Thanks Myles! we need more people speaking about the goodness of OO... when it's properly sourced, with all the variables that you described (and some more*)
I just wanted to comment that, in your last point, about early harvest, you mentioned two attributes of the oil: green color and peppery flavor, and these are not necessarily a sign of freshness, quality or early harvest. Color and organoleptic notes are much more related to the variety and terroir. Actually, OO "sommeliers" do their tastings in dark cups to avoid being biased by the color.
That said, it's definitely important to harvest early in the season since, among other things, it should be higher in polyphenols and it will keep its freshness for longer.
PS: Harvest in the southern hemisphere starts in March/April
*I don't want to expand much more on this comment, but there are some other variables about the terroir, sustainability practices, harvesting, filtering, storing and supply chain, that play a very important role. But, in the end, if a company is transparently testing and sharing the quality and polyphenol levels, that's most of what you need to know as a consumer (along with a delivery method that keeps the quality intact as you mentioned)
The quality of the oil they source is really good. It tastes amazing, and they do a good job of getting high-quality oil that's good for cooking as well as really potent oil that's good for finishing.
I've spoken to members of the team (I actually did some video content for them a couple years ago) and they're good people who seem to have the right intentions.
That being said, in the last year or so I've changed my mind on olive oil that's shipped and stored in plastic bottles. It's just not the right way to store olive oil. Because Graza is at such a large scale now, they're everywhere. Which means a lot of time spent in transport and sitting on grocery store shelves in those plastic bottles. Not to mention exposure to heat (you can see some of the bottles are warped when they're on shelves). I think the risk of contamination from the plastic is too high.
I'd use Graza in a pinch. And the oil is good. But I much prefer other brands with better packaging.
I personally find Kosterina to be a great alternative. They use dark glass bottles but they come with a built-in cap/pour spout system that makes them almost as easy to use as Graza. And they're fairly affordable.
In terms of macros, since our meal prep service is creating our own nutrition labels, I was wondering if you knew how much oil should be accounted for when roasting, grilling, etc.. e.g. if we cook with 1 tbsp of OO for a serving of our Super Veggie, how much of that 1 tbsp is really part of the caloric profile?
Thanks for the guide Myles! Literally been having a multi-day chat in a YC health group chat about this. Touched on a lot of the points you cover, but still lots of stuff to cover, esp. once going down the biochemical/health rabbithole.
Really enjoy these informative deep dives. I’m just an average home cook, and lately have been most interested in digging into the basics a bit more. So learning about such a used ingredient has been very useful.
Thanks Joe!
Thanks Myles! we need more people speaking about the goodness of OO... when it's properly sourced, with all the variables that you described (and some more*)
I just wanted to comment that, in your last point, about early harvest, you mentioned two attributes of the oil: green color and peppery flavor, and these are not necessarily a sign of freshness, quality or early harvest. Color and organoleptic notes are much more related to the variety and terroir. Actually, OO "sommeliers" do their tastings in dark cups to avoid being biased by the color.
That said, it's definitely important to harvest early in the season since, among other things, it should be higher in polyphenols and it will keep its freshness for longer.
PS: Harvest in the southern hemisphere starts in March/April
*I don't want to expand much more on this comment, but there are some other variables about the terroir, sustainability practices, harvesting, filtering, storing and supply chain, that play a very important role. But, in the end, if a company is transparently testing and sharing the quality and polyphenol levels, that's most of what you need to know as a consumer (along with a delivery method that keeps the quality intact as you mentioned)
Appreciate the detailed insights! That makes a ton of sense.
Curious if you have any favorite brands that you recommend I check out?
Very helpful! What do you think about a plastic bottle olive oil like Graza?
Came to the comments to also ask about Graza brand!
Here are my honest thoughts on Graza:
The quality of the oil they source is really good. It tastes amazing, and they do a good job of getting high-quality oil that's good for cooking as well as really potent oil that's good for finishing.
I've spoken to members of the team (I actually did some video content for them a couple years ago) and they're good people who seem to have the right intentions.
That being said, in the last year or so I've changed my mind on olive oil that's shipped and stored in plastic bottles. It's just not the right way to store olive oil. Because Graza is at such a large scale now, they're everywhere. Which means a lot of time spent in transport and sitting on grocery store shelves in those plastic bottles. Not to mention exposure to heat (you can see some of the bottles are warped when they're on shelves). I think the risk of contamination from the plastic is too high.
I'd use Graza in a pinch. And the oil is good. But I much prefer other brands with better packaging.
I personally find Kosterina to be a great alternative. They use dark glass bottles but they come with a built-in cap/pour spout system that makes them almost as easy to use as Graza. And they're fairly affordable.
Hope that helps!
Really appreciate the detailed response. Thank you - we will be trying Kosterina!
FYI the brand that Bryan Johnson (https://blueprint.bryanjohnson.com/products/premium-extra-virgin-olive-oil) white labels is Amphora Nueva https://amphoranueva.com
In terms of macros, since our meal prep service is creating our own nutrition labels, I was wondering if you knew how much oil should be accounted for when roasting, grilling, etc.. e.g. if we cook with 1 tbsp of OO for a serving of our Super Veggie, how much of that 1 tbsp is really part of the caloric profile?
Thanks for the guide Myles! Literally been having a multi-day chat in a YC health group chat about this. Touched on a lot of the points you cover, but still lots of stuff to cover, esp. once going down the biochemical/health rabbithole.