nostr:npub1cm87c625x3tzqu2qzf7e845749k58u7xvx2gc8ym0wmg9sytwwuqdrzwm4 is Greek olive oil the best, why is this so obviously true, and why is anyone who disagrees completely regarded?
Discussion
lol, there's plenty of trash olive oil coming from greece too, this is europe... the land of shitty regulation and no beef
Only the best trash.
nah, i've lived in bulgaria and seen some of the stuff that comes across the border
spanish and italian are also very good, i'd say greek/spanish/italian extra virgin olive oil is all pretty much great stuff, especially when it comes in a tin that looks like it was designed 50 years ago
We love Spanish and Italian olive oil and always bring some home from vacation, but the Greek one I usually buy is so... intense.
Literally just dip my fresh-baked bread in a little, salted bowl of it as a meal. 😂
btw, i discovered when i did a big walk from novi sad, to belgrade, to sofia in the days of curfews in serbia in early 2021... i just needed to have a big fat sausage-tube container of lard (svinska mast) and picked up any not too moldy bread i found in bags hung on the side of the ubiquitous commie-dumpsters in the small towns along my way (sometimes even worse) and was able to sustain 14 hours a day walking practically non stop
olive oil is amazing but saturated fats keep the engine running for days, even without other nutrients in any substantial amount
Oh, I love lard. Bavarians have this delicious version with grated crispies in it. Tastes so good with red onions and apples on some farmer bread.
ah yeah... lard with shredded garlic through it is pretty good too
but to be honest, the main thing that is good about lard is it's like butter, but a little softer, very easy to use as spread on bread
you can't do this with beef dripping, it's too waxy at room temp, and sheep and goat dripping is borderline
i tried to make some "beard wax" based on olive oil and cacao butter but it also has this stearate-hardness problem in common with beef dripping... after noticing that a jar i made of this actually was reasonably soft at room temp i may have to try again with a bit more olive oil to get that spreadable consistency, ideally, while stored in a refrigerator for freshness
i'm going to buy a few kilograms of proper beef dripping soon... cacao butter is about to become unobtanium due to the drough next door in west africa... to be honest, the smell of cacao butter is a little offputting, but the benefits are indubitable... in The Apocalypse of Yajnavalkya it makes reference to some dude who went on a diet of just croissants covered in pure 100% cacao, and had a massive improvement in his health
i can't begin to overemphasise enough: high stearate, and saturated fats, are the primary fuel of a human body, they literally are so critical that you almost don't need to get anything else right
Yes as mleku said there is also plenty of trash olive oil in Greece too. The best could be also Italian Spanish Moroccan etc. But yes some of the greek olive oil is fucking pretty awesome. I think that it depends on the year and the weather also. Last season for example was awful.
And most of the greek olive oil is produced by families, so the producer consumes the same oil also.