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Laser 5mo ago

We used to cook everything in EVOO, until I found out that most EVOO is fake.

Then I imported EVOO from Italy and Spain, until those companies got caught charting on their exported products.

Then I discovered most varieties of olives are closer to 20% linoleic acid than 10%.

Then I discovered that EVOO oxidizes fairly quickly when exposed to heat, even tho smoke isn't seen until later.

Now:

1. We only finish food with EVOO.

2. We only use Oliva Dorado, a 3rd party lab tested oil from a single source organic farm in Northern Spain.

It's a treat we have a couple times a week.

https://www.olivadorado.com/

#Peatstr #WorthTheSats

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Discussion

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GJM 5mo ago

We are fortunate to have friends who grow olives. We help pick and process once a year. We use for food and making soap.

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FL Justin 5mo ago

We get ours from a farm/winery we scoped out with our own eyes. It's called AmByth Estates in Paso. The sheep and llama 🦙 roam the vineyards and olive trees.

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Monkey Pox Denier 5mo ago

Used beef tallow once and never turned back to oils again.

Only some Olive Oil for marinades.

On the rare occassions I run out of beef tallow I use clarified butter.

Olive oil only for cold dishes, I never heat that stuff besides in verry small quantities (marinades...)

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Ben Justman🍷 5mo ago

I traded wine with them for some bottles and didn't look to far into it. Glad you give it the seal of approval