Probably most of you already know this simple little test to find out whether or not your olive oil is all olive oil, or whether it has had cheapo oils like canola oil added to it, (which you don't want).
But newbies may want to know about the fridge test:
Pour 2-4 tbsp of olive oil into a clean glass jar. Seal the jar.
Put the jar in the refrigerator for 24 hours.
If the oil solidifies, it’s monounsaturated and is olive oil.
If the oil remains a liquid, it is polyunsaturated and is NOT olive oil.
There is a lengthy discussion on the validity of the fridge test here, as well as information on the three UC Davis studies of 2010, 2011 and 2012 :
I was particularly interested in the composition of olive oil:
"Olive oil is naturally made up all three major fats: saturated, monounsaturated and polyunsaturated. The percentage of each fat that can be found in olive oil varies:
Saturated fat: 8% – 26%
Monounsaturated fat: 55% – 86%
Polyunsaturated fat: 3.5% – 22%
As a general rule of thumb:
Saturated fats are solid to semi-solid at room temperature and cooler (ex: butter, coconut oil and tallow) because of their molecular structure.
Monounsaturated fats are liquid at room temperature, but solidify at cooler temperatures, also because of their molecular structure.
Polyunsaturated fats are liquid at room temperature and remain liquid even at cooler temperatures.
Worst case scenario, an olive oil can be 22% polyunsaturated fat. This leaves 78% blend of saturated and monounsaturated fats. Given that both saturated fat AND monounsaturated fats solidify at cooler temperatures, it is highly likely that an oil with such a large percentage of these fats would solidify in the fridge."
Submitted June 30, 2017 at 09:39AM by EvaOgg http://ift.tt/2u4QDDj keto
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