Breaking
FoodNerdy Recipes Management System
Tag

deficient

Browsing
Food

Deficient Gourmet Oils! Almost Every Second Fails

Instead of sunflower or rapeseed oil, many culinarians use more unusual varieties such as linseed, sesame, or walnut oil. They want to give their dishes the finishing touch and enjoy the special aroma. But the Stiftung Warentest has now found that many of the gourmet oils have not earned their high-class reputation at all – two linseed oils should not even have been sold.

Gourmet oils in the test

A total of 25 gourmet oils were put to the test, including five argans, six linseed, five sesame, three grapeseed, and six walnut oils – 16 of which were awarded the organic seal. The gourmet oils were tested according to sensory and chemical aspects as well as the content of harmful substances and the declaration.

The result

The evaluation of the gourmet oil test is devastating: more different pollutants were found than ever before. The palette ranges from questionable solvents to carcinogenic substances and mutagenic substances. Two tested linseed oils should not have been sold at all due to their high content of polycyclic aromatic hydrocarbons (PAH).

But it wasn’t just the chemical results that were extremely sobering: many of the gourmet oils tested were also unconvincing in terms of taste. Two linseed oils from the organic range were rated with a smell and taste of essential oils and fir – rating: poor. The testers found the taste and smell of the two most expensive gourmet oils in the test, argan oils for 95 euros and 112 euros per liter, to be cheesy – they also failed.

Only seven of the 25 gourmet oils tested were rated as “good”: including two each of argan, walnut and sesame oils as well as one linseed oil – all from organic farming and unrefined. However, the organic seal does not automatically mean a good gourmet oil, because seven defective varieties also carried it. The detailed test results of the gourmet oils are available here.

Tips for using gourmet oils

  • Purchasing: Gourmet oils that are labeled “cold-pressed” or “native” are very tasty
  • Storage: Gourmet oils are less suitable than standard oils for cooking. Sunflower or rapeseed oils should be used there, as they are heat-resistant and health-promoting
  • Use: It is best to keep the gourmet oils tightly sealed in a dark and cool place
Keep Reading
By
Food

Olive Oil in the Test: Every Second One Was Deficient

Oko-Test tested 20 olive oils and the result is shocking. Mineral oil residues were found in every second oil. We have summarized all the important information and which oil you can confidently buy here for you.

Oko-Test tested 20 olive oils of the “extra virgin” quality class and came to a shocking conclusion: the testers found mineral oil in every second olive oil, the oils tasted rancid, did not correspond to their quality class, or contained plasticizers. Only two oils are recommended. Taste and smell were also tested.

Mineral oils in every second olive oil

The particularly questionable aromatic mineral oil hydrocarbons (MOAH) were found in half of the oils. They should not only be carcinogenic but also damage the genetic material. In addition, saturated hydrocarbons (MOSH/POSH) were discovered in every second oil, which accumulates in the human body and can damage our organs.

With these results, the question naturally arises as to how mineral oil residues get into the olive oil. During the olive harvest and during production, the fruits come into contact with MOAH, which is contained in the form of lubricating oil on harvesters or conveyor belts, among other things.

Which olive oil can you buy?

Only two olive oils came out as test winners with the rating “good” and met the criteria in terms of taste and smell to be called “extra virgin”. These are the following products:

  • Rapunzel Crete Virgin Olive Oil for 9.99 euros per 500 milliliters
  • Primoli I.G.P. Toscano Olio for 12.99 euros

More than half of the organic olive oils were rated “poor” and “unsatisfactory”. They tasted rancid, plasticizers, MOSH/POSH compounds, and MOAH residues were found.

At the moment there are only guidelines. Based on the test results, Öko-Test is now demanding limit values ​​for mineral oils in food.

When is an olive oil “extra virgin”?

Normally, as a buyer, you trust the description of a product, especially when it comes to a branded product. So if you as a buyer buy oil that says “extra virgin”, you also expect that the oil is “extra virgin”.

But what does “extra native” actually mean? This is the highest level of quality. It is pressed cold and therefore particularly gently and must not have any off-taste. The typical taste of olive oil is fruity, slightly hot, and bitter. Of course, the chemical quality of the oil must also be right. Olive oil can only be called “extra virgin” when all of these criteria are met.

According to the test results of the recognized olive oil panel, four of the olive oils tested were not allowed to use this designation because they tasted rancid or pungent.

Keep Reading
By