I don't know why this item has been hiding behind the fish sauce; but I'm
wondering (obviously since it is not refrigerator-able) just how long this
stuff will last. I'm going to replace it, but I'm wondering that when I
replace it, just how short a period of time I should be thinking about using
it 'up.' It's not in-expensive enough to toss every couple of weeks.

Any ideas? I don't think TJ's will know.

Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort.”

Dee Dee said...

> I don't know why this item has been hiding behind the fish sauce; but
> I'm wondering (obviously since it is not refrigerator-able) just how
> long this stuff will last. I'm going to replace it, but I'm wondering
> that when I replace it, just how short a period of time I should be
> thinking about using it 'up.' It's not in-expensive enough to toss
> every couple of weeks.
>
> Any ideas? I don't think TJ's will know.


Dee Dee,

Is the spray a pump-spray style or a pressurized can style like PAM? I
wouldn't refrigerate any pressurized cans.

I'd guess if it doesn't smell fresh would be a good time to replace it.
Spray a little on a paper town and have a whiff? Your nose will probably
know best.

I only used bottled olive oil and never had to toss any of it. I just leave
it on the counter next to the cooktop.

Andy

"Andy" <q> wrote in message ...
> Dee Dee said...
>
>> I don't know why this item has been hiding behind the fish sauce; but
>> I'm wondering (obviously since it is not refrigerator-able) just how
>> long this stuff will last. I'm going to replace it, but I'm wondering
>> that when I replace it, just how short a period of time I should be
>> thinking about using it 'up.' It's not in-expensive enough to toss
>> every couple of weeks.
>>
>> Any ideas? I don't think TJ's will know.
>
>
> Dee Dee,
>
> Is the spray a pump-spray style or a pressurized can style like PAM? I
> wouldn't refrigerate any pressurized cans.
>
> I'd guess if it doesn't smell fresh would be a good time to replace it.
> Spray a little on a paper town and have a whiff? Your nose will probably
> know best.
>
> I only used bottled olive oil and never had to toss any of it. I just
> leave
> it on the counter next to the cooktop.
>
> Andy


Andy, it is the Pam-style can, so I never had it refrigerated.
Yes, my nose knows. Thanks for that suggestion.

I like to leave OO on the counter, too. Sometimes I will transfer some to a
small jar and leave it on the counter. DH, the curmudgeon insists that I
leave it in the refrigerator, but he always has this to say when I leave it
out in a small container: Did we go through that bottle of OO so fast? I
want to reply, that 'yes, we did," not letting him know that the bulk of it
is still in the refrigerator.

And I always want to say, Yes, so why don't we leave it out instead of
refrigerating it to death, back and forth -- but I don't. You wanna know
why? Because I give in on the small things. ;-)

Who would've thought a bottle of OO would create such decisions.


--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

Dee Dee said...

>
> "Andy" <q> wrote in message ...
>> Dee Dee said...
>>
>>> I don't know why this item has been hiding behind the fish sauce; but
>>> I'm wondering (obviously since it is not refrigerator-able) just how
>>> long this stuff will last. I'm going to replace it, but I'm wondering
>>> that when I replace it, just how short a period of time I should be
>>> thinking about using it 'up.' It's not in-expensive enough to toss
>>> every couple of weeks.
>>>
>>> Any ideas? I don't think TJ's will know.
>>
>>
>> Dee Dee,
>>
>> Is the spray a pump-spray style or a pressurized can style like PAM? I
>> wouldn't refrigerate any pressurized cans.
>>
>> I'd guess if it doesn't smell fresh would be a good time to replace it.
>> Spray a little on a paper town and have a whiff? Your nose will
>> probably know best.
>>
>> I only used bottled olive oil and never had to toss any of it. I just
>> leave
>> it on the counter next to the cooktop.
>>
>> Andy
>
>
> Andy, it is the Pam-style can, so I never had it refrigerated.
> Yes, my nose knows. Thanks for that suggestion.
>
> I like to leave OO on the counter, too. Sometimes I will transfer some
> to a small jar and leave it on the counter. DH, the curmudgeon insists
> that I leave it in the refrigerator, but he always has this to say when
> I leave it out in a small container: Did we go through that bottle of
> OO so fast? I want to reply, that 'yes, we did," not letting him know
> that the bulk of it is still in the refrigerator.


I put a bottle of olive oil in the fridge once and it hardened up solid. I
asked a friend if it had gone rancid overnight and was told to just let it
"melt" at room temp into usable oil. Was I green!?! I began keeping it
on the counter so I wouldn't have to wait for the transformation.


> And I always want to say, Yes, so why don't we leave it out instead of
> refrigerating it to death, back and forth -- but I don't. You wanna
> know why? Because I give in on the small things. ;-)
>
> Who would've thought a bottle of OO would create such decisions.


Sure! Then which olive oil quality! Extra, virgin or plain? I only use
extra virgin olive oil.

I was fussy about olive oil in the beginning. Food TV chefs telling me it
should be green, so I would only buy clear glass bottles of it so I could
tell what the color was. Then later learned that green wasn't solely
"according to Hoyle."

Andy

"Dee Dee" > wrote in message
...
>I don't know why this item has been hiding behind the fish sauce; but I'm
>wondering (obviously since it is not refrigerator-able) just how long this
>stuff will last. I'm going to replace it, but I'm wondering that when I
>replace it, just how short a period of time I should be thinking about
>using it 'up.' It's not in-expensive enough to toss every couple of weeks.
>
> Any ideas? I don't think TJ's will know.

You mean spray in a commercial can? Should last for many months at least.
Light and oxygen are the two main culprits of OO and in a pressurized can,
you have neither. I'd not be surprised to get a couple of years out of it.

"Edwin Pawlowski" > wrote in message
. net...
>
> "Dee Dee" > wrote in message
> ...
>>I don't know why this item has been hiding behind the fish sauce; but I'm
>>wondering (obviously since it is not refrigerator-able) just how long this
>>stuff will last. I'm going to replace it, but I'm wondering that when I
>>replace it, just how short a period of time I should be thinking about
>>using it 'up.' It's not in-expensive enough to toss every couple of
>>weeks.
>>
>> Any ideas? I don't think TJ's will know.
>
> You mean spray in a commercial can? Should last for many months at least.
> Light and oxygen are the two main culprits of OO and in a pressurized can,
> you have neither. I'd not be surprised to get a couple of years out of
> it.

Thanks, Ed. Yes, spray in a commercial can. I usually date things like
this. I shop at so many different stores; sometimes I put the name and
place of the store, too so I can find it again. My next can, I'll be sure
to do just that.

This situation sorta reminds me of Nick Stellino whom I saw the other day on
a program talking about aceto balsamic. He said that his grandmother had
bought a bottle years ago, giving little portions out over the years. He
said that when she died, there was still 1/3 bottle left and on any big
occasion, they will pour a 'drop' in honor of grandma.
Actually I wondered how big that bottle was. Surely bigger than the dink
bottle that we find now for $100.

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

Dee wrote on Sun, 30 Sep 2007 09:58:13 -0400:


DD> "Edwin Pawlowski" > wrote in message
DD> . net...
??>>
??>> "Dee Dee" > wrote in message
??>> ...
??>>> I don't know why this item has been hiding behind the
??>>> fish sauce; but I'm wondering (obviously since it is not
??>>> refrigerator-able) just how long this stuff will last.
??>>> I'm going to replace it, but I'm wondering that when I
??>>> replace it, just how short a period of time I should be
??>>> thinking about using it 'up.' It's not in-expensive
??>>> enough to toss every couple of weeks.
??>>>
??>>> Any ideas? I don't think TJ's will know.
??>>
??>> You mean spray in a commercial can? Should last for many
??>> months at least. Light and oxygen are the two main
??>> culprits of OO and in a pressurized can, you have neither.
??>> I'd not be surprised to get a couple of years out of it.

DD> Thanks, Ed. Yes, spray in a commercial can. I usually
DD> date things like this. I shop at so many different stores;
DD> sometimes I put the name and place of the store, too so I
DD> can find it again. My next can, I'll be sure to do just
DD> that.

I use a Misto pumped spray for olive oil. The oil is the best
"extra virgin" (stupid name!) that I feel like affording and
seems to keep quite well enough between refills. I don't keep
the olive oil in the fridge since it solidifies but I don't
notice much deterioration. I don't buy a lot at a time; about
8oz, I guess.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
news:BiOLi.17237$Im1.7900@trnddc01...
> Dee wrote on Sun, 30 Sep 2007 09:58:13 -0400:
>
>
> DD> "Edwin Pawlowski" > wrote in message
> DD> . net...
> ??>>
> ??>> "Dee Dee" > wrote in message
> ??>> ...
> ??>>> I don't know why this item has been hiding behind the
> ??>>> fish sauce; but I'm wondering (obviously since it is not
> ??>>> refrigerator-able) just how long this stuff will last.
> ??>>> I'm going to replace it, but I'm wondering that when I
> ??>>> replace it, just how short a period of time I should be
> ??>>> thinking about using it 'up.' It's not in-expensive
> ??>>> enough to toss every couple of weeks.
> ??>>>
> ??>>> Any ideas? I don't think TJ's will know.
> ??>>
> ??>> You mean spray in a commercial can? Should last for many
> ??>> months at least. Light and oxygen are the two main
> ??>> culprits of OO and in a pressurized can, you have neither.
> ??>> I'd not be surprised to get a couple of years out of it.
>
> DD> Thanks, Ed. Yes, spray in a commercial can. I usually
> DD> date things like this. I shop at so many different stores;
> DD> sometimes I put the name and place of the store, too so I
> DD> can find it again. My next can, I'll be sure to do just
> DD> that.
>
> I use a Misto pumped spray for olive oil. The oil is the best "extra
> virgin" (stupid name!) that I feel like affording and seems to keep quite
> well enough between refills. I don't keep the olive oil in the fridge
> since it solidifies but I don't notice much deterioration. I don't buy a
> lot at a time; about 8oz, I guess.
>
>
> James Silverton
> Potomac, Maryland

I bought two different pumped spray containers. I couldn't get them clean.
They clogged up on me. I use a LOT of extra-virgin olive oil, and I thought
that might be the answer for me. And we have this on-going discussion
about keeping OO on the counter-top. All-in-all a no-win situation with
clogged misto pumps and DH's fear of rancid oil.
I'm glad it works for you. Thanks.

--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."
Dee Dee

Andago <q> wrote:
>
> I wouldn't refrigerate any pressurized cans.

Not even Redi Whip?

> I only used bottled olive oil and never had to toss any of it.

That's because you're afflicted with TIAD.

> I just leave it on the counter next to the cooktop.

For how many years... vegetable oil, especially olive oil, is very
light sensitive, olive oil even under the best conditions has only a
two year shelf life... even the dumbest dago knows to store olive oil
in metal cans, in a cool place.

Sqwertz wrote:
> Edwin Pawlowski wrote:
> > You mean spray in a commercial can? *Should last for many months at least.
> > Light and oxygen are the two main culprits of OO and in a pressurized can,
> > you have neither. *I'd not be surprised to get a couple of years out of it.
>
> I have a pressureized can of Mazolla OO spray and it is still
> good after 2 years in the cabinet.

That's because it doesn't say "Mazolla", your's is the Jap version,
*Godzilla*! Maybe you mean Mazzola?

Sheldon

Sheldon said...

> Andago <q> wrote:
>>
>> I wouldn't refrigerate any pressurized cans.
>
> Not even Redi Whip?

OK, ya got me. Boy am I green...


>> I only used bottled olive oil and never had to toss any of it.
>
> That's because you're afflicted with TIAD.

You're getting awful careless tossing around that cheesy phrase.


>> I just leave it on the counter next to the cooktop.
>
> For how many years... vegetable oil, especially olive oil, is very
> light sensitive, olive oil even under the best conditions has only a
> two year shelf life... even the dumbest dago knows to store olive oil
> in metal cans, in a cool place.

I usually go through a one liter bottle about every 6-7 months.

Andy

"Dee Dee" > wrote in message
...
>
> "Andy" <q> wrote in message ...
>> Dee Dee said...
>>
>>> I don't know why this item has been hiding behind the fish sauce; but
>>> I'm wondering (obviously since it is not refrigerator-able) just how
>>> long this stuff will last. I'm going to replace it, but I'm wondering
>>> that when I replace it, just how short a period of time I should be
>>> thinking about using it 'up.' It's not in-expensive enough to toss
>>> every couple of weeks.
>>>
>>> Any ideas? I don't think TJ's will know.
>>
>>
>> Dee Dee,
>>
>> Is the spray a pump-spray style or a pressurized can style like PAM? I
>> wouldn't refrigerate any pressurized cans.
>>
>> I'd guess if it doesn't smell fresh would be a good time to replace it.
>> Spray a little on a paper town and have a whiff? Your nose will probably
>> know best.
>>
>> I only used bottled olive oil and never had to toss any of it. I just
>> leave
>> it on the counter next to the cooktop.
>>
>> Andy
>
>
> Andy, it is the Pam-style can

What is the expiration date on the container?

On Sun, 30 Sep 2007 04:06:02 -0400, "Dee Dee" >
wrote:

>I don't know why this item has been hiding behind the fish sauce; but I'm
>wondering (obviously since it is not refrigerator-able) just how long this
>stuff will last. I'm going to replace it, but I'm wondering that when I
>replace it, just how short a period of time I should be thinking about using
>it 'up.' It's not in-expensive enough to toss every couple of weeks.
>
>Any ideas? I don't think TJ's will know.
>
>Dee Dee

Test the bottle you have now. If it smells rancid you know if you
have kept it too long. If not, use it.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
says...
> I don't know why this item has been hiding behind the fish sauce; but I'm
> wondering (obviously since it is not refrigerator-able) just how long this
> stuff will last. I'm going to replace it, but I'm wondering that when I
> replace it, just how short a period of time I should be thinking about using
> it 'up.' It's not in-expensive enough to toss every couple of weeks.
>
> Any ideas? I don't think TJ's will know.
>
> Dee Dee
> "A positive attitude may not solve all your problems, but it will annoy
> enough people to make it worth the effort.=3F
>
>
>

Olive oil spray? Yikes! Around here the regular olive oil doesn't last
long at all.

"Andy" <q> wrote in message ...
> I usually go through a one liter bottle about every 6-7 months.
>
> Andy

I'm more like Mary Ann Esposito (Ciao Italia) where I first saw this on her
show, drizzles (a lot) on dishes made after cooking, as well as in the
cooking process itself. I was at first amazed, then settled down into the
idea.

Mario says one of the differences in the taste of Italian cooking 'in' Italy
is that they do this. [Others here may disagree :-) ]

IOW, I use a lot of olive oil.


--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

"Andy" <q> schrieb im Newsbeitrag ...
> Dee Dee said...
>
<snip>
>> I like to leave OO on the counter, too. Sometimes I will transfer some
>> to a small jar and leave it on the counter. DH, the curmudgeon insists
>> that I leave it in the refrigerator, but he always has this to say when
>> I leave it out in a small container: Did we go through that bottle of
>> OO so fast? I want to reply, that 'yes, we did," not letting him know
>> that the bulk of it is still in the refrigerator.
>
Olive oil should be stored at 12-16 deg Celsius.
Even more important is to protect it from light.
Light causes oxydation of the oil -> it gets rancid.
It also helps to keep the surface coming into contact with air small
(better put the oil in a little bottle than a big, half-empty one).
If all fails and it gets rancid, use as lamp-oil.

>
> I put a bottle of olive oil in the fridge once and it hardened up solid. I
> asked a friend if it had gone rancid overnight and was told to just let it
> "melt" at room temp into usable oil. Was I green!?! I began keeping it
> on the counter so I wouldn't have to wait for the transformation.
>
"Flaking" starts at 10 deg Celsius.
>
>> And I always want to say, Yes, so why don't we leave it out instead of
>> refrigerating it to death, back and forth -- but I don't. You wanna
>> know why? Because I give in on the small things. ;-)
>>
>> Who would've thought a bottle of OO would create such decisions.
>
>
> Sure! Then which olive oil quality! Extra, virgin or plain? I only use
> extra virgin olive oil.
>
Don't !
"Extra vergine" should be used for salad dressings and mayo.
"Plain" is for frying.
Extra vergine has a too low smoking-point to be useful for frying.

> I was fussy about olive oil in the beginning. Food TV chefs telling me it
> should be green, so I would only buy clear glass bottles of it so I could
> tell what the color was. Then later learned that green wasn't solely
> "according to Hoyle."
>
Green ? The best ones are honey-coloured.

Ciao,

Michael Kuettner

Michael wrote on Sun, 30 Sep 2007 18:53:44 +0200:


MK> "Andy" <q> schrieb im Newsbeitrag
...
MK> Olive oil should be stored at 12-16 deg Celsius.
MK> Even more important is to protect it from light.
MK> Light causes oxydation of the oil -> it gets rancid.
MK> It also helps to keep the surface coming into contact with
MK> air small (better put the oil in a little bottle than a
MK> big, half-empty one).

Sounds pretty much what a metal Misto sprayer achieves, apart
from the temperature in my kitchen which is between 17C and 23C.
I don't know where I'd find 12-16C!

I never seen that that freezing and thawing olive oil makes any
difference but it's a nuisance to wait.

MK> Ciao,


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Michael Kuettner" > wrote in message
...
>
>>
>> Sure! Then which olive oil quality! Extra, virgin or plain? I only use
>> extra virgin olive oil.
>>
> Don't !
> "Extra vergine" should be used for salad dressings and mayo.
> "Plain" is for frying.
> Extra vergine has a too low smoking-point to be useful for frying.
>
>> I was fussy about olive oil in the beginning. Food TV chefs telling me it
>> should be green, so I would only buy clear glass bottles of it so I could
>> tell what the color was. Then later learned that green wasn't solely
>> "according to Hoyle."
>>
> Green ? The best ones are honey-coloured.
>
> Ciao,
>
> Michael Kuettner


Mario Batali uses Extra-virgin almost exclusively. I do the same.
I have my trusty infrared thermometer to tell me what temperature my fry-pan
is. It always gets hot enough to fry hotter than I need to. And I fry hot!

OT, but related: One thing I've started doing is when I'm preparing a meal,
is if I walk out of the room, I put on a timer. It reminds me that
something is a-cooking.


--
Dee Dee
"A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort."

"James Silverton" > schrieb im Newsbeitrag
news:udRLi.965$6Y5.836@trnddc07...
> Michael wrote on Sun, 30 Sep 2007 18:53:44 +0200:
>
>
> MK> "Andy" <q> schrieb im Newsbeitrag
> ...
> MK> Olive oil should be stored at 12-16 deg Celsius.
> MK> Even more important is to protect it from light.
> MK> Light causes oxydation of the oil -> it gets rancid.
> MK> It also helps to keep the surface coming into contact with
> MK> air small (better put the oil in a little bottle than a
> MK> big, half-empty one).
>
> Sounds pretty much what a metal Misto sprayer achieves, apart from the
> temperature in my kitchen which is between 17C and 23C. I don't know where I'd
> find 12-16C!
>
The above temperature is the optimum.
17 - 23 will work; as long as the metal container isn't in direct
sunlight.

> I never seen that that freezing and thawing olive oil makes any difference but
> it's a nuisance to wait.
>
It makes no difference. I just remarked that flaking starts at 10 deg C.

Cheers,

Michael Kuettner

"James Silverton" > wrote in message
news:udRLi.965$6Y5.836@trnddc07...
>> I never seen that that freezing and thawing olive oil makes any
> difference but it's a nuisance to wait.
>
> MK> Ciao,
>
>
> James Silverton
> Potomac, Maryland

I don't freeze mine, but it does turn pretty much solid in the refrigerator.
But usually there remains enough soft on top-middle that I can get a wee-bit
out. I've always wondered about this wee-bit, why it didn't go along with
the rest of it.

I usually keep a small portion of the bottle in a jar/pourer beside the
stove for cooking. Then when that's gone, I'll get some out of the
refrigerator. Sometimes I will even transfer the whole bottle to a quart
jar to keep in the refrigerator, so I can spoo it out.

Different methods of madness.
Dee Dee

Dee wrote on Sun, 30 Sep 2007 14:31:27 -0400:


DD> "James Silverton" > wrote in
DD> message news:udRLi.965$6Y5.836@trnddc07...
??>>> I never seen that that freezing and thawing olive oil
??>>> makes any
??>> difference but it's a nuisance to wait.
??>>
MK>>> Ciao,

DD> I don't freeze mine, but it does turn pretty much solid in
DD> the refrigerator. But usually there remains enough soft on
DD> top-middle that I can get a wee-bit out. I've always
DD> wondered about this wee-bit, why it didn't go along with
DD> the rest of it.

DD> I usually keep a small portion of the bottle in a
DD> jar/pourer beside the stove for cooking. Then when that's
DD> gone, I'll get some out of the refrigerator. Sometimes I
DD> will even transfer the whole bottle to a quart jar to keep
DD> in the refrigerator, so I can spoo it out.

I'm not sure that using the small amount that might remain
liquid is a good idea since olive oil is a mixture with
components of different solidification points. The part you get
might taste different from the bulk liquid mixture.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Dee Dee" > schrieb im Newsbeitrag
...
>
> "Michael Kuettner" > wrote in message
> ...
>>
>>>
>>> Sure! Then which olive oil quality! Extra, virgin or plain? I only use
>>> extra virgin olive oil.
>>>
>> Don't !
>> "Extra vergine" should be used for salad dressings and mayo.
>> "Plain" is for frying.
>> Extra vergine has a too low smoking-point to be useful for frying.
>>
>>> I was fussy about olive oil in the beginning. Food TV chefs telling me it
>>> should be green, so I would only buy clear glass bottles of it so I could
>>> tell what the color was. Then later learned that green wasn't solely
>>> "according to Hoyle."
>>>
>> Green ? The best ones are honey-coloured.
>>
> Mario Batali uses Extra-virgin almost exclusively. I do the same.

Mario Who ?
Wait - a "raised in Seattle, learned cooking in London" - <shudder>
Ah, at least he did three years of training in Northern Italy.
We just own a house there...

> I have my trusty infrared thermometer to tell me what temperature my fry-pan
> is. It always gets hot enough to fry hotter than I need to. And I fry hot!
>
I've never used a thermometer. Those gimmicks seem to be an USAn thing.

Cheers,

Michael Kuettner

"James Silverton" > schrieb
<snip>
> I use a Misto pumped spray for olive oil. The oil is the best "extra virgin"
> (stupid name!)

No, just a stupid translation.
"Extra vergine" just means "extremely pure". Only cold-pressed
olive oils may use that predicate.
"Vergine" is hot-pressed (with steam) to get all the oil out of the
olives.
OO below that grade use everything ...

Cheers,

Michael Kuettner

"Sqwertz" > wrote in message
...
> On Sun, 30 Sep 2007 08:03:13 -0700, Sheldon wrote:
>
>> Sqwertz wrote:
>>
>>> I have a pressureized can of Mazolla OO spray and it is still
>>> good after 2 years in the cabinet.
>>
>> That's because it doesn't say "Mazolla", your's is the Jap version,
>> *Godzilla*! Maybe you mean Mazzola?
>
> Is that the best you can do to your arch-enemy - a spelling
> flame?
>
> I deserve better than that, Mr Katz.
>
> -sw

Speling phlayme? That's nothing. The whole thread's like a ship adrift in a
fog. Dee Dee has yet to reveal the expiration date on the can she asked
about. If it's still legible, it would've answered her question.

Michael wrote on Sun, 30 Sep 2007 21:08:49 +0200:


MK> "James Silverton" > schrieb
MK> <snip>
??>> I use a Misto pumped spray for olive oil. The oil is the
??>> best "extra virgin" (stupid name!)

MK> No, just a stupid translation.
MK> "Extra vergine" just means "extremely pure". Only
MK> cold-pressed olive oils may use that predicate.
MK> "Vergine" is hot-pressed (with steam) to get all the oil
MK> out of the olives.
MK> OO below that grade use everything ...

Actually, I guess we agree! "Extra-virgin" may be an attempt to
sound like "virgine" but "virgin" does have the meaning "pure"
in English and not just humans :-)


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > schrieb im Newsbeitrag
news:wbTLi.1000$6Y5.986@trnddc07...
> Michael wrote on Sun, 30 Sep 2007 21:08:49 +0200:
>
>
> MK> "James Silverton" > schrieb
> MK> <snip>
> ??>> I use a Misto pumped spray for olive oil. The oil is the
> ??>> best "extra virgin" (stupid name!)
>
> MK> No, just a stupid translation.
> MK> "Extra vergine" just means "extremely pure". Only
> MK> cold-pressed olive oils may use that predicate.
> MK> "Vergine" is hot-pressed (with steam) to get all the oil
> MK> out of the olives.
> MK> OO below that grade use everything ...
>
> Actually, I guess we agree!

I think so, too.

> "Extra-virgin" may be an attempt to sound like "virgine"

"vergine".

> but "virgin" does have the meaning "pure" in English and not just humans :-)
>
Then why not use "pure" ?
"Vergine" and "Extra Vergine" are technical terms re. olio in Italy.
Would using "pure" on a label inflict similar obligations on the producer
in the USA ?
I mean, "extra vergine" implies that there's just cold-pressed olive oil in
the bottle. If it's watered down with "vergine" or other oils, there will be
a law-suit.
The USAn equivalent would be "100 % beef burgers". And then you find
a finely-minced dog-collar in one of the patties ... ;-)

Cheers,

Michael Kuettner

Michael wrote on Sun, 30 Sep 2007 22:50:16 +0200:


MK> "James Silverton" > schrieb

MK> MK> im Newsbeitrag news:wbTLi.1000$6Y5.986@trnddc07...
MK> I think so, too.

??>> "Extra-virgin" may be an attempt to sound like "virgine"

MK> "vergine".

??>> but "virgin" does have the meaning "pure" in English and
??>> not just humans :-)
??>>
MK> Then why not use "pure" ?

I don't market olive oil and "virgin" doubtless catches the
attention more than "pure". "Pure" may imply not having things
other than the named product but olive oil is a mixture of
various oils and the mix varies according to extraction method
and probably the weather at harvest.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"Sqwertz" > wrote in message
news
> On Sun, 30 Sep 2007 19:33:11 GMT, JoeSpareBedroom wrote:
>
>> Speling phlayme? That's nothing. The whole thread's like a ship adrift in
>> a
>> fog. Dee Dee has yet to reveal the expiration date on the can she asked
>> about. If it's still legible, it would've answered her question.
>
> I have Pam and Mazola (not Spelling Sheldon) and neither of them
> have expiration dates. But it looks like the Mazola had one at
> one time, but the light film of oil has washed it out.
>
> -sw

For Pam, the date's on the bottom. Mine says "BestbyOCT0707-after that,
you're on your own".

On Sun, 30 Sep 2007 14:31:27 -0400, "Dee Dee" >
wrote:

>
>"James Silverton" > wrote in message
>news:udRLi.965$6Y5.836@trnddc07...
>>> I never seen that that freezing and thawing olive oil makes any
>> difference but it's a nuisance to wait.
>>
>> MK> Ciao,
>>
>>
>> James Silverton
>> Potomac, Maryland
>
>I don't freeze mine, but it does turn pretty much solid in the refrigerator.
>But usually there remains enough soft on top-middle that I can get a wee-bit
>out. I've always wondered about this wee-bit, why it didn't go along with
>the rest of it.
>
>I usually keep a small portion of the bottle in a jar/pourer beside the
>stove for cooking. Then when that's gone, I'll get some out of the
>refrigerator. Sometimes I will even transfer the whole bottle to a quart
>jar to keep in the refrigerator, so I can spoo it out.
>
>Different methods of madness.
>Dee Dee
>
i've been keeping the last bottle of peanut oil i bought (not a
boutique, just planter's, i think) in the refrigerator, and it turns
semi-solid, which surprised me a little bit.

your pal,
blake

On Sun, 30 Sep 2007 19:56:12 GMT, "James Silverton"
> wrote:

> Michael wrote on Sun, 30 Sep 2007 21:08:49 +0200:
>
>
> MK> "James Silverton" > schrieb
> MK> <snip>
> ??>> I use a Misto pumped spray for olive oil. The oil is the
> ??>> best "extra virgin" (stupid name!)
>
> MK> No, just a stupid translation.
> MK> "Extra vergine" just means "extremely pure". Only
> MK> cold-pressed olive oils may use that predicate.
> MK> "Vergine" is hot-pressed (with steam) to get all the oil
> MK> out of the olives.
> MK> OO below that grade use everything ...
>
>Actually, I guess we agree! "Extra-virgin" may be an attempt to
>sound like "virgine" but "virgin" does have the meaning "pure"
>in English and not just humans :-)
>
>
>James Silverton

these days, 'virgin' olive oil might have had anal and oral
intercourse, though.

your pal,
blake

On Sun, 30 Sep 2007 19:27:16 GMT, Sqwertz >
wrote:

>On Sun, 30 Sep 2007 08:03:13 -0700, Sheldon wrote:
>
>> Sqwertz wrote:
>>
>>> I have a pressureized can of Mazolla OO spray and it is still
>>> good after 2 years in the cabinet.
>>
>> That's because it doesn't say "Mazolla", your's is the Jap version,
>> *Godzilla*! Maybe you mean Mazzola?
>
>Is that the best you can do to your arch-enemy - a spelling
>flame?
>
>I deserve better than that, Mr Katz.
>
>-sw

especially since it's 'mazola' anyway. sheldon is wrong again.

your pal,
blake

"James Silverton" > schrieb im Newsbeitrag
news:K7ULi.28798$jC5.21790@trnddc04...
> Michael wrote on Sun, 30 Sep 2007 22:50:16 +0200:
>
>
> MK> "James Silverton" > schrieb
>
> MK> MK> im Newsbeitrag news:wbTLi.1000$6Y5.986@trnddc07...
> MK> I think so, too.
>
> ??>> "Extra-virgin" may be an attempt to sound like "virgine"
>
> MK> "vergine".
>
> ??>> but "virgin" does have the meaning "pure" in English and
> ??>> not just humans :-)
> ??>>
> MK> Then why not use "pure" ?
>
> I don't market olive oil and "virgin" doubtless catches the attention more
> than "pure". "Pure" may imply not having things other than the named product
> but olive oil is a mixture of various oils and the mix varies according to
> extraction method and probably the weather at harvest.
>
Many are a mix. But "extra vergine" is a mix of only "extra vergine" OOs.
Talking of oils : The only oil that needs to be refrigerated is
pumpkin-seed oil (Kuerbiskernoel).

Cheers,

Michael Kuettner

Michael wrote on Mon, 1 Oct 2007 18:13:33 +0200:


MK> "James Silverton" > schrieb
??>> I don't market olive oil and "virgin" doubtless catches
??>> the attention more than "pure". "Pure" may imply not
??>> having things other than the named product but olive oil
??>> is a mixture of various oils and the mix varies according
??>> to extraction method and probably the weather at harvest.
??>>
MK> Many are a mix. But "extra vergine" is a mix of only "extra
MK> vergine" OOs. Talking of oils : The only oil that needs to
MK> be refrigerated is pumpkin-seed oil (Kuerbiskernoel).

The statement is probably true that it's only extra-virgin but
even that is a mixture of different fatty acids (oleic, linoleic
and linolenic). If it were really pure it would all solidify at
the same temperature and it doesn't!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > schrieb im Newsbeitrag
news:tL9Mi.460$0I5.404@trnddc08...
> Michael wrote on Mon, 1 Oct 2007 18:13:33 +0200:
>
>
> MK> "James Silverton" > schrieb
> ??>> I don't market olive oil and "virgin" doubtless catches
> ??>> the attention more than "pure". "Pure" may imply not
> ??>> having things other than the named product but olive oil
> ??>> is a mixture of various oils and the mix varies according
> ??>> to extraction method and probably the weather at harvest.
> ??>>
> MK> Many are a mix. But "extra vergine" is a mix of only "extra
> MK> vergine" OOs. Talking of oils : The only oil that needs to
> MK> be refrigerated is pumpkin-seed oil (Kuerbiskernoel).
>
> The statement is probably true that it's only extra-virgin but even that is a
> mixture of different fatty acids (oleic, linoleic and linolenic). If it were
> really pure it would all solidify at the same temperature and it doesn't!
>
We're talking past each other, I guess.
Of course the oil isn't homogenous; "extra-vergine" just refers to
the method of extracting said fatty acids from the olive.
In this case, the olives are squeezed between the legs of a virgin.
Oh, wait - wrong ng ;-P

Cheers,

Michael Kuettner

Michael wrote on Mon, 1 Oct 2007 19:24:39 +0200:


MK> "James Silverton" > schrieb
MK> im Newsbeitrag news:tL9Mi.460$0I5.404@trnddc08...
??>> Michael wrote on Mon, 1 Oct 2007 18:13:33 +0200:
??>>
MK>>> "James Silverton" > schrieb
??>>>> I don't market olive oil and "virgin" doubtless catches
??>>>> the attention more than "pure". "Pure" may imply not
??>>>> having things other than the named product but olive oil
??>>>> is a mixture of various oils and the mix varies
??>>>> according to extraction method and probably the weather
??>>>> at harvest.
??>>>>
MK>>> Many are a mix. But "extra vergine" is a mix of only
MK>>> "extra vergine" OOs. Talking of oils : The only oil that
MK>>> needs to be refrigerated is pumpkin-seed oil
MK>>> (Kuerbiskernoel).
??>>
??>> The statement is probably true that it's only extra-virgin
??>> but even that is a mixture of different fatty acids
??>> (oleic, linoleic and linolenic). If it were really pure it
??>> would all solidify at the same temperature and it doesn't!
??>>
MK> We're talking past each other, I guess.
MK> Of course the oil isn't homogenous; "extra-vergine" just
MK> refers to the method of extracting said fatty acids from
MK> the olive. In this case, the olives are squeezed between
MK> the legs of a virgin. Oh, wait - wrong ng ;-P

Better leave it there! :-) Sometimes, I wonder about the
mystique of expensive foodstuffs that seem to emulate the
Japanese: seven-year apprenticeship, various qualification
levels etc. to make something like Miso :-)

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" schrieb
> Michael wrote on Mon, 1 Oct 2007 19:24:39 +0200:
>
<snip>
> MK> We're talking past each other, I guess.
> MK> Of course the oil isn't homogenous; "extra-vergine" just
> MK> refers to the method of extracting said fatty acids from
> MK> the olive. In this case, the olives are squeezed between
> MK> the legs of a virgin. Oh, wait - wrong ng ;-P
>
> Better leave it there! :-) Sometimes, I wonder about the mystique of
> expensive foodstuffs that seem to emulate the Japanese: seven-year
> apprenticeship, various qualification levels etc. to make something like Miso
> :-)
>
Well, there's a reason for that :
A Japanese-Italian cook once tried to create Tira miso -
he was killed by enraged customers ... ;-)

Cheers,

Michael Kuettner