olive oil

dasophster

The really top notch cold pressed unrefined olive oil is even slightly cloudy at room temperature as it has a sediment to it which is almost like bits of olive pur!e. Never caused us any problems and despite being more pricey I'd go for the higher quality oils every time now. I think people in this country are so used to highly refined and processed versions of products such as oil and vinegar that they are taken aback when something is cloudy or less than uniform in texture. The stories about cooking oils being adulterated are usually from the US where food safety laws and standards are far more lacklustre than ours, the only exception being the horse meat scandal here. Xx

buzi

true im not allergic to olive oil without the cloudy stuff in it, use it nearly every day but it was the cloudy stuff that was causing probs to my stomach

all sorts of allergies these days, as ive said maybe im just a one in a million thats allergic to the cloudy stuff!

the other thing i find odd is how does the oil change to cloudy stuff, i mean if you look at olives in their natural state they have no cloudy appearance at all so why is cloudy substance forming in these bottles, yes i know people say its because of the cold temps but why cloudy like substance?

stephen77

Myth: Since I'm allergic to peanuts, I can't eat anything with peanut oil.
Reality: There are many misunderstandings regarding exactly what might stimulate the food allergic reaction. "Virtually all food allergens are proteins," explained Steve L. Taylor, Ph.D., co-director of the Food Allergy Research and Resource Program at the University of Nebraska-Lincoln. "And, the process of refining oil removes the protein which would trigger an allergic reaction." Oils used in processed foods and in cosmetics are highly refined and should pose no problem for the food allergic individual. Yet, caution should be taken with natural, cold pressed or flavored oils. These oils, as well as oil that has been used to cook peanuts (or another food to which an individual might have an allergy), might contain the protein of the allergen and should be avoided. For example, an individual with a fish allergy should ensure that the oil used to cook his or her food was not first used to fry fish.

just change "peanut" to "olive oil". So while a cold press premium olive oil may contain protein. The protein will be there if the oil was not cloudy.

The cloudiness may be caused by cross contamination of another substance in your oil. Then yes this may have made you ill.

As for why its cloudy when cold. I am guessing some of the different fatty acids present have different freezing points to other fatty acids present yet they are roughly the same density as the fatty acids that have not frozen, thus you get cloudy formation rather than the frozen solids falling to the bottom of the bottle.

To prove a allergy. You have to check it twice. I am confident if you buy some olive oil. Put it in your freezer and wait for it to go cloudy, then eat a spoonful you will be fine. It will melt in your mouth and throat and become uncloduy.
Once its gone cloudy take the bottle back out of the freezer and it will return to normal.

meer53

All the olive oil in my local Aldi last week was cloudy, they'd just brought it in from outside. Soon turns clear again when it warms up.

chesky

I really, really, don't think your stomach pains have anything to do with your olive oil More likely to be what your were frying in it.

browneyedbazzi

OP, you're missing the point - the cloudy stuff isn't different to olive oil, it is olive oil in another state. Just like how water turns to ice when it gets cold enough. It is still the same type of matter, just in a different form. You can't be allergic to one and not the other!

It's very likely that something else caused your stomach problem and the cloudy olive oil being eaten at the same time is a coincidence.

buzi

browneyedbazzi wrote: »

OP, you're missing the point - the cloudy stuff isn't different to olive oil, it is olive oil in another state. Just like how water turns to ice when it gets cold enough. It is still the same type of matter, just in a different form. You can't be allergic to one and not the other!

It's very likely that something else caused your stomach problem and the cloudy olive oil being eaten at the same time is a coincidence.

the first and only thing i stopped eating from the stomach pain was the cloudy oil and the pain disappeared straight away. i had the pain for about a week before i noticed the cloudy stuff in the dark colour bottle. the other thing is the exact same bottles of m&s olive oil in the same kitchen cupboard at same temps have not gone cloudy or given me stomach pain :huh:

stephen77

M&S olive oil may be a different blend so has different melting/freezing point to the other olive oil. Even if it was all M&S olive oil. Differnet harvest times of the year may effect oil changes. So one bottle may cloud and another may not.

As you did not notice it was cloudy. It may have not been cloudy earlier in the week. If your cupboard was less than a degree out of the setting point it may have not been cloudy when you were first eating it as it takes a while to set.

If the bottle was dark and you have used that brand before, there is a good chance you may have it cloudy before as you took a week to notice it, just times before you did not feel ill.

Can I ask what you used your olive on?