GreenIVe - Extra Virgin Olive Oil - 100% Pure - Cold Pressed - Virgin - Exclusively on Amazon (32 Ounce)

There's nothing special about this extra virgin olive oil at all, and it's rather expensive compared to better olive oil you could get in a grocery store. The bottle design is awful - the plastic packaging is unremarkable, and pouring oil directly out of the bottle ALWAYS causes dripping onto the top of the bottle. And the oil itself is so flavorless that it could essentially be a neutral oil, not extra virgin olive oil. Considering the price, there's absolutely no reason to buy this oil since you can get better (and cheaper) at a regular store.To characterize flavor, I compared it to another common brand of olive oil as a reference (photo shows GreenIVe on the left, other oil on the right). The GreenIVe olive oil is a shade lighter in color and considerably thinner/less viscous. Flavor-wise, the GreenIVe oil has no particular distinguishing flavors rather than notes of plastic and maybe a hint of olive. No aftertaste - it essentially goes away with no lingering flavor. It really does taste like almost nothing. Comparatively, the oil I compared it to was robust, flavorful, and had a spicy aftertaste. There's basically no reason to use the GreenIVe olive oil to make something taste good, i.e. making a salad dressing or finishing a dish. Its best use is coating a pan for light sauteeing, where it's essentially a thin neutral oil.

This olive oil is good, but I wouldn't say it's great. It's the kind of EVOO I'd use for cooking, but wouldn't necessarily serve to guests for dipping bread or topping salads. Not that it would be bad if I did; just that I prefer to serve a more flavorful bold EVOO when enjoying it this way.When I first received this olive oil, I thought the bottle was pretty strange. It looks kind of like a shampoo bottle and at first, I was wondering if I was supposed to consume the olive oil or use it as part of my beauty routine (though I guess I could do both). I also don't love the way the bottle pours; even the cheap olive oils I get at the grocery store pours better than this. But you can always decant it to another bottle with a pour-er.Overall, it's a good extra virgin olive oil with a nice mild taste, but I definitely have much more flavorful olive oils, many of which are less expensive. If you prefer mild EVOOs or just want to use this for cooking, it might be right for you, but I wouldn't purchase again for my household.

... First I noticed an oddly high temp listed for olive oil..I thought.. Hmmm.. I always thought you werent supposed to cook with it, so i decided to research a little and theres a Lot of confusing info out there.. But i stumbled on this..🌱A study that will be published in the June 2018 issue of the ACTA Scientific Journal titled ‘Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating.’ has revealed that Australian extra virgin olive oil is the safest oil for cooking.The study looked at the processes of all the man cooking oils.When cooking oils are exposed to heat, oil degradation occurs, and by-products are produced (free fatty acids, secondary products of oxidation, polar compounds). Some by-products of oil degradation have adverse effects on health. Extra virgin olive oil (EVOO) and other common cooking oils were heated up to 240o C and exposed to 180o C for 6 hours, with samples assessed at various times, testing smoke point, oxidative stability, free fatty acids, polar compounds, fatty acid profiles and UV coefficients.EVOO yielded low levels of polar compounds and oxidative by-products, in contrast to the high levels of by-products generated for oils such as canola oil.EVOO’s fatty acid profile and natural antioxidant content allowed the oil to remain stable when heated (unlike oils with high levels of poly-unsaturated fats (PUFAs) which degraded more readily).The oils tested were :Australian Extra Virgin Olive Oil (AEVOO)Olive Oil (refined blend) Canola OilRice Bran OilGrapeseed OilCoconut OilPeanut OilSunflower OilAvocado OilEVOO was shown to be the oil that produced the lowest level of polar compounds after being heated closely followed by coconut oil.It was previously rumoured that olive oil has a low smoke point and is therefore not appropriate for frying.Smoke point refers to the temperature at which an oil starts to burn and smoke. In addition to busting the smoke point myth, and showing that smoke point was not a good predictor of how stable an oil is to cook with, the research showed:The main supermarket oils that are available in Australia that underwent two cooking trials to see how stable they were and how likely they were to break down and produce harmful “polar compounds” Extra Virgin Olive Oil was shown to be the safest and most stable oil to cook with.Canola Oil, Grapeseed Oil and Rice Bran Oil were shown to be the least stable and most likely to produce harmful “polar compounds”. This was an interesting result given they are marketed for their high smoke point and suitability for cooking.Polar compounds are produced when an oil breaks down under heat. Evidence shows polar compounds are harmful to health and they have been linked to conditions such as Alzheimer’s and Parkinsons Disease.In industrial kitchens, the percentage of polar compounds remaining in cooking oils (after repeated use) is tested to determine when an oil is no longer safe for human consumption, and the oil has to be discarded.The smoke point did not correlate well (was a poor predictor) with a percentage of polar compounds produced.AEVOO was the most stable oil of those tested – in both tests, AEVOO yielded lower levels of polar compounds and trans fats when compared with other oils. Canola oil, Grapeseed Oil and Rice Bran Oil performed the worst and produced very high levels of polar compounds and trans fats🌱I found that pretty interesting.. I suggest you do your own research but it made sense to me so yay.. Not just for salads anymore!Ok so my test against my regular🍂Looks same🍂 a little oilier ( i know that sounds odd).🍂 i like the flavor slightly better than mine although mine has a slightly stronger peppery in back of throat at end🍂mine says organic, i dont see it on here🍂 mine was about the same price for a bigger bottle🐈🐈🐈🐈🌱🌱🌱🌱So then I did a fridge test for 24 hrs .. (This ones on rt)During that i researched the well known test and found out its NOT a reliable testThe olive varietyThe seasonal growing conditionsThe latitude of the country of originThe time of harvestThe processing methodsAll these affect if and when and how much it can solidifyAlso some are secretly cut with other oils so they can solidify from other oilsTHE VERDICT.. i like it.. Tastes good.. If i couldnt get to Csco i would buy this although my current one is certified organic And cheaper4 star stands