Extra Virgin Olive Oil vs Unrefined Sunflower Oil

Extra Virgin Olive Oil vs Unrefined Sunflower Oil

00:00 Intro
00:20 What did the North cook with before Olive Oil?
01:07 Lent
01:47 Sunflower makes it to eastern Europe (18th century)
02:38 Sunflower in the 20th century (refined vs unrefined oil)
04:41 Olive Oil options (and why they aren’t always worth the price)
06:22 Geopolitics and Marketing (what about the war?)
07:14 Where to buy unrefined sunflower oil
08:44 How to store sunflower oil

Support my channel

My cooking classes in the Boston area:

[ACL]

Unrefined sunflower oil is a great butter substitute in baked goods-- even for pastries. It has a quality unlike other oils I have tried.

[francie]

You're right, Helen! Unrefined sunflower 🌻 oil makes a dynamite vinaigrette. In Canada, I buy Maison Orphee Organic Unrefined Sunflower Oil made from Canadian-grown sunflower seeds. It's miles away from the bland refined 80% monounsaturated sunflower oil that I like for baking. Love them both!

[chuck]

I've been thinking about trying different oils, sunflower oil among them. After watching this it will be on my net shopping list. Thank you Helen.

[boringstoriesforinsomniacs]

Thank you so much for sharing about supporting Russians and Ukrainians in the US. It's so important to get that message out!

[SteveGouldinSpain]

Living in Spain I'm spoilt for choice with both Olive Oil and sunflower oil. It surprises me that any sunflower seeds make it into the bottle though as sunflower seeds are a favourite snack, the shells littering the street every morning after a night of street-partying!

[chezmoi]

I always have my locally grown French organic sunflower oil on hand, along with ev olive. It's my go-to to add a few drops to butter when sautéing meats or root veg, keeps the starchy foods from sticking. I love the years when sunflowers rotate into the nearby fields among the vineyards. In fact, for lunch today I had a beet salad (which I usually dress with hazelnut oil, but I'm out) with sunflower and raspberry red wine vinegar, perfect complement to the sweet earthiness of the beets.

[alfikaalfik]

Hello from the Czech Republic. Olive oil has been used a lot in our country only in the last 20 years, and I think it's mainly a fashion thing. It wasn't used much before.
Personally, I don't like it, and I don't smell it. That's why I use it rarely and only in cold cooking - never for heat treatment.
We use the fats you mentioned - lard from pork and poultry, butter, and from oils mainly sunflower and rapeseed.
Well, since you asked for a local specialty, I offer this recipe:
Pickled cheese and pepper mixture, from sweet to chili (for kids to adults), in sunflower oil.
We put sliced peppers and cheeses in a jar, and we especially like the ones with a strong flavor and aroma (in my region they make "Olomoucké tvarůžky", which is a fermented cottage cheese), and combine them with Camembert, Romadour, Gouda, or any cheese with a similar consistency and taste, and finally pour oil so that the cheeses and vegetables are submerged. Close the lid, but do not boil! Just store the jar in a dark place and wait for about a week.
It's done when the softer cheeses start to lose their consistency.
It is also possible to make this recipe with just a mixture of cheeses, without vegetables. Whichever you like.
It is most often served as a stand-alone delicacy with wine or beer.

Translated with www.DeepL.com/Translator (free version)

[ACL]

Colorado produces a really good unrefined sunflower oil. It is cloudy and has a thick 'sediment' in the bottom like fine olive oil has.

[roseconklin]

Thank you Helen. This was very informative!

[raizab.]

Would not have considered this before but glad I did. I just got an order from Amazon and love this oil. Thank you!

[tcamp]

I buy my sunflower oil from Susquehanna Mills, located in south central PA. It is so good, as Helen describes great for dressing salads, veggies, etc.

[miguelservetus]

You are so right in your analysis of the current state of olive oil.
I need to try sunflower oil.
Thanks for the education.

[delincelouis.]

Both are great options and delicious staples in my kitchen.

[max_meliani]

Sunflower is a popular choice here in Brazil too. Only behind soy, which is cheaper and the leading pick for deep fried dishes. I'll be sure to try the unrefined one now!

[georgH]

I grew up with extra virgin olive oil, in Catalunya, so plenty of it. But as having traveled and lived around the world, I've found other tasty unrefined oils, like peanut, sesame, sunflower, etc.
I still prefer (and almost exclusively buy) olive oil, but I have an appreciation for other unrefined oils.

[lindafletcher]

i have used sunflower oil all my life. I love it in baking and all my salad dressings

[kimchiteagames]

Ex-Orthodox here who never knew that was a possible reason behind no olive oil during Lent, very interesting!

[RowlandGosling]

Another brilliant video - thank you Helen! We live in Kansas where sunflower products are everywhere. But I don't think I've ever seen unrefined oil. So my new mission is to find some - regardless of where it's from. Thanks again!

[UnkleAL]

Thank you Helen! I've been using California Olive Ranch 100% California (not global blend) EVOO to cook my eggs and saute everything else in. Since I've been using it my good cholesterol has gone up considerably which my doctor likes, but it's rather pricey at $18.99 for 750 ml. I've been looking for a healthy alternative that's a little more budget friendly. I did the search you suggest and I have a local Ukrainian store to check out in Utica NY! Plus another commenter mentioned Susquehanna Mills from Pennsylvania. They have an expeller pressed version which even with shipping is a much more palatable price. I shall be trying this thank you!

[MrKirby]

Love you helen thank you for sharing looking forward to buying some sunflower oil it sounds fantastic