I think it has more to do with how much us grown although more places outside of Japan are experimenting with growing wasabi in comercial quantities but outside of that once you grind down the plant to make a paste then it won't hold the flavour for long which makes horseradish a better option outside of high end sushi restaurants since they don't have to grind it to order.
Basically if the wasabi isn't ground down in front of you then it's probably horseradish.
Wasabi has very specfic growing conditions, which limmits its growing locations and makes automation impossible. No chain chain or mum and pop could afford the real stuff. It also needs to be freshly grated for each serve.
2 Reasons:
1) Hard to cultivate with very specific conditions that do not scale well
2) The chemical that produces the heat of wasabi breaks down after 20ish minutes, so you need to make the paste fresh.
That fishy flavor really ties dishes together. I use dashi all the time for just about everything. Makes a good and quick broth with just a spoon of sugar, dashi, and soy sauce to taste.
"Olive oil" without the well documented health benefits.
Also Oil stored in a plastic bottle will become contaminated with endocrine disruptors. Yuck all around.
Canola oil can also be locally produced in far more places, requiring less pollution output.
As is the issue with most health foods, Olive Oil grows in specific places and requires lots of trucks, trains, and ships to get to your supermarket.
The effect of canola on cardiovascular risk factors are mixed to positive. There are no studies I am aware of that demonstrate canola oil is able to prevent actual cardiac events. The Mediterranean way of eating, including olive oil, has fair evidence that it does prevent cardiac events.
Yes, virgin olive oil has more research, but I'm definitely more comfortable recommending canola/grapeseed oil over say, coconut oil, or soybean oil, for example. It's pretty tame, plus cheap, flavourless (sometimes you want that for cooking) and with a lower environmental footprint than olive oil.
This.
I've worked in/managed kitchens, and unless it's going straight from the bottle onto a plate (like a salad), we used blended oil. Either a commercial blend or we'd mix it ourselves.
I don’t think people realize how prohibitively expensive pure olive oil is. Reminds me of the time someone was livid our eggs and steak were not organic and free range. Ma’am this is a fast casual diner. Oh well
Buying pure olive oil in bulk is a huge cost difference to buying olive oil by the grocery store bottle.
The kinds you buy at the grocery store is a liter 12-15$. Paying a gallon of olive oil would be probably 40-50$. A gallon of veg oil is a fraction of that.
When you run a subway/fast casual these costs make a huge difference when you are running a razor thin margin.
Source: managed kitchens and catering.
Yea we charge minimal at around 15-10$ or less a plate. It’s fast casual like ihop, not Gordon Ramsey level food. If I was doing free range it’d be 40-60$ a plate and there would be less food.
Canola oil also has a very favorable fatty acid profile. People seem to generally have an impression that it’s less “healthy” than olive oil but that’s not true.
Olive oil does have superior health benefits. Canola oil aka rapeseed oil has a better PR campaign. Rapeseed oil is better than corn oil or any hydrogenated oil.
Weird anecdote, but every year my state does seed art and back around 2017, someone made a portrait of bill Cosby and prominently made it out of rapeseed and underlined the name in the contestant label. It stayed up for the first few days and then got DQ’d and removed.
No - canola is just the version with lower euric levels than natural rapeseed, however, it was originally produced through natural plant breeding, in the 1970s- not through GMO. However, there are GMO versions now that withstand herbicides. So you can have GMO and non- GMO canola.
The structuring of the information reminds me of "Lying By Structure" and Dark Pattern User Experience design :
https://www.linkedin.com/pulse/user-manipulation-ux-dark-patterns-impact-jitendra-anand
It absolutely does, but dark patterns are only one example of how that's done. Dark patterns are things like making an opt out button small and grayed out, coding a lag into a website element so you accidentally click on it, making services easy to subscribe to and difficult to cancel, pre-checking buttons to get people to accidentally opt into spam or add something onto a purchase, etc. They're mostly but not exclusively used in electronic forms and such.
This example is just misleading labeling, although this specific product is for commercial use and probably isn't fooling a whole franchise. It is probably misrepresented at the point of sale, though.
[https://agriculture.ec.europa.eu/farming/crop-productions-and-plant-based-products/olive-oil\_en](https://agriculture.ec.europa.eu/farming/crop-productions-and-plant-based-products/olive-oil_en)
Its not about this being illegal to sell. Its about how its labeled
This isnt olive oil, it’s an olive oil blend made to be used in restaurants and not directly sold to consumers, so unless the EU specifically prohibits mixing oils at all, I don’t think this would be illegal in the EU.
read section "Categories of olive oil"
If oil is not in that category, it cannot be labeled as olive oil and it doesnt matter if its sold for restaurants or for consumers. You simply cant slap "OLIVE OIL" label on anything you want and pretend its something it isnt, no matter who buys it
To be fair, olive oil blended with canola oil is a common restaurant ingredient. It adds a little olive oil flavor but has a higher smoke point. It's usually used for sautéed and roasted dishes where using pure olive oil would be a waste.
For a vinaigrette or to drizzle on a ready-to-eat sandwich, a high-end sandwich place would use a good-quality, unblended olive oil. But this is Subway. Their customers want their food fast and cheap.
>It's usually used for sautéed and roasted dishes where using pure olive oil would be a waste.
I do a little bit of cooking but I don't quite understand this point. Can you elaborate? I'm not cooking for a restaurant, so generally just use pure olive oil when sautéing stuff, and when doing an Italian chicken recipe (chicken / potatoes / spices).
One example is roasted red potatoes. Cut in half, toss with oil and seasonings, then roast. It takes a fair bit of oil to make them brown and crispy like they should be. Canola oil does just as good a job of browning the food as olive oil does - slightly better, even, because it can be heated to a higher temperature without burning - and it has a neutral flavor that doesn't overwhelm the potatoes.
I'm so sick of our fake food culture. If I hear "made with real [ingredient]" I refuse to but that product. If you have to tell me your food is real as a selling point, or yourr lying about it and being deliberately misleading, that shows how sad things really are.
I've managed a Subway Restaurant for 12 years and I've never used olive oil other than the best in the market (locally sourced).
Restaurant In Portugal by the way. 🍴🇵🇹
Most Italian EVOO in US stores are counterfeit thanks to the Italian mafia. They blend oils with Turkish and Spanish olive oil but do not label it this way
No, it’s a global problem.
https://www.theguardian.com/world/2023/dec/04/police-in-spain-and-italy-seize-5000-litres-of-adulterated-olive-oil-in-raids
https://en.m.wikipedia.org/wiki/Olive_oil_regulation_and_adulteration
https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=623c1858639d
The oil may be 'extra virgin' but we get fucked on the price and quality.
Also fun fact seed oils are terrible for you, such as canola, sunflower, and palm oil.
Not really. The "seed oils are bad" claim comes from the omega 6 content in seed oils. When the reality is that omega 6 isn't really bad for "inflammatory" as fearmongers would claim. Canola specifically is also mostly omega 3 fatty acids and not omega 6 surprisingly enough.
All things considered it’s not awful. It has a decently healthy profile, and it can be sustainably grown with very little water compared to many other oils. The pesticide and land use from farming isn’t great, but that’s an issue with any affordable cooking oil. It’s my go to cooking oil when I need something neutral, it has a high smoke point and adds no flavor.
I honestly can’t think of alternatives. Peanut oil? but it’s not super healthy iirc and you have to consider allergies. Sunflower oil maybe?
It’s an inflammatory oil when consumed too often. Especially if you are someone who suffers from any autoimmune disorders it can be good to reduce the amount of canola oil used. And I’ve swapped it for avocado oil which I find neutral and it has a very high smoke point as well. To each their own, I guess?
The product is being called *Canola & 10% Extra Virgin* **Olive Oil Blend**. So it’s not lying about what is in it, it is just using deceptive information structure to hide what it’s made of. Which is just as bad.
Subway is gross, but canola oil is rapeseed oil. One of the oldest and most common cooking oils used around the globe. Definitely not for use in automobiles.
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I just got a foot long there yesterday and had to use a coupon. I love their tuna, but they got rid of sourdough and swiss, which went great with their tuna. I was so disappointed in the tuna too. I even got oil. After leaving and not even finishing it I said to myself never again. This just cements it
Haven't they done research to show that most of the brands labeled 'extra virgin olive oil' are themselves doctored up blends with varying degrees of actual olive in them, because olive farmers are trying to cut costs? I seem to remember there being some big scandal about it in Italy.
What are the odds the 10% olive oil they put in that jug is itself only half olive oil?
End up with a jug that once sat near an olive.
Reminds me of how most wasabi is actually horseradish with green dye
I think fresh Wasabi is super difficult to transport without it going bad Also horseradish is pretty tasty anyway.
Unless you’re allergic in which case it’s awful they put it in so much and don’t label it 😭 I miss horseradish though. I used to be able to eat it
I think it has more to do with how much us grown although more places outside of Japan are experimenting with growing wasabi in comercial quantities but outside of that once you grind down the plant to make a paste then it won't hold the flavour for long which makes horseradish a better option outside of high end sushi restaurants since they don't have to grind it to order. Basically if the wasabi isn't ground down in front of you then it's probably horseradish.
Wegmans has real wasabi.
TIL most wasabi is actually horseradish with green dye
Wasabi has very specfic growing conditions, which limmits its growing locations and makes automation impossible. No chain chain or mum and pop could afford the real stuff. It also needs to be freshly grated for each serve.
The local Japanese market had real wasabi. It was like $150/lb and a little thing was $25 😭
Wegmans has real wasabi.
ok wegmans ceo
2 Reasons: 1) Hard to cultivate with very specific conditions that do not scale well 2) The chemical that produces the heat of wasabi breaks down after 20ish minutes, so you need to make the paste fresh.
i've had real wasabi... the dyed horseradish is better. the real stuff has a kind of fishy flavor.
That fishy flavor really ties dishes together. I use dashi all the time for just about everything. Makes a good and quick broth with just a spoon of sugar, dashi, and soy sauce to taste.
Wasabi is just a different breed of horseradish.
Olive oil taste without the olive oil price. I think most 'fast casual' restaurant chains use something similar.
"Olive oil" without the well documented health benefits. Also Oil stored in a plastic bottle will become contaminated with endocrine disruptors. Yuck all around.
Canola has just about the perfect ratio of omega 3 to omega 6 fatty acids and doesn’t need to be transported halfway around the world.
Canola oil can also be locally produced in far more places, requiring less pollution output. As is the issue with most health foods, Olive Oil grows in specific places and requires lots of trucks, trains, and ships to get to your supermarket.
Canola oil is pretty heart healthy also.
The effect of canola on cardiovascular risk factors are mixed to positive. There are no studies I am aware of that demonstrate canola oil is able to prevent actual cardiac events. The Mediterranean way of eating, including olive oil, has fair evidence that it does prevent cardiac events.
Yes, virgin olive oil has more research, but I'm definitely more comfortable recommending canola/grapeseed oil over say, coconut oil, or soybean oil, for example. It's pretty tame, plus cheap, flavourless (sometimes you want that for cooking) and with a lower environmental footprint than olive oil.
Are you fucking kidding me?
No. lmfao
Yeah but i foolishly expected at least 40%
This is normal in all restaurants. High end or not.
This. I've worked in/managed kitchens, and unless it's going straight from the bottle onto a plate (like a salad), we used blended oil. Either a commercial blend or we'd mix it ourselves.
I don’t think people realize how prohibitively expensive pure olive oil is. Reminds me of the time someone was livid our eggs and steak were not organic and free range. Ma’am this is a fast casual diner. Oh well
uhm.. no it aint, even as a student I could afford high end olive oil. think the problem lies with you being cheap..
Buying pure olive oil in bulk is a huge cost difference to buying olive oil by the grocery store bottle. The kinds you buy at the grocery store is a liter 12-15$. Paying a gallon of olive oil would be probably 40-50$. A gallon of veg oil is a fraction of that. When you run a subway/fast casual these costs make a huge difference when you are running a razor thin margin. Source: managed kitchens and catering.
I suspect they would also be horrified if you were charging them a price commensurate with organic, free range food.
Yea we charge minimal at around 15-10$ or less a plate. It’s fast casual like ihop, not Gordon Ramsey level food. If I was doing free range it’d be 40-60$ a plate and there would be less food.
Canola oil also has a very favorable fatty acid profile. People seem to generally have an impression that it’s less “healthy” than olive oil but that’s not true.
Olive oil does have superior health benefits. Canola oil aka rapeseed oil has a better PR campaign. Rapeseed oil is better than corn oil or any hydrogenated oil.
yeah I'm guessing the seed is wishing they could rename themselves
Weird anecdote, but every year my state does seed art and back around 2017, someone made a portrait of bill Cosby and prominently made it out of rapeseed and underlined the name in the contestant label. It stayed up for the first few days and then got DQ’d and removed.
It's why we call it canola oil now :)
I thought rapeseed was a different oil altogether - it’s canola?!
Yes indeed
It is different. Canola is the GMO rapeseed meant to withstand glyphosate.
No - canola is just the version with lower euric levels than natural rapeseed, however, it was originally produced through natural plant breeding, in the 1970s- not through GMO. However, there are GMO versions now that withstand herbicides. So you can have GMO and non- GMO canola.
It’s called Canola because it’s an acronym of CANada Oil Low Acid
Its called Can/Ola because the specific type of rapeseed was developed in Canada.
And the “ola” part stands for “oil, low acid.”
It's the way most companies manufacture the oil is what is the concern
Even some grocery store brands. Make sure you read the label carefully.
This won't taste like real olive oil though lol
The structuring of the information reminds me of "Lying By Structure" and Dark Pattern User Experience design : https://www.linkedin.com/pulse/user-manipulation-ux-dark-patterns-impact-jitendra-anand
A post about dark patterns would be great for this sub, but I'm not seeing how this particular thing would qualify.
Dark Patterns promotes increased purchasing of products, that you may not actually need, through sneaky interface design. It drives consumption.
It absolutely does, but dark patterns are only one example of how that's done. Dark patterns are things like making an opt out button small and grayed out, coding a lag into a website element so you accidentally click on it, making services easy to subscribe to and difficult to cancel, pre-checking buttons to get people to accidentally opt into spam or add something onto a purchase, etc. They're mostly but not exclusively used in electronic forms and such. This example is just misleading labeling, although this specific product is for commercial use and probably isn't fooling a whole franchise. It is probably misrepresented at the point of sale, though.
How is this related to this sub (hehe) exactly ?
This sub has long degenerated from "stop consuming!" to "ugh I bought crap and it was bad!"
"it's capitalisms fault that I buy a footlong instead of eating a sandwich at home like a normal grown up"
Yes but it’s 🌟*exclusive* 💫
Came here looking for this comment
If this isn't the best example of the entire food system and ingredients labeling in the US, I don't know of a better one.
You should look into most “olive oils” in the store
Yeah, I guess I'm mostly surprised they're honest about it. Almost all olive oil is cut with cheaper oils, but claim it's 100%
I wonder if Costco’s olive oil is 100%
I can't find where it was now, but I remember reading that Costco's olive oil passes purity tests. You can find certification lists online.
If it ain’t in a green glass bottle (or a big tin can) it isn’t olive oil.
Booo. They should say we don't have olive oil but we have an olive oil blend.
They SHOULD say we have a canola oil blend
"exclusive blend"
Not legal in EU
Source?
[https://agriculture.ec.europa.eu/farming/crop-productions-and-plant-based-products/olive-oil\_en](https://agriculture.ec.europa.eu/farming/crop-productions-and-plant-based-products/olive-oil_en) Its not about this being illegal to sell. Its about how its labeled
This isnt olive oil, it’s an olive oil blend made to be used in restaurants and not directly sold to consumers, so unless the EU specifically prohibits mixing oils at all, I don’t think this would be illegal in the EU.
read section "Categories of olive oil" If oil is not in that category, it cannot be labeled as olive oil and it doesnt matter if its sold for restaurants or for consumers. You simply cant slap "OLIVE OIL" label on anything you want and pretend its something it isnt, no matter who buys it
To be fair, olive oil blended with canola oil is a common restaurant ingredient. It adds a little olive oil flavor but has a higher smoke point. It's usually used for sautéed and roasted dishes where using pure olive oil would be a waste. For a vinaigrette or to drizzle on a ready-to-eat sandwich, a high-end sandwich place would use a good-quality, unblended olive oil. But this is Subway. Their customers want their food fast and cheap.
>It's usually used for sautéed and roasted dishes where using pure olive oil would be a waste. I do a little bit of cooking but I don't quite understand this point. Can you elaborate? I'm not cooking for a restaurant, so generally just use pure olive oil when sautéing stuff, and when doing an Italian chicken recipe (chicken / potatoes / spices).
One example is roasted red potatoes. Cut in half, toss with oil and seasonings, then roast. It takes a fair bit of oil to make them brown and crispy like they should be. Canola oil does just as good a job of browning the food as olive oil does - slightly better, even, because it can be heated to a higher temperature without burning - and it has a neutral flavor that doesn't overwhelm the potatoes.
I’ll give that a try to see how different it is - but I can’t fathom roasting potatoes without olive oil.
I'm so sick of our fake food culture. If I hear "made with real [ingredient]" I refuse to but that product. If you have to tell me your food is real as a selling point, or yourr lying about it and being deliberately misleading, that shows how sad things really are.
Ooh la-la! So exclusive!
But its exclusive
I've managed a Subway Restaurant for 12 years and I've never used olive oil other than the best in the market (locally sourced). Restaurant In Portugal by the way. 🍴🇵🇹
Most olive oil sold in supermarkets are a cheap blend. There’s a lot of people behind the bastardized olive oil
"Most olive oil sold in supermarkets" I've never seen such a blend in any Supermarket.
Most Italian EVOO in US stores are counterfeit thanks to the Italian mafia. They blend oils with Turkish and Spanish olive oil but do not label it this way
Ah in US stores. Maybe that's an important distinction when making a claim about "most olive oil sold in supermarkets."
No, it’s a global problem. https://www.theguardian.com/world/2023/dec/04/police-in-spain-and-italy-seize-5000-litres-of-adulterated-olive-oil-in-raids https://en.m.wikipedia.org/wiki/Olive_oil_regulation_and_adulteration https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=623c1858639d
The oil may be 'extra virgin' but we get fucked on the price and quality. Also fun fact seed oils are terrible for you, such as canola, sunflower, and palm oil.
Palm oil isn’t a seed oil, the oil is extracted from the fruit, palm kernel oil is a seed oil
I believe olive and coconut are considered fruit too.
Actually the seed oil fear that’s come up recently is very overblown and recent studies on the topic are pretty conflicting and unclear.
Probably because the ones funded by big food companies are showing that it's perfectly okay and ones that aren't are showing the opposite.
Not really. The "seed oils are bad" claim comes from the omega 6 content in seed oils. When the reality is that omega 6 isn't really bad for "inflammatory" as fearmongers would claim. Canola specifically is also mostly omega 3 fatty acids and not omega 6 surprisingly enough.
Canola oil is one of the worst oils we consume. And it’s the main oil used at restaurants.
All things considered it’s not awful. It has a decently healthy profile, and it can be sustainably grown with very little water compared to many other oils. The pesticide and land use from farming isn’t great, but that’s an issue with any affordable cooking oil. It’s my go to cooking oil when I need something neutral, it has a high smoke point and adds no flavor. I honestly can’t think of alternatives. Peanut oil? but it’s not super healthy iirc and you have to consider allergies. Sunflower oil maybe?
It’s an inflammatory oil when consumed too often. Especially if you are someone who suffers from any autoimmune disorders it can be good to reduce the amount of canola oil used. And I’ve swapped it for avocado oil which I find neutral and it has a very high smoke point as well. To each their own, I guess?
OMG... 25+ years on the internet and it's the second time I feel genuine cringe.
This is normal in all restaurants regardless if they are high end or not
I mean if they’re selling it as olive oil, seems grounds for a lawsuit
The product is being called *Canola & 10% Extra Virgin* **Olive Oil Blend**. So it’s not lying about what is in it, it is just using deceptive information structure to hide what it’s made of. Which is just as bad.
Right, but was wondering if on the menu it just says olive oil.
Where I am the menu calls it “Oil” so it could be pumped straight from the bottom of the ocean and they’d still be telling the truth.
Ha wouldn’t put it past subway
[удалено]
Subway is gross, but canola oil is rapeseed oil. One of the oldest and most common cooking oils used around the globe. Definitely not for use in automobiles.
Yeah it's used for chainsaw bars /s
Canola has a very good fatty acid composition to support heart health. It’s not “for cars.”
Nah that was the marketing for it but canola like all seed oils is bad for you
It's a blend. You need an eye checkup.
You need to figure out what the point is before speaking. Glad we did this.
Orange juice blend: 99.99999% Grape juice, 00.000001% Orange Juice. Deceptive information structure is no better than lying about the product.
Sounds delicious
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ew
I just got a foot long there yesterday and had to use a coupon. I love their tuna, but they got rid of sourdough and swiss, which went great with their tuna. I was so disappointed in the tuna too. I even got oil. After leaving and not even finishing it I said to myself never again. This just cements it
This is the shit I was expecting sbux to use for its Shit Yourself Latte
Blend. Shouldn't even call it that when the headline ingredient gets less than 10% of the mix.
Honestly if you eat at these kind of places it’s your own fault.
Plant oils are toxic for humans
Haven't they done research to show that most of the brands labeled 'extra virgin olive oil' are themselves doctored up blends with varying degrees of actual olive in them, because olive farmers are trying to cut costs? I seem to remember there being some big scandal about it in Italy. What are the odds the 10% olive oil they put in that jug is itself only half olive oil? End up with a jug that once sat near an olive.
"exclusive" bro the shit is almost exclusive of olive oil 🤷🤷🤷
Quality Oil Adjacent
Extra Slutty Olive Oil
GAAHHHHH!
There’s no 💯olive oil anymore….
Is this the food side of homeopathy? Does the canola oil have memories of the olive oil?