Re: What type of Olive Oil to use for Liver Flush?

Depends what country you live in.

USA and Canada are countries that have their own code of practice whereas Europe follow the International Olive Council, which defines the grades of Olive oil as follows:

Extra virgin is the highest quality with oleic acid less than 0.8 grams per 100 grams and no more than a trace of peroxide. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).

Virgin olive oil has oleic acid up to 2 grams per 100 grams and a less rigorous method of production.

Ordinary virgin olive oil is even more acidic with up to 3.3 grams per 100 grams. This taste decidedly sharp which in the past has resulted in an aborted liver-flush for a few people when they have brought it back up. I assume because of the high acid and oxidation.

The key is low acidity, low temperature in production and the International Olive Council (IOC) mark or equivalent.

In North America the NAOOA set the standards and they have a list of approved brands rather than relying on definitions: These brands are as follows:

365 Organic Arbequina Extra-Virgin Olive-Oil
365 Organic Koroneiki Extra-Virgin Olive-Oil
365 Unfiltered Italian Extra-Virgin Olive-Oil
365 Organic Hojiblanca Extra-Virgin Olive Oil
365 Organic Italian Extra-Virgin Olive Oil
365 100% Italian Extra-Virgin Olive Oil
365 Mediterranean Blend Extra Virgin Olive Oil
American Roland Extra Virgin Olive Oil
Bertolli Extra Virgin Olive Oil
Crisco Olive Oil
Encanto Extra Virgin Olive Oil
Iliada Extra Virgin Olive Oil
Olivamed Organic Extra Virgin Olive Oil
Pompeian Extra Virgin Olive Oil
Pompeian Classic Olive Oil
Pompeian Organic Extra Virgin Olive Oil
Pompeian Light-Tasting Olive Oil
Sclafani Extra Virgin Olive Oil
Sol del Limare Extra Virgin Olive Oil
Sprouts Extra Virgin Olive Oil
Sprouts Organic Extra Virgin Olive Oil
Star Extra Virgin Olive Oil
Zoe Extra Virgin Olive Oil Tweet