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Do you use lots of olive oil?

post #1 of 63
9/12/08 at 9:48pm
Thread Starter 
I feel like I go through olive oil very rapidly. I put it on sandwiches, bread, etc. For me it is basically butter. People have remarked that I use "too much," but I imagine this is because we live in America, land of the free and home of the cheeseburger and chicken wing. Why use olive oil when you can just put half a stick of butter on your Wonderbread!
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post #2 of 63
9/12/08 at 9:50pm
I'm a margarine man myself but you can't beat olive oil from Greece. Always something nice back home.
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post #3 of 63
9/12/08 at 9:54pm
Not lots, but I do use it frequently. People along the Mediterranean, particularly in the olive oil producing areas, actually drink it in small portions before meals.

There are hundreds of other uses for olive oil outside of cooking as well.
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post #4 of 63
9/12/08 at 9:55pm
Thread Starter 
Quote:
Originally Posted by robin View Post
Not lots, but I do use it frequently. People along the Mediterranean, particularly in the olive oil producing areas, actually drink it in small portions before meals. There are hundreds of other uses for olive oil outside of cooking as well.
Indeed. When I was visiting my cousins in Italy, we had a bit of olive oil before dinner and a bunch of limoncello after. Combine that with the wine during the meal and you have a sloppy situation...
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post #5 of 63
9/12/08 at 9:59pm
I have been known to sip it from a shot glass. As much as I love EVOO, I do think butter is better in some applications.
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post #6 of 63
9/12/08 at 10:02pm
We make generous use of it. It is our preferred lipid for cooking, except when butter is needed.
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post #7 of 63
9/12/08 at 10:08pm
I use it a lot.
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post #8 of 63
9/12/08 at 10:09pm
+1. It's a much healthier option than other gunk you can use. I love the stuff.
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post #9 of 63
9/12/08 at 11:05pm
The comment about putting it on bread for a sandwich is really interesting and something I'd like to try. God damn, I need a toaster.
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post #10 of 63
9/12/08 at 11:07pm
Thread Starter 
Quote:
Originally Posted by blank View Post
The comment about putting it on bread for a sandwich is really interesting and something I'd like to try. God damn, I need a toaster.
It is good on almost every sandwich. One of my absolute favorites is this: turkey, sharp cheddar, sundried cranberries, lettuce, tomato and olive oil on a wheat roll. It is seriously phenomenal and the oil really ads a nice touch.
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post #11 of 63
9/12/08 at 11:24pm
Quote:
Originally Posted by Connemara View Post
It is good on almost every sandwich. One of my absolute favorites is this: turkey, sharp cheddar, sundried cranberries, lettuce, tomato and olive oil on a wheat roll. It is seriously phenomenal and the oil really ads a nice touch.

You eat well for a kid.
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post #12 of 63
9/12/08 at 11:29pm
I use it a bunch. I cook a lot of seafood and it really comes in handy. I've also adapted a couple of traditional southern dishes to use olive oil instead of lard/bacon grease/butter (although I still keep a jar of bacon grease).

Learning to cook was the best thing I ever did. Your own food tastes so much better, and it impresses the women (most of whom can't cook these days).
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post #13 of 63
9/12/08 at 11:40pm
Thread Starter 
Quote:
Originally Posted by montecristo#4 View Post
You eat well for a kid.
Thanks. I eat a lot, but I refuse to eat garbage. Buying organic and natural isn't cheap but food is important to me.
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post #14 of 63
9/12/08 at 11:56pm
I use a fair amount of it, but I tend to use butter or duck fat when I'm looking to grease the skillet.
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post #15 of 63
9/13/08 at 12:03am
I use olive oil a lot but butter is required to really make the flavors pop in certain recipes. And butter is indispensable for sauces. Just tonight I had canard aux peches -- slices of duck breast in a butter and peach sauce, with peaches on top. It was amazing, and the effect could not have been achieved with olive oil.

Nevertheless, olive oil is fantastic. I'm beginning to explore various regional oils beyond the ordinary: Croatian, Turkish, Moroccan. The thing to keep in mind is that for a cooking liquid, you should use the cheaper EVOO; save the good stuff for drizzling on top or otherwise finishing the dish.
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