Olive Oil - Page 5

The health benefits of a domestically produced olive oil, such as Californian, are far superior to that of imported, e.g. Spain, Italy. And always look for "first cold pressed" on the label. After tasting quite a variety, Olio Santo from Williams Sonoma is my oil of choice.

Cutrera Primo (Sicily) Olio Beato (Puglia) DeCarlo (Puglia) Seggiano (Tuscany) These oils are the real deal. Prices range from pretty reasonable to OMFG. Shopping for EVOO @ places like Sur La Table or Williams-Sonoma is a self-invitation to an assrape. Sur La Table does carry surprisingly good balsamic vinegars relative to asking price, though. As foodguy mentioned, skip over bottles made of conventional, transparent glass. Go for darker glass, better yet - boxed or paper-wrapped bottles. If the name seems completely unfamiliar, look for these stamps. In terms of frying, I'd NO LONGER suggest using canola or grapeseed oil. The latter could still be used for salads, and whatnot.

You know canola oil is derived from the rapeseed plant, which is toxic to humans (particularly to the respiratory function). Not to mention it is heavily refined and genetically engineered containing trans fats. I'd say pass on that.

@ mm84321


I wasted $26 on a bottle of Williams Sonoma House Olive Oil made on Lucero farm in California.
Nunca Más, Jose

Welcome to SF: Home of high rolling big timers
Where we don't need any of that GM crop-sourced supermarket chain cheap crap which is geared toward proletariat anyway. When we can afford their organic equivalents.
BTW, my grapeseed oil is ze

You honestly believe because it says "organic", it's any better for you?

Grapeseed oil, too, has high oxidation potential, especially using it for high temp frying.

Just looking out for your health, Christofuh.

Sidebar: La Tourangelle collection of nut oils are very good.

What do you propose I use, clarified butter ?
EVOO is going to set the ficken kitchen on fire. So it's a non-starter.
I tried ze French sunflower oil, but wasn't blown away by the peasant flavor.
"Organic" doesn't automatically connotes goodness. It does signify no GM ingredients have been used during production.

Coconut oil, lard, beef tallow or duck fat are all healthy options when frying at high temperatures.

http://www.amazon.com/Rendered-Duck-.../dp/B002GC3EJY

Dude, don't joke a joker
Beef tallow ? Hormones, antibiotics, GM feed be damned.
Lard ? Antibiotics, GM feed be damned.
Duck fat ? Antibiotics, GM feed be damned.
Let's not even talk about how wonderful all those animal source derived fats are for your heart.
I recall once trying coconut water which turned out a relentlessly awful experience.

+1

@ mm84321

I just finished gathering up all my remaining bottles of "Organic Canola Oil".
Back to the store they are going.
And that is a No Homo

I would recommend trying to source reliable brands that practice organic farming, free of GM and hormone usage. Or making your own is pretty easy if you cook a lot of meat on a regular basis. Dartagnan.com sells a wide array of humanely raised, organic meat. I just made a batch of duck fat from one of their Moulard duck breasts. It made the best fried potatoes you'll ever have. They sell some as well: http://www.dartagnan.com/58614/56578.../Duck-Fat.html As far as shunning Coconut Oil for its saturated fat content, you have to understand that saturated fat is really not "bad" for you, like most nutritionists will claim (I can go into detail if you want) Coconut oil has a whole host of health benefits and tastes great with frying fish and in stir frys. Definitely opt for organic and unrefined versions.

http://www.snopes.com/medical/toxins/canola.asp