Do you use lots of olive oil?

[tiratela]

At times I use it as a whole-body moisturizer. Try it. It's better that the regular over the coutner stuff.

I love it!

 

[TrulySnob]

Originally Posted by Connemara

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!


1 grade virgin Spain´s olive oil for toast, salads,fries. we use it for everything. Margharine.. very good for your arteries...

 

[javyn]

Yeah, makes a great pre-shave oil too. Not to mention, if you mix olive oil and cold pressed castor oil you have an excellent oil face wash right there.

Originally Posted by tiratela

At times I use it as a whole-body moisturizer. Try it. It's better that the regular over the coutner stuff.

I love it!

 

[Concordia]

Originally Posted by Connemara

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!


And here I was expecting a "Last Tango in Paris" reference.

 

[Surfrider]

Originally Posted by Connemara

Do you use lots of olive oil?
Yes. Copius quantities. But for three seasons out of the year, 80% of my diet is Sicilian food (in the winter, my cooking takes on a decidedly northern bent...polenta, and lard make my stomach happy), so I suppose that's to be expected.

My favorite is an unfiltered ambrosia from Fattoria di Mandri. Unfortunately I have yet to find a channel for it here in the states, so I either 1) stock up on it when I go to Italy, or 2) beg others who are headed there to bring some back for me. Besides the estate itself, the only other place I know to get it is a small oil shop/trattoria on the north side of Via Maurizio Bufalini, kinda between the hospital and the Duomo. Alas I can't remember the name, but it takes less than five minutes to walk there from the Duomo. If you're ever in Firenze, I recommend it highly.

 

[Britalian]

People often ask why I came to Italy and I say because of the balsamic; that I get through a couple of litres a week of the stuff. Straight, of course; face and vinigar.
Similar to olive oil; I knew her when she was a virgin... Maybe a litre every six weeks...

 

[WoodyStylee]

I like to infuse my EVOO with crushed red pepper. Let it marinate for a few weeks and it turns pretty spicey without compromising flavor.

 

[lpresq]

Originally Posted by WoodyStylee

I like to infuse my EVOO with crushed red pepper. Let it marinate for a few weeks and it turns pretty spicey without compromising flavor.

In theory, this is a great idea; however, the red pepper flakes tend to clog the pour spout....speaking from a failed attempt at such.

 

[nicad2000]

I bet those tiny whole red chilis would be perfect for infusing oil - large enough to pick out.

 

[Fulcannelli]

only during copulation when i run out of tuna brine

 

[calbeee]

lol time to go buy some olive oil...

 

[fuji]

Yes, when i want to make a very fattening, but good sandwich I melt butter, cut some garlic very thin, mix it with olive oil and then put it onto the bread. Olive oil makes everything better

 

[justsayno]

olive oil tastes like plastic

 

[GQgeek]

aio et olio is my new favourite dish. It's so simple yet it accompanies veal beautifully.

 

[TheClearanceGuy]

I use it frequently... Some would say alot...