Do you use lots of olive oil?

[DNW]

Originally Posted by kwilkinson

Love olive oil. It's the main lipid I use. Only time I use butter or anything is in baking or in finishing a sauce. Sometimes I use bacon lardons as a garnish so I'll use the bacon fat to cook with, but olive oil is awesome. Use it in everything.

Lipid? Lardon? Are you a elitist or what? Around here, we call 'em oil and fat.

 

[kwilkinson]

Originally Posted by DarkNWorn

Lipid? Lardon? Are you a elitist or what? Around here, we call 'em oil and fat.

Elitist? Psssh. I'm eating Domino's and didn't know what fwah grah was until a few short months ago.
I'm a man of the people.

 

[acidboy]

I was just talking to my friend who's been living in Pamplona for almost 20 years. His biggest complaint was Chinese food there, and in most parts of Europe are cooked with olive oil. WTF??!!!!

 

[DNW]

Originally Posted by acidicboy

I was just talking to my friend who's been living in Pamplona for almost 20 years. His biggest complaint was Chinese food there, and in most parts of Europe are cooked with olive oil. WTF??!!!!

That's just plain wrong.

 

[PARTY]

That actually sounds horrendous. Who wants Chinese food with an Italian kick?

 

[sho'nuff]

is it fact or myth that cooking (frying) in extra virgin olive oil actually destroys any health benefits of it?

 

[chas]

Originally Posted by montecristo#4

Problem with olive oil is that it isn't good for cooking at real high temps.

If you use a combination of olive oil and canola oil you can raise the smoking point while retaining the flavor of the olive oil.

 

[Master-Classter]

Originally Posted by chas

If you use a combination of olive oil and canola oil you can raise the smoking point while retaining the flavor of the olive oil.

It's all the impurities/raw stuff that makes the olive oil (espeically virgin/first press) the healthy stuff that it is, amongst other factors...
EVOO has a low smoke point becuase of all that stuff and generally isn't good for cooking at high temperatures with, you're better off deep frying or high heat seering with a cleaner oil like vegitable, canola, or grapeseed if you're hardcore. The dark green bottle protects it from sunlight which would cause that stuff to rot (often also means it's imported), so oils from clear containers are better for high temperatures.

I reserve my EVOO for basic sauteying and the good stuff for pouring over stuff to finish it off.

 

[TheIdler]

Originally Posted by GQgeek

Originally Posted by Connemara

Thanks. I eat a lot, but I refuse to eat garbage. Buying organic and natural isn't cheap but food is important to me.
Do I really need to link back to your bacon thread?

Seriously. And I guess Betty Crocker Mini Warm Delights was just a euphemism?

Anyway, my gf and I go through a liter of olive oil in about five days. And that's not counting the six or seven specialty ones we have on hand for certain dishes. I remember coming to Spain and being disgusted at how everything seemed to be swimming in it. Now we make ice cream with it.

 

[otc]

Originally Posted by TheIdler

Now we make ice cream with it.

Do tell

 

[EL72]

Originally Posted by sho'nuff

is it fact or myth that cooking (frying) in extra virgin olive oil actually destroys any health benefits of it?

It's true. Do not use olive for high temperature cooking like frying.

 

[spertia]

We use olive oil pretty much every day, for dishes both hot and cold.

 

[Doral]

I use olive oil a lot for cooking. Here is a great recipe for Greek Salad. Quick and easy. The ladies love this. My e-wife was from Greece and this is all I got out of the divorce.

- Feta, Athens Traditional Chunk Cheese
- Bertolli Classico Olive Oil
- Pompeian Balsamic Vinegar
- Kalamata Black Olives
- Tomatoes
- Green Bell Pepper
- Cucumber
- Onion
- Oregano
- Salt

In a large bowl:
1. Chop and quarter one (1) medium tomato
2. Chop and quarter one/half (1/2) of a cucumber
3. Chop up one quarter of a green bell pepper
4. Using a cherry pitter, remove the pit from a few (5-6) olives and chop in half
5. Chop and add onions
6. Slice a piece of the feta cheese and chop up in the salad
7. Drizzle with olive oil
8. Add salt to taste
9. Add oregano to taste
10. Drizzle with balsamic vinegar
10. Toss together and enjoy. Grilled chicken can be added if you like.
I typically use one (1) medium tomato and one half (1/2) of a cucumber per person.

 

[ama]

1 Bag of Cole Slaw (Dole or whatever)
1/2 Cup Olive Oil
1/4 Vinegar
1/3 Sugar
1 Tablespoon Soy Sauce

Bring to low boil until sugar is melted, pour over the cole slaw, garnish with some toasted almond for crunch and some crushed black pepper for balance and enjoy

 

[javyn]

Right. That's why I'm trying to make the move from EVOO to grapeseed and coconut oils.

Originally Posted by montecristo#4

Problem with olive oil is that it isn't good for cooking at real high temps.