"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 08-20-2009, 03:31 PM   #11
Senior Cook
 
Join Date: May 2006
Location: Midwest
Posts: 258
Send a message via AIM to Mark Webster
Just be wary of the Olive Oils you buy. Even though many countries use Olive oil to cook with (such as frying) their olive oil is considerably different than what you would be here in the US.TheEuropean Union and Italy The European Commission have much stricter requirents if they sell the oil in Europe than is required when they export to the US. Their oil taste a lot different then ours do. Plus some of the oils that our sold in the US can add items to the oil and if they did that in Europe the commission could shut down their production.
__________________

__________________
Mark Webster is offline   Reply With Quote
Old 08-21-2009, 01:43 PM   #12
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
I don't think that stores around here carry anything BUY extra virgin.
__________________

__________________
Doug Collins
Scotch is offline   Reply With Quote
Old 08-21-2009, 02:50 PM   #13
Assistant Cook
 
Join Date: Aug 2009
Posts: 11
I use extra virgin olive oil for everything
__________________
onelove is offline   Reply With Quote
Old 08-21-2009, 03:46 PM   #14
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,245
I've used the "Light" version of olive oil in my baking. Right now I think I have Bertolli's...whatever BJs sells in the 3 liter. It's not lighter in calories, just flavor...as in it doesn't taste/smell like olives. Mr. Wonderful has never commented on it being a cranberry-olive muffin, so I'm safe.
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 08-21-2009, 04:10 PM   #15
Head Chef
 
Scotch's Avatar
 
Join Date: Oct 2006
Location: California
Posts: 1,042
Quote:
Originally Posted by Cooking Goddess View Post
I've used the "Light" version of olive oil in my baking. Right now I think I have Bertolli's...whatever BJs sells in the 3 liter. It's not lighter in calories, just flavor...as in it doesn't taste/smell like olives. Mr. Wonderful has never commented on it being a cranberry-olive muffin, so I'm safe.
This 20-year-old article from the New York Times describes one company's marketing campaign in which it handed out samples of pound cake made with olive oil, apparently to very positive reactions from consumers:

MARKETING OLIVE OIL THAT'S LIGHT ON THE OLIVES - The New York Times

I'm a little skeptical -- someone else try it and let me know what you think.
__________________
Doug Collins
Scotch is offline   Reply With Quote
Old 01-27-2010, 11:23 AM   #16
Assistant Cook
 
Tuscan Chef's Avatar
 
Join Date: Jan 2010
Location: Florence, Tuscany, Italy
Posts: 29
Just in case someone wants to know the difference.
The graduation of oil is from worse to better
Olio di sansa e di oliva
Olio di Oliva
Olio sopraffino di Oliva
Olio vergine di Oliva
Olio Extra vergine di Oliva.
The grade depends on the "acidity" of oil. Acidity (not the normal ph acidity in water) is the number of lipids broken, freeing glicerine and fat acid. This depends on the exposure to UV, but mostly oxigen and heat. So the more free acids you have the worse the oil it is. No one here would even consider using nothing else than extra virgin. The non extra virgin also have less protection to oxigen, because the acidity withness that part of the oil is already oxydated. Smoking point is lower yes, because it is less "fat", meaning that extravirgin also has lower saturated fat.
The anti-radicals, which are a help against cancer, are gone in olive oil as these are very reactive coumpounds and first to go....
So......go only for extra virgin, if you fry and want to increase smoking point, add a little butter to it, just a little, or even ....a little lard.
__________________
Manuela and Tina
Tuscan Chef is offline   Reply With Quote
Old 01-27-2010, 09:04 PM   #17
Head Chef
 
merstar's Avatar
 
Join Date: Aug 2004
Posts: 2,002
Quote:
Originally Posted by BreezyCooking View Post
Extra-virgin olive oil has been my oil of choice for nearly all my cooking requirements for many years now. While I do usually have a bottle or two of pricey artisinal types on hand for special salads, etc., my "go to" brand is Filippo Berio's Extra-Virgin Olive Oil. It has a nice olive fragrance & flavor without being too overpowering for everyday dishes. I buy it by the gallon from CostCo.
That's my favorite also - Nice, light, fruity flavor with a peppery finish - very well balanced.
__________________

__________________
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
merstar is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:47 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.