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Old 11-30-2004, 11:04 AM   #11
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stevie - I too use the Extra Light Bertolli for sauteeing because of the lack of flavor it has - I don't want an olive oil taste in everything. I also will use it for some salad dressings etc., for the same reason. A strong olive oil taste can be the downfall to a good salad dressing. And the the light you still get the same health benefits.
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Old 11-30-2004, 12:11 PM   #12
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Originally Posted by kitchenelf
A strong olive oil taste can be the downfall to a good salad dressing.

I think it's all a matter of taste, really. IMO an assertive tasting extra virgin olive oil is the key to a delicious salad dressing. With only limited exceptions, it's the only thing I'd use.

I sautee almost exclusively with a really good, tasty extra virgin oilive oil, too. I can't think of much that its taste does not improve (of course there are exceptions here, too).

There are no rules about what oils to use. It's a matter of taste, a matter of personal health considerations, a matter of budget, etc.
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Old 11-30-2004, 12:19 PM   #13
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Yea Jenny - oh boy, I can think of one of those exceptions - I made a ginger dressing one time and didn't have any vegetable or peanut oil - it was NOT good! LOL And a stir fry comes to mind that I did once - just didn't want that flavor (I can't remember the brand of olive oil - that could have had something to do with it - it was just too strong and it probably was the brand or maybe it was just rancid).

But my olive oil is handy at all times - I go through it fast. I have had several friends say they just don't like the taste of olive oil - so I turned them to light olive oil - they loved it.
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Old 11-30-2004, 12:27 PM   #14
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I absolutely agree with those exceptions. Ginger sez to me "asian" and never EVOO with asian food. I did have a roommate who insisted on "stir frying" everything with olive oil, red wine and red wine vinegar. We always "studied late" when it was her turn to cook. :?

And I agree that lots of people don't care for assertive tasting EVOO. Me, I do. I am not a big fan of "grassy" tasting oils but I adore buttery ones, and even more, strong peppery ones. I have a few bottles I bought in Italy that are so good that I only use them on really good fresh salad greens with a sprinkle of fleur de sel.

To each, his own, as they say! :D
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Old 11-30-2004, 12:31 PM   #15
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I would love a bottle of a good Italian olive oil - I'm jealous!

Yea, the ginger dressing was pretty bad - but everything was chopped and ready to go and the rest of the dinner was in the works - lesson learned :oops:
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Old 12-05-2004, 12:05 PM   #16
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Thank you all for your replies :)
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Old 01-09-2005, 11:18 AM   #17
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That's a big thinks in kitchen " oil"

Just you should try many, many oil...And you can feel nothing is the same !

Virgin, extra, AOC, so differents !

We got so many types of taste, the base should be normal for "sautée" and the other one " fruity" for cold, salad, etc...
Arround that's you can make different teste in normal oil...Just take 200 gr of garlic in 1 liter of sunflower oil...infused that's during 6 hours at 80°c.Teste it, alone in a good mix of salad with just on top some cheese !

Also, you can make curry oil, basilic oil,all teste you like...Not only olive's

Have a good time, arround you kitchen !
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Old 01-10-2005, 05:16 PM   #18
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I generally use plain olive oil for marinating where other flavours in the marinade are quite assertive. However in something like souvlakia I would use a more assertive and peppery extra-virgin olive oil since the oil is one of the main characters.

I also like to have a bottle of a more fruity extra-virgin olive oil on hand since I believe it goes better with most salads (though of course there are exceptions).
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Old 01-10-2005, 06:58 PM   #19
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I exclusively purchase Trader Joe's brand of nearly every item for my kitchen needs.
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Old 02-22-2005, 07:30 PM   #20
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Quote:
Originally Posted by jennyema
Quote:
Originally Posted by DampCharcoal
I I'm thinking about making bottles of olive oil infused with hot peppers, herbs, etc. Any idears?
Infusing oil with FRESH herbs, garlic, peppers, etc. is ok if you keep the infused oil refrigerated and use it w/in 10 days to 2 weeks. Otherwise, it's an environment ripe for Botulism. It's NOT a long term thing.

Infusing with DRY herbs does not present the same botulism risk.

http://www.google.com/search?hl=en&q...=Google+Search
Also, if you're going to infuse oil with say, rosemary and ancho chilis, make sure that the rosemary and chilis are completely submerged in the oil at all times. If any part of the herb or food item is sticking up out of the oil, that is the part where the bacteria will grow.
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