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Old 11-27-2004, 08:20 PM   #1
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What's a good brand of olive oil to sauté with?

What's a good brand to sauté with? I've read that extra light is best. Your opinions?

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Old 11-27-2004, 11:12 PM   #2
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I guess it all depends on who you ask.

Mario Batali uses extra virgin for everything. Other will tell you to use a lower grade to save money and because lower grades of olive oil have a higher smoke point.

I choose to keep only extra virgin around and have had no problems. I keep a less expensive brand that I like for most cooking uses (not for deep frying) and a better brand for non-cooking uses such as dressings, garnishes and such.
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Old 11-28-2004, 12:17 AM   #3
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I use Extra Virgin for my olive oil. I always stock up when it's on sale. Sometimes you can find it at a dollar store!!!
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Old 11-28-2004, 10:02 AM   #4
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When it comes to olive oil, I use extra virgin for everything. I found one that I really like a lot at Trader Joes and the price is great so I have no problem using if for things that others would want to use a less expensive oil for instead.
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Old 11-29-2004, 08:48 AM   #5
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I only use extra virgin - but I don't 'cook' with olive oil very often - I tend to use it in garnishes and dressings.

I have been lucky enough to go to Italy on combined business/pleasure trips for the past 10 years or so, and manage to pick up a few bottles whilst I'm in Tuscany or Liguria.

Otherwise I buy from here - my favourite shop in Edinburgh
http://www.valvonacrolla-online.co.u...lla.storefront
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Old 11-29-2004, 09:37 AM   #6
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I use extra virgin olive oil for most cooking but use other oils if it is called for sure as peanut oil for stir fry and sunflower oil for very hot oil or where the strong flavour of olive oil is not needed. I have lots of different oils that I keep here for different usage :)
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Old 11-29-2004, 12:51 PM   #7
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I use extra virgin for everything.

"Extra light" olive oil seems like an oxymoron to me.
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Old 11-29-2004, 12:53 PM   #8
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I use Bertoli Extra Virgin.
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Old 11-29-2004, 01:17 PM   #9
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I bought one of those big honkin' 3 liter cans of Fillipo Berio Extra Virgin for 23 bucks at Kroger and as much as I use it, I think I might have accidentally gotten myself a year's supply. I'm thinking about making bottles of olive oil infused with hot peppers, herbs, etc. Any idears?
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Old 11-29-2004, 01:59 PM   #10
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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
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