Welcome to Discuss Cooking, you must be new here.Not pointing fingers at anyone. I've just noticed that some threads here go on for days and take on a life of their own.
Amphora Olive Oil. Shortage.
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caseydog
Master Chef
Not pointing fingers at anyone. I've just noticed that some threads here go on for days and take on a life of their own.
Pretty much every thread here takes on a life of its own. That's the nature of forums.
CD
Don't make the mistake I did, early in my use of EVOO. I let it sit for too long and it went off. I may be mistaken, but I get the definite feeling that my EVOO stays fresh longer, if I use it regularly.My sister's stock broker gave me an outstanding bottle of Italian EVOO at Christmas (he wants my business, LOL), I keep it in a dark pantry, and only use it as a finishing oil, or mixed with outstanding vinegar and herbs as a dressing. I gotta' make that stuff last!
Question for the people using avocado oil for cooking, rather than EVOO, what are your reasons? Is it something about the flavour? About the health benefits (I don't know if there are any, just a question)? The price? Something else?
Shelf life for Olive Oil is about 6 months.
For me personally, it is a matter of price. The smoke factor is about the same. But then I buy expensive artisanal Olive Oil.
Plus I also never liked Olive Oil before as it always had a horrid stale smell and taste to me. I find anything I got in the grocery store was stale smelling and tasting.
I think the reason your Italian nonna's cooked only with Olive Oil is that they had it from their back yard or the village. Probably never used Avocado/Vegetable oil for the opposite reasons to us. It just wasn't an option for them.
pictonguy
Sous Chef
All the oils and fats I use are either cold pressed or natural animal fats. I use cold pressed avocado oil for dishes where I don't want the more nuanced and pronounced tastes that different olive oils give and i have 3 types at the moment.
The avocado oil I use is cold pressed and therefore has no high heat advantage over extra virgin olive oil but most people that buy avocado oils are refined and get a higher smoke point. I normally use ghee if I want something for a higher heat. Not to mention there's really no cooking that requires those extremely high smoke points for cooking anyway.
Both EVOO and avocado are fruit oils which have a much lower omega 6 content which when too much is consumed, which it is, it's inflammatory, so I don't ever bother with most seed oils.
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So, avocado oil that has been deodorized is not the one I want, eh?
pictonguy
Sous Chef
That's up to you. For me it's definitely a no go because I just don't want to consume refined oils and the natural taste of avocado oil is significantly diminished during the refining and deodorizing process, and taste is important to me. Also it can lead to the loss of some beneficial compounds, such as antioxidants and certain nutrients.
So, am I looking for "extra virgin avocado oil"? I generally try to avoid refined oils. I suspect that the Laoganma chili crisp uses refined oil, but I don't use that a lot and certainly not for frying, even if Kenji fries eggs in chili crisp.
pictonguy
Sous Chef
Yeah, I order "cold pressed avocado oil" through Amazon and it's about 25.00 a liter and from Mexico and are haas avocado's, and about the same for a lower priced EVOO.
Thanks for reminding me that I want to check the country of origin. I've been getting Haas avocados from Lufa Farms, my produce basket place, and they are from an organic farm in Mexico. I checked to see if they had any avocado oil, but no luck. I should send the email and suggest getting some Mexican, cold pressed avocado oil. Among the people who order from Lufa Farms, there are a lot who care about stuff like that.
Kathleen
Cupcake
The avocado oil that I use has very little flavor to add to the dish and has a high heat point, which is why I use it. I use olive oil when the dish does not get heated highly and when the flavor of the olive oil is desired.
caseydog
Master Chef
It has a pretty neutral flavor, compared to OO. It seems to have a bit higher smoke point, from my experience, too, but the neutrality is the main reason.
CD
jennyema
Chef Extraordinaire
I use EVOO for basically everything. I go through it pretty fast but always check a half opened bottle to make sure it’s not gone rancid
Keeping it in the fridge extends shelf life by a lot
I also keep small bottles of corn oil and peanut oil in the fridge for things where olive oil would not work. I also have coconut oil but never use it.
I’ve replaced PAM with spray avocado oil.
Keeping it in the fridge extends shelf life by a lot
I also keep small bottles of corn oil and peanut oil in the fridge for things where olive oil would not work. I also have coconut oil but never use it.
I’ve replaced PAM with spray avocado oil.
the taste/sensory things that make olive oil "extra virgin" go away when the oil is heated - especially to frying/saute temps.
I use 'virgin?' olive oil and for super high temps safflower oil.
EVOO I keep in a colored glass bottle in a dark place and use it for post-cooking drizzles.
salads, veggies, meats, toast . . . where 'taste' is a reason to use it.
I use 'virgin?' olive oil and for super high temps safflower oil.
EVOO I keep in a colored glass bottle in a dark place and use it for post-cooking drizzles.
salads, veggies, meats, toast . . . where 'taste' is a reason to use it.
To me it's irrelevant that EVOO taste/sensory things go away when frying. It is a good quality, healthy oil. Heat causes it to produce far fewer free radicals than are caused by heat with most seed oils. Also, using EVOO for almost all frying in oil means that I can go through that bottle of EVOO faster and lower the rancidity risk. It really isn't going to save me any money to buy a cheaper oil and then throw out a half a bottle of rancid EVOO.
Steve Kroll
Wine Guy
EVOO aside, I also have been using a lot of avocado oil for Asian cooking. I know that peanut oil is more traditional but avocado works nice because it's a neutral tasting oil, and I feel it's somewhat healthier.
excellent point taxy! Shelf life of Olive Oil is limited.
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