Olive Oil Questions
From an article in the NYTimes about olive oil myths: "Because of its high polyphenolic content, extra-virgin is more stable than many other oils. The widely held belief that disaster lurks at temperatures above 250 degrees Fahrenheit is simply... (more)
I've read a lot about the benefits, and I'm wondering about your opinions on them. If you have any knowledge to share about these three oils, that would be wonderful, especially if you've tried any or all at some point, too. Anyway, extra... (more)
I love this stuff. I soak my veggies in it... my eggs... cook my wings with it... i use it at least once a twice a day with my meals. Is this okay? I am still into nutrition so trying to figure all of this out. Thanks guys
I don't remember where I read it but is the omega 3 somehow reduced when sardines are canned in oil? I'm guessing it's just that they drained them and the lost olive oil had absorbed some of the omega 3. If you eat the olive oil too is it just... (more)
So I don't really get a say in what I eat most of the time, but I take what I can get and it's mainly olive oil. I take around 3 - 4 tbsp a day. I also take around a tbsp of butter and sometimes half an avocado. I try my best to eat alot of... (more)
A few times in a pinch we have stopped by the Ralph's deli in search of a healthy dinner or meal to go. When I asked what kind of oil the potato wedges were fried in, the guy behind the counter said in a snide tone with an accent "uhh... olive... (more)
Lately when I cook steaks, I've been doing a mix of organic olive oil + grass-fed butter ghee + a little bit of water. I find this allows me to cook at a semi-higher temp without burning the meat or the olive oil. The thicker the steak or... (more)
Pre season the meat a few hours ahead with salt, put it closely under a very hot broiler and cook about a total of 7 minutes. I don't add any oils or butter. Hamburgers usually in a pan with some coconut oil to prevent sticking to pan.
So ive got this Bertolli olive oil today, that claims to be good for cooking, (until 220 C- thats also the reason why i bought it- for cooking!) which contains both, virgin and refined olive oil. Im not sure if this refined olive oil in... (more)
I have a question about cooking with olive oil. recipe calls for olive oil as a ingredient for cooking some nuggets in the oven. the temperature calls for 400 degrees. I have seen on numerous posts that olive oil smokes / oxidizes at 375... (more)
Your food never gets up to 400F when cooking in the oven though, you'll be lucky to hit 200F. Olive oil is fine at that temperature. Also, smoke point is not the same as oxidation.
I was trying to sear salmon and I put unrefined virgin coconut oil in the pan and it immediately smoked. Here's a list of smoke points for various oils: http://en.wikipedia.org/wiki/Smoke_point I'm thinking of buying a jar of REFINED coconut... (more)
Some people say to never heat EVOO because... it'll break down and do bad things to you (or something). I haven't really seen any science on this, so I'm wondering what the deal really is. Tonight I roasted some vegetables drizzled with EVOO and... (more)
As an example, let me compare lard to refined olive oil. Both have sufficiently high smoke points to make them seemingly suitable for frying. It seems most here (especially if the source is a pastured pig) seem to agree that frying in lard is... (more)
Apparently, sometimes oil labeled as olive oil is actually a mix of olive oil and other cheaper (e.g., soybean) oils. E.g.: http://www.npr.org/templates/story/story.php?storyId=98401360 Is there any way to know if the "olive oil" in the clear... (more)
When eating out I usually pass on the olive oil and use just the vinegar....
My Mom keeps telling me, "Oh, I don't know why you use CO because olive oil is healthier," and just the other day my friend said she saw in a magazine that CO is dissed for Olive oil instead. SO what are some simple reasons why CO is the better... (more)
I have been eating lots of oysters and sardines to bump up my omega-3 ratio. Am I negating the benefits by eating sardines and oysters that are packed in olive oil (because the olive oil has a high omega-6 ratio)? Edit: These are the oysters I am... (more)
I used to only use oil but for the past few months I have been using a mixture of pork lard, olive oil, and urefined beeswax. Lol I know I might get this question and yes I do smell like lard, but I use it at night time or if I'm staying home. Do... (more)
You frequently hear that olive oil has a low smoke point and is therefore not appropriate for frying. I think this is myth. Here is one source: http://www.oliveoilsource.com/page/heating-olive-oil There are other similar sources. Also,... (more)
NPR reported a while ago that many EVOO producers are cheating by mixing in other oils to reduce the price. How do you tell if you have a high quality product? Previously, I was using the supermarket brand organic EVOO, almost certainly to be low... (more)
I am new to the paleo/primal/dino-chow/... lifestyle diets. I've been hearing about and own and use many of the fats and oils recommended by paleo chefs. The problem is that I don't know how often to use the coconut oil, the grass-fed butter, the... (more)
Coconut Oil - on everything including you Butter - on everything but you Bacon Grease - on anything that needs to taste more like bacon Olive - in a shot glass, dressings, etc. just not for high heat cooking
I am fairly new to paleo and am having issues with the taste of coconut oil and olive oil. Personally, I detest coconut. Always have and apparently always will. Doesn't matter how little I use, I can taste it and do not want to eat what I've... (more)
I purchased some sardines in olive oil recently. There's about 1 - 2 tbsp of olive oil in each can that I've been mashing up with the sardines to eat on top of spinach, carrots, etc. Since I'm not sure about oxidation/whatever bad might happen... (more)
I would certainly eat the oil. I try to buy sardines in extra virgin olive oil. I have to read the labels carefully now though - lots seem to be canned in sunflower oil and I've even seen soy oil!