2

votes

Vehicle for olive oil?

Answered on August 19, 2014
Created February 08, 2012 at 4:52 PM

Hi hackers,

I'm obsessed with olive oil and in my former life I used to dip it with white bread. My love for EVOO still persists but I'm looking for a paleo friendly vehicle to enjoy it.

Any ideas of something to dip in olive oil, which doesn't distract the unique olive oil taste? I've already tried carrots and turnips but they don't absorb the oil like white bread does.

Something like an edible sponge would be great, but I currently can't think of any food with such properties :-)

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on February 10, 2012
at 03:05 AM

And yet bacon fat gets a pass in most folks' books for cooking, yet it has the same PUFA content as olive oil. The problem with less-refined olive oil as I see it is the polyphenols, they burn and degrade at higher temperatures.

193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on February 09, 2012
at 07:30 PM

I used to love sauteeing in olive oil, but then I kept reading about how you're not supposed to heat it past 250 degrees.

A4587cfef29863db612c43f89c202cc1

(2053)

on February 08, 2012
at 11:38 PM

I'm so disappointed. The headline/question really caught my attention. I thought that you had discovered a way to get the USA off of Middle Eastern oil and get Greece out of bankruptcy all at once.

E2b72f1912f777917d8ee6b7fba43c26

(2384)

on February 08, 2012
at 05:13 PM

exactly what I was looking for... now actually I can close this thread :D .. seriously: edible in terms of "it won't kill me", or edible in terms of "really tasty"?

D1728f99db66ff91d695a6df5cd38b02

(1368)

on February 08, 2012
at 05:12 PM

Bruno- How do those sea sponges taste? I always been told to be careful of sea fleas and other nasties living in them..

685e3c967e63b4eacccf02628fd9a3ac

(1026)

on February 08, 2012
at 05:09 PM

Sea sponges are edible http://en.wikipedia.org/wiki/Sponge :)

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10 Answers

4
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 08, 2012
at 05:42 PM

I use a daily mix of red leaf lettuce, romaine and celery. Born to be oiled.

3
1ab7ccb9520dddd0777db88e74ca0bed

on February 08, 2012
at 07:04 PM

A cup is a good device for consuming olive oil.

3
F514c59692c45189d46cc01c34961153

(375)

on February 08, 2012
at 05:46 PM

Depending on your preference of texture/taste. I enjoy it on crisp lettuce, avocados, carrots, and raw mushrooms.

2
246ebf68e35743f62e5e187891b9cba0

(21420)

on February 08, 2012
at 07:45 PM

  1. Make Pesto
  2. Dip seared beef/lamb/fatty tuna in Pesto
  3. ????
  4. Profit!

2
193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on February 08, 2012
at 06:36 PM

Raw tuna or salmon!

2
35ba1f50dad25c85ac1aa2599fe5c5cb

(2485)

on February 08, 2012
at 06:35 PM

Both eggplant and mushrooms soak up oils like crazy, although raw eggplant might not be too tasty. Artichokes would be good, spoon it over a good quality canned tuna maybe? If you have access to a really good butcher, it's awesome over beef carpaccio.

2
De267f213b375efca5da07890e5efc25

(3747)

on February 08, 2012
at 06:01 PM

Eggland and Zucchini should work well. You might also purchase some GF bread and use it as your safe starch, though personally I prefer my safe starches to be more nutritious. Broccoli would probably pick it up well too but is hard to digest raw and I'd rather eat it roasted.

2
7841848bd0c27c64353c583fb7971242

(7275)

on February 08, 2012
at 05:32 PM

Artickokes is an obvious one, but might distract from the taste. I haven't tried it yet, but I think raw jicama could work well. I also think raw mushrooms (like button mushrooms) would soak up the olive oil well without lending too much of its own flavor.

2
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on February 08, 2012
at 04:55 PM

Ground meat works well...

1
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on February 08, 2012
at 07:23 PM

I saute spinach up in olive oil and/or butter. More often than not, it's a good amount of oil with a few wilted leaves.

193b7fb0fec8913d5ebb3b99a04d21c6

(2918)

on February 09, 2012
at 07:30 PM

I used to love sauteeing in olive oil, but then I kept reading about how you're not supposed to heat it past 250 degrees.

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on February 10, 2012
at 03:05 AM

And yet bacon fat gets a pass in most folks' books for cooking, yet it has the same PUFA content as olive oil. The problem with less-refined olive oil as I see it is the polyphenols, they burn and degrade at higher temperatures.

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