Olive oil

[Vertuzzi 1401]

10 hours ago, tigol said:

Care to link us, VIto?

https://theoliveroutes.com/product/a-messiniako-spicy-extra-virgin-olive-oil/

 

Enjoy, my friend

[Mo Horn 8875]

We were in Athens last year and had several different bottles shipped back. Savoring it and use it sparingly. Don't cook with it and just use it for sauces or to pour on to finish a dish. Costco Spanish EVOO for everyday use, and I use olive oil for everything. I don't fry, only sautee these days, so don't need anything else. Every once in a while if I want to hard sear a steak or something I will use a higher smoke point oil. Maybe every 2 or 3 months. 

[dcbc 14556]

18 hours ago, sidis said:

why the hell are you using olive oil to fry or sautee above 350? good lord people.

Decent extra virgin olive oil has a smoke point of around 405--410F.  The cheaper stuff ranges between around 375--395F.  For instance, Bertolli, which is inexpensive, but tastes reasonably good for the price, has a smoke point of 392F.  It's perfectly fine for most cooking, but for salad dressing, dipping, and generally impressing your friends on the internet, there are better choices for a bit more money.

 

Grapeseed oil is slightly higher around 420F.  Canola hits a range of 400--450F.  Peanut oil is up there at 450F, and Avocado oil is 520F.

 

TLDR: for pan frying or sauteeing, a decent EVOO ordinarily is fine.  For high temp sears or stir frying, something with a higher smoke point is the way to go.

Edited August 28 by dcbc

[troph 24916]

We roll with this for most uses admit being lazy and assuming it’s not black market hydrogenated shit. 

[gsoda3 3284]

18 hours ago, sidis said:

why the hell are you using olive oil to fry or sautee above 350? good lord people.

why not? it works. i use it for most everything that doesn't require searing. 

[utee94 15876]

50 minutes ago, troph said:

We roll with this for most uses admit being lazy and assuming it’s not black market hydrogenated shit. 

I assume that any olive oil coming from Europe has been adulterated or otherwise weirdly modified by the mob.

That said, if you like the taste, then who really cares?

 

[dcbc 14556]

4 minutes ago, utee94 said:

I assume that any olive oil coming from Europe has been adulterated or otherwise weirdly modified by the mob.

 

 

[sidis 9832]

2 hours ago, dcbc said:

Decent extra virgin olive oil has a smoke point of around 405--410F.  The cheaper stuff ranges between around 375--395F.  For instance, Bertolli, which is inexpensive, but tastes reasonably good for the price, has a smoke point of 392F.  It's perfectly fine for most cooking, but for salad dressing, dipping, and generally impressing your friends on the internet, there are better choices for a bit more money.

 

Grapeseed oil is slightly higher around 420F.  Canola hits a range of 400--450F.  Peanut oil is up there at 450F, and Avocado oil is 520F.

 

TLDR: for pan frying or sauteeing, a decent EVOO ordinarily is fine.  For high temp sears or stir frying, something with a higher smoke point is the way to go.

 

15 minutes ago, gsoda3 said:

why not? it works. i use it for most everything that doesn't require searing. 

you guys do you.

i subscribe to the pierre gagnaire thomas keller, grant achatz, daniel humm, paul bocuse philosophy on olive oil being a flavor fat/accoutrement or critical ingredient to be enjoyed for its natural flavor, not as a neutral cooking oil/fat. if you are getting high quality olive oil like the manni i linked above, you ain't using that to fry shit or even pan fry at high heats.

but i'm not going to stand in anyone's way of happiness. do your thing, people.

[nolongerU2horn 768]

rice bran oil is where it's at

[gsoda3 3284]

5 minutes ago, sidis said:

 

you guys do you.

i subscribe to the pierre gagnaire thomas keller, grant achatz, daniel humm, paul bocuse philosophy on olive oil being a flavor fat/accoutrement or critical ingredient to be enjoyed for its natural flavor, not as a neutral cooking oil/fat. if you are getting high quality olive oil like the manni i linked above, you ain't using that to fry shit or even pan fry at high heats.

but i'm not going to stand in anyone's way of happiness. do your thing, people.

yes if you're being cost effective there's cheaper out there.  but anything above 350... doesn't necessarily rule it out.

[dcbc 14556]

49 minutes ago, sidis said:

if you are getting high quality olive oil like the manni i linked above, you ain't using that to fry shit or even pan fry at high heats.

 

That's basically what I was getting at.  Don't buy expensive olive oil to pan fry/saute food.  Use the good stuff for other purposes like you suggest.  But the middling olive oils can be used for that purpose and may be more reasonably priced than other oils you might choose for that purpose.  

Edited August 28 by dcbc

[troph 24916]

actually olive oil at our age should first and foremost be for health reasons - it's a corner stone "food" for so many critical functions, especially the heart. it's frankly the only oil we use to cook with outside of some specialty oils for asian cuisines. so the quality would matter. adulterated stuff can negate the health reasons. from there I can see a quality differential for salad dressings or dishes that feature olive oil, simple recipes, etc. and a "lower" quality for pan sauteing. HOWEVER, you can also cook with the high quality oils for simple recipes where the flavor profile tries to accentuate the oil.  examples - pan sauteed fish, chicken. certain vegetables after blanching etc. I roast yellow squash at high temps and use olive oil to flavor. so you can cook at high temps and still want the good stuff.  I guess I'm saying what does "high quality" mean? there is the minimum purity required for high quality for health reasons, then there is the refined quality for taste that certainly can be distinguished from others. then there is altered shit that isn't giving you the health benefit you expect. and that's bullshit if true. fucking HEB bastards.

 

Edited August 28 by troph

[dcbc 14556]

3 hours ago, troph said:

actually olive oil at our age should first and foremost be for health reasons - it's a corner stone "food" for so many critical functions, especially the heart. it's frankly the only oil we use to cook with outside of some specialty oils for asian cuisines. so the quality would matter. adulterated stuff can negate the health reasons. from there I can see a quality differential for salad dressings or dishes that feature olive oil, simple recipes, etc. and a "lower" quality for pan sauteing. HOWEVER, you can also cook with the high quality oils for simple recipes where the flavor profile tries to accentuate the oil.  examples - pan sauteed fish, chicken. certain vegetables after blanching etc. I roast yellow squash at high temps and use olive oil to flavor. so you can cook at high temps and still want the good stuff.  I guess I'm saying what does "high quality" mean? there is the minimum purity required for high quality for health reasons, then there is the refined quality for taste that certainly can be distinguished from others. then there is altered shit that isn't giving you the health benefit you expect. and that's bullshit if true. fucking HEB bastards.

 

In my post above, I differentiated between the high dollar good stuff and the moderately priced "fine" stuff.  I'm not advocating "refined" olive oil or olive oil oil cut with canola oil.  As far as I can tell, Bertolli and California Olive Ranch, though moderately priced, are 100% EVOO, both of which show up in lists of recommended oils with favorable aroma and flavor notes, sometimes ranked above some of the pricier oils mentioned upthread.  But sometimes, for cooking, a more neutral tasting olive oil is preferable.  But not at the expense of quality and healthfulness.

[pops 7007]

I don't know if it's true or not but I read somewhere years ago that there are basically zero regulations in Europe when it comes to defining what constitutes olive oil.  So they can basically call cat piss olive oil. I'm sure some of the stuff posted on here is actually just olive oil.... But I mostly stick with California olive ranch....not their world blend or any of that shit because it gets back into sketch land but just their 100% California olive oil. It isn't mind blowing but it is good. 

When I'm on the central coast I stock up at the SLO farmers market for tasting oils. Some fantastic shit there. 

https://www.sloolive.com/ Has good shit. 

[dcbc 14556]

51 minutes ago, pops said:

But I mostly stick with California olive ranch....not their world blend or any of that shit because it gets back into sketch land

From CA Olive Ranch: "All our olive oils are certified extra virgin by Applied Sensory, the highest standards of quality in the industry. Our 100% California Reserve Collection and 100% California Everyday extra virgin olive oils also carry the Olive Oil Commission of California seal." 

 

I think their global blend is fine.  And back in 2017 when CA had such an awful harvest, the Global blend (or whatever they named it that year) was far better supposedly.  But the CA Everyday isn't that much more and is a safe bet for sure.

 

I've read you can put a bowl of olive oil in the fridge.  If it solidifies, it's real.  If not, there's something funny going on.

Edited August 29 by dcbc

[JCHIL 414]

Did a tasting in Los Olivos CA over 15 years ago and i am still a club member - clean EVOO - good shit 

https://www.globalgardensonline.com/pages/visit-us

[Vertuzzi 1401]

On 8/28/2024 at 5:27 PM, pops said:

I don't know if it's true or not but I read somewhere years ago that there are basically zero regulations in Europe when it comes to defining what constitutes olive oil.  So they can basically call cat piss olive oil. I'm sure some of the stuff posted on here is actually just olive oil.... But I mostly stick with California olive ranch....not their world blend or any of that shit because it gets back into sketch land but just their 100% California olive oil. It isn't mind blowing but it is good. 

When I'm on the central coast I stock up at the SLO farmers market for tasting oils. Some fantastic shit there. 

https://www.sloolive.com/ Has good shit. 

EU regulates all of its consumable products pretty well. Certainly better than the US. That includes olive oil. 

https://agriculture.ec.europa.eu/farming/crop-productions-and-plant-based-products/olive-oil_en

 

[MagicSoccerSpray 1732]

On 11/25/2019 at 2:56 PM, Bateshorn said:

It's a huge problem in Italy still.  A lot of italian EVOO, even the high end stuff is just canola oil with food coloring.

 

I've heard as much as 50% sunflower oil as well.