OLIVE OIL HELP

Don Noll said:

Cooks

I was always told that Extra Virgin Olive Oil is healthier for you. I was
just told that
I should not be using Extra Virgin to fry boneless chicken or meats in a
pan.

Is this true? What are the general uses for the different types of olive
oils?

I cooking with olive oil as a replacement for butter!

Extra Virgin Olive Oil is extracted during the first pressing of
perfect olives. Consequently, EVOO has a very strong olive flavour and
aroma.

It depends entirely whether you want the flavour. If you are making
cakes, pastries and substituting olive oil for whatever shortening the
recipe calls for, you may prefer to use the extra light olive oil which
is a refined oil which is very light in colour, odour and taste, or in
foods where you don't need the 'olive' flavour .
Olive Oil - generically - is used as an all purpose oil in salad
dressings, sauteing, stir frying and deep frying. It's usually a blend
of EVOO with refined olive oil.

Having used olive oil exclusively for the last 20 odd years - because
it is a monounsaturated fat, high in antioxidants and lowers bad
cholesterol and makes you less susceptible to high blood pressure and
heart disease - I use it for just about everything. Cakes, stir fry,
desserts... whatever.

I'd say the only thing I now use butter for is omelettes & scrambled
eggs!
And the only thing I don't use olive oil for is my deep fryer, which,
for some reason, expressly cautions against using olive oil and to use
another vegetable oil. But as I've only had it a couple of months, that
may change over time and I may end up using olive oil at some stage.

hope this is of some help,

cheers,
LadyJane
--
"Never trust a skinny cook!"

I had heard on some of the Food Network shows that heat destroys the
flavor of EVOO, so you should use a cheaper oil in high heat and save
the EVOO for recipes that keep the flavor.

Shana

Wibble wobble wibble, shake off the dribble

LadyJane said:

Extra Virgin Olive Oil is extracted during the first pressing of
perfect olives. Consequently, EVOO has a very strong olive flavour and
aroma.

It depends entirely whether you want the flavour. If you are making
cakes, pastries and substituting olive oil for whatever shortening the
recipe calls for, you may prefer to use the extra light olive oil which
is a refined oil which is very light in colour, odour and taste, or in
foods where you don't need the 'olive' flavour .
Olive Oil - generically - is used as an all purpose oil in salad
dressings, sauteing, stir frying and deep frying. It's usually a blend
of EVOO with refined olive oil.

I like to use a mix of olive oil and butter for sautee'ing sea bugs.
:-)

Quoted message said:

Having used olive oil exclusively for the last 20 odd years - because
it is a monounsaturated fat, high in antioxidants and lowers bad
cholesterol and makes you less susceptible to high blood pressure and
heart disease - I use it for just about everything. Cakes, stir fry,
desserts... whatever.

I'd say the only thing I now use butter for is omelettes & scrambled
eggs!
And the only thing I don't use olive oil for is my deep fryer, which,
for some reason, expressly cautions against using olive oil and to use
another vegetable oil. But as I've only had it a couple of months, that
may change over time and I may end up using olive oil at some stage.

DON'T!!!

Olive oil has a lower smoke/flare point!
There is a reason for that caution....

I'd NEVER try olive oil in a deep fryer unless I wanted a house full of
oily smoke or a really serious oil fire! Same reason I've given up
Olive Oil for searing steaks. Works better, I can get a steak that's
crispy on the outside and raw at the center using grape seed oil and I
don't get a smoky house.

Grape seed oil is also superior or at least equal to Olive oil in it's
health qualities.

I'd strongly suggest before changing oils in the deep fryer that you do
some googling on oil smoke/flash points.

Yours in safety!
Om (who uses peanut oil in the deep fryer)

Quoted message said:

hope this is of some help,

cheers,
LadyJane
--
"Never trust a skinny cook!"

Thanks for the inputs,

So my conclusion should be other than taste, I am not wrong to use extra
virgin olive oil to sauté/fry? I just
thought that extra virgin should ONLY be used on top of a salad or mixed
with cooked pasta (salad) and the
regular olive oil be used for the meat cooking!

"Don Noll" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Cooks

I was always told that Extra Virgin Olive Oil is healthier for you. I was
just told that
I should not be using Extra Virgin to fry boneless chicken or meats in a
pan.

Is this true? What are the general uses for the different types of olive
oils?

I cooking with olive oil as a replacement for butter!

"Don Noll" <[email hidden]>
news:[email hidden]:

Quoted message said:

Cooks

I was always told that Extra Virgin Olive Oil is healthier for you. I
was just told that
I should not be using Extra Virgin to fry boneless chicken or meats in
a pan.

Is this true? What are the general uses for the different types of
olive oils?

I cooking with olive oil as a replacement for butter!

A couple of links to get you started.

nelsonolives.co.nzstoryReader$94Open ↗

http://www.oliveoilsource.com/

http://www.oliveoilsyria.com/facts.htm

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

....

Quoted message said:

Don Noll said:

Cooks

I was always told that Extra Virgin Olive Oil is healthier for you. I

was

Quoted message said:

Quoted message said:

just told that
I should not be using Extra Virgin to fry boneless chicken or meats in a
pan.

Is this true? What are the general uses for the different types of olive
oils?

I cooking with olive oil as a replacement for butter!

Extra Virgin Olive Oil is extracted during the first pressing of
perfect olives. Consequently, EVOO has a very strong olive flavour and
aroma.

It depends entirely whether you want the flavour. If you are making
cakes, pastries and substituting olive oil for whatever shortening the
recipe calls for, you may prefer to use the extra light olive oil which
is a refined oil which is very light in colour, odour and taste, or in
foods where you don't need the 'olive' flavour .
Olive Oil - generically - is used as an all purpose oil in salad
dressings, sauteing, stir frying and deep frying. It's usually a blend
of EVOO with refined olive oil.

Having used olive oil exclusively for the last 20 odd years - because
it is a monounsaturated fat, high in antioxidants and lowers bad
cholesterol and makes you less susceptible to high blood pressure and
heart disease - I use it for just about everything. Cakes, stir fry,
desserts... whatever.

I'd say the only thing I now use butter for is omelettes & scrambled
eggs!
And the only thing I don't use olive oil for is my deep fryer, which,
for some reason, expressly cautions against using olive oil and to use
another vegetable oil. But as I've only had it a couple of months, that
may change over time and I may end up using olive oil at some stage.

hope this is of some help,

cheers,
LadyJane
--
"Never trust a skinny cook!"

All correct, except olive oil of any type is not suitable for high
temperature frying, such as wok cooking or deep fryers. It's the "smoke
point"... that is, it will smoke and burn at temperatures lower then you
want for such cooking methods. At the lower temperatures, food absorbs more
of the oil and gets greasy.

Larry T

Don Noll said:

Cooks

I was always told that Extra Virgin Olive Oil is healthier for you. I

was

Quoted message said:

just told that
I should not be using Extra Virgin to fry boneless chicken or meats in

a

Quoted message said:

pan.

Is this true? What are the general uses for the different types of

olive

Quoted message said:

oils?

this is not true, it's fine to fry chicken in extra virgin olive oil.
just keep in mind that you're going to impart the flavor of
extra virgin olive oil in fried chicken, which is something i
personally don't like. i perfer a more neutral tasting oil for
frying chicken. if you are going to use olive oil, just keep tabs
on the temperature of the oil. once the oil reaches the smoke
point, (google oil smoke points for more info) it starts to
break down which doesn't make it a good candidate for
reuse.

Quoted message said:

So my conclusion should be other than taste, I am not wrong
to use extra virgin olive oil to sauté/fry? I just thought that
extra virgin should ONLY be used on top of a salad or mixed
with cooked pasta (salad) and the regular olive oil be used
for the meat cooking!

Pretty close. We keep two EVOO's on hand -- a less expensive
one to use for sauteeing and some frying (Trader Joe's Italian),
and a more expensive one for salads and finishing (currently,
a Ligurian oil imported by Stephen Singer, but it changes based
on what's available).

If I really have to fry something -- a recent example would
be pan-fried halibut -- we have a frying oil on hand, either
safflower or canola, and use that with a splash of the cheaper
olive oil thrown in. Pure olive oil either smokes too much
or is at too low a temperature for serious frying.

Steve

Snipped some of LadyJane's post but she went on to say:

Quoted message said:

Quoted message said:

I'd say the only thing I now use butter for is omelettes & scrambled
eggs!
And the only thing I don't use olive oil for is my deep fryer, which,
for some reason, expressly cautions against using olive oil and to use
another vegetable oil. But as I've only had it a couple of months, that
may change over time and I may end up using olive oil at some stage.

Whereupon

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote:

Quoted message said:

DON'T!!!

Olive oil has a lower smoke/flare point!
There is a reason for that caution....

I'd NEVER try olive oil in a deep fryer unless I wanted a house full of
oily smoke or a really serious oil fire! Same reason I've given up
Olive Oil for searing steaks. Works better, I can get a steak that's
crispy on the outside and raw at the center using grape seed oil and I
don't get a smoky house.

Grape seed oil is also superior or at least equal to Olive oil in it's
health qualities.

I'd strongly suggest before changing oils in the deep fryer that you do
some googling on oil smoke/flash points.

Having just done a Google search on the smoke point of various oils
not more than a week ago, I have to say most of the information I
found contradicts what Om says, as well as what I believed prior to my
search.
According to a site entitled Cooking For Engineers,
http://tinyurl.com/h8ya6
The smoke point of EVOO, at 405ºF, is somewhat lower than refined
peanut oil at 450ºF. However, the EVOO smoke point is still higher
that the recommended frying temperature of most foods. But, the smoke
point of extra light olive oil is shown as 468ºF, some 18ºF higher
than the refined peanut oil. Apparently, most olive oil is perfectly
fine for frying.
Until such time as I win the lottery, I won't be filling my five litre
deep fryer with EVOO,
Here's another site dedicated to olive oil: http://tinyurl.com/j2rus

Ross.
To email, remove the "obvious" from my address.

Don Noll said:

Cooks

I was always told that Extra Virgin Olive Oil is healthier for you. I was
just told that
I should not be using Extra Virgin to fry boneless chicken or meats in a
pan.

Is this true? What are the general uses for the different types of olive
oils?

I cooking with olive oil as a replacement for butter!

Check out the olive oil information at http://tinyurl.com/j2rus
Also, take a look at http://tinyurl.com/h8ya6

Ross.
To email, remove the "obvious" from my address.