Meet your Olive Oil
GSD_Mama
Posts: 629 Member
I came to this article just browsing around and found it interesting. I personally buy Corto Oil from our local market. I've never gave it much thought, as long as it said "cold pressed", "virgin" etc... it's good to go!
http://cdn.eatlocalgrown.com/10-fake-olive-oil.htm
http://cdn.eatlocalgrown.com/10-fake-olive-oil.htm
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That is crazy. I don't use a lot of Olive Oil but this is good to know. Unfortunately, for folks like me, cost is prohibitive. I'd end up buying a different type of oil rather than a more expensive brand that was assured...0
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I can't get the link to open.
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Oh geez, I got it. That's frightening. I buy store brand olive oil more often than not. And I grew up on Bertolli and Colavita.0
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What oil do you use knit? I strictly use olive oil for cooking. I'm scared of using all others lol0
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What oil do you use knit? I strictly use olive oil for cooking. I'm scared of using all others lol
Olive oil should not be used for cooking. It shouldn't be heated. It degrades and breaks down at low heats. Use coconut oil, butter, grease/lard, tallow, or other heat-stable fats for cooking.
Edit: Some sources and studies say that it holds up well after being heated. So, you might decide to keep using it. I am split on the issue (except that I don't use it at all because I wouldn't be able to be sure it was real anyway).0 -
I'm aware of the olive oil heat point, i still use it regardless, i do use butter a lot as well, but i cook my veggies with olive oil still. I don't really like to cook with coconut oil for it's taste.0
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Veggies are delicious cooked in chicken fat too.0
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This may be useful.
ideas.time.com/2013/05/17/forget-the-irs-theres-an-olive-oil-scandal-afoot/
I also found this oliveoiltimes.com/tag/olive-oil-adulteration
Here in Australia last year there was also a fraud uncovered surrounding canned Italian tomatoes. The cheaper store brands were being supplied with sub standard tomatoes. I switched to Australian grown tomatoes.0 -
What oil do you use knit? I strictly use olive oil for cooking. I'm scared of using all others lol
Olive oil should not be used for cooking. It shouldn't be heated. It degrades and breaks down at low heats. Use coconut oil, butter, grease/lard, tallow, or other heat-stable fats for cooking.
Edit: Some sources and studies say that it holds up well after being heated. So, you might decide to keep using it. I am split on the issue (except that I don't use it at all because I wouldn't be able to be sure it was real anyway).
@itcphotog Pretty much this^^^... I try to cook with butter, grease of some sort - bacon being my favorite, etc. I don't really do much that is high heat anymore, and what I do uses something that already has a high fat content itself, and so I don't have to add much... And remember that if you combine butter with say, coconut oil or another high temp okay oil, it raises the smoke/burn point of butter, so you can cook higher with it. You might try combining butter with another oil and see how you like that0 -
Thanks guys, i will try to experiment with coconut oil and mixing it a bit Good stuff!0
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What oil do you use knit? I strictly use olive oil for cooking. I'm scared of using all others lol
Olive oil should not be used for cooking. It shouldn't be heated. It degrades and breaks down at low heats. Use coconut oil, butter, grease/lard, tallow, or other heat-stable fats for cooking.
Edit: Some sources and studies say that it holds up well after being heated. So, you might decide to keep using it. I am split on the issue (except that I don't use it at all because I wouldn't be able to be sure it was real anyway).
I'm glad you told me that. I never use it in a frying pan. I only use Olive oil on my baked asparagus. I bake them at 350. Maybe I can try Ghee? I'm thinking it can handle the temp....
Dan the Man from Michigan0 -
There is coconut oil that does not taste like coconut. It goes for an extra process which eliminates the flavor0
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What oil do you use knit? I strictly use olive oil for cooking. I'm scared of using all others lol
Olive oil should not be used for cooking. It shouldn't be heated. It degrades and breaks down at low heats. Use coconut oil, butter, grease/lard, tallow, or other heat-stable fats for cooking.
Edit: Some sources and studies say that it holds up well after being heated. So, you might decide to keep using it. I am split on the issue (except that I don't use it at all because I wouldn't be able to be sure it was real anyway).
I'm glad you told me that. I never use it in a frying pan. I only use Olive oil on my baked asparagus. I bake them at 350. Maybe I can try Ghee? I'm thinking it can handle the temp....
Dan the Man from Michigan
I don't remember if it was here or in the Keto group, but someone posted a reference chart with oils and temperatures to use them at. Maybe someone else remembers? I think it was on a discussion about coconut oils.
And @DittoDan ghee should be fine at high temps if I remember right.0 -
dawlfin318 wrote: »There is coconut oil that does not taste like coconut. It goes for an extra process which eliminates the flavor
I don't like the flavor of coconut period. I know it isn't the best quality, but I use Lou Ana Refined Coconut Oil. It is flavorless.0 -
What oil do you use knit? I strictly use olive oil for cooking. I'm scared of using all others lol
Olive oil should not be used for cooking. It shouldn't be heated. It degrades and breaks down at low heats. Use coconut oil, butter, grease/lard, tallow, or other heat-stable fats for cooking.
Edit: Some sources and studies say that it holds up well after being heated. So, you might decide to keep using it. I am split on the issue (except that I don't use it at all because I wouldn't be able to be sure it was real anyway).
I'm glad you told me that. I never use it in a frying pan. I only use Olive oil on my baked asparagus. I bake them at 350. Maybe I can try Ghee? I'm thinking it can handle the temp....
Dan the Man from Michigan
Dan, I use butter on my baked asparagus. It works fine. I've also used lard and bacon fat and they're both good also. I prefer the butter though.
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