Olive oil
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RelCanonical wrote: »
I hate coffee too :runs:2 -
singingflutelady wrote: »RelCanonical wrote: »
I hate coffee too :runs:
Welcome to the cult. We burn coffee as sacrifice and then sell it to the masses so we can buy soda.0 -
I don't think it tastes like anything, weird! That's the reason why I don't care for it-don't want to waste calories on something with no flavor lol.
Wow, what kind are you eating? Greek/Italian/Spanish olive oils taste different to me. I love real honest-to-goodness single source Greek oil. It usually has a very peppery taste. Mmmmmmmm.
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I loath coffee. However, I have a needy dog who associates going to the local coffee shop with getting pet-pets, so he tries to drag me in every time we walk past. So I had to find something to like to have an excuse to go in. Hello, chai lattes. Too many calories these days, so I’m learning to love plain steamed almond milk with a pump of sugar free hazelnut. 35 calories. Woot! Or should that be....woof?0
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I enjoy a bit of olive oil on pasta from time to time, it’s very calorie dense though so it’s a rare occasion when I’m eating in deficit0
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RelCanonical wrote: »I don't like olives, ergo, I don't like olive oil (for the most part). I prefer good EVOO instead of butter on my bread (if I put anything on my bread) and good EVOO on pasta with fresh veggies and no other sauces.
Oddly, I love olive oil but am extremely picky about olives. I think it's a texture thing. I love cream of mushroom soup but hate mushrooms as well.
Yes, I like the flavor of mushrooms but not the texture, so I will use them in cooking and then pick them out.
I'm picky about olives as well. I won't touch canned olives, but like some jarred olives, and oil-cured jarred olives are the best, and, of course, the most expensive.0 -
Doesn't taste like anything to me but then again I use it minimally.0
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Different EVOO's have different tastes and smells, depending on where they come from. That is, if you're getting the pure stuff and not that cut by other types of oils. Here in Italy, they have very elegant oil tasting occasions. The waiters are in tuxes in front of white tables with one or two bottles of oil on each one. All of the different regions in Italy are present with their best oils. The waiters have a large silver tablespoon on a silver chain and portion out the oil on crusty bread. It's like wine tasting. Every different region has a different taste to their oil. The oil with a low acid percentage is considered in the excellent range.1
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I definitely don't like raw olive oil. It's the reason I don't care for hummus. However, I don't mind cooking with it.0
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Can't stand the taste of extra virgin olive oil; too vegetal/grassy. Regular olive oil is a bit too heavy on the greasy aftertaste for me. So like Goldilocks, I find the light tasting olive oil to be just right.
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The problem, I think, is that US consumers are only exposed to the very cheapest olive oil products. Berio, Pompeiian, Kirkland, Bertolli, etc. Rare to find a person who owns a $35 liter of EVOO. Before someone flames me, I only buy Berio at about $7 a quart for my own use. But, my sister was a connoisseur and I get that the $35 version is not at all the same product.0
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wilson10102018 wrote: »The problem, I think, is that US consumers are only exposed to the very cheapest olive oil products. Berio, Pompeiian, Kirkland, Bertolli, etc. Rare to find a person who owns a $35 liter of EVOO. Before someone flames me, I only buy Berio at about $7 a quart for my own use. But, my sister was a connoisseur and I get that the $35 version is not at all the same product.
This is true, in a way. When I moved to Italy 33 yrs ago, I had to bring oil home with me to Minnesota because it was impossible to find in our area. This was before flying became stressful with the problem of carrying liquids--all I had to worry about then was breakage--ha! Now I can find a decent EVOO in most of the big supermarkets in Minnesota. In Italy I buy first, cold press olive oil and usually directly from the grower. It costs around $8-10 a liter.0 -
I love olive oil. It was one of the largest contributors to my extra calories before I decided to lose weight. You're fine, I hate steak and I hate bacon, so there is "weird" for you.
ETA: you may hate it even more if you get it the way we do. We get it straight from the press. Newly pressed olive oil has a very distinct flavor and even a little bit of spicy bitterness and "rawness" to it.1 -
I can't take olive oil, never could.
I had to ask for a fresh unadulterated salad about 50 years ago because it was doused in olive oil. I was in a top London restaurant! Fortunately the waiter realised my objection to it was way more than simple dislike, and said so. Many years later I discovered Olive Oil is very high in salicylate, supposed to be brilliant for good health, omega 3's and all that but I react to it, my system is incapable of breaking too much of the stuff down. There are so many plants which use salicylate as a method of protecting themselves from moulds and mildews so these are a problem too. Pain relief also an issue, salicylate is related to aspirin the common pain relief. Since I stopped consuming foods high in salicylate my pain levels have reduced to the extent I never take pain relief though when I had an arthritic flare up the doctor recommended some gel. I did tell him I react to salicylate. He was adamant I would be fine. One smear and I was bed bound with pain.
Its good we are all different.0 -
amusedmonkey wrote: »I love olive oil. It was one of the largest contributors to my extra calories before I decided to lose weight. You're fine, I hate steak and I hate bacon, so there is "weird" for you.
ETA: you may hate it even more if you get it the way we do. We get it straight from the press. Newly pressed olive oil has a very distinct flavor and even a little bit of spicy bitterness and "rawness" to it.
Yesssss!^^^^^^ . Can I ask how much you pay a liter?0 -
All of the oils have about the same calorie count. But, I do find that amber sesame oil has more flavor imparted to the Asian dishes I make. I can eat olive oil on bread or drizzled on vegetables before roasting or on salads. And, when I do this, I weigh the bottle first and then after drizzling.
BTW a bottle with a bar liquor pouring spout is a handy device for olive oil.0 -
snowflake954 wrote: »amusedmonkey wrote: »I love olive oil. It was one of the largest contributors to my extra calories before I decided to lose weight. You're fine, I hate steak and I hate bacon, so there is "weird" for you.
ETA: you may hate it even more if you get it the way we do. We get it straight from the press. Newly pressed olive oil has a very distinct flavor and even a little bit of spicy bitterness and "rawness" to it.
Yesssss!^^^^^^ . Can I ask how much you pay a liter?
They're sold in 16 liter containers, not single liters. If I calculate the price per liter it's about 7-9 dollars. We get to meet the grower, inspect the olives, sample the oil, then decide if we want it or not. If not, we move to the next pressing machine where a different grower is pressing their olives. If we don't like any there we go to another. There are several olive presses all close to each other so we get to be as picky as we wish with our oil.
ETA: each grower charges what they think their oil is worth, but that's how much we usually spend. Different olive trees produce different quality oil, and the average price varies year to year depending on how good of a year it was for olive trees.0 -
amusedmonkey wrote: »snowflake954 wrote: »amusedmonkey wrote: »I love olive oil. It was one of the largest contributors to my extra calories before I decided to lose weight. You're fine, I hate steak and I hate bacon, so there is "weird" for you.
ETA: you may hate it even more if you get it the way we do. We get it straight from the press. Newly pressed olive oil has a very distinct flavor and even a little bit of spicy bitterness and "rawness" to it.
Yesssss!^^^^^^ . Can I ask how much you pay a liter?
They're sold in 16 liter containers, not single liters. If I calculate the price per liter it's about 7-9 dollars. We get to meet the grower, inspect the olives, sample the oil, then decide if we want it or not. If not, we move to the next pressing machine where a different grower is pressing their olives. If we don't like any there we go to another. There are several olive presses all close to each other so we get to be as picky as we wish with our oil.
ETA: each grower charges what they think their oil is worth, but that's how much we usually spend. Different olive trees produce different quality oil, and the average price varies year to year depending on how good of a year it was for olive trees.
Yes. It's like that here, but different terrain gives the oil a different flavor. Southern oils are thicker and pungent, northern oils are delicate and thinner, middle oils are a mixture. Certain areas are famous for their oils. At Christmas people give a 5 or 10 liter container as a gift.0
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