olive oil....let's discuss
butterbear1980
Posts: 234 Member
I make a quart of salad dressing about every three days in the summer and a pint of mayo every three days. That ends up being a lot of olive oil. I know olive oil is cut with canola (yes! Its true).
I buy the extra light two pack of olive oil at Costco. This product is currently the weak link in my pantry and I'm going through 1/2 gallon a week. Man we eat a lot. What do you guys use in your mayo and dressing? We eat so much of each in the summer. Budget is tight but canola freaks. me. out. Any ideas/suggestions? Thanks! Mandy
I buy the extra light two pack of olive oil at Costco. This product is currently the weak link in my pantry and I'm going through 1/2 gallon a week. Man we eat a lot. What do you guys use in your mayo and dressing? We eat so much of each in the summer. Budget is tight but canola freaks. me. out. Any ideas/suggestions? Thanks! Mandy
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I have heard a lot of olive oils are a mix but is there a way to know because it isn't stated on the bottles. I put it mostly on salads and make Mayo once a month maybe, but other than that I do not drink it or anything like that.0
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They don't have to list it...pretty crazy, its my understanding that american olive oils have to be 100% olive oil but imported ones which is like all of them don't have to label when cut with canola.0
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I saw something the other day saying there is a code on the bottle that will let you know what the mix is, unfortunately I didn't follow the article because it was full of advertisements and those bore me.0
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Okay so I geeked out and read a bunch of internet stuff. there are two labels to look for on olive oil containers IOC or COOC, which means they have gone through an approval process. If you have a Kroger type market in your area they have a Kroger organic olive oil that is very good according to this report. We use Trader Joe's EVOO which is imported (I figured it was from California) and it has no label or markers on it but it passes the fridge test and our taste test which means we will keep buying it for now.0
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I buy the best of the best olive oil that i can and I don't eat that much of it. The last stuff I bought from someone in my town and it's from Italy and has been certified as Clutch mentioned. I was making mayo but found myself throwing most of it out. Even when I do make mayo I mix in other oils such as bacon grease, macadamia oil, or avocado oil. With my Bulletproof coffee I don't find myself needing to add mayo to things, so I've mostly given it up. Baconnaise is even better anyway.
I actually don't think that large amounts of olive oil is healthy for me and prefer my main oil be coconut.0 -
Any light tasting oil should work well for mayo. I've seen people use avocado or macadamia oil for it (usually a blend, so you're not using a ton of one oil). I've used coconut oil as well. It turned out good, but it does still make the mayo go hard in the fridge. Might be a good option if you tend to let it sit out (like for a buffet type thing at parties or something), as the anti-microbial properties ans saturated fat of the coconut oil will keep it from going rancid too quickly.0
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I make a blend of avocado, coconut, and olive oil for my mayo, mostly avocado. i buy Chosen brand of avocado oil from Costco. Great to know, Clutch, about the markings on the bottles of olive oil. I never knew! I usually buy the big cans of it, whatever is on sale, we go through an awful lot around here too and it is definitely something i would like to replace. Hubinator may completely revolt on me if I do though (he eats SAD)!! This thread does inspire me to look into better quality olive oil, at the very least.0
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What's a good recipe for Mayo?0
