Olive Oil Help!

Put it in your "recipes"

chickenz wrote: »

Put it in your "recipes"

This. For a two ingredient recipe, it's no biggie, but for a more complicated one, it's a life saver.

If you are trying to cut calories.. use 0 calorie sprays? Non-stick pans?

HeidiCooksSupper wrote: »

Beckyc111, different olive oils have very different flavors. There are lots of reviews online comparing different olive oils. We like Colavita because it has a very strong, peppery taste. Other folks might not like it for precisely that reason. He are some links that might help you:

http://www.wikihow.com/Choose-Olive-Oil
https://www.delallo.com/article/market-selecting-olive-oils/
https://www.cooksillustrated.com/taste_tests/1637-supermarket-extra-virgin-olive-oil
http://www.goodhousekeeping.com/food-products/best-olive-oil/
http://www.realsimple.com/food-recipes/shopping-storing/best-olive-oil

Seach "choose olive oil" or "olive oil reviews" and you'll find lots of links. It still comes down to what you like.

Without going through the above links, I would like to say that I try to stick to domestic (USA) olive oil, as there is a greater - almost certain - probability that the olive oil is actually from olives. One of my daughters has the severe peanut allergy. Adulteration of "olive" oils is reportedly widespread worldwide, with peanut being one substitute oil. If you poke around online, it's easy to find authoritative-seeming articles/videos on the situation, along with the usual alarmist stuff.

"California Olive Ranch" oil is commonly available around here (NJ), and the MFP entry has a "verified" checkmark for macro counts.

I love peanuts, and peanut oil is great for high-temp cooking, but, alas, I've cut all peanuts out of the house since she was diagnosed (following a trip to the emergency room).

I find that coconut oil sprays and the solid stuff make decent general-purpose cooking aids, as well as canola. But nothing better than a good olive oil for taste purposes, LOL.

Beckyc1111 wrote: »

Any olive oil recommendations?

I use different olive oils for different applications. For sauteeing, roasting and pan frying I just use either Colavita or Trader Joe's Imported Olive Oil. For vinaigrettes, pesto, drizzing on top of a cooked meal, or dipping w/ bread I use the expensive stuff.

MelanieCN77 wrote: »

Reaverie wrote: »

If you are trying to cut calories.. use 0 calorie sprays? Non-stick pans?

Or those reusable baking sheets? I have some in my wishlist on Amazon but haven't pulled the trigger yet.

Silicone baking mats are the best! I've been using Silpats for a while now, but recently decided to try the Amazon brand. I honestly can't tell the difference between the two.