what olive oil should I use for frying? there's so many to choose from. wants good for what? Thank you ahead of time for your answers%26gt;What's the difference between each olive oil?
If you are going to be cooking with olive oil, use regular olive oil. Only use extra virgin olive oil if you are making something that isn't heated that calls for olive oil, such as salad dressings. Extra virgin olive oil will break down when it is heated and taste bitter.What's the difference between each olive oil?
It depends on what type of frying you are doing. If you are doing deep frying at a high temperature, you should not use olive oil at all. It can't take the heat and breaks down. Canola oil is a better choice for deep frying.
If you are just browning something in a saute pan, you could use virgin or extra virgin olive oil, but I would not invest in an ultra premium brand for this. Save the really good stuff to drizzle uncooked.
My favorite, widely available, middle-of-the-road brand is Colavita Extra Virgin. Many people use just virgin olive oil for cooking, though. Whatever you use, make sure it's cold pressed, not heat extracted. It will say ';cold pressed'; on the label.
If you are a Costco member, their Kirkland brand of olive oil is excellent!
Thursday, January 7, 2010
What is the shelf life of extra virgin olive oil & blasamic vinegar?
I want to make a salad for lunch today, but I've had this olive oil %26amp; balsimic vinegar close to two yrs. Is it still good?What is the shelf life of extra virgin olive oil %26amp; blasamic vinegar?
You'll be fine. Go ahead and use them. They have a long shelf life.What is the shelf life of extra virgin olive oil %26amp; blasamic vinegar?
i do not know
You'll be fine. Go ahead and use them. They have a long shelf life.What is the shelf life of extra virgin olive oil %26amp; blasamic vinegar?
i do not know
What is the taste of olive oil that comes from old olive trees?
What is the taste of olive oil that comes from old olive trees?
Is it bitter or sweet or sour??What is the taste of olive oil that comes from old olive trees?
Hold on let me go check the olive tree in the back.......taste like old tree bark!What is the taste of olive oil that comes from old olive trees?
Like old wine, the oil tastes more 'mature' and a little sweeter, depending on the climate and weather!
.
Is it bitter or sweet or sour??What is the taste of olive oil that comes from old olive trees?
Hold on let me go check the olive tree in the back.......taste like old tree bark!What is the taste of olive oil that comes from old olive trees?
Like old wine, the oil tastes more 'mature' and a little sweeter, depending on the climate and weather!
.
What are the benefits of using olive oil on my hair?
And how do I use an olive oil hair treatment and can I live it on over night?What are the benefits of using olive oil on my hair?
Benefits: Makes hair more lucious, soft, shiny and gives more body.
Treatment: Look up ';hair masks olive oil'; and find some really great hair mask recipes. One I know includes olive oil and avocado.
Night: Yes, you can, but like put cling wrap over your pillow becuase other wise things an get messy.
Hope I helped!What are the benefits of using olive oil on my hair?
yes you can but it is uncomfortable.
but olive oil is great on the hair because it is gentle and it moisturizes the hair w/out adding unwanted chemicals.
here is what to do:
heat extra virgin olive oil in microwave for 20 to 30 seconds.
coat hair completely
put on a shower cap and leave on hair for at least 30 minutes.
I use the hair spray
It gives your hair that natural look and keep it in place.
Thats in extention
When i use it in my natural hair it gies it that moistures look without make it greasy.
Cover your hair at night! Sometimes your pillow can be stained a little from it. Yes you can leave it over night.
It also doesn't smell which is good and makes your hair really soft
Warm it up, Apply to freshly washed hair, put plastic bag/cling film on head, put towel over that, stay warm. Leave on for half an hour then wash out as usual. Will penetrate dry and brittle hair, but you run the risk of greasy roots if you over apply in that area.
it moisturizes your hair making it soft and healthy! it also helps your scalp too!!!web proxy server
Benefits: Makes hair more lucious, soft, shiny and gives more body.
Treatment: Look up ';hair masks olive oil'; and find some really great hair mask recipes. One I know includes olive oil and avocado.
Night: Yes, you can, but like put cling wrap over your pillow becuase other wise things an get messy.
Hope I helped!What are the benefits of using olive oil on my hair?
yes you can but it is uncomfortable.
but olive oil is great on the hair because it is gentle and it moisturizes the hair w/out adding unwanted chemicals.
here is what to do:
heat extra virgin olive oil in microwave for 20 to 30 seconds.
coat hair completely
put on a shower cap and leave on hair for at least 30 minutes.
I use the hair spray
It gives your hair that natural look and keep it in place.
Thats in extention
When i use it in my natural hair it gies it that moistures look without make it greasy.
Cover your hair at night! Sometimes your pillow can be stained a little from it. Yes you can leave it over night.
It also doesn't smell which is good and makes your hair really soft
Warm it up, Apply to freshly washed hair, put plastic bag/cling film on head, put towel over that, stay warm. Leave on for half an hour then wash out as usual. Will penetrate dry and brittle hair, but you run the risk of greasy roots if you over apply in that area.
it moisturizes your hair making it soft and healthy! it also helps your scalp too!!!
How to use olive oil to make baby food?
I know that olive oil is just good for salads, not for cooking. BUT if I don't cook olive oil and just add it in baby food and serve, is it OK? Can 1 year old baby digest un-cooked olive oil?
Thanks.How to use olive oil to make baby food?
why to you think you can't cook with olive oil? I use it all the time. My son loves sweet potato fries. I peal them, put a lite coat of olive oil and bake at 350. I also saute everything with olive oil. Haden loves red, yellow, and orange peppers seasoned with garlic and basil. The only think you shouldn't use olive oil for is baking.How to use olive oil to make baby food?
First off: why give your baby olive oil?
Second, you can cook with olive oil. It's better for you than other oils and the only thing you don't want to do is bake with it (because baking uses a lot more oil and the flavor of the oil will overpower the pastry).
Third, it shouldn't be a problem to give a baby a little olive oil as long as he/she is not allergic to it.
The above answers from I Dun No is disgusting. He should not joking in such post because it may cause misunderstanding to some people and jeopardize the baby. Why do I say so? I am a foreigner in this country. Luckily, I know what pinesol is...thinking about someone who doesn't know much about pinesol....
Thanks.How to use olive oil to make baby food?
why to you think you can't cook with olive oil? I use it all the time. My son loves sweet potato fries. I peal them, put a lite coat of olive oil and bake at 350. I also saute everything with olive oil. Haden loves red, yellow, and orange peppers seasoned with garlic and basil. The only think you shouldn't use olive oil for is baking.How to use olive oil to make baby food?
First off: why give your baby olive oil?
Second, you can cook with olive oil. It's better for you than other oils and the only thing you don't want to do is bake with it (because baking uses a lot more oil and the flavor of the oil will overpower the pastry).
Third, it shouldn't be a problem to give a baby a little olive oil as long as he/she is not allergic to it.
The above answers from I Dun No is disgusting. He should not joking in such post because it may cause misunderstanding to some people and jeopardize the baby. Why do I say so? I am a foreigner in this country. Luckily, I know what pinesol is...thinking about someone who doesn't know much about pinesol....
What is the best oil to use when making salad dressing? I use Olive Oil, but it gets hard?
Everytime I want to have dressing, I pull it out of the fridge and it's all hard and unhealthy looking. Is there a better oil that won't get hard??What is the best oil to use when making salad dressing? I use Olive Oil, but it gets hard?
Having used every range in quality of XVOO I know exactly what you mean...they all coagulate as they are chilled (despite what some may say).
I think you'll have better luck with Canola, Salad or Peanut oil...I use corn oil from time to time also...Or, if you like the flavor as I do with olive oil, just pull it out an hour or so ahead of time.What is the best oil to use when making salad dressing? I use Olive Oil, but it gets hard?
Are you really using olive oil?? It doesn't go hard! Extra virgin Olive oil is best, and make the dressing right before eating. If you make too much, put it in an airtight container and use in 24hrs.
OLive oil get hard when it is refrigerated thats ok, just pull the dressing 1/2 hour before serving,.
The best to use is canola oil.
Be sure that you're using ';Extra Virgin'; Olive Oil. The olives used in the pressing are of a higher grade. Olive oil is the best for oil and vinegar salad dressings.
Canola oil is a fine, neutral oil. When making dressings with olive oil, I don't refrigerate, instead, I make it fresh (day of serving), allow to sit at room temp and then serve at meal time. This allows the flavors to mingle. I don't make a huge batch ahead for ';storage';.
Canola oil will stay liquid in the fridge.
Olive oil doesn't require refrigeration - just keep it in a cool dark cabinet and you won't have the problem.
How much of it did you use? You use only a little bit. Trying Canola Oil. Remember just a little will do. Another suggestion the vinegar oil varieties.
We use safflower oil, its more expensive but doesn't gel up in the fridge. It also has almost no flavor, so you get more of the flavor of the ingredients you put into the dressing.
Soybean oil, avocado oil, extra virgin olive oil. I make home made dressings with olive oil, and store them in the fridge, and I have NEVER had that problem.
Someone's testy.
Your not supposed to put olive oil in the fridge! No wonder it gets hard. The best and healthier kind of olive oil is virgin olive oil preferably the one called Bertolli i buy it at walmart. It smells and tastes great.
Gets hard???? Olive oil is the best for making homemade dressing.. Don't make it until your ready to serve it.. I don't know what kind of olive oil your using, but it doesn't get hard in my house..
Having used every range in quality of XVOO I know exactly what you mean...they all coagulate as they are chilled (despite what some may say).
I think you'll have better luck with Canola, Salad or Peanut oil...I use corn oil from time to time also...Or, if you like the flavor as I do with olive oil, just pull it out an hour or so ahead of time.What is the best oil to use when making salad dressing? I use Olive Oil, but it gets hard?
Are you really using olive oil?? It doesn't go hard! Extra virgin Olive oil is best, and make the dressing right before eating. If you make too much, put it in an airtight container and use in 24hrs.
OLive oil get hard when it is refrigerated thats ok, just pull the dressing 1/2 hour before serving,.
The best to use is canola oil.
Be sure that you're using ';Extra Virgin'; Olive Oil. The olives used in the pressing are of a higher grade. Olive oil is the best for oil and vinegar salad dressings.
Canola oil is a fine, neutral oil. When making dressings with olive oil, I don't refrigerate, instead, I make it fresh (day of serving), allow to sit at room temp and then serve at meal time. This allows the flavors to mingle. I don't make a huge batch ahead for ';storage';.
Canola oil will stay liquid in the fridge.
Olive oil doesn't require refrigeration - just keep it in a cool dark cabinet and you won't have the problem.
How much of it did you use? You use only a little bit. Trying Canola Oil. Remember just a little will do. Another suggestion the vinegar oil varieties.
We use safflower oil, its more expensive but doesn't gel up in the fridge. It also has almost no flavor, so you get more of the flavor of the ingredients you put into the dressing.
Soybean oil, avocado oil, extra virgin olive oil. I make home made dressings with olive oil, and store them in the fridge, and I have NEVER had that problem.
Someone's testy.
Your not supposed to put olive oil in the fridge! No wonder it gets hard. The best and healthier kind of olive oil is virgin olive oil preferably the one called Bertolli i buy it at walmart. It smells and tastes great.
Gets hard???? Olive oil is the best for making homemade dressing.. Don't make it until your ready to serve it.. I don't know what kind of olive oil your using, but it doesn't get hard in my house..
How can foods like fish and olive oil be good for your heart if they are so high in cholesterol?
It just doesn't make sense to me- my doctor told me that fish and olive oil (especially EVOO) are very good for the heart. However, when I began reading labels of these foods, they are very high in cholesterol. Can someone explain this to me? Thank you! :)How can foods like fish and olive oil be good for your heart if they are so high in cholesterol?
olive oil does not have cholesterol, it's a plant based food. only animal based foods have cholesterol.
ANYWAYS, they're good in moderation. cholesterol is a necessary nutrientHow can foods like fish and olive oil be good for your heart if they are so high in cholesterol?
Cholesterol is cholesterol, there is no good or bad. It doesn't dissolve in blood so it is carried around in HDL, or LDL.
If you don't eat enough cholesterol, your liver makes it.
In other words, it doesn't make any difference how much cholesterol you eat, since your liver will compensate.
This is why it has never been shown that eating cholesterol raises your blood cholesterol level.
Shellfish have a lot of cholesteral and should be eaten in moderation. Regualr fish have good cholesteral. Ditto for olive oil. I have genetically bad cholesteral and my dad died of a heart attack at age 43. I have the same thing he did so I really have to watch it. Eat less red meat and try to stick with lean cuts. Exercise keeps my arteries clean and if I don't do it, my bad numbers go into the 300's.
are you sure they are high in cholesterol?
Olive oil has Omege 3 in it...which is well known to reduce cholesterol. Same with Fish - very high in unsaturated fats, and full of great Omega 3 vitamins.
there are two types of cholesterol, LDL and HDL. LDL is the ';bad'; cholesterol so I'm assuming fish and olive oil have HDL
There are bad and good cholesterols. Fish and EVOO have the good kind. And fish have heart healthy Omega-3's.
its because there is good cholesterol and bad...i guess just these foods have the good kind i just don't know how it works haha
there are two types of cholesterol....good and bad.
olive oil does not have cholesterol, it's a plant based food. only animal based foods have cholesterol.
ANYWAYS, they're good in moderation. cholesterol is a necessary nutrientHow can foods like fish and olive oil be good for your heart if they are so high in cholesterol?
Cholesterol is cholesterol, there is no good or bad. It doesn't dissolve in blood so it is carried around in HDL, or LDL.
If you don't eat enough cholesterol, your liver makes it.
In other words, it doesn't make any difference how much cholesterol you eat, since your liver will compensate.
This is why it has never been shown that eating cholesterol raises your blood cholesterol level.
Shellfish have a lot of cholesteral and should be eaten in moderation. Regualr fish have good cholesteral. Ditto for olive oil. I have genetically bad cholesteral and my dad died of a heart attack at age 43. I have the same thing he did so I really have to watch it. Eat less red meat and try to stick with lean cuts. Exercise keeps my arteries clean and if I don't do it, my bad numbers go into the 300's.
are you sure they are high in cholesterol?
Olive oil has Omege 3 in it...which is well known to reduce cholesterol. Same with Fish - very high in unsaturated fats, and full of great Omega 3 vitamins.
there are two types of cholesterol, LDL and HDL. LDL is the ';bad'; cholesterol so I'm assuming fish and olive oil have HDL
There are bad and good cholesterols. Fish and EVOO have the good kind. And fish have heart healthy Omega-3's.
its because there is good cholesterol and bad...i guess just these foods have the good kind i just don't know how it works haha
there are two types of cholesterol....good and bad.
How to remove olive oil from suede shoes?
olive oil has left two black stains on light brown suede boots.i have tried warm water ,no luck.i would welcome helpful suggestions.How to remove olive oil from suede shoes?
It will need a solvent to remove olive oil, try car brake cleaning spray. It comes in a spray can and smells like thinners. Its fairly harmless to most materials and dries quite rapidly, but do it outdoors as it its a bit overpowering and inflammable until its dried out. Test it it first by using the tongue of the shoe, where it will not show if it does not do the job.How to remove olive oil from suede shoes?
I always use a Stanley Knife.
Get Popeye to give this naughty female a telling off!
It will need a solvent to remove olive oil, try car brake cleaning spray. It comes in a spray can and smells like thinners. Its fairly harmless to most materials and dries quite rapidly, but do it outdoors as it its a bit overpowering and inflammable until its dried out. Test it it first by using the tongue of the shoe, where it will not show if it does not do the job.How to remove olive oil from suede shoes?
I always use a Stanley Knife.
Get Popeye to give this naughty female a telling off!
What kind of olive oil is put on Subway sandwiches?
I always get the cold cut and my choice of veggies. I have them put olive oil and a small amout of vinegar on mine. I love it and have always wondered what type of olive oil they use or if it's a blend? I always forget to ask them lol! Thanks! :)What kind of olive oil is put on Subway sandwiches?
Canola or vegetable oil if their low on the real olive oil. lol
They may have their own brand of olive oil. I am sure it's not the real expensive kind.
Canola or vegetable oil if their low on the real olive oil. lol
They may have their own brand of olive oil. I am sure it's not the real expensive kind.
Is it OK to fry with olive oil?
I've heard you're not supposed to - why is that then?Is it OK to fry with olive oil?
Yes it burns easily - use for gentle sauteeing, not fast frying. But also olive oil contains delicate monounsaturated oils which are good for your health and are destroyed by heat. So I use a cheap olive oil for cooking and a posh one for salad. I think the rule not to do it is because it is a waste of good oil, not because it does any harmIs it OK to fry with olive oil?
I only use olive oil for everything, salads, frying chips, omelettes etc, it is healthier than using sunflower oil don't worry to much about burning it, i've never done that yet and been using it for years. Yes it is more expensive especially in England, move to Spain oil is cheaper lol.
its the best natural fat to use - i use it for frying all of the time...so yes, you can.
I have heard this too, but this is only because it is unable to withstand the high heat that vegetable oil can. However, you can do it at a slightly lower heat and if you want to do something faster just add a dash of veg oil with it!
Same goes with butter. Add the butter, but add oil too to prevent the butter from catching.
olive iol has a lower smoke point than lighter oils ( veg, canola, ect) it can break down at higher temps... best to use olive oil for sauteeing and if your deep frying then use a lighter oil :)
it is more expensive to fry with olive oil but it is the healthiest. use extra virgin olive.use it to sautee, deep fry, on salads. whatever you wish!
I heard once that when olive oil burns the smoke can be carcinogenic. Don't know if there's any truth in it though....
Yeah olive oil is way much healthier than normal oil so yeah it's fine
Whoever told you that you are not supposed to fry with olive oil is WRONG! Olive oil is the healthiest oil that you can find with a great taste. In Greece, we only use in our houses olive oil. They say that if you drink a little every day you get healthier and it is good for your heart too. So, do not hesitate using in everything olive oil .
I always use olive oil, but not for deep frying.
For deep frying, (which isn't very often,) I use vegetable oil.
I would not fry in Olive Oil, to me personally the odor is objectionable, I use it in salads, with others seasonings, and then the odor is not noticed at all especially with garlic, which has a pungent taste and odor. Italians use it with parsley in a dish and one can dip the the bread in it, as we use butter. It is tolerable to statute onions etc in Olive oil. We do not fry foods any more, it is healthier to bake, or grill, or stew meat . If you are considering deep frying like Deep fried Potatoes, reconsider and you can brush Olive Oil on the Potatoes, and then bake them in the Oven, and perhaps even add some pepper or other spices that you like. Bon Apetit!
Fry in olive oil anything but eggs...gives them a bad taste.
I shallow fry and deep fry with Olive oil .
It's okay to fry with olive oil, but only at a low temperature. At higher temperatures it burns and makes your food taste awful. it tends to leave a flavour on the food anyway, even if it doesn't burn.
This is a good site for olive oil information.
http://www.oliveoilsource.com/cooking_ol鈥?/a>
';Excessively heating olive oil will evaporate the alcohols and esters which make up its delicate taste and fragrance. Heating olive oil will not change its health aspects, only the flavor. Use a cheaper olive oil which doesn't have much flavor to begin with if you want to fry with it, add a more flavorful olive oil after cooking or at the table.';
Yes its supposed to be one of the more healthy options.
YES !!
course it is but watch you dont burn the oil,,if you burn it you will smell a burnt nutty smell
Yes - you can fry with Olive oil it is really excellent as a butter replacement and will impart a lovely taste as well.
The reason some people say not too is the cost associated with extra virgin olive oils - they feel it is wasteful to fry with such a high quality oil when the flavor of lower cost olive oil is substantially the same.
Bottom line people have been frying with olive oil far longer than with vegetable, canola or even tallow for that matter.
Yes you can. It has a low smoke point so it wont fry foods as fast. The foods may become more saturated with olive oil too. So go ahead and experiment and you will see how good it is.
deep fry? no. Olive Oil has too low of a smoke point to deep fry with. The oil essentially cooks or burns at a lower temperature than say canola oil. Great for sauteeing or even drizzling on stuff to brown it (just like butter, which also has a low smoke point) or just as is on salads and tomatos. .
you can do about anything with olive oil - I don't know who said you aren't supposed to. I've cooked with it since I was a kid.
it has no positive effects when heated.
Turn the fan on and keep the heat down.
Shallow frying with regular olive oil is fine, but don't use extra virgin olive oil (the first press from the olives) as it is very rich and is likely to burn and it is also very expensive!
I fry up batches of fresh sardines and mullet in virgin olive oil and never go wrong.
Yes, and it is healthier
yes!!web proxy server
Yes it burns easily - use for gentle sauteeing, not fast frying. But also olive oil contains delicate monounsaturated oils which are good for your health and are destroyed by heat. So I use a cheap olive oil for cooking and a posh one for salad. I think the rule not to do it is because it is a waste of good oil, not because it does any harmIs it OK to fry with olive oil?
I only use olive oil for everything, salads, frying chips, omelettes etc, it is healthier than using sunflower oil don't worry to much about burning it, i've never done that yet and been using it for years. Yes it is more expensive especially in England, move to Spain oil is cheaper lol.
its the best natural fat to use - i use it for frying all of the time...so yes, you can.
I have heard this too, but this is only because it is unable to withstand the high heat that vegetable oil can. However, you can do it at a slightly lower heat and if you want to do something faster just add a dash of veg oil with it!
Same goes with butter. Add the butter, but add oil too to prevent the butter from catching.
olive iol has a lower smoke point than lighter oils ( veg, canola, ect) it can break down at higher temps... best to use olive oil for sauteeing and if your deep frying then use a lighter oil :)
it is more expensive to fry with olive oil but it is the healthiest. use extra virgin olive.use it to sautee, deep fry, on salads. whatever you wish!
I heard once that when olive oil burns the smoke can be carcinogenic. Don't know if there's any truth in it though....
Yeah olive oil is way much healthier than normal oil so yeah it's fine
Whoever told you that you are not supposed to fry with olive oil is WRONG! Olive oil is the healthiest oil that you can find with a great taste. In Greece, we only use in our houses olive oil. They say that if you drink a little every day you get healthier and it is good for your heart too. So, do not hesitate using in everything olive oil .
I always use olive oil, but not for deep frying.
For deep frying, (which isn't very often,) I use vegetable oil.
I would not fry in Olive Oil, to me personally the odor is objectionable, I use it in salads, with others seasonings, and then the odor is not noticed at all especially with garlic, which has a pungent taste and odor. Italians use it with parsley in a dish and one can dip the the bread in it, as we use butter. It is tolerable to statute onions etc in Olive oil. We do not fry foods any more, it is healthier to bake, or grill, or stew meat . If you are considering deep frying like Deep fried Potatoes, reconsider and you can brush Olive Oil on the Potatoes, and then bake them in the Oven, and perhaps even add some pepper or other spices that you like. Bon Apetit!
Fry in olive oil anything but eggs...gives them a bad taste.
I shallow fry and deep fry with Olive oil .
It's okay to fry with olive oil, but only at a low temperature. At higher temperatures it burns and makes your food taste awful. it tends to leave a flavour on the food anyway, even if it doesn't burn.
This is a good site for olive oil information.
http://www.oliveoilsource.com/cooking_ol鈥?/a>
';Excessively heating olive oil will evaporate the alcohols and esters which make up its delicate taste and fragrance. Heating olive oil will not change its health aspects, only the flavor. Use a cheaper olive oil which doesn't have much flavor to begin with if you want to fry with it, add a more flavorful olive oil after cooking or at the table.';
Yes its supposed to be one of the more healthy options.
YES !!
course it is but watch you dont burn the oil,,if you burn it you will smell a burnt nutty smell
Yes - you can fry with Olive oil it is really excellent as a butter replacement and will impart a lovely taste as well.
The reason some people say not too is the cost associated with extra virgin olive oils - they feel it is wasteful to fry with such a high quality oil when the flavor of lower cost olive oil is substantially the same.
Bottom line people have been frying with olive oil far longer than with vegetable, canola or even tallow for that matter.
Yes you can. It has a low smoke point so it wont fry foods as fast. The foods may become more saturated with olive oil too. So go ahead and experiment and you will see how good it is.
deep fry? no. Olive Oil has too low of a smoke point to deep fry with. The oil essentially cooks or burns at a lower temperature than say canola oil. Great for sauteeing or even drizzling on stuff to brown it (just like butter, which also has a low smoke point) or just as is on salads and tomatos. .
you can do about anything with olive oil - I don't know who said you aren't supposed to. I've cooked with it since I was a kid.
it has no positive effects when heated.
Turn the fan on and keep the heat down.
Shallow frying with regular olive oil is fine, but don't use extra virgin olive oil (the first press from the olives) as it is very rich and is likely to burn and it is also very expensive!
I fry up batches of fresh sardines and mullet in virgin olive oil and never go wrong.
Yes, and it is healthier
yes!!
Is frying or cooking with extra virgin olive oil more safe than cooking with regular virgin olive oil?
I've heard that some good oils lose their ';healthy'; qualities after you heat them and can be just as bad as the unhealthy ones. Which olive oil should i use?Is frying or cooking with extra virgin olive oil more safe than cooking with regular virgin olive oil?
Save your extra virgin for drizzling into tomato soups, on bread, that sort of thing. To finish a dish. Cooking with it is usually a waste of good oil. When cooking use another, lower grade olive oil. As to is it safer, no, they react the same. The difference is in the taste.
Long Live JambiIs frying or cooking with extra virgin olive oil more safe than cooking with regular virgin olive oil?
They are basically the same except for taste, no change in character when heated. Low smoking point
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
I'm Italian and I always cook with olive oil. I use extra virgin oil in dressing and marinades and I use light olive oil in frying or in a dish where I don't want the oil flavor to overpower the dish. As for it's healthy qualities, olive oil is the same whether it's extra virgin or not. The only difference is flavor.
It does have a low smoke point, so use something else (peanut oil is great) if you are frying something at a high temp or for an extended period of time.
Fried foods are not particularly healthy any way you look at it...but if you must fry, use extra virgin olive oil.
You should not utilize either type of olive oil at high temperatures. It releases unhealthy hydrocarbons Best to use is rapeseed (branded as Canola) oil for high temperature frying.
Save your extra virgin for drizzling into tomato soups, on bread, that sort of thing. To finish a dish. Cooking with it is usually a waste of good oil. When cooking use another, lower grade olive oil. As to is it safer, no, they react the same. The difference is in the taste.
Long Live JambiIs frying or cooking with extra virgin olive oil more safe than cooking with regular virgin olive oil?
They are basically the same except for taste, no change in character when heated. Low smoking point
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
I'm Italian and I always cook with olive oil. I use extra virgin oil in dressing and marinades and I use light olive oil in frying or in a dish where I don't want the oil flavor to overpower the dish. As for it's healthy qualities, olive oil is the same whether it's extra virgin or not. The only difference is flavor.
It does have a low smoke point, so use something else (peanut oil is great) if you are frying something at a high temp or for an extended period of time.
Fried foods are not particularly healthy any way you look at it...but if you must fry, use extra virgin olive oil.
You should not utilize either type of olive oil at high temperatures. It releases unhealthy hydrocarbons Best to use is rapeseed (branded as Canola) oil for high temperature frying.
Is extra virgin olive oil good for you?
or maybe it was something else if so what is it?Is extra virgin olive oil good for you?
Yes, it has nutrients that aid in many functions.
That said... please do not do what Rachael Ray does and call it EVOO!Is extra virgin olive oil good for you?
There is no difference between extra virgin and virgin except for the price. Extra virgin costs more. Why, I don't know. They are both the same except extra virigin sounds fancier.
YES
Yes it is good for you!
Recent studies into the health benefits of olive oil have found that it can lower the risk of coronary heart disease by reducing blood cholesterol levels. According to one study, a person鈥檚 risk of fatal heart attack is halved in just two to four years once they switch to 鈥榯he Mediterranean diet鈥? which includes using olive oil as the main dietary fat, increasing vegetable intake, and limiting meat and dairy foods. Research has also found that olive oil may influence body fat distribution, with less fat stored around the stomach.
Yes, cold-pressed, extra virgin olive oil is one of the best oils you can eat. This goes for all cold-pressed, native oils - native meaning ';unrefined';.
When They Say Its Good For You They Mean That Out Of All The Oils Its The Best To Use. It Doesnt Contain Any Miracle Ingredients. Just Lower In MonoUnSat And The Other Good Fats And Very Low In Sat Fat.....
Yes, it has nutrients that aid in many functions.
That said... please do not do what Rachael Ray does and call it EVOO!Is extra virgin olive oil good for you?
There is no difference between extra virgin and virgin except for the price. Extra virgin costs more. Why, I don't know. They are both the same except extra virigin sounds fancier.
YES
Yes it is good for you!
Recent studies into the health benefits of olive oil have found that it can lower the risk of coronary heart disease by reducing blood cholesterol levels. According to one study, a person鈥檚 risk of fatal heart attack is halved in just two to four years once they switch to 鈥榯he Mediterranean diet鈥? which includes using olive oil as the main dietary fat, increasing vegetable intake, and limiting meat and dairy foods. Research has also found that olive oil may influence body fat distribution, with less fat stored around the stomach.
Yes, cold-pressed, extra virgin olive oil is one of the best oils you can eat. This goes for all cold-pressed, native oils - native meaning ';unrefined';.
When They Say Its Good For You They Mean That Out Of All The Oils Its The Best To Use. It Doesnt Contain Any Miracle Ingredients. Just Lower In MonoUnSat And The Other Good Fats And Very Low In Sat Fat.....
What is the best brand of olive oil for hair?
I heard that olive oil is best for dull hair. So that anybody give me the best brands of olive oil? Where do I get them? Help me please.What is the best brand of olive oil for hair?
Main 'n Tail; Olive oil complex.
Main 'n Tail; Olive oil complex.
I am looking for a good quality olive oil and extra-virgin olive oil for salads and cooking. Any ideas?
Rachael Ray makes one it is kind of pricey but it is very good quality and worth the money if you want to cut the cost a little use Bertolli'sI am looking for a good quality olive oil and extra-virgin olive oil for salads and cooking. Any ideas?
the best olive oil/ extra virgin olive oil is usually found in the country where they plant olive oil trees my mum gets olive oil from Italy....I am looking for a good quality olive oil and extra-virgin olive oil for salads and cooking. Any ideas?
Bertolli's and Dna. Elena are good enough brands of olive oil. Bertolli's even has those olive oils with flavors infused in them.
The best I have ever had is from Poggio Amorelli vino e olio ';Olio Extravergine Di Oliva'; There e-mail is Poggioamorelli@libero.it By far the best ex oils i have ever had about 35 euros with shipping.
also for cooking try a Sicilian Lemon ex oil great on red meats
the best olive oil/ extra virgin olive oil is usually found in the country where they plant olive oil trees my mum gets olive oil from Italy....I am looking for a good quality olive oil and extra-virgin olive oil for salads and cooking. Any ideas?
Bertolli's and Dna. Elena are good enough brands of olive oil. Bertolli's even has those olive oils with flavors infused in them.
The best I have ever had is from Poggio Amorelli vino e olio ';Olio Extravergine Di Oliva'; There e-mail is Poggioamorelli@libero.it By far the best ex oils i have ever had about 35 euros with shipping.
also for cooking try a Sicilian Lemon ex oil great on red meats
Where to buy good extra virgin olive oil?
Extra virgin, cold pressed olive oil should have a wonderful, almost sweet smell. If you keep it too long, it turns sort of rancid and you can smell that easily. I have bought EVOO at many places, and I can't seem to find a brand or a store with constant good quality oil. Even when I buy it at a very busy Trader Joe's, often when I open the bottle at home it already lost its taste.
Where should I go, or which brand should I use?Where to buy good extra virgin olive oil?
I can find the best XVO at grocery stores that bake italian bread.
Whether its a trend, or just something they do. All the grocery stores in my area that have a bakery seem to carry a wide selection of Olive Oil.
Colvita and Stonehouse are decent, but they taste too... Manufactured to me.
I like Pasolivo a lot; its grown and harvested in California, and im pretty sure you can buy it online.Where to buy good extra virgin olive oil?
shop rite/path mark..it's all about the brand though
Colavita. Major grocery stores or online.
Trader Joe's does have a very good olive oil from Greece and inexpensive there.
If your not happy. google search Greek Imports, or Italian Imports, and buy from the internet plenty of sites.
Where should I go, or which brand should I use?Where to buy good extra virgin olive oil?
I can find the best XVO at grocery stores that bake italian bread.
Whether its a trend, or just something they do. All the grocery stores in my area that have a bakery seem to carry a wide selection of Olive Oil.
Colvita and Stonehouse are decent, but they taste too... Manufactured to me.
I like Pasolivo a lot; its grown and harvested in California, and im pretty sure you can buy it online.Where to buy good extra virgin olive oil?
shop rite/path mark..it's all about the brand though
Colavita. Major grocery stores or online.
Trader Joe's does have a very good olive oil from Greece and inexpensive there.
If your not happy. google search Greek Imports, or Italian Imports, and buy from the internet plenty of sites.
What's the difference between Greek, Spanish, and Italian olive oil?
I saw these three types in a supermarket, and I'm not sure what's the difference between the themWhat's the difference between Greek, Spanish, and Italian olive oil?
They all taste slightly different.
A good Tuscan olive oil is very peppery... it has a real bite to it. Spanish tends to be fruitier. I haven't drizzled good greek olive oil, only cooked with oit so not sure where it fits in on the scale of things.
Chances are however that the supermarkets won't have the really good stuff simply due to the quantities they are made in, but if I can source good spanish and italian oils from independant manufacturers here in Scotland I am sure you will be able to as well. Try some specialist deli's and go for it.What's the difference between Greek, Spanish, and Italian olive oil?
Over 750 million olive trees are cultivated worldwide, with about 95 percent in the Mediterranean region. About 93 percent of global olive oil production comes from European Union and European Union candidate states; of the European production, 93% comes from Spain, Italy, Turkey, and Greece; Spain alone accounts for more than 30% of world production, which was 2.6 million metric tons in 2002. In 2006 Turkey acounted for over 25% of world production.
They're all slightly different in taste and texture.
three types of different olives
To begin with and assuming that we are referring to extra virgin olive oil, there are slight differences in taste among olive oil from different regions. Such differences may derive from the different varieties of olive trees grown, time of picking (ie. degree of ripeness) of the olives, freedom or not of insect infestation etc. In non-EU countries, there may be additional differences due to the type of processing used for the extraction of the olive oil especially with respect to the highest temperature permissible.
To reiterate, all such differences are probably much more characteristic of the specific region rather than country of origin. That is to say, all Italian olive oils are not of the exact same nature and therefore taste, and the same can be said for Greek, Spanish, etc. olive oils. Efforts to create impressions to the opposite are the result of marketing tactics.
To summarize, there is no concrete difference based on country of origin of a given extra virgin olive oil (EVOO). However, there may be differences in the taste of EVOO produced in identifiable regions of any country and even in this case, the taste may vary considerably from year to year depending on some of the factors mentioned earlier.
Other grades of olive oil are subjected to significant chemical processing. There are even olive oils that are flavoured with spices through mixing of substances. Due to the extra chemical processing and/or artificial flavouring, such olive oils may end up having tastes that are characteristic of neither the country nor the region of origin.
Note: We are growers of olives and producers of olive oil.web proxy server
They all taste slightly different.
A good Tuscan olive oil is very peppery... it has a real bite to it. Spanish tends to be fruitier. I haven't drizzled good greek olive oil, only cooked with oit so not sure where it fits in on the scale of things.
Chances are however that the supermarkets won't have the really good stuff simply due to the quantities they are made in, but if I can source good spanish and italian oils from independant manufacturers here in Scotland I am sure you will be able to as well. Try some specialist deli's and go for it.What's the difference between Greek, Spanish, and Italian olive oil?
Over 750 million olive trees are cultivated worldwide, with about 95 percent in the Mediterranean region. About 93 percent of global olive oil production comes from European Union and European Union candidate states; of the European production, 93% comes from Spain, Italy, Turkey, and Greece; Spain alone accounts for more than 30% of world production, which was 2.6 million metric tons in 2002. In 2006 Turkey acounted for over 25% of world production.
They're all slightly different in taste and texture.
three types of different olives
To begin with and assuming that we are referring to extra virgin olive oil, there are slight differences in taste among olive oil from different regions. Such differences may derive from the different varieties of olive trees grown, time of picking (ie. degree of ripeness) of the olives, freedom or not of insect infestation etc. In non-EU countries, there may be additional differences due to the type of processing used for the extraction of the olive oil especially with respect to the highest temperature permissible.
To reiterate, all such differences are probably much more characteristic of the specific region rather than country of origin. That is to say, all Italian olive oils are not of the exact same nature and therefore taste, and the same can be said for Greek, Spanish, etc. olive oils. Efforts to create impressions to the opposite are the result of marketing tactics.
To summarize, there is no concrete difference based on country of origin of a given extra virgin olive oil (EVOO). However, there may be differences in the taste of EVOO produced in identifiable regions of any country and even in this case, the taste may vary considerably from year to year depending on some of the factors mentioned earlier.
Other grades of olive oil are subjected to significant chemical processing. There are even olive oils that are flavoured with spices through mixing of substances. Due to the extra chemical processing and/or artificial flavouring, such olive oils may end up having tastes that are characteristic of neither the country nor the region of origin.
Note: We are growers of olives and producers of olive oil.
How long after bottling does a good extra virgin olive oil retain a decent level of antioxidants?
This question does assume that it's been stored closed up in in a proper tin or dark green glass bottle, in a cool dry location away from light. This also assumes that the extra virgin olive oil was properly cold pressed, and not otherwise exposed to excessive heat during processing.How long after bottling does a good extra virgin olive oil retain a decent level of antioxidants?
about a year
about a year
Vegetable oil or olive oil, which one is healthier for frying?
I want to know which one produces less unhealthy combinations because of the heating.Vegetable oil or olive oil, which one is healthier for frying?
Olive oil is better for you.Vegetable oil or olive oil, which one is healthier for frying?
They are roughly equal on calories, but if you're shallow frying use olive oil. It has lots of benefits, and tastes better. Use olive oil for frying any vegetables and meats. Sunflower oil should only be used for deep frying and eggs. But the less you deep fry, the better!
Use regular olive oil for frying. Virgin olive oil shouldn't be used for cooking, that's for making salad dressings and stuff.
Olive oil but only use a tiny bit its much healthier
Olive oil is healthier the vegetable oil. But vegetable has a higher smoke point than olive oil, so if you do fry with olive make sure it is not extra virgin because that has a very low smoke point. What that means is, the smoke point is the temperature that an oil will begin to break down and smoke and does not fry properly. If you use an oil that has too low of a smoke point, like extra virgin olive oil, your food will soak up more oil because it is at a lower temperature than a vegetable oil that you can fry at a higher temperature. When food is fried at a proper temperature the moisture in the food immediately turns to steam and forces its way out of the food also keeping oil out. If you are going to shallow fry I would use plain olive oil because when you shallow fry more oil is absorbed and the olive oil is healthier, when deep frying use peanut oil, you get more for your money and it has a very high smoke point.
i would say olive oil,but go for extra virgin olive oil.
Neither
Olive oil, but not the expensve type. That is too strong and burns. Olive oil ( the cheaper blended type) fine, but it does not heat so well as vegetable oil.
YOU MUST NEVER FRY WITH OLIVE OIL!!!!!!
Everybody know that olive oooil is healthier silly!
olive oil and rape seed oil is really good
Hi
olive oil is healthier but for cooking use rape seed or veg oil, if you like the flavour of olive oil mix a little with the other oils works for me.
veggie oil to make fried chicken and olive oil for everything else. i used olive oil for frying chicken and it was too fruity and i didnt much like it for that but i use it for everything else.
Olive oil is best. Veg oil goes sticky and gooey when it is heated to high temps which is harmful.
Olive oil is not good for frying. Try sunflower oil.
the answer is not wholly simple, first any oil heated beyond its smoke point can become acrid and several articles have noted that carcinogens may be formed, so answer point one is any oil heated to beyond its soke point could be less healthy than one that is not.
Part two of the question concerns olive oil, a delicious and arguably heathy oil compared to some refined vegetable oils but with a very low smoke point, so low that it in fact doesnt make a very useful frying oil. it smokes at about 190 degrees C which is one of the lowest temperatures of any normally available cooking oil. Sunflower oil by example smokes at 246 degrees so if your frying it will fry better because its hotter and not be creating any nasty taste or carcinogenic by products.
My argument would therefore that genuine frying ought to be done with vegetable oil for quality of result and safest result. the only caveat is of course that veg oil is less good for you from a cardiovascular perspective and could hit your cholesterols worse than olive oil.
Personally i use olive oil for sauting mushrooms or sweating off onions but never use it for full on frying.
the link below gives a little more information
Olive Oil and also try Canola Oil
olive oil is best for you. but has a lower smoking point.
Olive oil as it can stand higher temperatures than the others.
Olive Oil is healthier in salad I would not use olive oil for frying although I have used it for browning mince for spag bog or lasagne but when doing that I prefer to dry fry in a non stick pan these days.
olive oil is good for most things that are fast fry, but for deep frying there isn't any called healthy. peanut oil doesn';t smoke when hot but for my fries or onion rings, I prefer safflower oil . it doesn't impart any oily flavour to the food. it helps if you drain on paper towels after, bon appetite!
OLIVE OIL.
Olive oil by miles - extra virgin if possible.
I'm with Angel B on this one! Olive oil does not get hot enough to do a good fry job - that results in more of it being soaked into the food before the food can be cooked.
Whilst there is a lot of evidence that Olive Oil is better for you than some other oils - you would be nearly doubling the actual amount of oil you eat by frying in Oilive!
When frying make sure the oil is VERY hot before putting the food into it - it SHOULD seal the food immediately so that the heat cooks the inside!
I read somewhere that you shouldn't fry with olive oil, as the excess heat breaks down the ';good'; fats in it...in any case, why don't you forget frying and try grilling instead? MUCH healthier!
olive oil isn't suitable for frying certain foods your best bet is sunflower oil or corn oil is even better
IT KINDA DEPENDS, BUT MOSTLY OLIVE OIL!!!!!!
Definately Olive oil. Best is virgin olive oil. You can get this oil in a range of different flavous aswell. My favourite is Olive Oil with nuts. It is healthier because there is natural nut oil in which is good for the skin.
No good for deep frying. Best used in a wok, gridle pan or frying pan. Also nice drizzled over parsnips and carrots roasted in the oven.
If you mix it with a touch of honey (natural sweetner) and some Thyme (helps immune system) and put it on a chicken before it goes in the oven you get a gorgeous flavour and it helps with making a natural healthy stock for your gravy.
olive oil
Olive oil is better for you.Vegetable oil or olive oil, which one is healthier for frying?
They are roughly equal on calories, but if you're shallow frying use olive oil. It has lots of benefits, and tastes better. Use olive oil for frying any vegetables and meats. Sunflower oil should only be used for deep frying and eggs. But the less you deep fry, the better!
Use regular olive oil for frying. Virgin olive oil shouldn't be used for cooking, that's for making salad dressings and stuff.
Olive oil but only use a tiny bit its much healthier
Olive oil is healthier the vegetable oil. But vegetable has a higher smoke point than olive oil, so if you do fry with olive make sure it is not extra virgin because that has a very low smoke point. What that means is, the smoke point is the temperature that an oil will begin to break down and smoke and does not fry properly. If you use an oil that has too low of a smoke point, like extra virgin olive oil, your food will soak up more oil because it is at a lower temperature than a vegetable oil that you can fry at a higher temperature. When food is fried at a proper temperature the moisture in the food immediately turns to steam and forces its way out of the food also keeping oil out. If you are going to shallow fry I would use plain olive oil because when you shallow fry more oil is absorbed and the olive oil is healthier, when deep frying use peanut oil, you get more for your money and it has a very high smoke point.
i would say olive oil,but go for extra virgin olive oil.
Neither
Olive oil, but not the expensve type. That is too strong and burns. Olive oil ( the cheaper blended type) fine, but it does not heat so well as vegetable oil.
YOU MUST NEVER FRY WITH OLIVE OIL!!!!!!
Everybody know that olive oooil is healthier silly!
olive oil and rape seed oil is really good
Hi
olive oil is healthier but for cooking use rape seed or veg oil, if you like the flavour of olive oil mix a little with the other oils works for me.
veggie oil to make fried chicken and olive oil for everything else. i used olive oil for frying chicken and it was too fruity and i didnt much like it for that but i use it for everything else.
Olive oil is best. Veg oil goes sticky and gooey when it is heated to high temps which is harmful.
Olive oil is not good for frying. Try sunflower oil.
the answer is not wholly simple, first any oil heated beyond its smoke point can become acrid and several articles have noted that carcinogens may be formed, so answer point one is any oil heated to beyond its soke point could be less healthy than one that is not.
Part two of the question concerns olive oil, a delicious and arguably heathy oil compared to some refined vegetable oils but with a very low smoke point, so low that it in fact doesnt make a very useful frying oil. it smokes at about 190 degrees C which is one of the lowest temperatures of any normally available cooking oil. Sunflower oil by example smokes at 246 degrees so if your frying it will fry better because its hotter and not be creating any nasty taste or carcinogenic by products.
My argument would therefore that genuine frying ought to be done with vegetable oil for quality of result and safest result. the only caveat is of course that veg oil is less good for you from a cardiovascular perspective and could hit your cholesterols worse than olive oil.
Personally i use olive oil for sauting mushrooms or sweating off onions but never use it for full on frying.
the link below gives a little more information
Olive Oil and also try Canola Oil
olive oil is best for you. but has a lower smoking point.
Olive oil as it can stand higher temperatures than the others.
Olive Oil is healthier in salad I would not use olive oil for frying although I have used it for browning mince for spag bog or lasagne but when doing that I prefer to dry fry in a non stick pan these days.
olive oil is good for most things that are fast fry, but for deep frying there isn't any called healthy. peanut oil doesn';t smoke when hot but for my fries or onion rings, I prefer safflower oil . it doesn't impart any oily flavour to the food. it helps if you drain on paper towels after, bon appetite!
OLIVE OIL.
Olive oil by miles - extra virgin if possible.
I'm with Angel B on this one! Olive oil does not get hot enough to do a good fry job - that results in more of it being soaked into the food before the food can be cooked.
Whilst there is a lot of evidence that Olive Oil is better for you than some other oils - you would be nearly doubling the actual amount of oil you eat by frying in Oilive!
When frying make sure the oil is VERY hot before putting the food into it - it SHOULD seal the food immediately so that the heat cooks the inside!
I read somewhere that you shouldn't fry with olive oil, as the excess heat breaks down the ';good'; fats in it...in any case, why don't you forget frying and try grilling instead? MUCH healthier!
olive oil isn't suitable for frying certain foods your best bet is sunflower oil or corn oil is even better
IT KINDA DEPENDS, BUT MOSTLY OLIVE OIL!!!!!!
Definately Olive oil. Best is virgin olive oil. You can get this oil in a range of different flavous aswell. My favourite is Olive Oil with nuts. It is healthier because there is natural nut oil in which is good for the skin.
No good for deep frying. Best used in a wok, gridle pan or frying pan. Also nice drizzled over parsnips and carrots roasted in the oven.
If you mix it with a touch of honey (natural sweetner) and some Thyme (helps immune system) and put it on a chicken before it goes in the oven you get a gorgeous flavour and it helps with making a natural healthy stock for your gravy.
olive oil
Is olive oil the only good oil for the benefit of your skin?
is it?Is olive oil the only good oil for the benefit of your skin?
absolutely. Olive oil, extra virgin mind you, is the only one. It's expensive, but worth it! 1 tsp a day will give you all the benefits.Is olive oil the only good oil for the benefit of your skin?
No, but it's great not only to take but to put a little on your face. Yes on your skin! It makes it so soft.
Vitamin E is also great. Buy the capsules, put a pinhole in one end and squeeze a little in a dish. Place the dish in hot water to warm the oil then spread on your skin. You can save the rest from the capsule for another day as it seals itself.
If you've put on a little too much just dab lightly with a tissue.
No - coconut oil is good aswell as rapeseed, avocado, almond,walnut oil. Use a variety and they will supply different nutrients. Cod liver oil is good aswell.
absolutely. Olive oil, extra virgin mind you, is the only one. It's expensive, but worth it! 1 tsp a day will give you all the benefits.Is olive oil the only good oil for the benefit of your skin?
No, but it's great not only to take but to put a little on your face. Yes on your skin! It makes it so soft.
Vitamin E is also great. Buy the capsules, put a pinhole in one end and squeeze a little in a dish. Place the dish in hot water to warm the oil then spread on your skin. You can save the rest from the capsule for another day as it seals itself.
If you've put on a little too much just dab lightly with a tissue.
No - coconut oil is good aswell as rapeseed, avocado, almond,walnut oil. Use a variety and they will supply different nutrients. Cod liver oil is good aswell.
Is it true I can make rosemary oil from olive oil and ground rosemary?
I have to mix it and leave it in a warm place for 2 days, is what I read. What constitutes a warm place? Also, what section can peppermint oi be found in - spices or baking? I need both oils, but can't remember seeing them anywhere in the grocery.Is it true I can make rosemary oil from olive oil and ground rosemary?
You will have rosemary flavored olive oil, not rosemary oil. Rosemary oil is what is called an Essential Oil.
Do not look for them in the grocery.
If you are cooking, rosemary in the olive oil is what you want to do. Rosemary essential oil can be toxic. If you are wanting it for aromatic purposes look where they have potpourri stuff.
Look for peppermint extract where you get vanilla extract. Peppermint oil same place as above.Is it true I can make rosemary oil from olive oil and ground rosemary?
After mixing, put it in a window sill. That will give it direct light contact and begin the natural process of breaking down the rosemary into your oil.
I would check a few different spots at your grocery. 1st look in the section that has the olive oil. If not there, check the ethnic aisle (the one with the soy sauce). Then go for the spice/baking aisle. If all that fails, check with the manager.
You don't need to grind the rosemary. Just add it to the bottle or container. Let sit for a few days. The flavor/scent of the rosemary will infuse with the olive oil. Works best in a warm place, but I wouldn't sit it in direct sunlight. The olive oil will go rancid pretty quickly.
You will have rosemary flavored olive oil, not rosemary oil. Rosemary oil is what is called an Essential Oil.
Do not look for them in the grocery.
If you are cooking, rosemary in the olive oil is what you want to do. Rosemary essential oil can be toxic. If you are wanting it for aromatic purposes look where they have potpourri stuff.
Look for peppermint extract where you get vanilla extract. Peppermint oil same place as above.Is it true I can make rosemary oil from olive oil and ground rosemary?
After mixing, put it in a window sill. That will give it direct light contact and begin the natural process of breaking down the rosemary into your oil.
I would check a few different spots at your grocery. 1st look in the section that has the olive oil. If not there, check the ethnic aisle (the one with the soy sauce). Then go for the spice/baking aisle. If all that fails, check with the manager.
You don't need to grind the rosemary. Just add it to the bottle or container. Let sit for a few days. The flavor/scent of the rosemary will infuse with the olive oil. Works best in a warm place, but I wouldn't sit it in direct sunlight. The olive oil will go rancid pretty quickly.
Is sesame oil better for you than olive oil?
Where should sesame oil be used? Can you use it in other recipes other than asian dishes? Is sesame oil better for you than olive oil?
not better, just adding different flavor to you dishesIs sesame oil better for you than olive oil?
Olive Oil is perfect for everything(I am not even Italian either), few people realize that in Ancient Hebrew/Aramaic the term they used for olive oil had 2 of God's names in it, they used it for anointing kings as well as Christ and the early Catholic church used the pits for prayer beads and Mary as well as Christ were in olive orchards when important things happened Mary visited by Gabriel and Christ taking on the sins of the world the night before he was crucified. Olives are divine in origin even if you are secular you can not deny the healthiness of it.
olive oil is much healthier.i use extra dark sesame oil to fry chicken breast chunks with garlic to add to my Alfredo.
Not particularly, they have different qualities. Sesame oil is very good for your hair though! I know, random, but true.
not better, just adding different flavor to you dishesIs sesame oil better for you than olive oil?
Olive Oil is perfect for everything(I am not even Italian either), few people realize that in Ancient Hebrew/Aramaic the term they used for olive oil had 2 of God's names in it, they used it for anointing kings as well as Christ and the early Catholic church used the pits for prayer beads and Mary as well as Christ were in olive orchards when important things happened Mary visited by Gabriel and Christ taking on the sins of the world the night before he was crucified. Olives are divine in origin even if you are secular you can not deny the healthiness of it.
olive oil is much healthier.i use extra dark sesame oil to fry chicken breast chunks with garlic to add to my Alfredo.
Not particularly, they have different qualities. Sesame oil is very good for your hair though! I know, random, but true.
Is Olive Oil cooking oil fattening? IS it a healthy alternative if cooking with fish like Salmon?
I am cooking olive oil with Salmon and i hope it wont make me fat . Isnt it better than pizza or candy?Is Olive Oil cooking oil fattening? IS it a healthy alternative if cooking with fish like Salmon?
Olive oil is fattening, but it is full of GOOD fats, so it's great to use in moderation. Use sparingly, but salmon with olive oil is GREAT for your heart health, and much better than pizza or candy.Is Olive Oil cooking oil fattening? IS it a healthy alternative if cooking with fish like Salmon?
Olive oil is the best oil to cook with! It does have fat in it, but it is a healthy fat, not one that clogs arteries or will make you fat. But you don't want to use it in excess....like don't use it to deep fry foods. But for pan searing salmon it will be perfect!
all oils being fats are fattening, but olive oil is one of the good ones, especially if you get extra virgin olive oil. The healthiest oils to eat are fish oils though because they contain omega 3, 6 %26amp; 9. Which is good for our brains and our hearts
Olive Oil is the best for cooking anything.
And it's healthy.
OLIVE OIL IS GOOD FOR U!!!! yes its better...olive oil is really good to use to cook anything! it aint gonna make u fat!web proxy server
Olive oil is fattening, but it is full of GOOD fats, so it's great to use in moderation. Use sparingly, but salmon with olive oil is GREAT for your heart health, and much better than pizza or candy.Is Olive Oil cooking oil fattening? IS it a healthy alternative if cooking with fish like Salmon?
Olive oil is the best oil to cook with! It does have fat in it, but it is a healthy fat, not one that clogs arteries or will make you fat. But you don't want to use it in excess....like don't use it to deep fry foods. But for pan searing salmon it will be perfect!
all oils being fats are fattening, but olive oil is one of the good ones, especially if you get extra virgin olive oil. The healthiest oils to eat are fish oils though because they contain omega 3, 6 %26amp; 9. Which is good for our brains and our hearts
Olive Oil is the best for cooking anything.
And it's healthy.
OLIVE OIL IS GOOD FOR U!!!! yes its better...olive oil is really good to use to cook anything! it aint gonna make u fat!
What are the benefits for massaging your face with olive oil?
Also can this be done on normal skin type and when is the best time to do it? Thanks.What are the benefits for massaging your face with olive oil?
it will make your face softer
it doesnt cause acne like some people think though if you do it right
dont use a LOT and leave it there cause that will cause it
but if you massage it thne cleanse it off then it will be fine and you will have smooth skin !What are the benefits for massaging your face with olive oil?
You can use it as a cleanser or a makeup remover. Your skin will feel soft and moisturized. It may feel a little greasy for a while before the oil is absorbed by your skin. A lot of people use oil to cleanse their skin. Learn about the oil cleansing method here: http://www.theoilcleansingmethod.com/ and reviews from real people here: http://www.makeupalley.com/product/showr鈥?/a>
y0ur face Will be way softer. y0u won have acne or anything like that. y0u will l00k more pretty then you are. ^_^
pimples
it will make your face softer
it doesnt cause acne like some people think though if you do it right
dont use a LOT and leave it there cause that will cause it
but if you massage it thne cleanse it off then it will be fine and you will have smooth skin !What are the benefits for massaging your face with olive oil?
You can use it as a cleanser or a makeup remover. Your skin will feel soft and moisturized. It may feel a little greasy for a while before the oil is absorbed by your skin. A lot of people use oil to cleanse their skin. Learn about the oil cleansing method here: http://www.theoilcleansingmethod.com/ and reviews from real people here: http://www.makeupalley.com/product/showr鈥?/a>
y0ur face Will be way softer. y0u won have acne or anything like that. y0u will l00k more pretty then you are. ^_^
pimples
Can eating fried fish in grape seed oil or olive oil daily be healthy?
My mother-in-law swears that as long as you eat fish fried daily, in certain types of oil, paired with red wine and a salad with any dressing on the side, will keep us healthy and trim. My husband is up for it, I'm not convinced. Oh yeah, she flours the fish, if this makes a difference in the answer.Can eating fried fish in grape seed oil or olive oil daily be healthy?
Fish is actually not good for you.
Think Fish Is a Health Food? Think Again
Fish live in water that is so polluted, you would never dream of drinking it. But you鈥檙e ingesting this
toxic brew鈥攂acteria, contaminants, heavy metals, and all鈥攅very time you eat fish.
Fish鈥檚 bodies absorb toxic chemicals in the water around them, and the chemicals become more
concentrated as they move up the food chain. Big fish eat little fish, with the bigger fish (such as tuna
and salmon) absorbing chemicals from all the other fish they eat. Fish flesh stores contaminants, such as
PCBs, which cause liver damage, nervous system disorders, and fetal damage; dioxins, also linked to
cancer; radioactive substances like strontium 90; and other
dangerous contaminants like cadmium, mercury, lead, chromium,
and arsenic, which can cause health problems ranging from
kidney damage and impaired mental development to cancer.1,2,3,4
These toxins are stored in the body fat of humans who eat fish
and remain in their bodies for decades.Can eating fried fish in grape seed oil or olive oil daily be healthy?
fried? no. a little bit of oil is good, but too much is fattening.
Fish is actually not good for you.
Think Fish Is a Health Food? Think Again
Fish live in water that is so polluted, you would never dream of drinking it. But you鈥檙e ingesting this
toxic brew鈥攂acteria, contaminants, heavy metals, and all鈥攅very time you eat fish.
Fish鈥檚 bodies absorb toxic chemicals in the water around them, and the chemicals become more
concentrated as they move up the food chain. Big fish eat little fish, with the bigger fish (such as tuna
and salmon) absorbing chemicals from all the other fish they eat. Fish flesh stores contaminants, such as
PCBs, which cause liver damage, nervous system disorders, and fetal damage; dioxins, also linked to
cancer; radioactive substances like strontium 90; and other
dangerous contaminants like cadmium, mercury, lead, chromium,
and arsenic, which can cause health problems ranging from
kidney damage and impaired mental development to cancer.1,2,3,4
These toxins are stored in the body fat of humans who eat fish
and remain in their bodies for decades.Can eating fried fish in grape seed oil or olive oil daily be healthy?
fried? no. a little bit of oil is good, but too much is fattening.
How often do you fry with the left over olive oil?
I have started deep frying with EVOO substituting it for corn oil.
But Being the thrifty ME, I re-use EVOO for the same type of food I wish to fry but I add more of it each time.
Is it bad?
How often do you use the same oil and when should you discard it and why?How often do you fry with the left over olive oil?
Trans fatty acids are formed when oil is heated to high temperatures. Olive oil isn't quite as bad as corn or sunflower oil in terms of heat stability, but it is still unstable enough that you shouldn't re-use it. EVOO in particular is more unstable than refined olive oil, because EVOO contains traces of gums and free fatty acids that can ignite at relatively low temperatures. Peanut oil is better because it contains 25% saturated fat, which lends heat stability.
For deep frying, I would strongly recommend you do not use EVOO. It's better to use refined olive oil, canola oil, or peanut oil.How often do you fry with the left over olive oil?
Olive oil gives its taste and evoo has a low smoke point. try peanut oil or veggie oil.
I dont reuse oil because the oil has the flavor it was cooked in.
EVOO has a smoke point of 295 F. Fryers typically are set at 350 -400 F. So, if you want to set fire to your kitchen, then go ahead and use the EVOO.
Also, burning or smoking oil is carcinogenic. Peanut oil has the highest smoke point, thus it is the healthiest. Rice oil is good, too.
Fry oil should be changed when you can no longer see the fry basket when it is immersed in the oil.
If you are frying the same type of food, it is okay to reuse it. Otherwise,no because the oil will pass on the taste of whatever it was used for before.
Discard it when your nose tells you to. Have you never gone into a restaurant and smelled stale cooking oil? Yuk. I turn and walk out.
But Being the thrifty ME, I re-use EVOO for the same type of food I wish to fry but I add more of it each time.
Is it bad?
How often do you use the same oil and when should you discard it and why?How often do you fry with the left over olive oil?
Trans fatty acids are formed when oil is heated to high temperatures. Olive oil isn't quite as bad as corn or sunflower oil in terms of heat stability, but it is still unstable enough that you shouldn't re-use it. EVOO in particular is more unstable than refined olive oil, because EVOO contains traces of gums and free fatty acids that can ignite at relatively low temperatures. Peanut oil is better because it contains 25% saturated fat, which lends heat stability.
For deep frying, I would strongly recommend you do not use EVOO. It's better to use refined olive oil, canola oil, or peanut oil.How often do you fry with the left over olive oil?
Olive oil gives its taste and evoo has a low smoke point. try peanut oil or veggie oil.
I dont reuse oil because the oil has the flavor it was cooked in.
EVOO has a smoke point of 295 F. Fryers typically are set at 350 -400 F. So, if you want to set fire to your kitchen, then go ahead and use the EVOO.
Also, burning or smoking oil is carcinogenic. Peanut oil has the highest smoke point, thus it is the healthiest. Rice oil is good, too.
Fry oil should be changed when you can no longer see the fry basket when it is immersed in the oil.
If you are frying the same type of food, it is okay to reuse it. Otherwise,no because the oil will pass on the taste of whatever it was used for before.
Discard it when your nose tells you to. Have you never gone into a restaurant and smelled stale cooking oil? Yuk. I turn and walk out.
How much olive oil do you have to put on your hair to moisteurize your hair?
How long do you keep it on?
And do you put it on before or after a shower? Does it matter what kind of oil it is[as in extra virgin oil etc.]How much olive oil do you have to put on your hair to moisteurize your hair?
You should gently heat about 1/4 of a cup of olive oil (does not matter what kind) and apply it to your scalp with a cotton ball or pad about one hour or so before you want to shampoo. Do not get it too hot. Comb it down to the ends and use up all of it. You may need a bit more if you hair is long. Then leave it in for a good 45 minutes or so, then shampoo out. You may have to lather twice.How much olive oil do you have to put on your hair to moisteurize your hair?
I do that too
before bedtime and leave for night
extra virgin oil
warm it up
as I got light hair, I mix it with some lemon juice (natural) to freshen my color
and I wrap it for night with food polythene to keep it warm
Just enough so that it feels slightly greasy (and that just depends how thick your hair is). The best time to put it in is after a shower (like, at night before bed), and just sleep in it. Put a towel on your pillow so it doesn't get oily. And organic extra virgin olive oil is probably the best. Other oils might have bad animal fat or mineral oil in them...stick to plant oils. Good job for doing this, though! It's VERY healthy for your hair, and a lot cheaper than expensive moisturizers at the store. Hope it works!!! ;)
check the links below for * Natural Homemade Beauty Tips to - Hot Oil Head Massage
http://homebeautytips.blogspot.com/2006/鈥?/a>
Hi from France 鈾?br>
I don't put oil olive on my hair, however it's better if you take a shower after put this oil !! ... Yuke !
Have a nice day,
Cat.
I think it depends on how long and thick your hair is, a few drops on the palm of your hand and massage it into the scalp out to the ends of the hair and i would probably put it in a day before you wash your hair . it should be a brand that is the oil in its purist form.
my guess would be , before you shower to allow it time to absorb into the hair and follicles, then shower and wash your hair to eliminate any excess
I would use @ 2-3 Tbsps depending on the length, wrap it in a towel and leave on 15-30 min. basically its a deep conditioner like cholesterol.
it doesn't matter what kind of oil it is. i prefer plain olive oil tho. it's a treatment that you should do very rarly or else it will make your hair greecy. put it in before the shower for about.... 30 min to an hour. then make sure you use ALOT of shampoo and get it all out and ALOT of conditioner.
good luck
ewwww why would u do that???? it's called CONDITIONER!!!
use 10g of oil in the night and go for shower in the morning and u will gain through it
I use it too. Just put it even and all over its length. And it really helps!!! I also put the oil mixed with vitamin B (the one used in injection is perfect).
And do you put it on before or after a shower? Does it matter what kind of oil it is[as in extra virgin oil etc.]How much olive oil do you have to put on your hair to moisteurize your hair?
You should gently heat about 1/4 of a cup of olive oil (does not matter what kind) and apply it to your scalp with a cotton ball or pad about one hour or so before you want to shampoo. Do not get it too hot. Comb it down to the ends and use up all of it. You may need a bit more if you hair is long. Then leave it in for a good 45 minutes or so, then shampoo out. You may have to lather twice.How much olive oil do you have to put on your hair to moisteurize your hair?
I do that too
before bedtime and leave for night
extra virgin oil
warm it up
as I got light hair, I mix it with some lemon juice (natural) to freshen my color
and I wrap it for night with food polythene to keep it warm
Just enough so that it feels slightly greasy (and that just depends how thick your hair is). The best time to put it in is after a shower (like, at night before bed), and just sleep in it. Put a towel on your pillow so it doesn't get oily. And organic extra virgin olive oil is probably the best. Other oils might have bad animal fat or mineral oil in them...stick to plant oils. Good job for doing this, though! It's VERY healthy for your hair, and a lot cheaper than expensive moisturizers at the store. Hope it works!!! ;)
check the links below for * Natural Homemade Beauty Tips to - Hot Oil Head Massage
http://homebeautytips.blogspot.com/2006/鈥?/a>
Hi from France 鈾?br>
I don't put oil olive on my hair, however it's better if you take a shower after put this oil !! ... Yuke !
Have a nice day,
Cat.
I think it depends on how long and thick your hair is, a few drops on the palm of your hand and massage it into the scalp out to the ends of the hair and i would probably put it in a day before you wash your hair . it should be a brand that is the oil in its purist form.
my guess would be , before you shower to allow it time to absorb into the hair and follicles, then shower and wash your hair to eliminate any excess
I would use @ 2-3 Tbsps depending on the length, wrap it in a towel and leave on 15-30 min. basically its a deep conditioner like cholesterol.
it doesn't matter what kind of oil it is. i prefer plain olive oil tho. it's a treatment that you should do very rarly or else it will make your hair greecy. put it in before the shower for about.... 30 min to an hour. then make sure you use ALOT of shampoo and get it all out and ALOT of conditioner.
good luck
ewwww why would u do that???? it's called CONDITIONER!!!
use 10g of oil in the night and go for shower in the morning and u will gain through it
I use it too. Just put it even and all over its length. And it really helps!!! I also put the oil mixed with vitamin B (the one used in injection is perfect).
What's the difference between virgin olive oil and 'extra' virgin olive oil ? and whats the best for frying in
Olive oil
From Wikipedia, the free encyclopedia
(Redirected from Extra virgin olive oil)
Jump to: navigation, search
A bottle of olive oil.Olive oil is a vegetable oil obtained from the fruit of the Olive tree (Olea europaea L.), a traditional tree crop of the Mediterranean Basin. It is used in cooking, cosmetics, soaps and as a fuel for traditional oil lamps. Olive oil is regarded as a healthful dietary oil because of its high content of monounsaturated fat (mainly Oleic acid) and polyphenols.
Contents [hide]
1 Grades and classification
1.1 Industrial grades
1.2 Retail grades
1.3 Label wording
2 The market
2.1 Global olive oil market
3 Olive oil extraction
4 Relation to human health
5 Olive oil in history
5.1 Middle East
5.2 Greece
6 Olive oil in contemporary religious use
7 References
8 See also
9 External links
[edit]
Grades and classification
The International Olive Oil Council (IOOC) sets standards of quality used by the major olive oil producing countries. It officially governs 95 percent of international production, and holds great influence over the rest. IOOC terminology is precise, but it can lead to confusion between the words that describe production and the words used on retail labels. Olive oil is classified by how it was produced, by its chemistry, and by its flavor. All production begins by transforming the olive fruit into olive paste. This paste is then malaxed to allow the microscopic oil droplets to concentrate. The oil is extracted by means of pressure (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.
[edit]
Industrial grades
The several oils extracted from the olive fruit can be classified as:
Virgin means the oil was produced by the use of physical means and no chemical treatment. The term virgin oil referring to production is different from Virgin Oil on a retail label (see next section).
Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content (free fatty acids). Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.
Pomace olive oil means oil extracted from the pomace using chemical solvents 鈥?mostly hexane 鈥?and by heat.
Quantitative analytical methods determine the oil's acidity, defined as the percent, measured by weight, of free oleic acid in it. This is a measure of the oil's chemical degradation 鈥?as the oil degrades, more fatty acids get free from the glycerides, increasing the level of free acidity. Another measure of the oil's chemical degradation is the peroxide level, which measures the degree to which the oil is oxidized (rancid).
In order to classify olive oil by taste, it is subjectively judged by a panel of professional tasters in a blind taste test. This is also called its organoleptic quality.
[edit]
Retail grades
The IOOC standards are complicated. The labels in stores, however, clearly show an oil's grade:
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
[edit]
Label wording
Olive oil vendors choose the wording on their labels very carefully.
';Imported from Italy'; produces an impression that the olives were grown in Italy, although in fact it only means that the oil was bottled there. A corner of the same label may note that the oil was packed in Italy with olives grown in Spain, Italy, Greece, Turkey, and Tunisia. Since Spain produces nearly half of the world's olive harvest, it is likely the oil ';imported from Italy'; comes from olives grown in Spain.
';100% Pure Olive Oil'; sounds like a high-end product, but in fact is often the lowest quality available in a retail store: better grades would have ';virgin'; on the label.
';Made from refined olive oils'; suggests that the essence was captured, but in fact means that the taste and acidity were chemically produced.
';Lite olive oil'; suggests a low fat content, whereas in fact it refers to a lighter color. All olive oil鈥攚hich is, after all, fat鈥攈as 120 Calories per tablespoon (33 kJ/ml).
';From hand-picked olives'; gives the impression that extraordinary care went into the oil's production, whereas it is not clear that a manual harvest produces better oil than the common tree-shaking method.
';First cold press'; the oil in bottles with this label is the first oil that came from the first press of the olives. the word ';cold'; is important because if heat is used the olive oils chemistry is changed.What's the difference between virgin olive oil and 'extra' virgin olive oil ? and whats the best for frying in
Extra virgin olive oil is the first oil that comes from pressing. It is the oil with the most tast.. very good for salads or seasoning.
Virgin olive oil is the second running...
After that the pulp is heated to get more oil out... this is refined oil. Colour is very light and is the best oil for frying.
If you use extra virgin, your whole house is smelling and a bit smokeyWhat's the difference between virgin olive oil and 'extra' virgin olive oil ? and whats the best for frying in
All virgin olive oils must be refined by natural, not chemical methods. Extra-virgin is lighter, more refined, and a better-tasting oil for salads and ';cold'; uses. It is generally a little too light for frying and may have a tendency to burn at high temperatures.
Extra virgin olive oil has only ever been pressed once, whereas virgin olive oil may have been pressed a couple of times hence the difference in price. I don't think there's much difference when it comes to frying with it (I think the difference is in the taste more than anything so is most evident when drizzled over salad or warm pasta rather than cooked with). Hope this helps!
Jeff J's answer is the most correct and complete. Take it from an olive farmer.
extra vergin olive oil is the best... for frying too
From Wikipedia, the free encyclopedia
(Redirected from Extra virgin olive oil)
Jump to: navigation, search
A bottle of olive oil.Olive oil is a vegetable oil obtained from the fruit of the Olive tree (Olea europaea L.), a traditional tree crop of the Mediterranean Basin. It is used in cooking, cosmetics, soaps and as a fuel for traditional oil lamps. Olive oil is regarded as a healthful dietary oil because of its high content of monounsaturated fat (mainly Oleic acid) and polyphenols.
Contents [hide]
1 Grades and classification
1.1 Industrial grades
1.2 Retail grades
1.3 Label wording
2 The market
2.1 Global olive oil market
3 Olive oil extraction
4 Relation to human health
5 Olive oil in history
5.1 Middle East
5.2 Greece
6 Olive oil in contemporary religious use
7 References
8 See also
9 External links
[edit]
Grades and classification
The International Olive Oil Council (IOOC) sets standards of quality used by the major olive oil producing countries. It officially governs 95 percent of international production, and holds great influence over the rest. IOOC terminology is precise, but it can lead to confusion between the words that describe production and the words used on retail labels. Olive oil is classified by how it was produced, by its chemistry, and by its flavor. All production begins by transforming the olive fruit into olive paste. This paste is then malaxed to allow the microscopic oil droplets to concentrate. The oil is extracted by means of pressure (traditional method) or centrifugation (modern method). After extraction the remnant solid substance, called pomace, still contains a small quantity of oil.
[edit]
Industrial grades
The several oils extracted from the olive fruit can be classified as:
Virgin means the oil was produced by the use of physical means and no chemical treatment. The term virgin oil referring to production is different from Virgin Oil on a retail label (see next section).
Refined means that the oil has been chemically treated to neutralize strong tastes (characterized as defects) and neutralize the acid content (free fatty acids). Refined oil is commonly regarded as lower quality than virgin oil; the retail labels extra-virgin olive oil and virgin olive oil cannot contain any refined oil.
Pomace olive oil means oil extracted from the pomace using chemical solvents 鈥?mostly hexane 鈥?and by heat.
Quantitative analytical methods determine the oil's acidity, defined as the percent, measured by weight, of free oleic acid in it. This is a measure of the oil's chemical degradation 鈥?as the oil degrades, more fatty acids get free from the glycerides, increasing the level of free acidity. Another measure of the oil's chemical degradation is the peroxide level, which measures the degree to which the oil is oxidized (rancid).
In order to classify olive oil by taste, it is subjectively judged by a panel of professional tasters in a blind taste test. This is also called its organoleptic quality.
[edit]
Retail grades
The IOOC standards are complicated. The labels in stores, however, clearly show an oil's grade:
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
[edit]
Label wording
Olive oil vendors choose the wording on their labels very carefully.
';Imported from Italy'; produces an impression that the olives were grown in Italy, although in fact it only means that the oil was bottled there. A corner of the same label may note that the oil was packed in Italy with olives grown in Spain, Italy, Greece, Turkey, and Tunisia. Since Spain produces nearly half of the world's olive harvest, it is likely the oil ';imported from Italy'; comes from olives grown in Spain.
';100% Pure Olive Oil'; sounds like a high-end product, but in fact is often the lowest quality available in a retail store: better grades would have ';virgin'; on the label.
';Made from refined olive oils'; suggests that the essence was captured, but in fact means that the taste and acidity were chemically produced.
';Lite olive oil'; suggests a low fat content, whereas in fact it refers to a lighter color. All olive oil鈥攚hich is, after all, fat鈥攈as 120 Calories per tablespoon (33 kJ/ml).
';From hand-picked olives'; gives the impression that extraordinary care went into the oil's production, whereas it is not clear that a manual harvest produces better oil than the common tree-shaking method.
';First cold press'; the oil in bottles with this label is the first oil that came from the first press of the olives. the word ';cold'; is important because if heat is used the olive oils chemistry is changed.What's the difference between virgin olive oil and 'extra' virgin olive oil ? and whats the best for frying in
Extra virgin olive oil is the first oil that comes from pressing. It is the oil with the most tast.. very good for salads or seasoning.
Virgin olive oil is the second running...
After that the pulp is heated to get more oil out... this is refined oil. Colour is very light and is the best oil for frying.
If you use extra virgin, your whole house is smelling and a bit smokeyWhat's the difference between virgin olive oil and 'extra' virgin olive oil ? and whats the best for frying in
All virgin olive oils must be refined by natural, not chemical methods. Extra-virgin is lighter, more refined, and a better-tasting oil for salads and ';cold'; uses. It is generally a little too light for frying and may have a tendency to burn at high temperatures.
Extra virgin olive oil has only ever been pressed once, whereas virgin olive oil may have been pressed a couple of times hence the difference in price. I don't think there's much difference when it comes to frying with it (I think the difference is in the taste more than anything so is most evident when drizzled over salad or warm pasta rather than cooked with). Hope this helps!
Jeff J's answer is the most correct and complete. Take it from an olive farmer.
extra vergin olive oil is the best... for frying too
How can I clean the olive oil spots from clothes.?
I have alreday washed the blouse but the spots didnot go?How can I clean the olive oil spots from clothes.?
If you ran them through the dryer already then it is probably already set in. You can try some Dawn dish liquid...How can I clean the olive oil spots from clothes.?
I have found that any dishwashing detergent works. Just apply, maybe add a little detergent (with bleach), and let it sit for a few days
The same goes for most any kind of oil. I always spray the spot with Spray and Wash before washing and it comes out.
you could either try putting some brown paper on the stain then place a hot iron without steam on it the heat off the iron would absorb the oil into the paper or get liquid vanish for coloured clothes place a small bit on the stain and put a little bit in with the wash this will work tooweb proxy server
If you ran them through the dryer already then it is probably already set in. You can try some Dawn dish liquid...How can I clean the olive oil spots from clothes.?
I have found that any dishwashing detergent works. Just apply, maybe add a little detergent (with bleach), and let it sit for a few days
The same goes for most any kind of oil. I always spray the spot with Spray and Wash before washing and it comes out.
you could either try putting some brown paper on the stain then place a hot iron without steam on it the heat off the iron would absorb the oil into the paper or get liquid vanish for coloured clothes place a small bit on the stain and put a little bit in with the wash this will work too
What can I add to olive oil to make a nice dipping sauce for ciabbata bread?
i would try good old garlic.... or add a small amount of avocado and some finely chopped basil, beat together then leave for about an hour to infuse.....but for future cooking/dipping get a good quality bottle of olive oil %26amp; add fresh thin sliced garlic (i normally add at least two cloves) then put the bottle back into the cupboard for at least two weeks, the tastes will fuse together %26amp; this is great for cooking or dipping as i said before.What can I add to olive oil to make a nice dipping sauce for ciabbata bread?
You could add lime juice, honey, chilli and coriander to make an asian flavour.What can I add to olive oil to make a nice dipping sauce for ciabbata bread?
balsamic vinegar!
and put a small bowl of salt on the side too.
balsamic vinegar, or lemon juice, herbs and garlic, pepper and a little salt. Try some finely chopped chilli and garlic.......
one italian restaurant I went to poured out the olive oil onto a saucer and then crushed black pepper over the oil and it was really good with their ciabbata bread..
rosemary is a wonderful spice that would give it a nice flavor....or basil....
maybe a dash of garlic powder in your oil...
balsamic vinegar, crushed garlic, and chilli flakes.
Rosemary, thyme. there are canisters with bread dipping spices combined at the grocery store that are great.
Bread Dipping Sauce Ingredients
1 tablespoon fresh minced basil
1/2 teaspoon minced fresh rosemary
1 tablespoon fresh minced parsley (Italian best)
1/2 teaspoon kosher salt
1 tablespoon fresh minced garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon thyme
1/2 cup olive oil
1 teaspoon oregano
1/8 teaspoon fresh lemon juice
1 teaspoon black pepper
Insructions for Bread Dipping Sauce
1. Combine all except oil and lemon juice in a small food processor or coffee bean grinder.
2. Chop briefly until all about the same size.
3. Stir in olive oil and lemon juice.
4. To serve, combine about 1 1/2 t.
5. herb mixture to 3-4 T olive oil mixture on a small dish.
6. Dip sliced bread in mixture.
7. Makes 1/4 c. of herb mixture.
basil, oregano, thyme, rosemary, red pepper flakes, salt, black pepper, garlic.
definetely try the typical italian assortment...basil, oregano, thyme, peppercorns, salt, maybe rosemary or lemon zest
Cut up some since red fresh chili's.
prune juice
I would just do:
Olive Oil
Garlic
Rosemary
A dash of Red Pepper
Parsley
Grated Cheese
Basil
Let it marinade a bit...its kinda how Bertucci's does theirs...mmm
1. Chopped Garlic
2. Dried Oregano
3. Dried Red Pepper Flakes
4. Dried Basil
Plain is also great. Salt and pepper maybe?
Either way its good eats!
Garlic!
Popeye
roast garlic and tarragon
Sprinkle rosemary and parmesan cheese - yum!
oregano 1 clove minced garlic touch of rosemary
You could add lime juice, honey, chilli and coriander to make an asian flavour.What can I add to olive oil to make a nice dipping sauce for ciabbata bread?
balsamic vinegar!
and put a small bowl of salt on the side too.
balsamic vinegar, or lemon juice, herbs and garlic, pepper and a little salt. Try some finely chopped chilli and garlic.......
one italian restaurant I went to poured out the olive oil onto a saucer and then crushed black pepper over the oil and it was really good with their ciabbata bread..
rosemary is a wonderful spice that would give it a nice flavor....or basil....
maybe a dash of garlic powder in your oil...
balsamic vinegar, crushed garlic, and chilli flakes.
Rosemary, thyme. there are canisters with bread dipping spices combined at the grocery store that are great.
Bread Dipping Sauce Ingredients
1 tablespoon fresh minced basil
1/2 teaspoon minced fresh rosemary
1 tablespoon fresh minced parsley (Italian best)
1/2 teaspoon kosher salt
1 tablespoon fresh minced garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon thyme
1/2 cup olive oil
1 teaspoon oregano
1/8 teaspoon fresh lemon juice
1 teaspoon black pepper
Insructions for Bread Dipping Sauce
1. Combine all except oil and lemon juice in a small food processor or coffee bean grinder.
2. Chop briefly until all about the same size.
3. Stir in olive oil and lemon juice.
4. To serve, combine about 1 1/2 t.
5. herb mixture to 3-4 T olive oil mixture on a small dish.
6. Dip sliced bread in mixture.
7. Makes 1/4 c. of herb mixture.
basil, oregano, thyme, rosemary, red pepper flakes, salt, black pepper, garlic.
definetely try the typical italian assortment...basil, oregano, thyme, peppercorns, salt, maybe rosemary or lemon zest
Cut up some since red fresh chili's.
prune juice
I would just do:
Olive Oil
Garlic
Rosemary
A dash of Red Pepper
Parsley
Grated Cheese
Basil
Let it marinade a bit...its kinda how Bertucci's does theirs...mmm
1. Chopped Garlic
2. Dried Oregano
3. Dried Red Pepper Flakes
4. Dried Basil
Plain is also great. Salt and pepper maybe?
Either way its good eats!
Garlic!
Popeye
roast garlic and tarragon
Sprinkle rosemary and parmesan cheese - yum!
oregano 1 clove minced garlic touch of rosemary
I heard olive oil and lemon juice lighten your under arms. Has anyone tried this before?How long do I do it?
I used a pretty rough razor for a couple weeks and it seems like my underarms got a bit irritated and a little dark. Any one know any other tricks?I heard olive oil and lemon juice lighten your under arms. Has anyone tried this before?How long do I do it?
IDK about that but I heard a sugar scrub (twice a week) will help:
recipe:
1 cup of sug伪r
te伪spoon b伪king sod伪
1/4 cup of oil
I would think that the lemon would only irritate it worse.
Switching deoderant may help, too.
I heard olive oil and lemon juice lighten your under arms. Has anyone tried this before?How long do I do it?
id prolly stay away from the lemon juice since the high level acidity in it will burn lol
IDK about that but I heard a sugar scrub (twice a week) will help:
recipe:
1 cup of sug伪r
te伪spoon b伪king sod伪
1/4 cup of oil
I would think that the lemon would only irritate it worse.
Switching deoderant may help, too.
I heard olive oil and lemon juice lighten your under arms. Has anyone tried this before?How long do I do it?
id prolly stay away from the lemon juice since the high level acidity in it will burn lol
Why does olive oil freeze in the refrigerater door when it's only 42 degrees in there?
It doesn't freeze as water does, it just gets very thick. Some materials are liquid at room temp and not at lower temps.
Why does Crisco become solid at room temperature when it is liquid at boiling water temp? Because some materials are liquid at room temp and some are solid.Why does olive oil freeze in the refrigerater door when it's only 42 degrees in there?
If it is truly frozen, then logic would dictate that your thermometer is probably broken.Why does olive oil freeze in the refrigerater door when it's only 42 degrees in there?
Who stores olive oil in the fridge??
it obviously has a higher freezing point than water. You are supposed to keep olive oil in the cupboard
does it? mine doesnt and my freezer is always on max cold..
Why does Crisco become solid at room temperature when it is liquid at boiling water temp? Because some materials are liquid at room temp and some are solid.Why does olive oil freeze in the refrigerater door when it's only 42 degrees in there?
If it is truly frozen, then logic would dictate that your thermometer is probably broken.Why does olive oil freeze in the refrigerater door when it's only 42 degrees in there?
Who stores olive oil in the fridge??
it obviously has a higher freezing point than water. You are supposed to keep olive oil in the cupboard
does it? mine doesnt and my freezer is always on max cold..
Is it okay to use olive oil on my scalp daily as part of daily care regimen?
I am Black African female and recently had hair chemically straightened (relaxed). I have heard that I need not apply any product to my hair except for shampooing and conditioning once a week. However, I am worried that my hair might break/scalp flakiness will occur from dryness if I do not oil it daily.Is it okay to use olive oil on my scalp daily as part of daily care regimen?
You can use olive oil or jojoba oil every day. Jojoba oil more closely matches the natural oils that the skin excretes. Olive oil used every day is fine. You should use more so in your hair than the scalp.Is it okay to use olive oil on my scalp daily as part of daily care regimen?
yes use some kind of moisture. use hairdress or moisturizer with no petroleum or mineral oil. I use tea tree oil. it helps with dryness and flakiness. use olive oil as a once a month after conitioner treatment
I use it on my scalp every other day... and I put a little in my hair everyday, but not a lot of it, because I don't like to feel greasy. LoL.
hey, don't worry about it i always put olive oil on my hair daily and even my horses are wearing on their body ,to make them look shining and to protect them from getting dry skin
do not use olive oil on your hair daily. It is a treatment, so only once or twice a week.
You can use olive oil or jojoba oil every day. Jojoba oil more closely matches the natural oils that the skin excretes. Olive oil used every day is fine. You should use more so in your hair than the scalp.Is it okay to use olive oil on my scalp daily as part of daily care regimen?
yes use some kind of moisture. use hairdress or moisturizer with no petroleum or mineral oil. I use tea tree oil. it helps with dryness and flakiness. use olive oil as a once a month after conitioner treatment
I use it on my scalp every other day... and I put a little in my hair everyday, but not a lot of it, because I don't like to feel greasy. LoL.
hey, don't worry about it i always put olive oil on my hair daily and even my horses are wearing on their body ,to make them look shining and to protect them from getting dry skin
do not use olive oil on your hair daily. It is a treatment, so only once or twice a week.
What is the difference between virgin olive oil and regular olive oil?
Virgin olive oil has only been processed once or something.
oh yea...Big Macs tooWhat is the difference between virgin olive oil and regular olive oil?
Regular is a ****, and virgin....obviously is not.What is the difference between virgin olive oil and regular olive oil?
virgin olive oil has no chemical treatment, refined olive oil uses chemicals to change the taste usually to make it less bitter and basically dilute the taste.
Retail grades in IOOC member nations
Since IOOC standards are complex, the labels in stores (except in the U.S.) clearly show an oil's grade:
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market
http://en.wikipedia.org/wiki/Extra_virgi鈥?/a>
not sure but i think it has to do with how many times the olives have been pressed like the first pressing is extra virgin and the second pressing virgin and the third might be regular olive oil.
that's what i've heard. i really don't know for sure.
Virgin Oil Is the first pressing of the olives, the most concentrated in it's flavorings, etc. pomace oil, is a few pressings after. cheaper, but not as flavorful.
A series of requirements are declared on national and international regulations to identify Trade Standards for olive oils. The quality is measured in two steps: acidity evaluation and taste test.
According to the International Olive Oil Council (IOOC), these are the categories:
1)VIRGIN OLIVE OIL is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, which do not lead to the alteration of the oil. It has not undergone any treatment
other than washing, decanting, centrifuging and filtering. When virgin olive oil is intended for consumption in its natural state, it is called by one of the following designations:
a- Extra Virgin Olive Oil has a maximum acidity of 1% and organoleptic characteristics stipulated in the standards for this category;
b- Virgin Olive Oil has a maximum acidity of 2% and organoleptic characteristics stipulated in the standards for this category;
c- Ordinary Virgin Olive Oil has a maximum acidity of 3% and organoleptic characteristics stipulated in the standards for this category;
d- Lampante Virgin Olive Oil has more than 3.3% of acidity and organoleptic characteristics stipulated in the standards for this category. It is not fit for consuption in its original state and should be refined prior to its use as a food stuff.
2)REFINED OLIVE OIL is obtained from virgin olive oils, generally Lampante, by refining methods that do not alter the initial glyceride structure of the oil.
3)OLIVE OIL is a specific foodstuff term for a blend of refined olive oil and virgin olive oil fit for consumption as is.
virgin olive oil comes from ugly olives
Virgin oil is what you get when you first squeeze the olive. Regular is probably when it has been purified.
virgin has no chemicals added, reg does
oh yea...Big Macs tooWhat is the difference between virgin olive oil and regular olive oil?
Regular is a ****, and virgin....obviously is not.What is the difference between virgin olive oil and regular olive oil?
virgin olive oil has no chemical treatment, refined olive oil uses chemicals to change the taste usually to make it less bitter and basically dilute the taste.
Retail grades in IOOC member nations
Since IOOC standards are complex, the labels in stores (except in the U.S.) clearly show an oil's grade:
Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market
http://en.wikipedia.org/wiki/Extra_virgi鈥?/a>
not sure but i think it has to do with how many times the olives have been pressed like the first pressing is extra virgin and the second pressing virgin and the third might be regular olive oil.
that's what i've heard. i really don't know for sure.
Virgin Oil Is the first pressing of the olives, the most concentrated in it's flavorings, etc. pomace oil, is a few pressings after. cheaper, but not as flavorful.
A series of requirements are declared on national and international regulations to identify Trade Standards for olive oils. The quality is measured in two steps: acidity evaluation and taste test.
According to the International Olive Oil Council (IOOC), these are the categories:
1)VIRGIN OLIVE OIL is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, which do not lead to the alteration of the oil. It has not undergone any treatment
other than washing, decanting, centrifuging and filtering. When virgin olive oil is intended for consumption in its natural state, it is called by one of the following designations:
a- Extra Virgin Olive Oil has a maximum acidity of 1% and organoleptic characteristics stipulated in the standards for this category;
b- Virgin Olive Oil has a maximum acidity of 2% and organoleptic characteristics stipulated in the standards for this category;
c- Ordinary Virgin Olive Oil has a maximum acidity of 3% and organoleptic characteristics stipulated in the standards for this category;
d- Lampante Virgin Olive Oil has more than 3.3% of acidity and organoleptic characteristics stipulated in the standards for this category. It is not fit for consuption in its original state and should be refined prior to its use as a food stuff.
2)REFINED OLIVE OIL is obtained from virgin olive oils, generally Lampante, by refining methods that do not alter the initial glyceride structure of the oil.
3)OLIVE OIL is a specific foodstuff term for a blend of refined olive oil and virgin olive oil fit for consumption as is.
virgin olive oil comes from ugly olives
Virgin oil is what you get when you first squeeze the olive. Regular is probably when it has been purified.
virgin has no chemicals added, reg does
Can drinking olive oil to gain fat really replace eating food?
Can you gain the same fat by doing so?Can drinking olive oil to gain fat really replace eating food?
I drink two tablespoons of extra virgin olive oil a day as a source of healthy fats. I don't think of it as replacing food, I think of it as a supplement.Can drinking olive oil to gain fat really replace eating food?
The first thing I'd need to know is why are you wanting to gain fat? Usually gaining muscle and losing fat is desirable. Are you recovering from some serious ailment? Anyway, there are ';good'; fatty acids in olive oil, meaning that the fats found in them are high density lipoproteins (HDL's) and omega-3 and omega-6. Your body needs these, so it is good to find a source for omegas like E.V.O.O. (or fish oil, and a few other good oils). However, since these oils are basically only fatty acids, there is no real substantial nutritional value. Trying to use it in place of foods will lead to vitamin %26amp; mineral deficiencies and intestinal failures (like higher levels of compacted plaque). There are a host of other reasons why one should not attempt such a drastic diet change as what you are proposing, so please do not undertake it without consulting a physician!web proxy server
I drink two tablespoons of extra virgin olive oil a day as a source of healthy fats. I don't think of it as replacing food, I think of it as a supplement.Can drinking olive oil to gain fat really replace eating food?
The first thing I'd need to know is why are you wanting to gain fat? Usually gaining muscle and losing fat is desirable. Are you recovering from some serious ailment? Anyway, there are ';good'; fatty acids in olive oil, meaning that the fats found in them are high density lipoproteins (HDL's) and omega-3 and omega-6. Your body needs these, so it is good to find a source for omegas like E.V.O.O. (or fish oil, and a few other good oils). However, since these oils are basically only fatty acids, there is no real substantial nutritional value. Trying to use it in place of foods will lead to vitamin %26amp; mineral deficiencies and intestinal failures (like higher levels of compacted plaque). There are a host of other reasons why one should not attempt such a drastic diet change as what you are proposing, so please do not undertake it without consulting a physician!
How do I get an olive oil stain out of pants (dockers)?
We got two large olive oil stains on a pair of mens pants (dockers). what's the best and easiest way to get them out?How do I get an olive oil stain out of pants (dockers)?
I've always had extremely good luck with Spray %26amp; Wash (hose it down well and let it sit for 15 minutes before washing), and then washing in warm water with liquid Tide.
Also, Stanley Steemer makes this excellent grease removing paste. (It's like Avon or Mary Kay, you have to know a home dealer) It came in a jar, and you'd just smear the goop on the stains and they'd come right out.
I used to work in a kitchen with a lot of grease, and those tricks saved a lot of my clothes.How do I get an olive oil stain out of pants (dockers)?
SHOUT! it out - - - works for me
hopefully - you didn't wash them yet
I remove any oil or grease stains with Lestoil degreaser. It's safe for clothes and works like a charm!
Never been able to. How many people wear these pants?
There's this product called SUPER CLEAN. You'll find it in the automotive aisle because mechanics use it to break up grease on engines, etc. It works SO well. Not to worry, either. I've used the stuff on all kinds of stains-grease, oil, chocolate, lipstick-it's never failed. And I've even tested it on fabrics like silk, it didn't hurt it one bit. If it's strong enough to remove engine oil, I'm sure it'll work on a little olive oil. Best of luck! :)
There's this product called ';Stain Devils';. They come in small yellow containers and usually can be found in the supermarket aisle next to detergent. They have different solutions for different kinds of stains. Look for the grease and oil one. Read the labels and follow the instructions. I can attest to the rust remover and the ink remover, as well as the wine remover.
I've always had extremely good luck with Spray %26amp; Wash (hose it down well and let it sit for 15 minutes before washing), and then washing in warm water with liquid Tide.
Also, Stanley Steemer makes this excellent grease removing paste. (It's like Avon or Mary Kay, you have to know a home dealer) It came in a jar, and you'd just smear the goop on the stains and they'd come right out.
I used to work in a kitchen with a lot of grease, and those tricks saved a lot of my clothes.How do I get an olive oil stain out of pants (dockers)?
SHOUT! it out - - - works for me
hopefully - you didn't wash them yet
I remove any oil or grease stains with Lestoil degreaser. It's safe for clothes and works like a charm!
Never been able to. How many people wear these pants?
There's this product called SUPER CLEAN. You'll find it in the automotive aisle because mechanics use it to break up grease on engines, etc. It works SO well. Not to worry, either. I've used the stuff on all kinds of stains-grease, oil, chocolate, lipstick-it's never failed. And I've even tested it on fabrics like silk, it didn't hurt it one bit. If it's strong enough to remove engine oil, I'm sure it'll work on a little olive oil. Best of luck! :)
There's this product called ';Stain Devils';. They come in small yellow containers and usually can be found in the supermarket aisle next to detergent. They have different solutions for different kinds of stains. Look for the grease and oil one. Read the labels and follow the instructions. I can attest to the rust remover and the ink remover, as well as the wine remover.
What's the different between regular olive oil and extra virgin olive oil?
I've just recently gotten into cooking, but I'm having a hard time deciding when to use olive oil, extra virgin olive oil, vegetable oil, etc. When do I use which oil and what are their differences in nutrition?What's the different between regular olive oil and extra virgin olive oil?
I used to think the different olive oils were just a scam to get more money out of you but then I went to an olive oil tasting at my local overpriced grocery store and discovered there truly is a difference. EVOO tastes awesome all by itself on some good quality bread and you don't want to ruin it by heating it. However, I rarely use vegetable oil and mostly use the cheaper olive oil for cooking. Sometimes I use coconut oil to fry stuff, especially if it's something Thai or Carribean.What's the different between regular olive oil and extra virgin olive oil?
Extra virgin olive oil is more carefully treated during processing. Usually it is extracted from the first pressing of the olives in a process that uses pressure only, not heat. This protects delicate flavor compounds that would be destroyed otherwise, but also produces less oil, which is why extra virgin is more expensive. Also, in order to be called extra virgin, olive oil has to meet strict standards set by the federal government. Extra virgin olive oil should not be used in cooking because it has a low smoke-point (burns easily) and because they went through a lot of work to avoid exposing it to heat. If you heat it, you send your money literally up the chimney.
Extra virgin olive oil is only cold-pressed and does not use any damaging heat, and comes only from the first press of the olive, where just regular olive oil does not have these requirements.
Olive oil is different to regular vegetable oil because it has a different composition of fats which is beneficial to health, it has a lower smoke point which means it burns more easily and should not be used for cooking on high heat, and of course has an olivey taste that will be noted in your food.
There are more than just two (2) but you asked about Virgin Oil and Extra Virgin.
Basically EVO, as it is commonly known, has a lower amount of the free acid known as Oleic Acid . 0.8 Mgm per 100 oz versus 3.3 in VO.
What the difference may or may not concern those who are really into the taste of food. VO is fine for cooking, EVO better and the taste much better in salads and other dishes where flavor really matters.
All Olive Oils come from the olive tree. Some are from the first pressing, others from second and third pressings of the same olive.
Some countries have less than 10% of their oil certified as EVO by the folks who do that.
Best bet for everyday cooking is the same as for chef's: EVO excels in every category.
There are some differences that really matter to chef's: EVO's smoke point - the temp at which oil smokes - is higher, VO lower by a bit. Butter is the lowest and that's why so many pro's use a bit of EVO along with butter; just to allow a pan to get very hot without smoking up the kitchen.
Stick your finger in VO and taste it. Do the same with EVO. If it is truly 'good' EVO you'll be sold.
extra virgin olive oil is from the first press of the olives and the lightest cleanest oil..Its great on salads and for cooking. Regular olive oil is from the second or third pressing and is usually heavier...still good for cooking though
Some oils are best added to foods and some are best to cook with.
As a rule I use extra virgin olive oil in everything - to cook and to put in salads.... it's good for u.
well one hasn't been ******, one is normal, and the third is a vegetarian. You decide which one's which.
EVOO has more of the good stuff in it.
I used to think the different olive oils were just a scam to get more money out of you but then I went to an olive oil tasting at my local overpriced grocery store and discovered there truly is a difference. EVOO tastes awesome all by itself on some good quality bread and you don't want to ruin it by heating it. However, I rarely use vegetable oil and mostly use the cheaper olive oil for cooking. Sometimes I use coconut oil to fry stuff, especially if it's something Thai or Carribean.What's the different between regular olive oil and extra virgin olive oil?
Extra virgin olive oil is more carefully treated during processing. Usually it is extracted from the first pressing of the olives in a process that uses pressure only, not heat. This protects delicate flavor compounds that would be destroyed otherwise, but also produces less oil, which is why extra virgin is more expensive. Also, in order to be called extra virgin, olive oil has to meet strict standards set by the federal government. Extra virgin olive oil should not be used in cooking because it has a low smoke-point (burns easily) and because they went through a lot of work to avoid exposing it to heat. If you heat it, you send your money literally up the chimney.
Extra virgin olive oil is only cold-pressed and does not use any damaging heat, and comes only from the first press of the olive, where just regular olive oil does not have these requirements.
Olive oil is different to regular vegetable oil because it has a different composition of fats which is beneficial to health, it has a lower smoke point which means it burns more easily and should not be used for cooking on high heat, and of course has an olivey taste that will be noted in your food.
There are more than just two (2) but you asked about Virgin Oil and Extra Virgin.
Basically EVO, as it is commonly known, has a lower amount of the free acid known as Oleic Acid . 0.8 Mgm per 100 oz versus 3.3 in VO.
What the difference may or may not concern those who are really into the taste of food. VO is fine for cooking, EVO better and the taste much better in salads and other dishes where flavor really matters.
All Olive Oils come from the olive tree. Some are from the first pressing, others from second and third pressings of the same olive.
Some countries have less than 10% of their oil certified as EVO by the folks who do that.
Best bet for everyday cooking is the same as for chef's: EVO excels in every category.
There are some differences that really matter to chef's: EVO's smoke point - the temp at which oil smokes - is higher, VO lower by a bit. Butter is the lowest and that's why so many pro's use a bit of EVO along with butter; just to allow a pan to get very hot without smoking up the kitchen.
Stick your finger in VO and taste it. Do the same with EVO. If it is truly 'good' EVO you'll be sold.
extra virgin olive oil is from the first press of the olives and the lightest cleanest oil..Its great on salads and for cooking. Regular olive oil is from the second or third pressing and is usually heavier...still good for cooking though
Some oils are best added to foods and some are best to cook with.
As a rule I use extra virgin olive oil in everything - to cook and to put in salads.... it's good for u.
well one hasn't been ******, one is normal, and the third is a vegetarian. You decide which one's which.
EVOO has more of the good stuff in it.
What does olive oil do to your hair plzz help?
what does olive oil scalp and hair conditonor do to your hair?
can it make my hair look more thicker and make it more stronger?
how often should i put it on my hair?
plz help thanks.What does olive oil do to your hair plzz help?
Olive oil is actually very helpful to black (African American) hair. It is natural, not petroleum based, and helps to replenish the hair's moisture. It's a lot better to use than ';grease'; because it doesn't leave your hair feeling oily and heavy. I use the ORGANIC Root Stimulator brand; that's probably the best. The products are a bit pricey, but it's worth it. You should also try their hair mayonnaise, it does a wonderful job in conditioning and moisturizing hair. Over time, these products will cause your hair to be overall more healthy.What does olive oil do to your hair plzz help?
i would think putting any kind of oil in your hair makes in greasy
and greasy hair usually looks thinner not thicker, try mousse for that
i think it would just make it look shiny.
dont use it often or it will probably just make your hair look dirty
basically it makes it look more shiney and its great if you straighten your hair.
It will take all of the dirt out of your hair and restore shine
can it make my hair look more thicker and make it more stronger?
how often should i put it on my hair?
plz help thanks.What does olive oil do to your hair plzz help?
Olive oil is actually very helpful to black (African American) hair. It is natural, not petroleum based, and helps to replenish the hair's moisture. It's a lot better to use than ';grease'; because it doesn't leave your hair feeling oily and heavy. I use the ORGANIC Root Stimulator brand; that's probably the best. The products are a bit pricey, but it's worth it. You should also try their hair mayonnaise, it does a wonderful job in conditioning and moisturizing hair. Over time, these products will cause your hair to be overall more healthy.What does olive oil do to your hair plzz help?
i would think putting any kind of oil in your hair makes in greasy
and greasy hair usually looks thinner not thicker, try mousse for that
i think it would just make it look shiny.
dont use it often or it will probably just make your hair look dirty
basically it makes it look more shiney and its great if you straighten your hair.
It will take all of the dirt out of your hair and restore shine
Can using olive oil in your frizzy dry hair really help it calm down?
With this cold weather and indoor heating my hair is a mess. It's everywhere it looks like i got hit by lightening. I wanna try olive oil because i already have some at home and i don't wanna go to the store.
So can anyone tell me the process?
ThanksCan using olive oil in your frizzy dry hair really help it calm down?
Yes, its pretty good as an intensive conditioner. After shampooing your hair, massage olive oil into your hair and leave it for about half an hour. Make sure to wash it out properly though, or...well you can guess the restCan using olive oil in your frizzy dry hair really help it calm down?
Olive oil is great for frizzy hair, just watch out and don't use too much. What else is great is leave in conditioner and hairspray.!!
Yes it would work, but it would also make your hair incredibly oily.
So can anyone tell me the process?
ThanksCan using olive oil in your frizzy dry hair really help it calm down?
Yes, its pretty good as an intensive conditioner. After shampooing your hair, massage olive oil into your hair and leave it for about half an hour. Make sure to wash it out properly though, or...well you can guess the restCan using olive oil in your frizzy dry hair really help it calm down?
Olive oil is great for frizzy hair, just watch out and don't use too much. What else is great is leave in conditioner and hairspray.!!
Yes it would work, but it would also make your hair incredibly oily.
Can I make homemade pizza dough without olive oil or any other oil?
I am totally out of oil...I hate to wake up my napping kids to go to the store?? Any suggestions?Can I make homemade pizza dough without olive oil or any other oil?
Yes you can. I usually knead in shortening into the dough so it is less like bread. You will need to add a bit more shortening in to the dough than you would oil.
Good luck!Can I make homemade pizza dough without olive oil or any other oil?
Listen to ';wineduchess';. Oh btw canned biscuits have oil in them, often hydrogenated or partially hydrogenated oil - both are unhealthy.
Do you have any biscuits, this make a good pizza dough.
You can melt some butter. About 80% of it is oil.
You could possibly use creamy peanut butter. It's high in oil; in fact, the national brands seem to be far more shortening and sugar than they are peanut. And the Cassano Pizza chain out of Dayton used to offer peanuts as a pizza topping; I can assure you that the taste actually goes well with pizza.
Making pizza without any oil at all, though possible, is going to be very disappointing.
Sure can
PIZZA DOUGH
Contributed By: chefmom
betty crocker
Ingredients
1 teaspoon Active dry yeast
2/3 cup Warm water (105掳 to 115掳 F)
2 cups Unbleached all-purpose flour
1 teaspoon Salt
Butter or Olive oil for the bowl
Preparation
Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Lightly coat a large bowl with oil or butter. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.
Yes you can. I usually knead in shortening into the dough so it is less like bread. You will need to add a bit more shortening in to the dough than you would oil.
Good luck!Can I make homemade pizza dough without olive oil or any other oil?
Listen to ';wineduchess';. Oh btw canned biscuits have oil in them, often hydrogenated or partially hydrogenated oil - both are unhealthy.
Do you have any biscuits, this make a good pizza dough.
You can melt some butter. About 80% of it is oil.
You could possibly use creamy peanut butter. It's high in oil; in fact, the national brands seem to be far more shortening and sugar than they are peanut. And the Cassano Pizza chain out of Dayton used to offer peanuts as a pizza topping; I can assure you that the taste actually goes well with pizza.
Making pizza without any oil at all, though possible, is going to be very disappointing.
Sure can
PIZZA DOUGH
Contributed By: chefmom
betty crocker
Ingredients
1 teaspoon Active dry yeast
2/3 cup Warm water (105掳 to 115掳 F)
2 cups Unbleached all-purpose flour
1 teaspoon Salt
Butter or Olive oil for the bowl
Preparation
Sprinkle the yeast over the water. Let stand 1 minute, or until the yeast is creamy. Stir until the yeast dissolves.
In a large bowl, combine the 2 cups flour and the salt. Add the yeast mixture and stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
Lightly coat a large bowl with oil or butter. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls. Flatten the dough slightly. Dust the tops with flour. Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 minutes, or until doubled.
How much is too much olive oil to use on grilled chicken if I am eating it for weight loss?
I have to cook grilled chicken in olive oil or I cant eat it, how much is too much? How much will make it fatty and negative for my weight loss?How much is too much olive oil to use on grilled chicken if I am eating it for weight loss?
Stick to a serving size (i.e. one tablespoon), which will run you about 120 calories (give or take a few). Pour that amount into a little cup and brush it on. Then you know you will not be consuming more, only probably slightly less since some will stick in the brush. Olive oil is great for heart health, however it still has to be treated like any other fat.web proxy server
Stick to a serving size (i.e. one tablespoon), which will run you about 120 calories (give or take a few). Pour that amount into a little cup and brush it on. Then you know you will not be consuming more, only probably slightly less since some will stick in the brush. Olive oil is great for heart health, however it still has to be treated like any other fat.
How to make pasta with olive oil and meat/veggies?
I don't make pasta often, but I want to make pasta (probably linguine or fettucine) with some sort of italian sausage and either broccoli or zucchini, just with olive oil for the sauce. How do I do this? Do I boil the pasta and sautee the meat/veggies in olive oil, then combine them and put on more olive oil?How to make pasta with olive oil and meat/veggies?
Cook your sausage first and drain it, cook the pasta, saute the veggies by themselves and when they are done, toss in the meat and pasta.How to make pasta with olive oil and meat/veggies?
Yes.
Being Italian, I'm not sure what you are asking exactly.
But I'll try.
You boil the pasta in water for about 8 minutes.
You fry, cook the other ingredients in Olive Oil.
I wouldn't use any more Olive oil than I need to fry my sausage and broccoli. Fry sausage first then add broccoli or what ever other veggie you want.
Drain the pasta then mix in the other stuff.
You shouldn't need more than a tablespoon of Olive Oil to fry your ingredients.
good answers...also add some fresh galic when sauteeing veggies...and top with a little grated parm ch...
You could do it that way. Saute the meat and veggies separately because the sausage give off a lot of un-needed fat. Boil the pasta and pour in the serving bowl. Add the sauteed meat and veggies. Add olive oil and mix. Serve.
But I really like broccoli pasta without any meat. I just add the broccoli florets and the pasta (shells) to the boiling water at the same time. They cook at more or less the same rate (8-10 min.). Then I just drain and pour into a serving dish. Add a liberal dash of olive oil, some black pepper and you are done.
yes!
boil pasta, saute meat and veggies, then once pasta is cooked, drain well and add to the meat and veggies pan, cook a little longer and stir (use tongs) till pasta is coated and a little bit fried.
enjoy!
Cook your sausage first and drain it, cook the pasta, saute the veggies by themselves and when they are done, toss in the meat and pasta.How to make pasta with olive oil and meat/veggies?
Yes.
Being Italian, I'm not sure what you are asking exactly.
But I'll try.
You boil the pasta in water for about 8 minutes.
You fry, cook the other ingredients in Olive Oil.
I wouldn't use any more Olive oil than I need to fry my sausage and broccoli. Fry sausage first then add broccoli or what ever other veggie you want.
Drain the pasta then mix in the other stuff.
You shouldn't need more than a tablespoon of Olive Oil to fry your ingredients.
good answers...also add some fresh galic when sauteeing veggies...and top with a little grated parm ch...
You could do it that way. Saute the meat and veggies separately because the sausage give off a lot of un-needed fat. Boil the pasta and pour in the serving bowl. Add the sauteed meat and veggies. Add olive oil and mix. Serve.
But I really like broccoli pasta without any meat. I just add the broccoli florets and the pasta (shells) to the boiling water at the same time. They cook at more or less the same rate (8-10 min.). Then I just drain and pour into a serving dish. Add a liberal dash of olive oil, some black pepper and you are done.
yes!
boil pasta, saute meat and veggies, then once pasta is cooked, drain well and add to the meat and veggies pan, cook a little longer and stir (use tongs) till pasta is coated and a little bit fried.
enjoy!
Is store brand xtra virgin olive oil just as good as the other brands?
No, firstly many companies lie. They will add other oils in the Olive Oil so be careful. If you have a chance try buying some from an olive farm, The taste is totally different when it is fresh Olive Oil. Try to remember Olive Oils bought in the stores may have been sitting on the shelf for sometime. We have a farm when the olives are first pressed the color is a golden color. The taste is one thousand times better then processed Olive Oil.Is store brand xtra virgin olive oil just as good as the other brands?
For most of your cooking needs, go for the store brand. You'll save yourself a lot of money. Especially if you're just switching over from cooking entirely with vegetable oil, the prices of olive oils can be ridiculously high.
What I suggest you do though, is spend some money in a nice DARK oil bottle. As stated by another person, light will quickly destroy a good olive oil.
I was lucky enough to get a free large bottle of a very fancy imported olive oil. When that ran out, I just went to the local supermarket and purchased the store brand and poured it into this nice dark bottle (with a fancy spout!) Nobody has yet to notice the difference! ;-)
Just be sure to always purchase extra virgin when it comes to olive oil.Is store brand xtra virgin olive oil just as good as the other brands?
Yes, store brand is just as good as the name brands, you could even check out the ingredients. In most cases, the ingredients are just about the same.
Remember, the lighter the color of the oil, the healthier it is, because it has been filtered more. So when buying olive oil, try to buy extra extra virgin olive oil.
It really depends on what you are using the EVOO fpr. If you are using it for salad dressings and marinades, then yes. If you are using it as a drizzle on something like Insalata Caprese or to dip bread in get a really good one. The world of difference is amazing. Make sure it is a first pressing cold-pressed EVOO. You pay more for it but it is well worth the price difference. Check out a gourmet foods store to see if they offer tastings of OO's.
Yes. The brand named manufacturers also make and bottle the store brands.
also be sure to buy oil in containers that do not allow light, light quickly destroys it's properties
My experiences have been favorable.
Yes.
For most of your cooking needs, go for the store brand. You'll save yourself a lot of money. Especially if you're just switching over from cooking entirely with vegetable oil, the prices of olive oils can be ridiculously high.
What I suggest you do though, is spend some money in a nice DARK oil bottle. As stated by another person, light will quickly destroy a good olive oil.
I was lucky enough to get a free large bottle of a very fancy imported olive oil. When that ran out, I just went to the local supermarket and purchased the store brand and poured it into this nice dark bottle (with a fancy spout!) Nobody has yet to notice the difference! ;-)
Just be sure to always purchase extra virgin when it comes to olive oil.Is store brand xtra virgin olive oil just as good as the other brands?
Yes, store brand is just as good as the name brands, you could even check out the ingredients. In most cases, the ingredients are just about the same.
Remember, the lighter the color of the oil, the healthier it is, because it has been filtered more. So when buying olive oil, try to buy extra extra virgin olive oil.
It really depends on what you are using the EVOO fpr. If you are using it for salad dressings and marinades, then yes. If you are using it as a drizzle on something like Insalata Caprese or to dip bread in get a really good one. The world of difference is amazing. Make sure it is a first pressing cold-pressed EVOO. You pay more for it but it is well worth the price difference. Check out a gourmet foods store to see if they offer tastings of OO's.
Yes. The brand named manufacturers also make and bottle the store brands.
also be sure to buy oil in containers that do not allow light, light quickly destroys it's properties
My experiences have been favorable.
Yes.
How do I get the olive oil out of my hair?
I let it sit for about a half hour, like the website said, and rinsed it out. Now it looks greasy and feels like it's still damp, and the straightener makes it smell like I am cooking something!How do I get the olive oil out of my hair?
Rinse with shampoo thoroughly. I think you are using a mild shampoo so you have to give it two rinses instead of one and avoid thick conditioner. But please stick to using a mild shampoo. There will be no damage even if you get that fried smell or hissing sound. How do I get the olive oil out of my hair?
Make sure you shampoo well. Usually once does it for me.
In your case, shampoo as usual. And then again, but with less shampoo the second time. The whole idea is not to have ridiculously squeaky clean hair, it needs those good oils to be nourished.
I usually shower, and in damp hair, take a TINY amount and use it as a sleeking hair product when I iron. Remember, just a TINY amount, so it leaves a slight sheen on your hands. Too much and you'll be rocking the Staten Island look, so be careful.
i would take a nice hot or warm bath and wash it put the conditioner in and let it sit 4 5 min or so maybe longer and then lay in the water and let it just sit in there that is what i would do u might want to take this advice tell me how it works out!!!!!!!!!!!!
Wash it with a clarifying shampoo ...Herbal Essences Drama Clean or Bumble and Bumble Seaweed. Maybe try an anti greese product if your hair is still greesy? Just wash it again.
wash it with shampoo
Rinse with shampoo thoroughly. I think you are using a mild shampoo so you have to give it two rinses instead of one and avoid thick conditioner. But please stick to using a mild shampoo. There will be no damage even if you get that fried smell or hissing sound. How do I get the olive oil out of my hair?
Make sure you shampoo well. Usually once does it for me.
In your case, shampoo as usual. And then again, but with less shampoo the second time. The whole idea is not to have ridiculously squeaky clean hair, it needs those good oils to be nourished.
I usually shower, and in damp hair, take a TINY amount and use it as a sleeking hair product when I iron. Remember, just a TINY amount, so it leaves a slight sheen on your hands. Too much and you'll be rocking the Staten Island look, so be careful.
i would take a nice hot or warm bath and wash it put the conditioner in and let it sit 4 5 min or so maybe longer and then lay in the water and let it just sit in there that is what i would do u might want to take this advice tell me how it works out!!!!!!!!!!!!
Wash it with a clarifying shampoo ...Herbal Essences Drama Clean or Bumble and Bumble Seaweed. Maybe try an anti greese product if your hair is still greesy? Just wash it again.
wash it with shampoo
Is there any substitute for olive oil with even a vaguely similar flavor? For salads.?
I recently found out that I am allergic to all things olive--trees, oil, etc. I love olive oil on my salads, but I have not found a reasonable substitute. I am looking for something with a rich, fruity but not sweet taste. I have tried peanut and sesame oil--neither worked, although the peanut oil is nice for cooking and marinades.
Help!Is there any substitute for olive oil with even a vaguely similar flavor? For salads.?
Walnut or pecan oil.Is there any substitute for olive oil with even a vaguely similar flavor? For salads.?
I use avocado oil on salads and it's really tasty,you could try adding a little cranberry to make it fruity.
grape seed oil and it has many of the same benifits!
Walnut oil is very good
I use rape seed oil for my cooking and salad dressing.
Coconut oil.
Help!Is there any substitute for olive oil with even a vaguely similar flavor? For salads.?
Walnut or pecan oil.Is there any substitute for olive oil with even a vaguely similar flavor? For salads.?
I use avocado oil on salads and it's really tasty,you could try adding a little cranberry to make it fruity.
grape seed oil and it has many of the same benifits!
Walnut oil is very good
I use rape seed oil for my cooking and salad dressing.
Coconut oil.
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