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Olive oil - What's in your pantry?
Posted on 7/31/15 at 2:27 pm
Posted on 7/31/15 at 2:27 pm
This time of year I do a lot more lighter eating because it's frickin hot. This is my go to non-cooking EVOO for most of my cooking. Looking for something new.
11
Posted on 7/31/15 at 2:42 pm to LSUAfro
California Olive Ranch is my go to for everyday cooking. COR sells several varietals, though I've not seen them in local stores. I like supporting US agriculture, and I feel as though the quality/purity/labeling accuracy is better w US oils.
Posted on 7/31/15 at 2:42 pm to LSUAfro
I generally cook with vegetable oil, canola oil, or ghee. For drizzling the EVOO, it's usually Lucini.
ATK's taste test of supermarket EVOO:
Highly recommended:
Columela Extra Virgin Olive Oil
Recommended:
Lucini Italia Premium Select Extra Virgin Olive Oil
Colavita Extra Virgin Olive Oil
Recommended with reservations:
Bertolli Extra Virgin Olive Oil
Filippo Berio Extra Virgin Olive Oil
Goya Extra Virgin Olive Oil
Pompeian Extra Virgin Olive Oil
Botticelli Extra Virgin Olive Oil
Not recommended:
Carapelli Extra Virgin Olive Oil
DaVinci Extra Virgin Olive Oil
Star Extra Virgin Olive Oil
ATK's taste test of supermarket EVOO:
Highly recommended:
Columela Extra Virgin Olive Oil
Recommended:
Lucini Italia Premium Select Extra Virgin Olive Oil
Colavita Extra Virgin Olive Oil
Recommended with reservations:
Bertolli Extra Virgin Olive Oil
Filippo Berio Extra Virgin Olive Oil
Goya Extra Virgin Olive Oil
Pompeian Extra Virgin Olive Oil
Botticelli Extra Virgin Olive Oil
Not recommended:
Carapelli Extra Virgin Olive Oil
DaVinci Extra Virgin Olive Oil
Star Extra Virgin Olive Oil
Posted on 7/31/15 at 2:51 pm to WhosTommy
We use a lot of EVOO. We use California because we don't trust the foreign products purity. We believe the US product conforms to stricter standards.
Posted on 7/31/15 at 2:59 pm to LSUAfro
I use the Kirckland EVOO and the Kirkland Regular OO
Posted on 7/31/15 at 3:00 pm to LSUAfro
Trader Joe's
Posted on 7/31/15 at 3:06 pm to LSUAfro
Cooks Illustrated/Americas Test Kitchen ran a bunch of tests and concluded that using olive oil to cook with was pointless as it loses all distinguishing flavor at around 300 degrees. They said to just buy vegetable oil for all cooking.
Using it for flavoring or when only light heat is used is another story. But thought I'd give out the PSA for those of you who like me were eating money cooking with it.
Using it for flavoring or when only light heat is used is another story. But thought I'd give out the PSA for those of you who like me were eating money cooking with it.
Posted on 7/31/15 at 3:07 pm to hungryone
quote:
California Olive Ranch is my go to for everyday cooking
Same here. In other words it's the only kinda that is in my pantry.
Posted on 7/31/15 at 4:25 pm to LSUAfro
Posted on 7/31/15 at 8:09 pm to LSUAfro
As stated above, California Olive Ranch olive oil is a great domestic brand. I personally like the taste of arbequina olive oil above all others and Mas Portell is what I typically have in stock.
Posted on 8/4/15 at 10:55 pm to LSUAfro
If it's good enough for Domenica, it's good enough for you.
Flag
(Also love Frantoia, BTW.)
And if you can't tell the difference between extra-virgin olive oil and ordinary vegetable oil in cooking, get out of the food business, Cook's Illustrated.
(Serious Eats agrees.)
Posted on 8/4/15 at 11:36 pm to BigDropper
quote:
arbequina
Agreed.
Posted on 8/5/15 at 8:48 am to Dandy Lion
I use the World Market store brand for cooking. Sometimes keep CA Olive Ranch for dressing.
Posted on 8/5/15 at 8:51 am to fouldeliverer
quote:
Cooks Illustrated/Americas Test Kitchen ran a bunch of tests and concluded that using olive oil to cook with was pointless as it loses all distinguishing flavor at around 300 degrees. They said to just buy vegetable oil for all cooking.
Using it for flavoring or when only light heat is used is another story. But thought I'd give out the PSA for those of you who like me were eating money cooking with it.
have an upvote. hate cooking with EVOO
Posted on 8/5/15 at 10:00 am to LSUAfro
I use a raw, unfiltered olive oil. I buy it at the same place mentioned in the article -- $15 or so for a liter.
Posted on 8/5/15 at 10:07 am to LSUAfro
Kirkland EVOO and I don't have any OO. I use Avocado oil for cooking.
Posted on 8/5/15 at 10:09 am to No Disrespect But
quote:
If it's good enough for Domenica, it's good enough for you.
Flag
I'm not finding where to buy this? Have you purchased it?
Posted on 8/5/15 at 10:12 am to LSUAfro
quote:
have an upvote. hate cooking with EVOO
Olive Oil also isn't very stable, and tends to oxidize at higher temps. Oxidized fats = bad for you.
I cook with animal fat, butter, or coconut oil. Olive oil is ok for low temp veggies, though.
But I consume a ton of EVOO in dressing/sauces/drizzle on meat.
California Olive Ranch and Napa Valley Naturals
This post was edited on 8/5/15 at 10:15 am
Posted on 8/5/15 at 10:16 am to LSUAfro
I recall buying that brand a time or two from Nor-Joe's.
Posted on 8/5/15 at 10:20 am to BlackenedOut
Massimo brand olive pomace oil. My wife mixes it with red wine vinegar for salad dressing. I cook with it a little but I mostly use canola oil. Amazon $22/gal.
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