The Olive Oil Thread

[Guest Agent of Oblivion]

Alright, since Marvin's back kind of, maybe you'll know this shit.

 

What's up with "Extra Virgin" Olive Oil? Is that like "Fancy" Ketchup, or does it denote an actual difference in the product as opposed to a quality classification?

[The Amazing Rando 0]

It just means that there was no chemical treatment in the processing of it, and it came from the first pressing of the olives. It should also have an acidity of around or less than 0.8%. For similarities, Virgin Olive Oil has around 2% acidity.

[MarvinisaLunatic 0]

Extra Virgin - less than 1% acidity, made from the first pressing of the olives which results in a green colored oil that has a distinct flavor and aronma

 

Virgin - has a higher acidity level (1 1/2 %)..not as green colored, flavorful or aromatic as Extra Virgin Olive Oil

 

Pure Olive Oil - blend of various types of olive oils, 3% acidity or higher, and its pretty bland and colorless.

 

And Light/Extra light oil has nothing to do with the calorie content, and the stuff is really crappy so dont use it.

 

Also, all olive oils shouldnt be used for frying since it has a low smoke point which means the oils starts to break down at a lower temperature than say peanut oil. You can use it for sauteeing though. And as much as our dear friend Rachel Ray pimps out "EVOO", I would only use it for things like salad dressings where you will really taste the difference. If you're just using it for sauteeing I say go with whatever..hell..use some BUTTER!

[Edwin MacPhisto 0]

When I don't feel like spending three hours making a sauce, I use extra virgin, fresh parmesan, a few slices of garlic, and some hazelnuts on pasta. Delicious.

 

I use extra virgin olive oil on anything I feasibly can.

[Hawk 34 0]

Off-topic, but I work directly across from an olive oil packaging plant.

 

My problem with olive oil is that some people/places overuse it and it hurts the food. I like a nice drizzle but some places will just soak it.

[NoCalMike 0]

Olive Oil is good shit. I use it for dinner cooking. Too expensive to waste on breakfast foods.

[Guest Vitamin X]

Olive oil is pretty much my favorite seasoning. Makes all pasta and vegetarian foods better.

 

When I don't feel like spending three hours making a sauce, I use extra virgin, fresh parmesan, a few slices of garlic, and some hazelnuts on pasta. Delicious.

 

I also do the same, minus the hazelnuts. That must make it interesting.

 

Interesting to see there's so many of us here who know a bit about cooking.

[MarvinisaLunatic 0]

Olive oil is pretty much my favorite seasoning. Makes all pasta and vegetarian foods better.

 

When I don't feel like spending three hours making a sauce, I use extra virgin, fresh parmesan, a few slices of garlic, and some hazelnuts on pasta. Delicious.

 

I also do the same, minus the hazelnuts. That must make it interesting.

 

Interesting to see there's so many of us here who know a bit about cooking.

 

Pesto would be pine nuts, not hazelnuts and some greenery..

 

and I should know cooking cause I went to a Culinary Arts School..

[Edwin MacPhisto 0]

I make pesto too, but I need to get a new food processor. My roomie's is kinda busted. Hazelnuts and crushed walnuts are particularly good with something like rigatoni, which is big enough to let a few squeeze into the pasta while you're tossing it around. Adds some texture and a flavor that goes nicely with the olive.

[FroGG_NeaL 0]

 

I'd hit it.