Olive oil.. heating (cooking)

[pvaudio]

High heat gets peanut aka groundnut oil to Gordon Ramsay, medium to low gets olive oil.

[The Dampener]

There are different grades of olive oil.

You can cook with ordinary olive oil.

It's best not to cook at all with extra virgin olive oil. It breaks down under high heat.

[corners]

Originally Posted by vin

The susceptibility of a fatty acid to oxidation is based on how many double bonds it has. Polyunsaturated fatty acids (most prevalent in vegetable oils) have 2 or more double bonds. Monounsaturated fatty acids have only one. Olive oil is mostly monounsaturated and is therefore less susceptible to oxidation than vegetable oil, but it is more susceptible than coconut oil which is mostly saturated fat (no double bonds).

Personally, I never heat olive oil since coconut oil is a reasonably convenient alternative.

Yup. Save olive oil for salads and sauteing onions and garlic for pasta sauce on lower heat settings.

[pvaudio]

Originally Posted by The Dampener

There are different grades of olive oil.

You can cook with ordinary olive oil.

It's best not to cook at all with extra virgin olive oil. It breaks down under high heat.

You absolutely can cook with EVOO. You simply do not use it with high heat.

[Bartelby]

Except for wok cooking, I don't think you need extreme heat.

[pvaudio]

Originally Posted by Bartelby

Except for wok cooking, I don't think you need extreme heat.

You typically use high heat when cooking steak, and especially when using a skillet rather than a grill. This guy prefers olive oil for just about everything even when the cooking temp is very high: http://www.youtube.com/watch?v=HzrofOTI5o8

[SystemicAnomaly]

Originally Posted by The Dampener

There are different grades of olive oil.

You can cook with ordinary olive oil.

It's best not to cook at all with extra virgin olive oil. It breaks down under high heat.

Originally Posted by corners

Yup. Save olive oil for salads and sauteing onions and garlic for pasta sauce on lower heat settings.

We already addressed this on page 1 of this thread. Here are some smoke points for various oils, including several types/grades of olive oil

http://whatscookingamerica.net/Q-A/SmokePointOil.htm

[rk_sports]

Originally Posted by pvaudio

You typically use high heat when cooking steak, and especially when using a skillet rather than a grill. This guy prefers olive oil for just about everything even when the cooking temp is very high: http://www.youtube.com/watch?v=HzrofOTI5o8

omg.. that looks so good and sooo bad

[Nostradamus]

Recent studies have shown cooking with olive oil is no longer considered healthy

[Bartelby]

I seriously doubt that olive oil is now considered unhealthy, but there are so many studies claiming so many contrary things.

[pvaudio]

Originally Posted by Nostradamus

Recent studies have shown cooking with olive oil is no longer considered healthy

Is that right? Link to one of these studies please?

[ollinger]

^^ the point here is that all oils oxidize when used for cooking, a process that creates presumed carcinogens. Olive oil does this at lower temperatures and so may be riskier to cook with. The health benefits of olive oil accrue from using it "raw" in salad dressings, making hummus, etc.

[pvaudio]

Originally Posted by ollinger

^^ the point here is that all oils oxidize when used for cooking, a process that creates presumed carcinogens. Olive oil does this at lower temperatures and so may be riskier to cook with. The health benefits of olive oil accrue from using it "raw" in salad dressings, making hummus, etc.

I know this. What I'm saying is that if you know what cooking temp to use, as someone else pointed out, then you will be just fine. If you want to use it above its nominal temperature, then that's not the oil's fault.

[bad_call]

Originally Posted by pvaudio

I know this. What I'm saying is that if you know what cooking temp to use, as someone else pointed out, then you will be just fine. If you want to use it above its nominal temperature, then that's not the oil's fault.

not to worry since most olive oil is fake. confirmed this by refrigerating and found which is real. http://www.foodrenegade.com/your-ext...live-oil-fake/

[pvaudio]

Originally Posted by bad_call

not to worry since most olive oil is fake. confirmed this by refrigerating and found which is real. http://www.foodrenegade.com/your-ext...live-oil-fake/

It sure is, and it's actually more sad than you think. It will even say in the fine print that it's a blend. Olive oil like Bariani or even Kirkland has a very unique taste and texture that is unlike any other oil. In fact, it's unmistakeable. There are different flavors that can exist i.e. Kirkland which is verified 100% is very neutral, but with a buttery flavor and aroma whreas Bariani is spicier and with a fruiter taste. However, much like coffee and wine, you can still tell that they're both olive oils (I'm using these two as examples as they're the two I use for dressing and cooking respectively). It's a shame that they put this bitter nonsense in bottles and call it olive oil because it happens to contain majority olive oil (and that's allowed).

[pvaudio]

Perhaps texture is not the right word, mouthfeel perhaps? Just like oils of different viscocities feel different by touch (baby oil is thinner than canola oil, for example), a dead giveaway for cheap olive oil like Bertoli is that it pours like syrup in some bottles and olive juice in others.

[bad_call]

Originally Posted by pvaudio

It sure is, and it's actually more sad than you think. It will even say in the fine print that it's a blend. Olive oil like Bariani or even Kirkland has a very unique taste and texture that is unlike any other oil. In fact, it's unmistakeable. There are different flavors that can exist i.e. Kirkland which is verified 100% is very neutral, but with a buttery flavor and aroma whreas Bariani is spicier and with a fruiter taste. However, much like coffee and wine, you can still tell that they're both olive oils (I'm using these two as examples as they're the two I use for dressing and cooking respectively). It's a shame that they put this bitter nonsense in bottles and call it olive oil because it happens to contain majority olive oil (and that's allowed).

Kirkland Organic Tuscan EVOO is on the "real" list. not sure about other Kirkland olive oils. here's another article u might find informative. https://www.marksdailyapple.com/is-y...lly-olive-oil/

[pvaudio]

Yeah the organic was verified real across all samples in the UC Davis study. That was the one I was referring to, and just by taste, it and the non-organic taste worlds apart from anything else for the money. Seriously though, Bariani is something else for things where you want the olive oil flavor. Simply astounding, spicy and actually DOES taste of olive fruit.

[bad_call]

Originally Posted by pvaudio

Yeah the organic was verified real across all samples in the UC Davis study. That was the one I was referring to, and just by taste, it and the non-organic taste worlds apart from anything else for the money. Seriously though, Bariani is something else for things where you want the olive oil flavor. Simply astounding, spicy and actually DOES taste of olive fruit.

thanks for the Bariani tip. got some EVOO brought back from Spain which had a really strong flavor unlike any EVOO i've ever tasted. it was also a few shades darker green. took a little while to get used to the flavor but it was superb for dipping bread.