Almost every recipe calls for multiple teaspoons of this Extra Virgin shit but almost all of it is full of filler and faked in the supermarkets. I
s it even worth finding a place to buy actual olive oil over using something like Sunflower Oil?
Is Olive Oil Really Necessary
Jace Myers
Joseph Jackson
Eh, kinda both. With cooks oil usually comes down to two things, burn temperature and flavor profile. Personally I'd rather have olive butter.
Cameron Cox
Gotta give your business to the maf- I mean, those fine olive oil sells-men, fellow user.
>rubs hands vigorously
Ethan Sullivan
Good olive oil is wonderful
Josiah Peterson
Good olive oil actually tastes quite nice, OP. Extra Virgin should only be used on salads, tho: using it to fry or saute with just burns up all the stuff that makes it virgin.
David Lee
>Is it even worth finding a place to buy actual olive oil over using something like Sunflower Oil?
>Not knowing the difference between Olive oil and Sunflower oil
Olive oil is indispensable because it's used for its taste, Sunflower oil is used because it's almost tasteless, so yes, if the recipe tells you to use olive oil you use fucking olive oil.
Ever tried making french fries with olive oil instead of shitty Sunflower oil or worse yet, palm oil? It's a whole different planet.
Lucas Barnes
>almost all of it is full of filler and faked in the supermarkets
I always hear this and it upsets me if it's true. What olive oil can I be sure isn't diluted?
Isaiah Howard
Jesus christ, stop believing these retards. You ever hear of food labels? Pick up a bottle of medium priced California olive oil and read the ingredients list. It will say something like, "100% unrefined first cold pressed extra virgin olive oil." You really think they are going to risk getting shut down by lying on an FDA mandated ingredients list?
Having said that, I have heard that European countries generally ship inferior quality EVOO to the US because they know most amerilards are too ignorant to tell the difference.
Alexander Turner
Buy Californian, or look up international award winners. Avoid anything Italian
Henry Jackson
the problem oils are not californian, but the ones from europe, especially sicily and Calabria
Jayden Watson
If you see an Italian flag on the label that doesn't mean that it comes from Italy. In the US 2 on 3 Italian sounding products are made in US or Canada. The problem with Sicily and Calabria is the smaller production, it's decreasing because of an olive tree disease and bad weather (cold springs, dry summers) so they import bulk olives from Spain and Morocco. If you can find it and affordable, try EVOO from Liguria, Tuscany or Puglia. If it's cheap it can't be real EVOO
Justin Russell
I use Kroger olive oil for cooking. It isn't super great, but it's cheap, tastes decent and gets the job done.
For anything evoo related there are a couple Californian brands that I go to, usually one of them is on sale at a time. Last time I made pesto i bought a decent pricey bottle of some organic stuff that was pretty good.
Jason Peterson
You've gotta be memeing, right? Nobody's stupid enough to fry with olive oil, right?
Cameron Torres
Contrary to old-wive's tales, olive oil is perfectly good for all kinds of frying (yes, even deep-frying), it's just that it's cost prohibitive. Read this for more information:
oliveoiltimes.com
Tyler Nguyen
Agree with the California comments, but it should have a California olive oil seal like pic related. Not sure if there'sanything preventing the word California on the label to mislead you.
Jaxon Cook
haha 'cooc'
Justin Martin
>smoke point is an old-wive's tail
Ain't even clicking that shill link
Ryder Ortiz
I love olive oil but use whatever oil you want bruh
If you're in good health render animal fats for extra flavoursome oil.
Julian Kelly
Yeah, but aren't muricans too retarded to read an ingredient list? Seeing the shit they write on the front label I have doubts.
Angel Anderson
Light olive oil has one of the highest smoke points, extra virgin olive oil has one of the lowest. Get your shit straight if you're gonna troll.
Michael Bennett
Useless. Using sunflower seed oil for years and never looked back.
Owen Rodriguez
William Roberts
>Light olive oil
What?
Xavier Rivera
it's canola oil relabeled by the mafia
Tyler Bell
>All olive oil is Italian.
Wyatt Powell
>Mafia only exist in Italy
Jeremiah Ortiz
The one extracted after the first press, it's called suave/light because it has a lot less flavour. It's what is used in Spain for any fry.
Using extra Virgin for deep frying is rich barbarians.
Aaron James
>almost all of it is full of filler and faked in the supermarkets.
...no it isn't
buy american olive oil
James Williams
Thanks.
I was wondering if they came up with an "I can't believe it's not olive oil" abomination.
Angel Morales
>Using extra Virgin for deep frying is rich barbarians.
And morons
Kevin Smith
Here is what Miachael Ruhlman (mouthpiece for Thomas Keller) says about Olive Oil. Basically there a few occasions where it is necessary over canola/soybean/grapeseed.
Jordan Long
I never use oil (partly due to gastroenterological concerns, but primarily because you just don't need it). Just be attentive and you won't burn shit
Charles Reed
Using any fucking oil at all when you can just not be a faggot and just use butter.
Aaron Thomas
>Ever tried making french fries with olive oil
Yes, and they taste like shit, as do all cooking oils. The proper method is using lard or duck fat.
Jeremiah Jenkins
Err, butter is the gay fat, not oil. How can you get this one mixed up?
Or horse fat, I have heard.
Must be pricier than extra virgin oil, horse meat is very lean.
Gavin Nelson
>he doesn't use lard
Ayden Sanders
>butter isn't an oil
Parker Price
I would if I could. Shit is none existent here thanks to faggots prefering shit tier vegetable oils and margarine.
Not in the sense we are using here.
Benjamin Campbell
>Err, butter is the gay fat, not oil
oil is good for everything else that isn't frying meat.
>Or horse fat, I have heard.
I've never heard of horse fat being used, and doubt it would work. Horse is very good meat though and recommend people eat it at least once, very strong flavour.
Jonathan Edwards
The more you know. So what do you use extra virgin for? Salads n shit?
Elijah Hall
Light olive oil for pan frying
Extra virgin for drizzling on various foods and also for mixing into dough to make delicious bread.
Jonathan Perez
Finishing things and salads, yeah, drizzle it over stuff when it's done cooking.