Questions tagged [olive-oil]

Oil extracted from pressed olives.

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6
votes
10answers
82k views

What oils are suitable for Indian cooking (i.e. extended frying duration)?

Indian cooking basically uses oil from the beginning of the process, typically starting with sautéing ginger and garlic, then adding shallots, chillies and onions. So the oil is on the fire for quite ...
0
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1answer
84 views

Is my extra virgin olive oil rancid? [closed]

Couldn't tell by smell if my bottle of Great Value olive oil was rancid or not - and decided to taste, about 2 teaspoons. It had the bitter, peppery sorta burn in the back of my throat that some ...
0
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0answers
34 views

How to fix Spanish-Style Milkfish that became Too Salty [duplicate]

My wife made spanish-style milkfish, when I tasted it during the night it was alright, but when I tasted it next day for breakfast it has become too salty! I searched for recipes and saw that you're ...
-3
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1answer
153 views

What is the difference between cheap and expensive extra virgin olive oil?

I read that extra virgin and regular olive oil are different in the way they are processed. For example, regular olive oil can contain chemicals e.g. pesticides, but extra virgin will not? Extra ...
26
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7answers
60k views

Can extra virgin olive oil be used for stir frying, roasting, grilling?

I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used safely in all those cooking methods? Is ...
2
votes
1answer
145 views

Where can I find strong sharp tasting olive oil in the US?

I was hoping you could all educate me. I remember living in Turkey and travelling around the Mediterranean in general and a lot of the Olive Oil was sharper or you might call it bitter, and I know it ...
1
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0answers
51 views

why does tuna in olive oil and cooking cream often go wrong

When mixing tuna (from a can and heated with a little olive oil) with cooking cream (panna), often the whole thing goes wrong, unfortunately: Instead of having a nice homogenized creamy sauce, the ...
4
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2answers
22k views

Harissa powder to paste

How much harissa powder would be equivalent to one teaspoonful of harissa paste? I have tried to look it up online, but all I can find is "add water and oil to reach the desired result", e.g. here. ...
2
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3answers
22k views

Why can't I get my new Misto Olive Oil Sprayer to spray?

I received a Misto for Christmas. I cleaned and waited for it to dry. When I put the oil in it and pumped per the instructions, nothing happened when I went to spray it.
2
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2answers
4k views

Can I oil a new board with olive oil?

I just got myself a new wooden board. I have been told to put some olive oil onto it and let it sink in for a few hours first. But now I'm reading from sources that I should be instead using mineral ...
2
votes
1answer
86 views

Keep dinner rolls brushed with olive oil overnight

I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the 15 minute trip from the restaurant home ...
4
votes
1answer
655 views

What to do with the olive oil from canned sardines?

Olive oil is good for you, and it seems wasteful to throw it away. Yet all recipes call for draining the sardines prior to usage. Any good ideas on what to do with that olive oil? Is it some bad kind ...
0
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2answers
161 views

My pepper sauce looks unsafe

I canned some pepper sauce. It had peppers and green tomatoes. After 3 days of being refrigerated , the peppers are floating on top and has blobs of cloudy material stuck to the peppers. The tomatoes ...
64
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5answers
14k views

Why do you need to heat the pan before heating the olive oil?

In the Netflix documentary Salt Fat Acid Heat, Samin Nosrat says this when she is making sofrito and she is about to put olive oil into the pan: This is one of those important things that I think ...
1
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2answers
55 views

Can I use soy butter instead of olive oil for baking vegetables?

I'm putting olive oil (probably too much) in my oven tray when roasting vegetables, potatoes, poultry, etc. Can I use soy butter instead of olive oil? Alternatively, what are some cheaper types of ...
1
vote
2answers
438 views

Why to store olive oil in opaque bottles?

Nowadays it is common to store olive oil in opaque (dark green/brown) bottles to preserve its condition. Does the olive oil get bad if I would use clear glass bottles instead? Does the light "damage" ...
2
votes
1answer
186 views

Making gravy without drippings or butter?

Long story short: I made a bunch of meatloaf and I forgot to buy butter. I need to make gravy. The way I usually make gravy is to melt some butter, to supplement whatever drippings I have, make a ...
2
votes
2answers
236 views

Which types of chilli work for homemade chilli oil?

I have seen a restaurant that has chili pepper in the olive oil bottle, it gave the oil a delicious chilli taste. I am planning to do the same at home. I wonder how to choose the chilli I will be ...
6
votes
2answers
825 views

Is adding garlic powder to pasta with oil safe?

Semi-food related but wasn't sure where else to post it. I was just cooking up a quick late night meal and ended up throwing a little garlic powder onto my pasta (which already had a small amount of ...
-2
votes
2answers
27k views

How to get rid of raw taste of Extra Virgin Olive oil?

It has been told several times in the past that Olive oil cannot be used for Indian cooking. So, I want to use Olive oil as a spread on bread. The raw Extra Virgin Olive oil tastes like "oil"! Don't ...
1
vote
1answer
278 views

I rarely clean the old oil from my slow-cooker, is it OK?

I put some chicken/beef into my slow-cooker, pour some olive oil and cook it for 4-5 hours. After that, if some meat is still left in the cooker, I may heat it up again the next day or the day after ...
8
votes
2answers
37k views

What kind of olive oil should I use?

When you cook pasta, something you have to mix the pasta in the pan with olive oil and various ingredients. For example, in this recipe: http://smittenkitchen.com/2010/02/spaghetti-cacio-e-pepe/ ...
6
votes
3answers
7k views

Garlic Overflow — Why won't my olive oil stay in its jug?

I'm the kind of chef who chops up whatever the local bazaar has that week, adds a random amount of seasonings until the color suits my fancy and then cooks it. Somehow. Most days I don't go hungry. ...
0
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1answer
220 views

Baking chicken while respecting maximum olive oil temperature

I normally cook chicken on a pan with some olive oil (which supports a maximum temperature of 160C) but I am trying to bake on the oven instead. I've found a recipe where some olive oil placed at the ...
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2answers
193 views

Has my olive oil gone bad?

I purchased a gallon of amazing Greek olive oil a few months ago. It has some floaty wisps in it now. Is it still safe?
9
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2answers
4k views

Can I use sunflower oil to make pesto?

I'm used to using olive oil to make pesto. However, at the moment I have a bottle of sunflower oil instead of olive oil at home. Is there going to be a problem when I make pesto with that? I am not ...
5
votes
4answers
103k views

Can I substitute vegetable oil for olive oil?

I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to make a homemade pizza crust without yeast ...
2
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2answers
451 views

Food Rancidity Question

Since rancid oil produces free radicals, would that rancid oil if mixed with fresh oil cause the fresh oil to go rancid as well?
25
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7answers
12k views

I used olive oil to finish my salad serving utensils - now what?

I recently received some homemade unfinished wood salad serving utensils as a gift, and like a dummy, I figured it would be safe to rub them down with some olive oil. Now, I've learned that since ...
0
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2answers
196 views

How to cook in olive oil [duplicate]

There are plenty of recipes regarding how to cook fish, and other foods, in olive oil. This puzzles me because olive oil has a very low smoking point. So I'll burn it if I cook fish at 350 degrees. ...
0
votes
1answer
484 views

Black bit in olive oil

Should I be concerned about a tiny black bit in my olive oil? I thought maybe something fell into it or perhaps it's a bit of olive sediment. It looks like a very tiny flake of something the size of a ...
4
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1answer
1k views

Comparing store-bought chopped garlic

When shopping for chopped garlic at my local grocery store, I noticed that although there were several brands there were basically two price points. Looking more closely, I saw that the less-...
8
votes
7answers
111k views

Need to refrigerate vinaigrette?

I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil. My problem is that whenever I take it out of the refrigerator, ...
1
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2answers
733 views

Olive oil lid sealed properly?

Is this olive oil lid sealed and safe to use even though the side looks bumpy? It looks sealed at the top but do tiny dents or slight bulges on the side of the lid matter? It was covered with plastic ...
7
votes
1answer
160 views

Is Ciao Bella's “Rosemary and Olive Oil Gelato” savory?

I am about to make ice cream (for dessert) from The Ciao Bella book for Gelato and Sorbetto and was thinking about trying the Rosemary and Olive Oil Gelato. It says something about being savory, but ...
6
votes
2answers
9k views

Water vs olive oil when sautéing

I was recently watching a friend sauté vegetables (specifically artichokes and broccoli) and instead of using olive oil, she used water. What's the difference between using oil as compared to using ...
7
votes
7answers
23k views

Can I substitute olive oil for butter/shortening in pie crust?

I was making a pie the other day -- a mock apple pie*, to be exact, which is unusual enough. But I came up short on butter and don't keep any shortening stocked in my kitchen. Desperate, I searched ...
10
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1answer
5k views

Are chilies in olive oil dangerous?

In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can ...
0
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1answer
3k views

How do I prevent mold growth in homemade chili-infused olive oil?

Twice I have tried do this but both times I ended up with mold in the bottle. What am I doing wrong? I use dark glass bottles (originally for wine) that I sterilize by putting them in the oven at 250 ...
11
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5answers
68k views

Why avoid olive oil in Gotham Steel pans?

Background Gotham Steel is a ceramic coated titanium pan. It's the brand with the commercials where they put a mixer in the pan, supposedly to show that it doesn't scratch if you use metal utensils. ...
0
votes
1answer
110 views

Can plastic grocery store misters be used for oil?

I’m really tired of buying oil spray cans. I know that there are relatively inexpensive misters out there, Misto currently being the most popular, it seems. But I’m seriously strapped at the moment, ...
0
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2answers
2k views

Advice on how I can make my own 1 cal cooking spray like frylight

I've been using frylight for years, but I'm trying to swap to a healthier version with no chemicals. I've been doing some research on the internet and some people have talked about making their own ...
6
votes
5answers
19k views

Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?

I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its "...
11
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5answers
34k views

Is there much of a difference between organic vs. regular olive oil?

I have this idea that if I buy high quality olive oil from non-industrial producers then it doesn't need an "organic" label because olives are pretty resistant and don't require that much pesticide. ...
2
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2answers
2k views

Expensive or cheap olive oil for pesto?

Usually if I'm sauteeing some veggies or cooking with olive oil I will use a cheaper bottle, but if I am making a dressing or a dish where the oil really stands out I will go with a bottle from a ...
2
votes
3answers
25k views

Best pan to use for cooking in olive oil?

I have just bought a Tefal Pan with nonstick Teflon coating. The instruction manual says that using olive oil to cook will gradually ruin the nonstick coating. What are the best options for buying a ...
8
votes
2answers
60k views

Can I use extra virgin olive oil for cooking steak?

According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as How to Cook Steak by Jamie Oliver, he also ...
3
votes
2answers
3k views

Can you use olive oil past its expiration date?

I just noticed my olive oil expired on 2016/6, however, I couldn't tell that by taste and it still seems fine to use. Can I continue on using it? It seems such a waste to throw it away since it still ...
5
votes
2answers
262 views

How do olive oils differ, and what should they be used for?

Here is a question from a "pre intermediate" home cook who lives in Spain. What is the difference between exta virgin olive oil, virgin olive oil, and simply olive oil? I gather that the non-virgin ...
1
vote
2answers
1k views

Appropriate oil to infuse with hot chillies

I have loads of chillies left over from summer so I'm making some infused oils for christmas gifts. The obvious oil to use would be extra virgin olive oil (very expensive for good quality), but I've ...