Olive Oil

Olive Oil

Olive Oil Questions

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by 2949 · less than a minute ago

I had a huge bottle of organic olive oil from costco in (dark, cool) storage for about 6 months. I pulled it out and have been using it lately but am paranoid it's gone bad. How can I tell? I read that it will taste sort of pumpkin-y but it's hard... (more)

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Nutritionator 0 · June 30, 2011 at 1:49 PM

It might be more cost effective to buy the gigantaur bottles from Costco but personally, I stick to the smaller ones (250-500ml) to avoid this exact predicament. I really don't want to take the chance that the oils I'm using might be oxidized... (more)

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by 2949 · 1 minute ago

I've been cooking with olive oil for years. I don't really like coconut oil unless I'm cooking something that needs a little coconutty flavor. I've seen people on here saying it's bad, but I love it. I mostly cook at medium heat, if the oxidation... (more)

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oliverh 0 · April 09, 2011 at 11:31 AM

Nothing wrong with Olive Oil, for cooking, it's a good oil, it's not as unstable as other people are suggesting, like you say, there was MDA article on this. I like the flavor, but it's not a neutral oil, so some people prefer to combine it... (more)

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by 970 · 6 minutes ago

This Mercola interview with Dr. Rudi Moerck is quite interesting. These points stood out for me: 1) EVOO goes rancid faster than minimally processed olive oil due to it's high chlorophyll content. 2) Dr. Moerck recommends adding a drop of the... (more)

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Matt_1 0 · November 02, 2010 at 12:08 AM

Guy on youtube video says extra virgin olive oil is bad... he tested it himself so it must be true. Mercola is one of the biggest quacks on the internet and he is interviewing the head of a supplement company, i'd take anything they say with... (more)

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by 260 · 9 minutes ago

Traditionally many paleo related blogs and persons have stated that olive oil is good for cooking but recently people have been claiming that you should ditch it with other vegetable oils and use lard, ghee or coconut oil instead. What is your... (more)

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Eric_1 0 · April 08, 2010 at 4:28 AM

The answer is simple. Never use olive oil for hi temp cooking, such as frying or sauteeing. Use it raw like on salads or for low temp cooking, such as boiling, making tomato sauce,etc. Even then you should only add it at the end, for culinary... (more)

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by 10294 · 9 minutes ago

Is there any reason not to eat canned sardines or mackerel? And do you by them in olive oil? Or 'au naturel'? (sorry, don't know the correct English term) Is the olive oil EVOO, or is it highly processed and thus of low quality? Thank you, Pieter (more)

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archaea 0 · March 18, 2010 at 6:35 PM

Another factor to bear in mind besides the oils and added ingredients: the presence of BPA (bisphenol A, a type of plastic) in the inside lining of many cans. This applies not just to canned fish, of course, but also to things like canned tomato... (more)

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by 3 · about 22 hours ago

Hi there, I was wondering what effect does putting oil on your skin have when it comes to vitamin D. I am trying to get my levels up, so I avoid excessive soapy showers after sun exposure and putting any cosmetics or sunscreens, but there is one... (more)

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by 0 · about 23 hours ago

Which is better? I currently cook with butter and coconut oil, but have read that olive oil contains a greater amount of vitamin E than CO. Should I switch?

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Chronic 0 · July 18, 2014 at 4:14 PM

I use both, coconut oil and/or ghee for cooking and olive oil for dressings & dips. I find coconut oil in a cooked meal is more satisfying than olive oil, but olive oil is more refreshing so goes better with raw veggies like salads, guacamole.... (more)

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by 0 · about 23 hours ago

I love this stuff. I soak my veggies in it... my eggs... cook my wings with it... i use it at least once a twice a day with my meals. Is this okay? I am still into nutrition so trying to figure all of this out. Thanks guys

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Cookey 0 · March 02, 2014 at 8:57 AM

GiGi is on the money with that comment. My thoughts exactly :)

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by 598 · about 23 hours ago

I don't remember where I read it but is the omega 3 somehow reduced when sardines are canned in oil? I'm guessing it's just that they drained them and the lost olive oil had absorbed some of the omega 3. If you eat the olive oil too is it just... (more)

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WildPlanetFoods 0 · February 13, 2014 at 12:18 AM

@Methodician glad you are enjoying our Wild Planet Tuna! We hand-cut and pack delicious sashimi grade tuna steaks. All the Omega 3 oils are retained and no liquid is added. This is 100% pure albacore tuna and sea salt in its own natural... (more)

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by 0 · about 23 hours ago

hi, what do you think is the best moisturizer for the skin? greets, Stefan1011

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ShanynEats 0 · June 05, 2014 at 5:18 PM

It might be different for you depending on your skin, but I've found avocado oil to be pretty awesome for my sensitive and dry skin. I actually wash with olive oil, use essential/carrier oils for a serum, and then apply avocado oil for a... (more)

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by 598 · about 23 hours ago

A few times in a pinch we have stopped by the Ralph's deli in search of a healthy dinner or meal to go. When I asked what kind of oil the potato wedges were fried in, the guy behind the counter said in a snide tone with an accent "uhh... olive... (more)

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Matt_11 0 · November 05, 2013 at 12:43 PM

Always chuckle when people ask for information and then choose to doubt it.

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by 5 · about 23 hours ago

So ive got this Bertolli olive oil today, that claims to be good for cooking, (until 220 C- thats also the reason why i bought it- for cooking!) which contains both, virgin and refined olive oil. Im not sure if this refined olive oil in... (more)

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by 69 · about 23 hours ago

I have a question about cooking with olive oil. recipe calls for olive oil as a ingredient for cooking some nuggets in the oven. the temperature calls for 400 degrees. I have seen on numerous posts that olive oil smokes / oxidizes at 375... (more)

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Matt_11 0 · July 24, 2013 at 10:51 AM

Your food never gets up to 400F when cooking in the oven though, you'll be lucky to hit 200F. Olive oil is fine at that temperature. Also, smoke point is not the same as oxidation.

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by 1005 · about 23 hours ago

When I take the fries out of the oil and put them on the plate, there is a lot of olive oil. Is this too much? (it's delicious) Would it be better to soak it up into paper towels? (more)

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paint94979 0 · May 09, 2013 at 1:33 AM

you shouldn't be cooking sweet potato fries in olive oil... im betting that oil was cooked at high temp? I just baked some the other night and i drizzled 2 tablespoons over them and then tossed them in 3 tablespoons of grass fed butter before... (more)

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by 470 · about 23 hours ago

Been craving OO like crazy, but I've avoided EVOO lately due to so many adulterated products on the market. I would go and buy one of the really nice ones but the budget isn't really there at the moment, and I can't find anything at a reasonable... (more)

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NooMoahk 0 · April 19, 2013 at 6:12 AM

I actually buy one at Walmart called California Olive Ranch EVOO. It tastes excellent, the best I've personally tried, but I don't know how to test it's adulteration. It almost tastes too good to be true. I don't know if it's cheap for EVOO either... (more)

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by 45 · about 23 hours ago

My understanding is that extra-virgin olive oil should not be used for cooking since it can oxidize more quickly. I'm wondering where I can find non-extra virgin olive oil. I've looked at Whole Foods and Trader Joe's and they only seem to carry... (more)

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Matt_11 0 · April 19, 2013 at 1:34 AM

Extra virgin is fine to cook with, just don't burn it (as with any oil). I've dumped coconut oil. Olive oil or butter is all I bother with anymore, red palm oil for vitamin E too.

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by 3280 · about 23 hours ago

I was trying to sear salmon and I put unrefined virgin coconut oil in the pan and it immediately smoked. Here's a list of smoke points for various oils: http://en.wikipedia.org/wiki/Smoke_point I'm thinking of buying a jar of REFINED coconut... (more)

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CaveMan_Mike 0 · April 05, 2013 at 1:14 AM

I think I'm going to buy some REFINED coconut oil instead of using olive oil because the coconut oil is more stable, will last years, and I don't have to worry about it going rancid. I don't use olive oil for other things so even if I buy a... (more)

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by 3979 · about 23 hours ago

I'm curious what the difference between extra virgin olive oil and just regular olive oil is in terms of omega-3 content.

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Albert83BCN 0 · March 27, 2013 at 3:49 PM

Olive oil does not carry much significant amount of omega-3, it's almost all mono-unsaturated fat (oleic-acid). In fact, it even has more omega-6 PUFA than omega-3, but just a little bit so it's not something to worry too much about it. See: I... (more)

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by 396 · about 23 hours ago

Some people say to never heat EVOO because... it'll break down and do bad things to you (or something). I haven't really seen any science on this, so I'm wondering what the deal really is. Tonight I roasted some vegetables drizzled with EVOO and... (more)

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Mscott 0 · February 23, 2013 at 1:27 AM

I know of no good reason why extra virgin olive oil would be a bad cooking oil. Its low PUFA content and polyphenols make it pretty oxidation resistant, and it doesn't have a particularly low smoke point compared to the other fats. The fear of... (more)

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by 20 · about 23 hours ago

Does anybody know of good olive oil brands in the uk?

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Livolio 0 · February 10, 2013 at 5:55 PM

If you are looking for high quality, genuine, artisan, Extra Virgin Olive Oil, we import directly from Italy at Livolio (www.livolio.co.uk)

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by 9402 · about 23 hours ago

As an example, let me compare lard to refined olive oil. Both have sufficiently high smoke points to make them seemingly suitable for frying. It seems most here (especially if the source is a pastured pig) seem to agree that frying in lard is... (more)

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Mscott 0 · January 12, 2013 at 10:32 PM

I don't think there's likely to be much difference in lipid oxidation when frying with either type of fat. This study, for example, found that frying pork chops in olive oil and lard produced similar amounts of the lipid oxidation product MDA.... (more)

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by 20 · about 23 hours ago

I know this might be ridiculous, but thought I'd ask. A local establishment sells French fries cooked in olive oil. Is this any worse for me than a simple white potato is?

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Mike_T_1 0 · January 12, 2013 at 12:53 PM

Olive oil (when refined) does not actually have a low smoke point: http://paleohacks.com/questions/113142/can-we-put-olive-oil-low-smoke-point-myth-to-bed Also, I don't believe oxidation when cooking with olive oil is anymore of a concern than... (more)

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by 2379 · about 23 hours ago

Hi hackers, I've conducted a small personal experiment and only ate one type of fat along with my meals - each for 2 weeks. Using cornometer, I made sure the calories were virtually the same. Results: Olive oil: Great energy, warm... (more)

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Mscott 0 · July 18, 2012 at 10:05 AM

Assuming all variables were controlled (like mindmt asked) I think a possible explanation for this result is the greater effect of oleic acid on thermogenesis. First of all, I think the effect of medium chain triglycerides as consumed in coconut... (more)

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by 1670 · about 23 hours ago

My Mom keeps telling me, "Oh, I don't know why you use CO because olive oil is healthier," and just the other day my friend said she saw in a magazine that CO is dissed for Olive oil instead. SO what are some simple reasons why CO is the better... (more)

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SUSTAINEDfitness 0 · July 13, 2012 at 9:10 PM

Olive oil is mostly monounsaturated oleic acid, it is healthy and more stable than PUFA's but it is still not in the same league as CO. CO is one of the highest concentrations of naturally occuring saturated fats there is. It is very shelf... (more)

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by 1492 · about 23 hours ago

I have been eating lots of oysters and sardines to bump up my omega-3 ratio. Am I negating the benefits by eating sardines and oysters that are packed in olive oil (because the olive oil has a high omega-6 ratio)? Edit: These are the oysters I am... (more)

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D_K_ 0 · May 23, 2012 at 3:42 PM

Hey watch out. The Wild Planet Sardines are usually BPA free but the Crown Prince Oysters are not. Those nasty xenoestrogens will screw you up so bad (thyroid, hormones, and cancer risk). I was eating Crown Prince Sardines x2 a day for a few... (more)

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