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Olive Oil Questions

Olive Oil

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by 0 · July 18, 2014 at 09:13 PM

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 04:14 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 · April 30, 2014 at 09:57 AM

I've read a lot about the benefits, and I'm wondering about your opinions on them. If you have any knowledge to share about these three oils, that would be wonderful, especially if you've tried any or all at some point, too. Anyway, extra... (more)

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Robert_13 0 · April 30, 2014 at 09:54 AM

I've found I prefer to have my fat with food rather than by itself, so veggies cooked in plenty of olive oil or lard, when I eat an avocado i fill up the scooped out pip hole with avocado oil, I do sometimes take some coconut oil on a long walk... (more)

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by 0 · March 04, 2014 at 07:22 AM

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 08:57 AM

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

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by 560 · February 13, 2014 at 12:18 AM

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 · November 29, 2013 at 01:42 AM

So I don't really get a say in what I eat most of the time, but I take what I can get and it's mainly olive oil. I take around 3 - 4 tbsp a day. I also take around a tbsp of butter and sometimes half an avocado. I try my best to eat alot of... (more)

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sbaum1994 0 · November 29, 2013 at 01:42 AM

If you feel fine then I say go for it. Olive oil is conveniently great on everything. I wouldn't suggest just eating oil straight up all the time, where you're at seems fine, but if you feel you need more maybe try eating some fatty meat or... (more)

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by 0 · June 06, 2014 at 01:04 PM

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

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ShanynEats 0 · June 05, 2014 at 05:18 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 560 · November 05, 2013 at 05:56 PM

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 982 · November 01, 2013 at 05:53 AM

Lately when I cook steaks, I've been doing a mix of organic olive oil + grass-fed butter ghee + a little bit of water. I find this allows me to cook at a semi-higher temp without burning the meat or the olive oil. The thicker the steak or... (more)

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samc 0 · October 25, 2013 at 12:11 AM

Pre season the meat a few hours ahead with salt, put it closely under a very hot broiler and cook about a total of 7 minutes. I don't add any oils or butter. Hamburgers usually in a pan with some coconut oil to prevent sticking to pan.

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by 5 · September 07, 2013 at 01:31 PM

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 · July 24, 2013 at 12:32 PM

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 -22 · June 14, 2013 at 11:10 PM

Yes that is what I drink. No cocunut oil (BULLSHIT) nothing else but olive oil. My skin looks fabulous and believe it or not , since I added it I have lost weight.

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whistlerski 0 · June 14, 2013 at 11:10 PM

so why exactly do you refer to coconut oil as bullshit?

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by 905 · May 28, 2013 at 11:20 PM

The question is in the title really, i remember reading something & i'm sure the author said mixing butter with extra virgin olive oil protects it under high heat.

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Matt_11 0 · May 28, 2013 at 11:20 PM

Olive oil handles heat quite well. Better than folks give it credit for. And in the grand scheme of things, there's a lot of paleo optimization that should come before worrying about the temperature you cook at with olive oil…

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by 982 · May 09, 2013 at 01:11 PM

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 01:33 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 472 · April 19, 2013 at 03:20 PM

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 06:12 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 · April 19, 2013 at 05:15 AM

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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EvaFolsom 0 · April 19, 2013 at 05:15 AM

I agree with Matt and just wanted to add that if I'm using olive oil to cook with, I don't turn the heat up past 6 or so on my stove. I buy non-extra-virgin ("light" flavored) olive oil at costco to use when I'm making mayonnaise. I understand... (more)

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by 3277 · November 02, 2013 at 05:05 PM

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 01:14 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 3886 · March 27, 2013 at 03:59 PM

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 03:49 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 397 · February 23, 2013 at 02:13 AM

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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nada 0 · February 23, 2013 at 02:13 AM

theres nothing wrong with cooking with EVOO at all. except its a waste of EVOO. use cheaper oils for frying

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by 20 · February 26, 2013 at 03:40 PM

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

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Livolio 0 · February 10, 2013 at 05:55 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 9387 · January 22, 2013 at 01:24 AM

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 · January 13, 2013 at 08:29 PM

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 9387 · February 06, 2013 at 07:48 PM

Apparently, sometimes oil labeled as olive oil is actually a mix of olive oil and other cheaper (e.g., soybean) oils. E.g.: http://www.npr.org/templates/story/story.php?storyId=98401360 Is there any way to know if the "olive oil" in the clear... (more)

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Eric_12 0 · August 28, 2012 at 04:05 AM

When eating out I usually pass on the olive oil and use just the vinegar....

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by 0 · August 27, 2012 at 05:22 AM

can arrowroot thicken oils without any other liquids?

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Baba 0 · August 27, 2012 at 05:22 AM

Arrowroot is a starch and can thicken watery liquids, but not oil. The thickening process happens because the starch particles will burst with the heat of the boiling liquid and suck up water, so that you get a suspension - thickened... (more)

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by 2368 · July 18, 2012 at 10:05 AM

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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mindmt 0 · July 18, 2012 at 09:13 AM

Better write a thesis on MUFA being the optimal fat for thermogenesis?... and looks like Sat fat inhibits, maybe. Nevertheless, I'm not inclined to binge on olive oil (or lard) due to the significant PUFA payload. Have you scientifically... (more)

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by 1672 · December 25, 2012 at 08:47 PM

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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robin_16 0 · December 25, 2012 at 08:47 PM

although this does not answer your question as to which is better, this website has a lot of stuff about coconuts in general.... http://coconutresearchcenter.com/