Olive Oil

Olive Oil

Olive Oil Questions

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by 0 · about 6 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 6 hours ago

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 9:54 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 · about 6 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 6 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 6 hours ago

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 1:42 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 · about 6 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 6 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 1005 · about 6 hours ago

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 · about 6 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 915 · about 6 hours ago

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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Jay_9 0 · May 28, 2013 at 5:15 PM

No. Butter burns at about the same temperature as olive oil.

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by 470 · about 6 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 6 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 3979 · about 6 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 6 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 6 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 20 · about 6 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 9402 · about 7 hours ago

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 4:05 AM

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

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by 0 · about 7 hours ago

can arrowroot thicken oils without any other liquids?

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Baba 0 · August 27, 2012 at 5:22 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 2379 · about 7 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 7 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 7 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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by 788 · about 7 hours ago

As I was shopping for Avocado Oil I came across some Hazlenut Oil. To my surprise the fat breakdown was very similar: MUFA: 78.0 PUFA: 10.2 SFA: 7.4 That's not bad at all. Similar to both EVOO and Avocado Oil. Is there a reason I have not heard... (more)

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AmandaLP 0 · May 21, 2012 at 2:37 PM

It's like walnut oil, probably good in moderation, for flavoring, but don't cook with it. It is also expensive.

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by 1418 · about 7 hours ago

I used to only use oil but for the past few months I have been using a mixture of pork lard, olive oil, and urefined beeswax. Lol I know I might get this question and yes I do smell like lard, but I use it at night time or if I'm staying home. Do... (more)

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dianna 0 · August 09, 2012 at 10:40 PM

I've used lard (scented with lavender oil) on my hair and skin. I find it totally amazing and I was especially surprised how easy it is to wash out of your hair! Lard actually makes my facial skin look firmer too! And I almost never have the... (more)

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by 15 · about 7 hours ago

I see Coconut Oil used in many many Paleo Recipes, but I was researching it and found that the US Food and Drug Administration, World Health Organization, International College of Nutrition, United States Department of Health and Human Services,... (more)

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foreveryoung 0 · April 24, 2012 at 6:46 PM

Most people like it because they overestimate its fat burning potential from the MCTs, because it is heat stable and not prone to oxidation, because it is low in omega 6, and because frankly it tastes really good. I do not think it is meant to be... (more)

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by 9402 · about 7 hours ago

You frequently hear that olive oil has a low smoke point and is therefore not appropriate for frying. I think this is myth. Here is one source: http://www.oliveoilsource.com/page/heating-olive-oil There are other similar sources. Also,... (more)

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Blitherakt 0 · April 19, 2012 at 4:33 AM

Olive oil does not have a low smoke point. The "myth" of low smoke point, however, is due to imprecise terminology. When discussing olive oil, the immediate assumption or meaning for most people is "extra virgin olive oil", which is an entirely... (more)

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