Olive Oil

Olive Oil

Olive Oil Questions

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by 20 · less than a minute 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 · 3 minutes 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 0 · 18 minutes 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 1670 · 24 minutes 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 110 · 27 minutes ago

http://www.cracked.com/article_19896_the-6-creepiest-lies-food-industry-feeding-you_p2.html i was reading this today "Today, the stuff that is pawned off to us as quality olive oil is often just a tiny amount of the real thing, mixed with up to... (more)

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julianne 0 · June 19, 2012 at 2:36 AM

Fair Go recently tested olive oils avaiable in New Zealand - there is a problem with many imported oils from... (more)

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by 1492 · 31 minutes 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 1418 · 34 minutes 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 9402 · 36 minutes 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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by 3742 · about 1 hour ago

NPR reported a while ago that many EVOO producers are cheating by mixing in other oils to reduce the price. How do you tell if you have a high quality product? Previously, I was using the supermarket brand organic EVOO, almost certainly to be low... (more)

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PatternMatching 0 · February 10, 2012 at 3:39 AM

The stuff produced over in Europe and especially Italy is HIGHLY regulated. I realize it won't help you with your Amazon purchase, but when you're at the store, look for bottles with one of these... (more)

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by 20 · about 1 hour ago

I am new to the paleo/primal/dino-chow/... lifestyle diets. I've been hearing about and own and use many of the fats and oils recommended by paleo chefs. The problem is that I don't know how often to use the coconut oil, the grass-fed butter, the... (more)

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jatx_www_jasonmoore_me 0 · January 12, 2012 at 8:23 PM

Coconut Oil - on everything including you Butter - on everything but you Bacon Grease - on anything that needs to taste more like bacon Olive - in a shot glass, dressings, etc. just not for high heat cooking

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by 405 · about 1 hour ago

I am fairly new to paleo and am having issues with the taste of coconut oil and olive oil. Personally, I detest coconut. Always have and apparently always will. Doesn't matter how little I use, I can taste it and do not want to eat what I've... (more)

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FED_at_LiveCaveman_com 0 · November 30, 2011 at 11:29 PM

This post from Mark'sDailyApple.com pretty much covers the vegetable oils (http://www.marksdailyapple.com/healthy-oils/)... Canola Canola oil comes from rapeseed, a completely unpalatable seed rich in erucic acid, which is bitter and rather... (more)

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by 356 · about 1 hour ago

I purchased some sardines in olive oil recently. There's about 1 - 2 tbsp of olive oil in each can that I've been mashing up with the sardines to eat on top of spinach, carrots, etc. Since I'm not sure about oxidation/whatever bad might happen... (more)

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andrew 0 · October 18, 2011 at 7:30 AM

I would certainly eat the oil. I try to buy sardines in extra virgin olive oil. I have to read the labels carefully now though - lots seem to be canned in sunflower oil and I've even seen soy oil!

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by 106 · about 1 hour ago

I do almost all of my shopping at Whole Foods, because it's the closest to my house, has a great fruit/veggie selection, and all of the beef is grass-fed. The hardest thing to find has been a good paleo-friendly salad dressing. Of the 50+ types... (more)

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Caveman_Bob 0 · September 27, 2011 at 4:11 PM

Caveman Bob's Paleo Sauces is my fairly new small business. We design our products to fit with the Paleo diet, including a raspberry vinaigrette and a lemon vinaigrette made with macadamnia nut oil and no added sugar. You can look at the salad... (more)

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by 24523 · about 1 hour ago

Do you use extra virgin olive oil (EVOO) regularly? Which "paleo" fats do you think are overused in our community, and why? Travis Culp has shown his hand already: butter/cream. I have my suspicions about regular bacon fat use (gasp!). Some... (more)

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Bread_Eating_Beelzebub 0 · September 07, 2011 at 3:39 AM

I mainly use tallow with some ghee. I don't know why people don't like tallow. Mine tastes pretty decent, but I guess it depends on the animal's diet. Good olive oil is so expensive.

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by 1072 · about 1 hour ago

Hi all, I know we all mostly love our Kerrygold round these parts, so I was interested to see their new spreadable product - Kerrygold with olive oil: http://goo.gl/RgQBX Unfortunately, when I got this home and actually read the back of the... (more)

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Jesse_3 0 · August 21, 2011 at 1:55 PM

Buy Smjor butter from Iceland. They don't promote it much, but their standards are very high in Iceland. The cows are pastured and the use of drugs is heavily regulated. Plus, it isn't very expensive. Helps that the whole country is covered in... (more)

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by 2949 · about 1 hour 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 · about 1 hour 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 156 · about 1 hour ago

I'm aware that olive oil makes a poor cooking oil due to the creation of toxic PAHs when it is heated. I was wondering if reheating foods in the microwave that had raw olive oil added after cooking will result in the production of PAHs. If I... (more)

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Brandon 0 · December 22, 2010 at 2:32 AM

This paper seems to argue that it's mostly direct contact with flame that causes PAH contamination during cooking. It says that vegetable oils' primary source of contamination is the processing/deodorizing procedure, so cold-pressed olive oil... (more)

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by 970 · about 1 hour 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 3268 · about 2 hours ago

We're all about cooking with good, healthy coconut oil (or lard, or duck fat) here at Paleohacks. But when I wander round the Net, I am surprised at how often recipes that claim to be paleo tell you to cook with olive oil. Has anyone else... (more)

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David_Moss 0 · March 23, 2010 at 6:27 PM

I totally agree that olive oil is suboptimal, but the problem isn't it "breaking down." Given that there are so many good sources of animal fat to cook with, there's never any reason to cook with olive oil, but I'd still classify it as quasi... (more)

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by 10294 · about 2 hours 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 · October 31, 2014 at 4:21 AM

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 · October 31, 2014 at 4:19 AM

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 · October 31, 2014 at 4:14 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 8:57 AM

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

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by 598 · October 31, 2014 at 4:13 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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