Olive Oil: Liquid Sunshine Article - Allrecipes.com
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How to Cook with Olive Oil

Cooking with olive oil adds flavor to foods, and it won't raise bad cholesterol like saturated or trans fats.




Why Use Olive Oil? It's A Friendly Fat

Until recently, fat phobia struck all fats alike. Now we know that certain kinds of fats can actually be healthful. Olive oil is chief among the “healthy fats.” A primary player in the Mediterranean diet, olive oil is a monounsaturated fat that actually helps lower cholesterol. 


    How to Choose an Olive Oil

    The best extra-virgin olive oils are estate-grown and first cold-pressed. This means the olives are grown on the estate where they are picked and pressed without the use of chemicals or the application of heat, and only the juice of the first pressing are collected. This yields a flavorful, fruity oil with low acidity and deep color. These oils are, as you can probably guess, pretty expensive--as much as $100/bottle! You can usually find a less fancy but still tasty extra-virgin olive oil for around $10. Stores also sell olive oil without the extra-virgin label. This oil has a slightly more bitter flavor but can be used in cooking.


      When to Use Olive Oil

      Use your best olive oil when you are making salad dressing with it, or serving the oil as a dip for bread like they do in Italian restaurants. You can also use olive oil as a healthier option anytime butter is called for in cooking. However, be aware that olive oil has low smoking point and loses flavor at high heat. If you're frying foods at very-high temperatures, try light olive oil, a less-flavorful oil refined specifically to raise its smoking temperature. ("Light" in this case only refers to flavor, not reduced calories.)

        Comments
        icook 
        Sep. 15, 2009 2:20 pm
        Thank you so much! This helps a lot.
         
        whatmice 
        Oct. 27, 2009 11:32 am
        i saw on something on the Food Channel. i only caught the end so i don't know how to begin. i want to infuse seasoning and garlic into my olive oil. should it be warming when i add things? also, i've noticed people that leave their olive oil on the counter. i've noticed that oil smells bad after a while if not refrigerated. what is the counter top life span of olive oil. i don't want to throw away good and/or seasoned olive oil. i refrigerate mine but need to take it out to room temp for and hour or so, if i want it to be liquid. please advise me. thanks, kathy
         
        Bretonangel 
        Jan. 17, 2010 5:06 pm
        I would like to ask how to store olive oil so it doesn't go ransid...I only use a small amount but have trouble keeping it fresh in between you can advise me at sheilann@telus.net Thank you
         
        Winsie 
        Jul. 15, 2010 5:21 am
        Buy new olive oil; older oils will have fewer antioxidants to prevent oxidation once the bottle is opened, and oil older than one or two years can go rancid within weeks of being opened. If you want to purchase high-quality olive oil but know you won't use it within a few months, consider splitting the bottle with friends. Don't store your olive oil in containers made of plastic or reactive metals, as these materials might contaminate the oil's flavor. Store oil in open bottles as a condiment on your table or for cooking only if you plan to use that oil very quickly after opening it. Clean out your containers between refills; traces of old oil can contaminate the new oil. (Found this info on line).
         
        Guise 
        Jul. 15, 2010 12:57 pm
        keep your supply in the fridge. it will turn cloudy, but will not go rancid on you for a long long time. the most stable of oils is sesame - it will be the last of your oils to turn rancid. rancidity will smell the same with all veg oils - same for rice, by the way - keep rice in the freezer.
         
        Aug. 4, 2010 9:16 pm
        I haven't noticed my oil going rancid when used within 3-4 months. I keep it in a cool cupboard (it's always cool here near the coast). Keeping it out of the light will help preserve it; ceramic bottles are nice that way. There's something unappetizing about coagulated, cold oil... Perhaps those of us who keep it at room temp are more apt to use it more often? Another solution: Decant some of that oil into a smaller bottle to store at room temp, and leave the remainder in the fridge. Hope this helps!
         
        Mar. 22, 2011 11:49 pm
        I pretty much have learned which type of oil when as far as finishing, dressings, marinades etc.. But WHICH BRAND OR TYPE FITS THOSE DESCRIPTIONS? Maybe a better way to ask it is to ask: When do I use a $6-20.00 Brand? When do I use a $21-50.00 brand...and I dont know if I would spend more than that unless the Queen was coming to Salad Time for any brand without a lot of tasting and convincing..oh of course if I won a lottery!
         
        I'mabakernotacook 
        Mar. 21, 2012 3:08 am
        I no longer use vegetable oil in my baking. A while back, I baked a bread with FRESH veggie oil, but I was disappointed when I noticed the taste of the oil in the finished bread. Since then, I've been using extra light-tasting olive oil exclusively in all my baking (I don't cook). What a difference taste-wise! Yes, olive oil costs more, but I think it's worth it.
         
        pauline1931 
        Mar. 21, 2012 8:14 am
        Stick with a well known brand of Olive or any kind of oil. I've had bad experiences, in which a whole dinner was ruined, even though it was a fresh bottle of oil. I keep my olive oil in the fridge, unless I buy a small bottle and know I'll be using it quickly.
         
        Jun. 8, 2012 12:51 pm
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        hackerone 
        Jul. 1, 2012 4:53 pm
        linda, I hope your long stay in the Hosp. will end with a happy note and I hope the next recipe you read and/or write is one that takes years to complete!!
         
        SA Mom 
        Dec. 3, 2012 5:55 am
        You do not need to heat Olive oil when you want to infuse garlic or any other ingredient into the oil. Simply add to the oil, seal and place in a dark cupboard or into the fridge. It will be ready for use in about 4 weeks. It works very well, as I have been doing it with garlic and normal cooking oil as well. Only thing with Olive Oil is, when it heats up, it's calories go through the roof!
         
        Grannyinawe 
        Dec. 4, 2012 8:14 pm
        Absolutely Wonderful website!!!!!!!!!!
         
        Angie_A 
        Dec. 5, 2012 10:28 am
        I really enjoy being able to check in with Allrecipe. I find myself checking in everytime I go to cook something to see if I will find a better recipe and so far have succeeded a few times. My Thanksgiving dinner was a huge success. I was able to find recipes that my family has never had before and nothing, I mean, NOTHING went untouched and eaten. Everybody was very pleased and really couldn't believe I cooked everything by myself. I couldn't have done it without you all. Thanks so much to all of you that makes this site possible, you are really great in my kitchen. Angie
         
        Dec. 7, 2012 12:09 pm
        Honestly, I have never had olive oil turn rancid on me, but of course I use olive oil for most of my everyday cooking and preparing, since I have a problem with my cholesterol, I also use coconut and almond oils too (coconut tends to lie heavy on the foods at times, so I tend to use it more in cakes, omlets and when frying fish)
         
         
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