olive oil

Question for our chefs. What olive oil do you use for cooking? I use the Pompeian Extra Virgin. Not sure how I landed on that brand, but I've stuck with it. Wondering how big a difference there is when you use something a little higher end.

I use the Kroger brand extra virgin olive oil. Works great and is cheaper. Been using it for years.

I use Pompeian too

I use the same one. Quit creeping in my cupboards

Used that before I found the Sam's Club brand. That's a good entry level brand that is readily available at most stores.

https://texasoliveranch.com/

TWO STEP OLIVE OIL PURITY TEST--

Pour 2-4 tbsp of olive oil into a clean glass jar. Seal the jar.
Put the jar in the refrigerator for 24 hours.
If the oil solidifies, it’s monounsaturated and IS olive oil.
If the oil remains a liquid, it is polyunsaturated and IS NOT olive oil.

Addendum: I'd have to look at the olive oil I have at home. I don't remember which brands I've purchased over the years.

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I go back and forth between that and the store brand, and can't tell a difference. I think olive oil is olive oil.

Lambda ultra-premium extra virgin is what we like.

For most brands it is, bump it up a notch and you can a tell a difference.

I believe regular is better for cooking.

When using olive oil as just pan oil that stuff will do.

When using it as a dipper for like French bread, or when making scratch pasta, it makes a difference to use better oil. I’m not nearly as into it as some are, but you can taste olive oil like wine. The plastic bottle grocery store stuff is like skim milk to a full fat full flavor milk you would get at a dairy, that’s the best comparison I can think of

Whatever is on sale at sams, for cooking I don’t think it matters much

https://www.wellandgood.com/how-to-buy-good-quality-olive-oil/

We use that one for just about everything. Every now and then I'll get one of the "fancy-er" bottles, I think right now we've got some Texas brand olive oil, it's a tall skinny bottle, barely fits on the shelf.

The only time we dip bread is when we get Johnny Carino's to-go, and it comes with it.

Cooking olive oil, all about the same to me. Finishing olive oil can make a big difference to have something nice. I like to make infused olive oils. Rosemary and ichimi pepper being my favorite.

you dont have to spend a lot more. The brand they have at HEB yellow label with a horse on it is the one I usually buy. It has several certifications from growers and purity certifications.
Most olive oils are garbage just like most honey is just glucose. Most are 50% vegetable oil.

Is this ok?

Us OT High Rollers use Lambda

https://www.amazon.com/Ultra-Premium-Corporate-Koroneiki-Renowned-Unrivalled/dp/B07X3N6C8Q

A bunch of olive oil is fake

out of lodi

Can you elaborate on your Honey statement?

Just curious as to why polyunsaturated is not olive oil.

never understood "extra" virgin. Is this ugly olives picked by even uglier women?

How much olive oil does Snoop Dog use to cook with?







A Drizzle

Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils. The resulting oil has a forest-green color; a grassy, peppery flavor; and a fruity aroma. This method, while effective, takes a substantial amount of time.

https://www.tastingtable.com/cook/n...takes%20a%20substantial%20amount%20time.

This is not "Extra Virgin"

Only buy local honey. Here's the scoop:

https://www.youtube.com/watch?v=u6LQhrUeFcc

I did a little reading and found out the Kirkland brand of EVOO gets good reviews and California Olive Ranch gets very good reviews. Both are easy to find. Walmart carries the California brand. Unfortunately, the Pompeian I have been using gets a number of sub-par reviews and is even called a fake olive oil, which they say is bad for you. I think I'll be changing brands.

The California brand is another one we do every so often. Honestly when cooking, I can't tell a difference in that, the Texas brand or the Pompeian, and I feel like we cook with alot. Only time I didn't like one was dipping bread in it, it could've been that Pompeian...

Our United usually has 5 or 6 different brands I think as long as it's not the cheapest, in a dark, glass bottle, you'll probably be good.

We use the California Olive Ranch brand.

Different grades of olive oil boils down to When the olive was harvested. Some may be picked at a later which affects the taste.

I can hardly taste the difference between all of the foo-foo brand olive oils. Kroger brand extra virgin is fine with me!
Good luck with your search!

Extra virgin get better stuff but it’s not cooking oil mostly. Regular olive oil or clarified butter is better for cooking or combine the 2 for higher smoke points. Use EV for marinades, dressings, finishing oil or dips and get quality stuff.

Agreed. My sainted Italian mother would go through a gallon tin in a month or less.

Have been using the Kirkland brand (Costco) of olive oil - regular and extra virgin - for years and years. No complaints. Good quality, good price.

McEvoy Ranch

We switched to avocado oil a while back.Little higher smoke point but pretty similar really. I used Chosen but will probably get Kirkland next time I'm in the market.

Yep, watched a documentary where the Italian mafia has a huge fake olive oil racket out of Italy. They make MILLIONS selling fake oil to the rest of the world.
Bada Bing.

Why not just put the whole bottle in?

Mr. Fishslime,
I did not write it, therefore I cannot answer your question.
I just happen to see a cooking show once talking about olive oil, and that there are plenty of fakes out there.

Mr. DCmac,
I guess you could.

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Yep