I cook with extra virgin olive oil. I always heard that it was better for you. I use in moderation.
JMA2009 9/22/08 2:41 P
I live in Italy and have grown to appreciate olive oil. I was pretty much low-fat (or no-fat) before but never again. I use it mostly on popcorn or on a salad or bread.
MALEFICENT1964 9/19/08 9:44 A
all summer long the farmer's market near me has had a booth set up witha sonoma valley olive oil company that has had wonderful olive oils - meyer lemon, rosemary, garlic, hot pepper that really was hot and not at all wimpy - great on thai food - all sorts of different flavors
this site lists a bunch of different places
www.oliveoilsource.com
2LTRUNCRAZY 9/18/08 1:05 P
THere's a company called "O Olive Oil". They have black bottles. THe top of the label is usually a picture of the fruit that's infused, and then there's a a white "O" beneath it. They have the Tahitian Lime, and several other great flavors. This is an organic EVOO so you might find it in the specialty section of the grocery store but definitely Whole Foods should carry it. Otherwise go to their website www.ooliveoil.com, and you can order it straight from there. Olive of their EVOOs are wonderful!!! I haven't seen the pomegranate since I worked at a store called "Oil & Vinegar" (www.oilvinegar.com). There are only a few stores in the US but if you have one near you, it's a great store. Most of their US stores will ship nationwide (if they have an online store it's very new), but it can be pricey. The advantage is they fill bottles "from the tap" if you will, so you can choose the size of the bottle. They're in metric (1 deciliter(dl) or 100 ml, 2.5 dl or 250 ml), so you might want to check your cupboard and the sizes on some bottles to see how much you want. Sizes may be limited by those bottles that are able to be shipped (some are corked, versus a screw on style top). This is a pricey option, and I would probably use it as your last resort... many of their products can be purchased elsewhere at a lower cost.
With all that said, if you live in a moderate sized town you shouldn't have a problem, most grocery stores are starting to carry a lot of these products, or like I said health food or stores that carry organic foods will definitely carry some!
If I can be of any more help, let me know. :) Feel free to send me an email if you need to!
KCSSOUTHERNGRL 9/18/08 10:20 A
2LTRUNCRAZY, where do you find the flavored EVOO? I'd love to try the key lime and pomegranate! ANy brands that you know of?
2LTRUNCRAZY 9/17/08 11:59 P
I used to work in a store that specialized in olive oil and Vinegar. There are all kinds of EVOO flavors out there. Some of my favorite included pomegranate, mandarin orange and key lime. There are also several savory varieties. My favorite is basil-garlic from a vineyard in CA called BR Cohn. Many of these are sold in grocery stores either with the olive oils or I've also found them near the deli with specialty foods. Specialty stores like Trader Joes or Whole Foods might have other varieties or you can infuse your own with your favorite herbs and your favorite EVOO. EVOO if stored in a cool, dry place can last for up to year (but not the fridge, it's not good for it to solidify and then liquify over and over).
So how do I use it: I do NOT use butter or other oils. I use only EVOO. It takes some getting used to but you'll be amazed how easy it is when you find some favorite flavor-infused oils.
I use sweet ones on waffles (with or without a little maple syrup). Sometimes with some fresh fruit. I use it in baking...you can find conversions from butter to EVOO online or in cookboos. I even use them for salad dressing. Try lemon olive oil with raspberry or cherry balsamic for a raspberry lemonade type flavor on a salad...very refreshing.
For savory ones, I saute everything in EVOO. Veggies, chicken, etc. I put it over a baked potato instead of butter, or drizzle over some home-fries.
Regular EVOO is great, but the flavor-infused varieties can be a lot easier to use.
Good luck!
LYNNEL38 9/16/08 4:30 P
I still use it for almost everything I did before - I just cut the amounts way down. Experiment!
SHARONE104 9/1/08 10:34 A
Jan, my cholesterol is healthy so I guess I don't worry about how much I'm getting. But, I have mixed my OO w/balsamic vinegar and powdered garlic and a little sea salt and I use that on my salads. I always use it for bread baking...do use it in my pizza sauces and may use a drop of it in baking fish or stir frying veggies for...stir fry of all things! LOVE OO.
ATWOOD50 9/1/08 8:15 A
Thank you very much for the recipe. It will help me cut down on the usage of OVOO. I am surprised I didn't get many responses on this topic. HMMMM!!! Thanks again for replying. Jan
MADELINE23 8/31/08 9:29 P
OLIVE OIL AND LEMON DRESSING
8 cloves garlic, minced or finely chopped (more if you LOVE garlic) 1/2 tsp of black pepper (more if desired) 2 tsp salt 1/2 cup Extra Virgin Olive Oil 1 cup Freshly squeezed lemon juice
Mix all ingredients into a container with secureable lid, tighten lid and shake until olive oil and lemon juice blend into one, after about 1 minute of shaking.
Great on a salad or on grilled chicken.
Store unused dressing in the fridge.
ATWOOD50 8/31/08 8:10 P
Share with me how you get your oil limit in during the day. I have been trying to be more aware of the amount and usage of my olive oil. Usually, I saute my veggies with it. Have a good evening! Jan
