Olive oil vs. canola oil

gdenby said:

There's been a fair amount of press over the past few years about olive oil. The upshot is that unless an olive oil has an estate or region designation, it is most likely rancid and/or adulterated. Altho', curiously, after one has been exposed to rancid olive oil, one comes to expect the taste, and fresh oil seems odd and unpleasant. To make matters worse, the flavor of good oil is easily cooked away.

Might as well use a cheaper oil that has little flavor.

As a BTW, the Asian markets near me sell peanut oil that appears to have been derived from roasted peanuts. I like using that as a sticky base for rubs on pork because there is some nutty flavor added to the meat.

fishlessman said:

gdenby said:

There's been a fair amount of press over the past few years about olive oil. The upshot is that unless an olive oil has an estate or region designation, it is most likely rancid and/or adulterated. Altho', curiously, after one has been exposed to rancid olive oil, one comes to expect the taste, and fresh oil seems odd and unpleasant. To make matters worse, the flavor of good oil is easily cooked away.

Might as well use a cheaper oil that has little flavor.

As a BTW, the Asian markets near me sell peanut oil that appears to have been derived from roasted peanuts. I like using that as a sticky base for rubs on pork because there is some nutty flavor added to the meat.

any ideas as to which olive oils are better, i had two new bottles go rancid this summer in a dark closet. i might be getting more sensitive to it, 2 tbls in a 6 quart chili ruined the whole pot for me last time around. bertolli and fillipo berio both were tossed

gdenby said:

fishlessman said:

gdenby said:

There's been a fair amount of press over the past few years about olive oil. The upshot is that unless an olive oil has an estate or region designation, it is most likely rancid and/or adulterated. Altho', curiously, after one has been exposed to rancid olive oil, one comes to expect the taste, and fresh oil seems odd and unpleasant. To make matters worse, the flavor of good oil is easily cooked away.

Might as well use a cheaper oil that has little flavor.

As a BTW, the Asian markets near me sell peanut oil that appears to have been derived from roasted peanuts. I like using that as a sticky base for rubs on pork because there is some nutty flavor added to the meat.

any ideas as to which olive oils are better, i had two new bottles go rancid this summer in a dark closet. i might be getting more sensitive to it, 2 tbls in a 6 quart chili ruined the whole pot for me last time around. bertolli and fillipo berio both were tossed

My experience of genuinely good olive oil is quite limited. The articles I mention indicated that without an estate or DOP designation, and hopefully a date of harvest on the label, it was more likely than not to be mediocre. One article said that experienced tasters found "fustiness" in 9 out of 10 bottles of commonly available olive oils. Evidently, if a bottle is marked "Italian," but does not have a DOP, the oil was just made from olives from all over the Mediterranean, and most likely included olives that probably never should have been harvested.

I've had good oil from Sciabica in California. I was visiting Portland last year, and stopped by an olive oil "boutique." One could sample various types. I bought a Sevillano, which had a butterish flavor. Other I tried were distinctly peppery.

I also found some good Spanish oil at a deli run by folks who I think were originally from Morocco. They had a whole section filled w. barells of different kinds of olives, as well as an aisle of bottled oil. All the oils were quite expensive, and I picked the Spanish one just because the bottle was small, and a bit less than $10. Maybe I got lucky, but it was rather like discovering craft beer.  Distinctive flavor, nothing like the commodities I'd had before.

fishlessman said:

@Zmokin, 
these were maybe a month old in the house and well within exp dates, one was in a tin the other glass. as soon as i drizzled it on the chili the room smelt of window putty
:((

nolaegghead said:

Little Steven said:

Try ghee

http://articles.sun-sentinel.com/2001-05-10/features/0105080678_1_milk-solids-butter-cooking-medium

yes on the ghee, love the stuff.  For the second half of the reverse sear, I let the egg go full inferno mode and put ghee in the cast iron pan and sear the steak.  makes a really nice mahogany crust, no smoking.

as far as olive oil, i think the high quality stuff is great for eating on bread or drizzling on salad, but i think the flavor is lost in high heat cooking, or even low/medium heat cooking if you're covering the meat in a rub.  I use either a vegetable oil or costco's olive oil for cooking.

Eggcelsior said:

@little_steven did you see my edit? Please explain how I have no idea what I'm talking about, since, apparently I am unable to elucidate why. Second, have you been drinking? You're quite surly. Lastly, I realize ghee is a product of SE Asia and made in a different way than clarified butter. With the manner I make mine, they taste identical.

blind99 said:

This Salado place is sounding like a LOT of fun.