Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [olive-oil]

Oil extracted from pressed olives.

102 questions
66
votes
5 answers

Why do you need to heat the pan before heating the olive oil?

In the Netflix documentary Salt Fat Acid Heat, Samin Nosrat says this when she is making sofrito and she is about to put olive oil into the pan: This is one of those important things that I think home cooks always forget, is how important it is…
Josh Withee
  • 771
  • 1
  • 5
  • 7
25
votes
7 answers

I used olive oil to finish my salad serving utensils - now what?

I recently received some homemade unfinished wood salad serving utensils as a gift, and like a dummy, I figured it would be safe to rub them down with some olive oil. Now, I've learned that since olive oil turns rancid, this was probably not a good…
fixit
  • 253
  • 1
  • 3
  • 5
25
votes
7 answers

Can extra virgin olive oil be used for stir frying, roasting, grilling?

I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used safely in all those cooking methods? Is there anything that it doesn't work well with?
Click Upvote
  • 575
  • 4
  • 9
  • 14
17
votes
2 answers

What is the difference between normal oils and cooking oils?

I am not proficient in cooking but I have one question which I am not able to figure out. I have read on internet some oils should be used for dressing, other for cooking. But to me, they all look same. I mean what will happen I use same oil…
user192362127
  • 273
  • 2
  • 4
16
votes
2 answers

My olive oil didn't solidify in the fridge. Is it fake?

After reading about scandals involving adulterated (and sometimes fake) olive oil, I decided to test a bottle of Bertolli olive oil. Bertolli in particular has been sued for selling fake olive oil, and successfully fended off the case by claiming…
smcg
  • 1,029
  • 10
  • 15
13
votes
4 answers

Why do chefs finish with olive oil?

I watch cooking shows often. I see chefs finish a dish with olive oil. Why do chef's finish their dish with olive oil? What is the reasoning for this? Is it purely a presentation or is it just taste? I know olive oil isn't the most pleasant thing…
chrisjlee
  • 2,999
  • 20
  • 52
  • 63
12
votes
5 answers

Why avoid olive oil in Gotham Steel pans?

Background Gotham Steel is a ceramic coated titanium pan. It's the brand with the commercials where they put a mixer in the pan, supposedly to show that it doesn't scratch if you use metal utensils. The coating makes the pan non-stick, slippery…
Brythan
  • 273
  • 1
  • 2
  • 7
11
votes
3 answers

what is the purpose of adding oil to balsamic vinaigrette slowly?

I've been making a lot of vinaigrette dressing lately. Julia Child and Emeril both say that you need to mix up everything but the olive oil, then add the olive oil in slowly (ideally drop by drop) while whisking. First, this is a pain because you…
jcollum
  • 866
  • 12
  • 20
11
votes
7 answers

How can I make the most effective use of high-quality olive oil?

I was recently in an organic market and sampled some of the finest olive oil I've ever tasted. I bought a bottle, and I'm now looking for ways to maximize my enjoyment of it. I'm familiar with dipping bread into the oil, and this seems to bring…
chris
  • 211
  • 2
  • 6
10
votes
5 answers

Is there much of a difference between organic vs. regular olive oil?

I have this idea that if I buy high quality olive oil from non-industrial producers then it doesn't need an "organic" label because olives are pretty resistant and don't require that much pesticide. Is this correct?
Jonas Bolin
  • 205
  • 1
  • 2
  • 6
10
votes
1 answer

Are chilies in olive oil dangerous?

In Portugal, chilies in olive oil are a very typical form of spicy sauce, in both commercial and artisan forms. Different types, amounts, and mixes of chillies result in different flavours and it can be very nice. However, I worry about botulism. I…
luispedro
  • 639
  • 1
  • 7
  • 13
10
votes
3 answers

Olive oil gets bitter in blender?

I read somewhere -- maybe a James Peterson cookbook? -- that putting olive oil in the blender for more than a few seconds will make it bitter. However, many recipes for hummus, aioli, and other things call for blending olive oil. At times I've felt…
handsofaten
  • 203
  • 2
  • 7
10
votes
3 answers

Is there an extra virgin olive brand produced in Spain, called "Clorlina"?

Is there an extra virgin olive brand produced in Spain, called "Clorlina"? Its barcode is 8436544133904, and I heard 84* means production in Spain. I have searched for "Clorlina" in Bing, with or without "olive oil", but only found it is an olive…
Tim
  • 1,849
  • 8
  • 33
  • 42
9
votes
2 answers

Can I use sunflower oil to make pesto?

I'm used to using olive oil to make pesto. However, at the moment I have a bottle of sunflower oil instead of olive oil at home. Is there going to be a problem when I make pesto with that? I am not serving any guests with this and am personally not…
Wilbert
  • 91
  • 1
  • 2
9
votes
4 answers

Chinese alternative to Olive Oil?

I'm actually in china and here olive oil is expensive and difficult to be found. I need it to fry slightly onion/garlic for ex. to prepare tomato sauce. What can I use as alternative?
WonderLand
  • 285
  • 1
  • 3
  • 9
1
2 3 4 5 6 7