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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
201
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 3:50 PM
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I agree -- taste is a subjective thing.
Many of the really green EVOOs will taste a bit grassy, as opposed to the more golden oils which will taste more buttery and possibly like artichokes. Some have a fruity or peppery taste. You really need to try them and see what suits you.
I think all of the supermarket EVOOs pretty much taste the same, which is pretty bland. This is because they are trying to appeal to a wide variety of tastes.
I keep a bottle around for sauteeing but I usually use a better quality oil that I buy at a specialty store (I wait for the sales). I never buy more than .750 of a liter because olive oil does go rancid pretty fast and there's nothing worse, IMO, than rancid EVOO. I can't imagine having an open gallon drum in my kitchen.
If you have a Williams Sonoma store near you, they allow you to taste various oils before you buy them, which is a nice way to figure out what flavor notes in the oil please you most.
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55
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 2:12 PM
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Eating Olive Oil will definetly make the pants smaller.
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Posts:
149
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 2:08 PM
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> Only if it's 10W-30 weight.
Are you sure you're not talking about a pants size?
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33
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 2:05 PM
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Well thanks so much for the beauty tips. Im sure my shiny new hair and glossy nails will be a big hit at my next get together
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55
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 2:00 PM
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Only if it's 10W-30 weight.
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Posts:
250
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 1:05 PM
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I heard that Canola Oil was very, very bad for you. It's actually insect repellant.
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50
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 1:02 PM
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>> Mr. Vanderlay's hints were great!
>
Please, call me Art, sweetie.
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10
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 12:57 PM
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NYmom6, good Olive Oil works miracles on the hands too. My nails and skin are gorgeous thanks to good Olive Oil.
Mr. Vanderlay's hints were great!
Marshman, put simply: If it is dark green and expensive use it for salads or drizzling over things after they have finished cooking. These are oils you want to taste.
The cheaper and lighter colored Olive Oils are great for things you will be cooking, sauces, and a quick sautee.
ETA. Berio is a good all purpose Olive oil but not what I would call "salad worthy". It's marginal but not great. Check the ethnic section in the grocery store.
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Edited by sandiefan at 12/11/2006 10:58 AM
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149
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 12:27 PM
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Art, I'm really impressed! Are you a scientist or a chemist?
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36
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 10:51 AM
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Wow Art, your even smarter than EEmmeeaa! Thanx for the info!
Polly
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50
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 9:53 AM
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Be very careful Snow I mean Marshman. Olive oil can go rancid (the scientific term) because of oxidation, in which the oxygen in the air reacts with chemicals in the oil to produce peroxides - compounds that, while they might possess the desirable ability to turn a young lady's hair yellow, do nothing whatsoever to enhance the flavours of a Greek salad. This oxidation is accelerated by the oil's contact with air, heat, and light, which means you should store your oil in a cool, dark place, and not in a clear bottle next to the stove.
However, even if you did keep your oil, unopened, in a cellar, it would eventually turn rancid due to auto-oxidation. This process, which occurs in the absence of air, is held in abeyance by the oil's natural antioxidants, of which there are high levels in oil from green olives. Nevertheless, auto-oxidation proceeds slowly until all these antioxidants are used up, at which point the oil will quickly become rancid. Sometimes an old oil might taste fine when first exposed to air, although after only a few weeks it might taste old and oxidised.
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807
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 8:08 AM
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I found it at our local grocery stores. I think it was around $20 for a gallon. I try to wait until they are having a sale and grab a gallon. The gallon will last me about a year - I still use canola oil for deep frying and baking because olive oil will add a flavor to baked goods, and canola is a healthy oil, too.
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33
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 7:55 AM
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Thanks so much, Can I get this at my Local Grocery Store and About How much does it run.
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Posts:
149
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Re: Question On Olive Oil
Posted:
Dec 11, 2006 7:53 AM
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My family
> likes the Berio cold pressed Extra Virgin Olive Oil.
Thanks, Em! Can I find this at my regular grocery store?
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Posts:
807
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Re: Question On Olive Oil
Posted:
Dec 10, 2006 6:19 PM
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I've always found the Extra Virgin Olive Oil that has a green tint has the best flavor. It is sometimes hard to see in the bottle (some are tinted) and I have been fooled a couple of times. I use that oil in the cases where the oil isn't a very important part of the flavoring - like browning meats for dishes or sauteing onions and garlic for sauces that are going to have a long time to cook after. I have to say, though, taste is a very subjective thing, and you may not like the same thing as I do. I would start with a small bottle of any brand you think may be what you need. My family likes the Berio cold pressed Extra Virgin Olive Oil.
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