Who cooks, marinades, etc with olive oil? I bake fish and vegies pretty often. I finally bucked up and drove inside the interstate loop around the twin cities and went to one of those foo foo stores that sells good olive oil. If you use grocery store olive oil I have to suggest that you spend the money on the good stuff. I bought lemon zested olive oil and 25 year old balsamic to go with it. I baked up some grouper with the lemon added some oregano and garlic last night, unbelievable difference. Also the lemon olive with balsamic with rosemary bread was the best I have ever had.
Nutritionally, olive oil is considered to be better for you. But it doesn't work for Japanese cooking.
We generally have about 4 or 5 different Olive oil in our kitchen, from run of the mill blends to VERY expensive EVOO, we are lucky to have a few great Italian markets that handle imports. They literally have more then 50 varieties.
It is when it's used properly, for example last night I grilled some blue fin, only thing I used on it was EVOO ...very good imported, sea salt and cracked pepper ...yes the good oil added to it and was worth it. Some applications it's lost on however and you would be just as well served with a moderate price blend.
I use soybean oil mostly, sesame oil sometimes for the flavor. I like to use sesame oil sometimes when I stir fry seafood. A disadvantage, other than the flavor, would be that olive oil burns at a lower temperature. I get my woks pretty hot. When I put something in, it cooks almost instantly.
I don't cook with olive oil because it has low heat resistance so burns the food pretty fast and usually has a bad burn smell. Although I do like to use all of the time. We use olive oil from the family orchard back in the old country. I even use it to coat knives and other things when in a pinch.
Grapeseed Oil My wife found out about the Wildtree line of products and ended up selling it (I'm not stumping for her here, but this is her FB page that will go into detail about the products... she's been slacking... https://www.facebook.com/groups/Dawnsellswildtree/ ) Here is what Wildtree is all about, Wildtree is organic, no GMO's, no Pesticides, no Preservatives, no Insecticides, no Irradiations, no Food dyes. All regulated by the USDA and certified organic by Quality Assurance International. The company is located in Warwick, Rhode Island.
I use olive for a bit of cooking. I use it more for salads and marinades. I buy the good stuff that Costco sells. If I'm cooking something on high heat I usually use..... lard. Do you have your white truffle oil yet? Side note: I'm at my mom's right now. She seems to have about every known cooking ingredient know to man. (she used to own a restaurant and is a heck of cook) She also has a habit of repackaging everything into smaller bottles and containers and then labeling them... but she writes everything in Japanese. I don't read any form of Japanese. So I tend to open these bottles and jars and sniff and poke at stuff to try and figure out what is in there. It both amuses and annoys my mom.
I plan on taking my wife down to the store to pick more flavors truffle oil is on the list. The store also had excellent pesto sauce, I love baked fish with pesto on it.
I use lard fairly often but I didn't want to admit that until someone else did. My husband likes to use it also, when he makes fried chicken and also for biscuits. He makes really good biscuits which we slather with butter. But he uses a mix for pancakes and waffles. He keeps some salad dressing that he makes with olive oil, vinegar and some herbs in the refrigerator.
