Olive oil

By AngieUt Latest Reply 2012-01-28 11:04:08 -0600
Started 2012-01-19 15:02:45 -0600

I know that extra Virgin Olive Oil is good for you, but I bought some and didn't like the taste. Is there something I should know about what to buy or how to use it? Is it just a matter of getting use to the taste? Suggestions and help please?

23 replies

MillyJo 2012-01-26 21:55:40 -0600 Report

As others here have noted, the different kinds (and different brands) of olive oil have different flavors, from strongly olivey (new word) to very mild-nearly bland. How do you know if one of them might work for you without draining your wallet??? When visiting friends, ask which kind of olive oil they use and ask if you can taste a small amount of it. Keep tabs on the kinds you have tested so you will know. Don't go by memory . . . and don't give up!

Lydickk 2012-01-22 08:19:40 -0600 Report

I agree entirely with you Angie. I bought a small bottle and over 4 years later have finally finished it. I know I pondered tossing it out at least a dozen times during that period but kept it around since it seemed wasteful to just toss it. I ended up using most of it in a cake I baked for others. I decided it was ok to continue with corn oil (tried Canola but ended up allergic to it) since I have adapted so many other healthy eating habits. If I tried to change everything all at once I would go entirely crazy. My motto is to make positive changes to the big stuff like avoiding allergens and consistent carb counting and exercising today and save the smaller stuff like Olive oil for sometime in the future when I'm more willing to experiment.

petrad 2012-01-22 17:16:42 -0600 Report

have you tried olive oil dipping oil's they come in different flavors like roasted garlic rosemary and lemongrass ..I know they are for putting on bread to eat but they are also great for cooking.

Caroltoo 2012-01-22 14:27:35 -0600 Report

Another good option is a sesame oil…and I do mean the clear kind, not the oriental kind. The Oriental variety is a heavier taste which is great in stir fries, but the regular kind is just light and reasonably tasteless…so you can taste what you are cooking.

Lydickk 2012-01-22 14:52:53 -0600 Report

Can you define reasonably? Just don't want another bottle of oil sitting around . . . especially since I can no longer bake for others since everything I make now is gluten free. I'm not even willing to risk inhaling wheat flours because of the severity of my reactions. All my fun filled 4 Jewish Apple cakes baking in bundt pans in my over at once making my apartment smell fantastic for several days have now become memories instead of enjoyable activities.

Caroltoo 2012-01-22 15:27:54 -0600 Report

I find it tasteless, but I won't assume that you would also because I am dealing with some nasal allergies that affect my sense of taste.

Lydickk 2012-01-22 16:37:51 -0600 Report

Thanks . . . I'll put it on my list for future explorations when I get adventuresome. Right now I'm discovered that I'm tasting lots more than I have in the past now that all my nasal allergies mysteriously vanished when I removed gluten/rapeseed from my diet. I've always been picky about knowing exactly what is in something new before I'll try it. Now I've become increasingly hesitant about trying new items because so many things taste so much stronger than I'm used to. Add to that the fact that I tossed over 3/4 of my kitchen supplies (almost all in large quantities as purchased at Sams Club to save money) out when diagnosed with diabetes July 09 and then again in October when identified gluten/rapeseed intolerance. (Actually didn't toss them out - donated them to others who could use them.) My box mixes that I used occasionally, breaded fish patties, breaded mozzarella sticks, and pastas were the hardest to part with. Sure seems like I've spent more money on items I've given away than on those I've used in the last couple years. I keep wondering what I'll be giving up next. It seems to be cyclical.

Beav 2012-01-22 00:22:19 -0600 Report

I use the different color olive oils for different cooking tasks, the lightest I use in pan frying (and along with other cooking oils) the heat level is better, the next to lightest I use in baking and broiling the taste is light and spices are enhanced I think. The darker colors I use for salad dressings and is for dipping bread they have a stronger flavor.

Caroltoo 2012-01-21 22:52:33 -0600 Report

Interesting thought. I love olives, so I love olive oil. For me, it was a no-brainer. I use it for everything from salad dressing, to sauteing, and even as a dip for sour dough bread when I have bite or two.

Disguises: garlic, onion, using it lightly at first so you don't taste it as much (gradual desensitization by adding more later after you get used to it).

pixsidust 2012-01-21 20:12:09 -0600 Report

I just fry food in it or put a tiny drizzle on salad along with dressing. You do not just eat it

cavie2 2012-01-28 11:01:23 -0600 Report

A professional chef over here in the UK said NEVER fry any food in Olive Oil it burns easily because of the type of oil it is and taints the food you fry. It should only be used in dressing for the likes of Salads.

Nick1962 2012-01-19 15:53:53 -0600 Report

Hi Angie. The extra virgin olive oil does have a strong taste, so stick to just the plain olive oil for cooking (it's cheaper usually too). Extra virgin comes from the first pressing of the olives which contains a lot of the olive flavor (just like wine) - its the "premium" oil. The second pressing (plain olive oil), is just what's left after the first and is a whole lot lighter in taste. Extra virgin is something you need to get a taste for.

byrun 2012-01-19 15:47:53 -0600 Report

The extra virgin oil is usually a first pressing. It is dark and will have a stronger taste than most vegetable oils. Canola oil would be a light to neutral tasting oil for cooking and baking.

byrun 2012-01-19 15:18:32 -0600 Report

Hi Angie. What are you using the olive oil for?

AngieUt 2012-01-19 15:20:25 -0600 Report

Well I tried it in cooking, but it was a long time ago, just didn't like it. I wondered if some were bettre than others?

cavie2 2012-01-28 11:04:08 -0600 Report

It doesn't matter whether it is extra virgin or just olive oil. It taints the food if you use it in frying. Should only be used in dressings