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ktspktsp · 08-20-2006, 02:28 PM

Hi y'all,

In my cooking, I've always relied on olive oil.

Back home, we would get olive oil from a village, made from freshly harvested nearby olives

. However since coming to the US, I've used random brands here and there, but none were too impressive.

I wonder if people here know of a brand of extra-virgin olive oil that's:
* Really good!
* Not too expensive
* Available in major supermarkets (or easy to order, otherwise)

(For the record, green Lebanese olives tend to be rather bitter, so anything close to that taste profile would be good).

And I have another question.

I've used non-virgin olive oil for when I'm frying in a pan. That's because the smoking point in it is higher that for XV olive oil. But is it high enough? Or is it better to use something like canola oil?

Moreover, when doing a stir fry or frying some meat, I'm wondering if instead of heating oil in the pan before putting the meat in, is it enough to rub the meat in oil before dropping it in the hot oil-less pan? It seems that I could use less oil that way.

Thanks!

08-20-2006, 02:28 PM	#1 (permalink)
ktspktsp Addict Location: Reykjavik, Iceland	Oil questions Hi y'all, In my cooking, I've always relied on olive oil. Back home, we would get olive oil from a village, made from freshly harvested nearby olives . However since coming to the US, I've used random brands here and there, but none were too impressive. I wonder if people here know of a brand of extra-virgin olive oil that's: * Really good! * Not too expensive * Available in major supermarkets (or easy to order, otherwise) (For the record, green Lebanese olives tend to be rather bitter, so anything close to that taste profile would be good). And I have another question. I've used non-virgin olive oil for when I'm frying in a pan. That's because the smoking point in it is higher that for XV olive oil. But is it high enough? Or is it better to use something like canola oil? Moreover, when doing a stir fry or frying some meat, I'm wondering if instead of heating oil in the pan before putting the meat in, is it enough to rub the meat in oil before dropping it in the hot oil-less pan? It seems that I could use less oil that way. Thanks!