Coffee flavoured olive oil?
bleusblue2
5 years ago
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Comments (14)
plllog
5 years agomaifleur01
5 years agoRelated Discussions
Olive oil for salad dressings
Comments (21)When I decided to junk all my oils (even my beloved Crisco) and switch to strictly olive oil because of it's health benefits I tried so many that I can't even remember half of them now. Some were expensive as you know what, others were cheap. A few were ordered from over seas because they weren't available in this country. It was a very memorable event testing all those olive oils. I wouldn't just try one and then another the next day. I used the smallest bottle you can get in the grocery store and as I emptied it I would fill up with another brand and kept records. I did this for over a year so I know a little about the tastes from them. First off I was very surprised at how many different tastes can come out of a simple "OLIVE"!! Second, running a test like this with just one guy doing the tasting doesn't prove a whole lot except for the "1" person! Anyway, out of all this I came to the conclusion as follows, please excuse the spelling on some: There is a brand called "Bereio" that was to me so bad it was he only one that I just plain didn't want to finish the small bottle. If you were frying like chicken it just left an aftertaste, as oil for a salad just plain sucked! A couple of the foreign brands that friends picked up overseas were pretty good for frying and great on salads, but prices ran from high to just plain forget it!! Out of everything I found that Bertolli EV was the best for salads/frying/ everything, especially light things like seafood fish/scallops/shrimp it is also great for frying things like chicken or pan frying a steak/stir fry/anything. Since you usually use a fair amount for chicken, etc, I stepped down to regular Bertolli and found it fried the heavier stuff like chicken/steak/chops better than the EV, for some reason, but "not" for the light stuff like seafood, I have absolutely no idea why. The best prices (Bertolli) I've been able to get have been at SAM's. Don't buy more than you can use in a year and keep it in a "DARK" cool place, not in a fancy holder or on a counter where the sun will hit it, you'll be sorry!...See MoreOlive Oil Tasting - Olivas de Oro
Comments (6)My favorite was also the Arbequina Reserve, and that's what I ended up buying for myself. I have been using these olive oils with fresh bread instead of butter, and lately I have been adding a few drops of aged Balsamic vinegar to the oil, like they do in some Italian restaurants. The sweetness of the vinegar seems to complement the intense flavor of the olive oil. Fresh bread seems to be the best use of these olive oils, and I was also surprised at how much I liked the basil oil, which is why I included it for you. They press basil leaves with the oil and use quite a bit of basil for the amount of oil. I have drizzled it on pasta to add an extra flavor to the sauce I was using. Thanks for the update! I'm glad Matt is an olive oil fan. Lars...See MoreOlive oil
Comments (14)oklamoni....yep ! This is a quote I pulled off the net. "Research has shown that most pure olive oils have "smoking points" (at that point the chemical structure of fats and oils is changed when heated beyond the smoking point) ranging from 250 to 468 degrees Fahrenheit. Basically, the oil can burn and ruin what you are cooking. As for Searing, Sautéing and Sweating, olive oils are perfect for these types of cooking "...See MoreLOOKING for: Parmesan Infused Olive Oil
Comments (3)I didn't do a thorough search, but I found a post at Chow Hound where someone said the restaurant they worked at would fill a large jar with parmesan cheese rind and then pour over a good oil. Cover and let steep for a couple days. Here is a recipe that I found at abc.net.au: Parmesan Oil Degree of difficulty: Low Preparation time:5 minutes Cooking time: 8 hours You need: 500gm left-over parmesan rinds 3 cups canola oil (vegetable oil, or a blend of canola & olive oil*) Method: Place parmesan rinds and oil in a heavy-based pot over very low heat for about 8 hours. Allow to cool. Strain through a fine sieve (muslin cloth), pour into a sterilised jar and seal. *the olive oil has a stronger, fruity flavour that might overpower the flavour of the infused oil...See Morerob333 (zone 7b)
5 years agoLars
5 years agochloebud
5 years agoElmer J Fudd
5 years agolast modified: 5 years agoagmss15
5 years agoAdella Bedella
5 years agorhizo_1 (North AL) zone 7
5 years agowintercat_gw
5 years agolast modified: 5 years agocarolb_w_fl_coastal_9b
5 years agoartemis_ma
5 years agobragu_DSM 5
5 years ago
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