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'Oils' to grease my salads

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  • 'Oils' to grease my salads

    After a long stint off the wagon , I am back to being primal (along with my other half ).

    The only thing that concerns me is my salad oils. When I prepare a salad, I open up a tin of Mackeral/Sardines in Sunflower oil and pour in all of the oil in the can, pretty sure sunflower oil isn't the best oil, but it tastes nice.

    I also use Canola oil, and i have also heard that this isn't ideal either, luckily the bottle is empty so i'm willing to ditch it.

    In my mind, that leaves olive oil, which is absolutely disgusting in a salad......I have extra this why it's so yuck? I've not tried other olive oils...but I can't imagine it ever being 'nice' with a genuine 'mmmmm!' after tasting.

    I just need a bit of oil to coat my salads...can't stand dry salad...euch! What's lovely and primal? (and something I can buy or easily make at least heh)

  • #2
    Olive oils vary significantly in flavor depending on the varietal and where it's grown. I personally hate the taste of Greek EVOO -- my favorites seem to come from California. But there's nothing that says you couldn't make an infusion with the less-than-delicious oil you already have. You could always add some dried herbs and thinly sliced garlic to the EVOO, put in a dark cabinet for a few weeks (shake every now and again), and then give it a shot. It might be more "Mmmmm!" than you remember it!

    Mark recently did an article on Macadamia nut oil, which I would think would be amazing on salad as well as totally Primal.
    5'6" 27 y/o female, Primal 6 months and counting.

    CW: 160 -- in single-digit dress sizes for the first time in 12 years!

    GW: 150 -- for swimsuit season


    • #3
      FFS, what is wrong with EVOO? It is absolutely delicious. Try it for a couple of weeks then tell us you don't like it. BTW, it helps to rub the salad bowl with a bruised clove of garlic

      And you are right in that the sunflower and canola oils have to go
      Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

      Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine


      • #4
        It just kills the salad and enjoyment for me. Just like tuna......

        I will give it a go, one bowl of it is enough, let alone a couple of weeks heh.


        • #5
          I use, variously, EVOO, avocado oil, and have recently found the macadamia oil, which is awesome. I use balsamic vinegar with all of these and I just love it.


          • #6
            Huh, you don't like olive oil? Maybe the non-virgin stuff would be better for you, since it has less taste. Also, perhaps try the sardines that are packed in olive oil -- that would presumably taste primarily like fish, not olives.
            "Trust me, you will soon enter a magical land full of delicious steakflowers, with butterbacons fluttering around over the extremely rompable grass and hillsides."


            • #7
              It's actually getting hard to find regular old olive oil. Everyone wants the EV stuff because they assume it's the highest quality. It does have the richest flavor but it's also not as good for cooking. I can still find the regular stuff at Trader Joes, but that's the only place I've seen it near me.


              • #8
                I've been rocking salads with EVOO and balsamic vinegar. DELICIOUS.


                • #9
                  How about warm bacon grease (I know I'm not the only one that's tried it...I liked it anyway). I like EVOO, so don't know what to tell you about that. I haven't tried the macadamia nut oil, but everyone I talk to raves about it so maybe that's would be an option also.
                  My blog: My Primal Adventure

                  "I've come here to chew bubble gum and kick ass...and I'm all out of bubble gum."


                  • #10
                    Try flavoring your own oil by steeping some chili and garlic in it for a week or so.
                    I like mashing some anchovies, pepper and vinegar in a pestle and mortar and mixing it in with the oil.
                    I'm not real big on the taste of plain olive oil myself.


                    • #11
                      you can also try avocado mashed up/ thinned out with some citrus on your salad as a dressing. i love that.


                      • #12
                        Originally posted by Kay Exeye View Post
                        you can also try avocado mashed up/ thinned out with some citrus on your salad as a dressing. i love that.
                        Yum! I didn't have my own lunch from home today so I went out to Chipotle. I got the salad with carnitas, fajita veggies, guacamole and salsa. So yummy. It didn't need any dressing at all with the guac and salsa in there. (The dressing that came with is a honey vinaigrette so I definitely gave it a miss.) Sadly they cook with soybean oil. If it weren't for that, they'd be nigh on perfect. Still, they're probably the best option I have for a lunch out on those days when I can't bring my own.


                        • #13
                          Originally posted by Bane View Post
                          I've been rocking salads with EVOO and balsamic vinegar. DELICIOUS.
                          mix in some mustard.. it will change your life. i go with this brand...

                          "Polish Mild Mustard"

                          i have yet to find a better tasting mustard.

                          you can find it in any local polish deli. or even euro deli
                          Last edited by Vozz; 02-22-2011, 07:15 PM.
                          We need to have a global discussion about the epidemic of donut murder

                          Starting Weight: 238 lb
                          Current Weight: 224 lb
                          Goal: 190-200 lb
                          Height: 6'-0"
                          Age: 27


                          • #14
                            As already stated, olive oils vary greatly based upon region and cultivar. What is it specifically that you don't like about the olive oil you have used? For the record, Greek olive oil tends to be my favorite. It has a nice balance of fruit and spice. Spanish oils I have tried have been smoother and fruitier than Italian oils. Italian oils can be bolder than I like. This is just my experience though.


                            • #15
                              extra virgin olive oil can taste really mild if it's quite fresh. Shoreline is the olive oil that we get, and it's really good. i usually make it into a vinaigrette with golden balsamic vinegar, crushed garlic, various herbs, a little honey and S&P. i don't like most olive oils from the store, btw.

                              but, if you don't want to go through the trouble of ordering it online, or you find that it's still not your thing, melted coconut oil on salad is pretty divine. avocado, macadamia nut, and hazelnut oils are also pretty yummy (though i don't know the fat ratios of hazelnut oil).
                              my primal journal: