Just watch for smoke or bitter flavor. My lard is less expensive than olive oil though.
I use EVOO for cooking (roasting veggies, sautéing) b/c I don't like the taste of coconut oil. However, I'm wondering if cooking with EVOO is not good because it degrades the oil.
Is olive oil ok for cooking?
I know other good cooking fats are lard and ghee, but those are too expensive for me and not an option.
You can, just keep it low heat and avoid smoke like the plague.
The stuff I get is so nice that I use it pretty much only for dressings and uncooked sauces, dips, things like that. It's what you get when your olive comes from olives grown in your uncle's backyard and produced by an independent and certified organic winery and olive oil producer.
I get one big bottle a year from my uncle and I'm not letting THAT stuff go bad from overcooking.
In the meantime, for most folks it is cheaper, easier, and safer (how many people really know smoking oil is bad?) to use butter, ghee, coconut oil, tallow, and lard as primary cooking fats.
"The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."
Olive oil is great for cooking, if by "olive" you mean "coconut."
High quality olive oil for the win.
Plenty of evidence out there to support that.
Personally, I shy away from cooking with it. I might use a little coconut oil to 'lubricate the pan' and then 'finish' with olive oil however. This is pretty much the standard vegetable prep for me these days.
And by the way - one need not spend lots of money for good quality, organic, olive oil.
Kirkland's organic from Costco is everything it should be from a health standpoint - and cheap. As for taste, I think it's great.
Last edited by gdot; 05-24-2014 at 08:20 AM.
I have heard about store-bought olive oils being adulterated with cheaper oils; has anyone else heard about that?
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway
Restarting this thread b/c I'm wondering about cooking with olive oil: I looked up the smoke pt for EVOO & its 320F. Does that mean its ok to cook with it if its below that temperature? Sometimes I just prefer the taste of EVOO, like for roasted veggies. I have a jar of coconut oil but the flavor doesn't lend itself well to most recipes, & a small jar of ghee isn't very affordable for me ATM.