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Re: Olive Oil
Posted: January 27th, 2024, 9:10 pm
by Mike4
redsturgeon wrote:Has the difference between cold pressed and refined oil been discussed/ This is an important consideration.
I only buy "extra virgin" olive oil, assuming it to be the best.
How does this fit in?
Re: Olive Oil
Posted: January 27th, 2024, 9:29 pm
by redsturgeon
MuddyBoots wrote:redsturgeon wrote:Has the difference between cold pressed and refined oil been discussed/ This is an important consideration.
No I don't think it has, can you help out?
https://shop.mani.bio/en/blog/refined-o ... 0chemicals.
This refers to olive oil but the same applies to rapeseed oil.
Re: Olive Oil
Posted: January 27th, 2024, 9:41 pm
by ReformedCharacter
Minimally processed olive oil eg. extra virgin has higher levels of polyphenols:
Beneficial effects of natural plant polyphenols on the human body have been evaluated in a number of scientific research projects. Bioactive polyphenols are natural compounds of various chemical structures. Their sources are mostly fruits, vegetables, nuts and seeds, roots, bark, leaves of different plants, herbs, whole grain products, processed foods (dark chocolate), as well as tea, coffee, and red wine. Polyphenols are believed to reduce morbidity and/or slow down the development of cardiovascular and neurodegenerative diseases as well as cancer. Biological activity of polyphenols is strongly related to their antioxidant properties. They tend to reduce the pool of reactive oxygen species as well as to neutralize potentially carcinogenic metabolites. A broad spectrum of health-promoting properties of plant polyphenols comprises antioxidant, anti-inflammatory, anti-allergic, anti-atherogenic, anti-thrombotic, and anti-mutagenic effects...
Virgin olive oil contains about 500 mg/L of polyphenols. The quantity and quality of polyphenols in olive oil is closely related to the process of olive milling and further processing. Therefore, virgin olive oils have substantially higher amounts of polyphenols than refined olive oils
Potential Health Benefits of Olive Oil and Plant Polyphenols:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5877547/EV olive oil tastes really good IMO and there seems to be a consensus that it's one of the healthiest fats to consume.
RC
Re: Olive Oil
Posted: January 27th, 2024, 9:45 pm
by mc2fool
Mike4 wrote:redsturgeon wrote:Has the difference between cold pressed and refined oil been discussed/ This is an important consideration.
I only buy "extra virgin" olive oil, assuming it to be the best.
How does this fit in?
Well, there's...
Extra Virgin Olive Oil (EVOO)
Virgin Olive Oil (VOO)
Lampante Olive Oil
Refined Olive Oil (ROO)
Olive Oil (OO)
Crude olive-pomace oil
Refined Olive-Pomace Oil
Olive-Pomace Oil – Composed of Refined Olive-Pomace Oils and Virgin (or Extra Virgin) Olive Oils.
All explained at
https://olivewellnessinstitute.org/extra-virgin-olive-oil/grades-of-olive-oil/ 
I've always thought that being
extra virgin was like being a
little bit pregnant. In both cases either you are or you aren't ...
Re: Olive Oil
Posted: January 28th, 2024, 11:42 am
by MrFoolish
How about nibbling on a few olives as a snack? They seem to contain a lot of good nutrients.
Re: Olive Oil
Posted: January 29th, 2024, 1:11 pm
by redsturgeon
MrFoolish wrote:How about nibbling on a few olives as a snack? They seem to contain a lot of good nutrients.
Nothing wrong with that. Or a salad nicoise or pasta puttanesca. I love a tapenade too.
Re: Olive Oil
Posted: May 10th, 2024, 11:36 am
by Aleksa
redsturgeon wrote:Has the difference between cold pressed and refined oil been discussed/ This is an important consideration.
Certainly! Cold-pressed oils are extracted without heat or chemicals, retaining more nutrients and flavor. Refined oils undergo processing to remove impurities but may lose some nutrients. Consider your preferences and cooking needs when choosing between them.
Re: Olive Oil
Posted: May 10th, 2024, 12:16 pm
by formoverfunction
I make a couple of Greek dishes on a semi regular basis, one of them calls for the oil to be measured by the cup!
The one I make most often, during the winter, is cabbage, rice, olive oil, add tomato paste, lemon juice, all spice and sultanas!
I believe it's traditionaly eaten around Easter.
I also make fasolada, a bean soup, in the electric steamer/pressure cooler, and I'm having the leftovers today for lumch.
That's got 3/4 of a cup of oil in it. I am told cooking beans and then leaving them 24 hours/over night in the fridge increases their nutritional value. I mostly do that, as I try to cook everying in the same post. So I pressure cook the beans one day, leave them over night, then saute the onions with fennel seed and garlic, add my vegtables, this time I used swede, celeriac and carrots, steam them for 20 minutes, then add the cooked beans, tomatoes (tinned) and paste, paprika, 3/4 of a cup of oil and slow cooked for 2 hours. Serve with crusty bread, black olives and broken up feta on the top.
A normal batch makes 2 dinners, 2 of us, and lunch for me on the 3rd day.
Re: Olive Oil
Posted: May 10th, 2024, 7:50 pm
by UncleEbenezer
Mike4 wrote:I consume a fair amount of it on toast instead of butter.
To have it on toast is just a variant on plain dunking. But who consumes olive oil on butter?
Re: Olive Oil
Posted: May 10th, 2024, 8:03 pm
by Mike4
UncleEbenezer wrote:Mike4 wrote:I consume a fair amount of it on toast instead of butter.
To have it on toast is just a variant on plain dunking. But who consumes olive oil on butter?
Well I'm interested to learn that I do for a start, according to my post you quoted.
Re: Olive Oil
Posted: May 10th, 2024, 10:21 pm
by stewamax
Lootman wrote:There are a few different names for rapeseed oil. My father, who grew up on a farm, called it mustard seed oil. It is also called canola oil.
Cook with it; olive oil should never be used for frying IMO.
I agree: always fry with rapeseed oil.
Re: Olive Oil
Posted: May 10th, 2024, 11:25 pm
by Mike4
stewamax wrote:Lootman wrote:There are a few different names for rapeseed oil. My father, who grew up on a farm, called it mustard seed oil. It is also called canola oil.
Cook with it; olive oil should never be used for frying IMO.
I agree: always fry with rapeseed oil.
Why?
Re: Olive Oil
Posted: May 10th, 2024, 11:29 pm
by servodude
Mike4 wrote:stewamax wrote:I agree: always fry with rapeseed oil.
Why?
Bland flavour and high smoke point usually