Topic started by someone (@ px2ar.ed.shawcable.net) on Fri Jun 7 13:54:33 .
All times in EST +10:30 for IST.

Hi friends

i've heard olive oil is healthy.i need some tips like its uses and where&when we should add it in our daily recipes.thx

Responses:

• From: meena (@ user-1121e6d.dsl.mindspring.com) on: Fri Jun 7 16:27:52
  
  someone,when it comes to indian cooking i use only canola oil, even -deep fryin'.for i've noticed flavor tends to change. but u should give it a short and see if it suits ur tastebuds!
  All olive oils are graded in accordance with the degree of acidity they contain,color,flavor and aroma. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first-press oil, with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils ("fino" is Italian for "fine"). Products labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil.
  The new "light" olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that because of an extremely fine filtration process, this olive oil is lighter in both color and fragrance, and has little olive-oil flavor.
  It's this rather nondescript flavor that makes "LIGHT" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil.
  Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades.using pure olive oil for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste.
  Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However it will clear and become liquid again when brought to room temperature.
  hope i ans. ur Q.
  
  
  
  
  
• From: someone (@ px2ar.ed.shawcable.net) on: Thu Jul 4 17:22:03
  
  ooooooooo
  never know this much thanks meena.u know what i think i better stick with canola.u have ans to all my Qs.Thanks .
  
  
• From: Verna (@ mke-24-167-240-119.wi.rr.com) on: Fri Jul 5 09:53:49
  
  Ahhhh Meena,
  You have a bit of the Mediteranean expert in you. A very good description of olive oils, indeed. One addition: extra virgin oil is excellent for dipping rustic breads. Add a touch of salt, a bit of finely minced garlic (raw) and a some finely grated parmesano or pecorino romano cheese and you are transported to heavenly places.
  VC
  
  
• From: meena (@ user-10fugjc.dsl.mindspring.com) on: Sat Jul 6 20:46:10
  
  Verna,
  Indeed i'm no expert -Thanks to the Food Network Tv and HGTv etc. my family of 3 has turned into chef pro's ;)
  Well the garlic bread, is indeed my daughter favorite after school 'winter' snack.
  
  
• From: Rob (@ crtntx1-ar9-4-65-167-227.crtntx1.dsl-verizon.net) on: Mon Sep 2 23:45:58
  
  Hi Meena,
  How are you? Thanks for the tips but can you give us some details on the medically healthly side of Olive oil.
  
  Regards,
  Rob
  
  
• From: meena (@ user-2injg03.dialup.mindspring.com) on: Tue Sep 3 00:17:07
  
  Rob,Benefits of olive oil-The oil extracted from the juices of ground and pressed olives has been used to heal wounds for ages. It has also been used to moisturize skin and strengthen fingernails. And after extensive research on its therapeutic effects, olive oil has been determined to promote digestion, stimulate metabolism, and lower cholesterol levels.
  The monounsaturated fatty acids present in olive oil helps reduce bad cholesterol, and therefore lowers the risk of cardiovascular diseases. These fats and the vegetable mucilage in the oil also help in digestion and relieves stomach disorders, including flatulence, heartburn, and constipation.
  Most recent source-BBC news online, olive oil can protect against bowel cancer!!!
  This is all i know/heard of! hope this helps u.
  
  
• From: viji (@ bgp379522bgs.plnfld01.nj.comcast.net) on: Sat Oct 26 19:18:55
  
  Hi Meena,
  
  I see that you are using Canola oil for cooking. Please do not do that. In lots of website they have warned that canola oil is very bad for health. Please check in the internet. For Ex. Canola oil Vs Olive oil. Thanks!
  
  
  
• From: friend (@ 195.208.237.99) on: Sat Oct 26 22:34:35
  
  Hi try to use the newest `DAKOTA OIL` which is produced nowadays in large scale. they say it reduces body fat.Thanks
  
  
• From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 14 12:31:34
  
  Hello Meena,
  
  Would like ur advise what brand Olive oil to be used for daily cooking like seasoning and for deep frying, how the taste will be?
  
  So far, I have been using Canola oil, but, recently, had upma at my friend's place and she made the tiffin with Olive oil which gave a special flavour and taste to the tiffin. So, I thought of trying that for regular cooking.
  
  But, I am not sure whether the Olive oil works out for deep frying like savories, snacks or for any sweets?
  
  Thanks and Bye
  
  
• From: meena (@ user-105nde1.dialup.mindspring.com) on: Thu Nov 14 15:49:30
  
  Hi R,
  Since i do not want the olive oil to intense the flavor of my dish, i use extra light olive oil(very mild tastin') brand-Bertolli.(i use olive oil only when i cook chicken/meat/fish)
  The intensity of flavor is also influenced by the region in which the oil originated; Greek olive oils are robust, while French olive oils tend toward milder flavors.
  I guess ur friend must have used "Pure olive oil" -which are extracted using heat (and sometimes chemical processes) and have a milder flavor that’s good for sautéing and frying- onions/chillies in uppama. As the olive oil heats in the pan, the flavor diminishes proportionately.
  For indian cooking i use only canola oil!
  
  
• From: Rimi (@ dsc02-aui-tx-5-90.rasserver.net) on: Thu Nov 14 16:09:11
  
  Hi someone,
  There are a lot of sites about different cooking oils on the net. Some contain facts, while others may not.
  The websites below contain authenticated info many Health Scientists swear by. Hope you can find them helpful.
  
  http://www.americanheart.org/presenter.jhtml?identifier=4668
  http://www.vrg.org/journal/vj2001sep/2001sepomega3.htm
  
  
  
• From: aromatherapy (@ pc45-3.lib.rochester.edu) on: Thu Nov 14 16:52:47
  
  olive oil also has anti-inflammatory properties. it is good to rub on arthritic joints, the addition of a few drops of lavender essential oil (10 drops lavender to one tablespoon olive oil) is very helpful for aching joints.
  
  you really shouldn't cook with extra virgin olive oil - this is best just drizzled over a cooked item, as a salad dressing or a dip for bread.
  
  

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