THE RELUCTANT GOURMET COOKING COMMUNITY

[novice_cook]

Hi all,

Every so often I come across a recipe that asks for "good olive oil." The Barefoot Contessa is notorious for this, though on her website she clarifies what she prefers to cook with (Olio Santo from California).

Good olive oil suggestions would be appreciated, but what I also would like to know is when is it appropriate to use a higher quality oil versus something not so expensive, if ever? Is it worthwhile to use good quality oil in pasta? When frying? Do you use different olive oils for different dishes?

[jfield]

Hello!

When a recipe calls for "good" olive oil, they generally mean extra virgin. This comes from the first pressing of the olives and is very fruity and flavorful. It should be used when you want to highlight the flavor of the oil. Extra virgin olive oil has a low smoke point (the temperature at which the oil will begin to break down and smoke/burn), so it is not the best choice for frying.

For frying, use a neutral vegetable oil with a high smoke point. Peanut and sunflower oils are good for this, but a blended vegetable oil (such as Crisco oil) should do quite well if you're not frying at extremely high temperatures. For very high heat frying, grape seed oil is a good option. It is almost flavorless and has a high smoke point.

I always use extra virgin oil to dress my pasta, because I like the fruitiness of it. I wouldn't use it in, say, a vinaigrette where the flavor might be obscured by the vinegars/herbs I'm adding.

As to which oil to buy, that depends on your palate. Some "EVOOs" (to use Rachael's term) are very "grassy," while some are much more fruity. Generally the best ones (IMO) are sold in tins to keep light away from them. You can do a comparison by buying 2-3 small bottles/tins and tasting them side-by-side. Dip bread in them, taste and see which you prefer.

Hope this helps. Have a lovely day!

[novice_cook]

Thanks for your response. Any particular brand that you recommend for everyday use?

[chefbear]

My favorite brand of EVOO is Carapelli. Good quality for a good price. But that's just my humble opinion :D .

[Reluctant Gourmet]

I always think of "good olive oil" as extra virgin olive too but then there is everyday extra virgin olive oil, good extra virgin olive oil and really really good extra virgin olive that is used for dipping.

I use extra virgin olive oil in a lot of my cooking but have been taught by a chef friend of mine not to use it where it can overpower the rest of the flavors.

For example, I make what I call a "chef's blend" of olive oil and canola oil that I use for salad dressing so the oil doesn't overpower the lettuce. I use an old bottle with one of those stoppers at the top and mix half extra virgin and half canola. Works great for sauteing too.