View Full Version : which oil?
01-06-2009, 05:29 PM
What oil does everyone use to make their salad dressings. I made Alissa's creamy italian, and it was good, but I could taste the olive oil. It was a bit strong. I was wondering what everyone uses as far as brand and is it first pressed etc. Or what other oil has a more mild taste that anyone would recommend?
01-06-2009, 05:34 PM
I have tried a bunch and love that one that Alissa sells in her store. Bariani Extra Virgin Olive Oil (Organic, Raw)
01-06-2009, 06:37 PM
to me theres a big big difference between olive oil and extra virgin olive oil . i dont really like olive oil , but extra virgin olive oil i really like . and then the extra extra is even better . and here in detroit i get a decent price at $25 per gallon on the ' philipo berio ' (sp?) brand , it comes in tin can type deals as opposed to plastic which is also a plus in my logic . so if your only using regular olive oil that could be problem .
i also like grape seed oil better than olive oil but its to expensive at the rate i use it , or im just too cheap :cool:
* adding : cold pressed olive oil not refined
01-06-2009, 06:40 PM
i just tried avocado oil, and really liked it!
I have used Zoe brand Spanish olive oil for years. I think it's great.
01-06-2009, 07:26 PM
I use extra virgin olive oil (that is first pressed) in most of the food I prepare. Once in a while I will use coconut oil if the recipe calls for it and it won't work without it. When I make Thai or Chinese style dishes, I use sesame oil.
I like the taste of olive oil. I used to use Greek olive oil (quite strong), and I like Spanish olive oil, also. I think the Italian olive oil is probably the blandest in flavor.
01-07-2009, 12:26 AM
01-07-2009, 12:58 AM
I like Bariani or Rapunzel Olive Oils. "Cold Pressed Olive Oil" is not good enough. Cold pressed oils can still reach 160 degrees. I call that rancid. Far to high to be considered raw. Look for a "cold pressed extra virgin olive oil" in a green glass bottle that states on the label what the maximum pressing temperature is. It should be 105 degrees or less.
01-23-2009, 05:41 PM
Thanks for all of the responses. I am currently using First cold pressed extra virgin olive oil. It is the Kirkland (Costco) brand. It is kind of a greenish yellow color. It tastes ok, just kind of oily if that makes any sense. I know, its olive oil its going to taste oily, but... Anyways, thanks for all who replied.
01-23-2009, 06:40 PM
I LOOOOVVVE hemp oil! So delicious and nutritious:p I haven't developed a taste for olive oil yet.
01-24-2009, 08:29 AM
Maybe try adding less olive oil to the dressing so that you don't taste it as much.
01-24-2009, 08:59 AM
I LOVE avocado oil. It's kinda buttery, to me. Or maybe you could cut your olive oil with another oil and slowly increase your olive oil content as your get accustomed to it.
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.