View Full Version : What kind of olive oil (or oil period) are you using?
02-14-2006, 02:02 AM
:mad: UGHHH! I just made the "KFC Coleslaw" recipe posted here and I can tell it would have tasted SO good if only the stupid olive oil I used in it (for the mayo portion) wasn't so gosh darn strong. It seems to overpower the other flavors and this happens with everything I make with this oil.
A friend recommended a particular brand a while ago, but it's an online place (Napa Valley) that I'd have to order from. I don't have a problem doing that, but if someone here is using a particular brand that fits (or comes close to fitting) the "raw standards" but is sold in natural food stores, then I'd prefer to buy it locally. Otherwise, I will break down and order it online.
But even if not olive oil...what oil (brand as well as type) are you using when recipes call for olive oil?
Thanks in advance for any and all responses!
02-14-2006, 02:04 AM
I am using Napa Valley brand right now. It is first cold pressed, thus raw. It tastes better than Spectrum Naturals too. If I could afford it, I would be buying Bariani which is pretty much the best brand available.
02-14-2006, 02:05 AM
Thanks THX...so, you would also say that the flavor of the Napa Valley oil is light and not so overbearing? The person who suggested it to me said it was good and that it was light and again, if push comes to shove, I'll go on and order it but just checking to see if I can find something comparable locally first.
I tasted the Bariani at Alissa's but it also had that strong, "olivey" flavor. I just want a nice, light, neutral oil that won't clash with the flavor of other foods.
02-14-2006, 02:26 AM
Yeah I would say that its pretty light in flavor. Certainly lighter than Spectrum Naturals. And it comes with a cork too (sort of). :D
02-14-2006, 02:32 AM
I use living tree olive oil, I use the one made from mission olives, it is much milder than their other olive oil, a tad expensive, but well worth every penny.
02-14-2006, 02:37 AM
Thanks again THX.
Thank you Rawpriestess...so do you buy the oil you recommended locally or do you have to order it?
02-14-2006, 07:49 AM
'locs, I am EXTREMELY happy with this company and their oil (hemp). They make it on the very day you order it (imagine that, how could you get any fresher), they are careful to keep it under 114 at all times to preserve valuable enzymes, chlorophyll, vitamin E etc.
This link will get you to the page that tells about how it's grown, produced, etc., you can order online, or find a retailer, but if you get it online you get the same day stuff.
Hemp is easier to grow organically than olives, I've found it hard to find organic truly raw olive oil, so hemp has become the staple oil here. And the freshness of it can't be beat.
02-14-2006, 08:12 AM
I use "Heart of Gold" from Whole food farmacy.
Hope you find one that works.....very frustrating otherwise!
02-14-2006, 08:39 AM
I dislike oil so I have learned to make most things with out..and never miss it. In my soups I grind up some pumpkin seeds to thicken it.
02-14-2006, 09:43 AM
It isn't very often I use any oil at all, I tend to use a few nuts if I need that heavier consistency in a recipe. And olive oil has always seemed to taste so strong to me that it over powered recipes, raw or SAD.
This is an interesting topic, if I decide to give it a go again I'll check back here for brand names!
02-14-2006, 01:12 PM
i like hemp oil. it has a nice light nutty flavor.
sometimes i find that just the smell alone of olive oil is too overpowering.
02-14-2006, 01:28 PM
Thanks for the responses everyone! Greatly appreciated!!
Just wanted to mention that perhaps it's not the brand of olive oil that is causing it to be heavy in flavor, but where and how it's produced. Olive oil is made in several different countries, and each country's oil has some typical characteristics, like colours, heaviness, taste, etc. So, one idea might be to read up on olive oil from different places (sorry, I wish I had the info off hand) and find which country tends to produce the lightest tasting oil that you think would suit your needs. Then, look for an organic, cold first pressed oil from that country and grab a small bottle to give it a test run. I know that at my health food store I can generally find olive oils from Italy, Spain, and Greece quite easily. There are also gourmet food stores nearby that carry seemingly infinite varieties of it.
Good luck on your search!!
02-14-2006, 06:38 PM
Thank you for that information...that is definitely something to consider as well...I'll look more into that!
I also wanted to say that after my coleslaw had a chance to chill in the fridge overnight and the flavors had a chance to meld, it's DELICIOUS! The olive oil flavor is very faint now and not as overpowering as it was last night! I've already had two bowls! :D
02-14-2006, 07:02 PM
I use Rapunzel cold pressed organic, it's nice and light tasting. I think Wild Rose (if you have one) carries it.
02-15-2006, 03:25 AM
I buy it from a lady who is one of the Seattle rawbies, she is a relative of them or something and she sells it by the case, I bought a case, and split it with a friend.
I can never remember her name, but she always has some in her car, the Mission olive oil is the less olivy tasting, so is good in smoothies etc.
I don't care for coconut oil in things, I just can't deal with the greesy texture, not sure why.
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