Olive Oil?

[Manna]

I've only been cooking for a couple of years now, and I'm not very good yet at knowing what you can switch out in recipes. I'm wanting to use Olive Oil in more of my dinners, but I don't have a lot of recipes that call for it. What do you all use it in? Are there any big no-no's that go along with it? =)

Thanks to anyone with suggestions!! =)

 

[EmeraldLily]

It can take over the flavor of some things.
Sorry I can't help more.....I don't make anything that calls for oil except cookies anymore.

 

[CutieSoft]

When we need to use oil or butter/margarine (in any recipe), we simply use the same measurement of olive oil. The olive oil is not as salty which is also a benefit for us. We also buy "Smart Balance" spead which is made from olive oil. We use this on our toast or when flavor is needed.

Hope this helps.

 

[Maeyken]

I use olive oil in place of any other oil. Also, when frying things (if not in a non-stick pan), and for greasing casserole dishes, etc. I just put a bit on a paper towel and wipe it around... it doesn't take much. I don't use that much oil in general. Some things call for it, but really don't need it. Other things you can get away with using less than is called for.

Olive oil does have a unique flavour, but I don't really notice it anymore. I think it just takes a little time to get used to.

 

[Luciano]

I think the best advice is using the better quality only (Extra Virgin Olive Oil), it's maybe a little more olive flavored but you can use less of it.
My wife is Texan (I'm Italian and we live in Italy) and she never had problems getting used to it.

Ciao
Luciano

 

[Manna]

Thanks for the responses! I'm hoping to use it instead of butter or other oils during Thanksgiving....we'll see how it goes!!

 

[chipmunk]

Depending on what you are making will depend on if you can switch olive oil in place of butter or whatever oil. The only thing I can think of that is very picky about its fat is a pound cake. I have had awful results using anything other than butter.

Personally, I'm not fond of the flavor EVOO adds to most sweet dishes that I'm want to making. So, I'm more likely to use a vegetable oil in my desserts. However, olive oil is good in everything else. I use Brummel and Brown Spread with Yogurt on my toast and in non-picky desserts that call for butter.

 

[Luciano]

Depending on what you are making will depend on if you can switch olive oil in place of butter or whatever oil. The only thing I can think of that is very picky about its fat is a pound cake. I have had awful results using anything other than butter.

Personally, I'm not fond of the flavor EVOO adds to most sweet dishes that I'm want to making. So, I'm more likely to use a vegetable oil in my desserts. However, olive oil is good in everything else. I use Brummel and Brown Spread with Yogurt on my toast and in non-picky desserts that call for butter.

You are absolutely right, IMHO too in sweet dishes (cakes, cookies, etc.) butter is much better than oil.

Ciao
Luciano

PS: Nothing to do with this thread but this cultural difference reminds me the worst surprise for my wife in Italy: discovering "Fettuccine Alfredo" doesn't exists here

 

[Manna]

PS: Nothing to do with this thread but this cultural difference reminds me the worst surprise for my wife in Italy: discovering "Fettuccine Alfredo" doesn't exists here

That WOULD be a downer! =)

 

[chipmunk]

PS: Nothing to do with this thread but this cultural difference reminds me the worst surprise for my wife in Italy: discovering "Fettuccine Alfredo" doesn't exists here

No Fettuccine Alfredo!!!! How does she survive?

I think a lot of foreign food has been changed around to be more pleasing to the american audience. This generally translates into things being less healthy for us.

 

[Luciano]

No Fettuccine Alfredo!!!! How does she survive?

I think a lot of foreign food has been changed around to be more pleasing to the american audience. This generally translates into things being less healthy for us.

When Zoë (my wife) went back to Texas in January for a couple of months, before coming back in Italy to marry me , she had problems to go back to an American diet.
I'm a good cook and every day I prepare something different
As an example sunday I cooked a "risotto con funghi" (rice with saffron and mushroom), the day before "spaghetti ajo, ojo e peperoncino" (spaghetti with garlic, oil and chili pepper), ecc. She stopped asking me to prepare something simple as pasta with tomato sauce because I prepare the sauce myself, with tomatoes, onion, garlic, carrot, chili pepper, pepper and whatever strikes my fancy. So, it's not so "simple"
But she too can cook, so sometimes she prepares Texan food.

Ciao
Luciano

 

[HeatherJay]

I use olive oil in all my cooking except for sweet things. Also, it gets a bit expensive to use olive oil for frying so I don't use it for things that require a lot of oil like fried chicken. But, don't be scared of it. It's so much better for you and I actually enjoy the flavor in most dishes (especially when I'm making vegetables). My hubby doesn't really love it, but he'll eat most things regardless, lol.

 

[Linnis]

Olive oil can be used when frying and that but not for recipes like in baking because it's got a stronger flavour. I use it in pasta sause and salad dressings etc.

It's really good for you, although the best oil is Avacado Oil but it's very expencive.