Guest guest Posted October 1, 2005 Report Share Posted October 1, 2005 I question the current trend to Olive Oils. I looked seriously today at the price of olive oil. It seems to me to be rather high, though I accept that the crop is smaller than sunflower or rape seed. I normally use a plain sunflower oil to fry or brown htough I now even question thi need! As I am turning more and more to vegetarianism so I now question how far frying is really needed and indeed I have added two tablespoons of water to chopped onions for a few minutes (as an example) and then completed the rest of a cooking session for 'curries and spiced food' without much loss of flavour. This may be carried somewhat further though for certain classic recipes we do 'need' that oil, for instance in the development of 'classic' sauces. So I question the current trend to Olive Oil. In terms of calorific value it is the same as vegetable or sunflower oils (did anyone ever question that?) yet at two to three times the price. In terms of mixture of types of fat it certainly does increase the amount of mono fats but in reality and this is so slight. So is this just a very proficient marketing exercise? I do believe it is. Would you like to comment? Best wishes Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2005 Report Share Posted October 1, 2005 Interesting thoughts in regards to olive oil, Chris. You could be right about the marketing trends and all. i confess i didn't like the flavor of olive oil when i first started cooking with it years ago. i remember thinking it overpowered the calzones i made using it. It seemed like all i could taste, though nobody else thought it was bad. i got used to it and now i enjoy the flavor it imparts to dishes. Typically i use it sparingly and in combination with other less full flavored oils; in part due to the cost you mentioned. i only buy it on sale. One cooking oil i recently tried [also on sale] was avocado oil. Very nice flavor. i like your thoughts about cutting down on the use of oils in cooking. i try to substitute and cut back on excessive use of additional fats [even healthful oils] in my cooking; it just isn't usually needed... my jeans fit better now, too. ~ pt ~ " Don't be afraid to cry. It will free your mind of sorrowful thoughts. " ~ Don Talayesva, HOPI ~~~*~~~*~~~*~~~> , " Chris " <ukchriswells> wrote: > I question the current trend to Olive Oils. > > I looked seriously today at the price of olive oil. It seems to me > to be rather high, though I accept that the crop is smaller than > sunflower or rape seed. > > I normally use a plain sunflower oil to fry or brown htough I now > even question thi need! As I am turning more and more to > vegetarianism so I now question how far frying is really needed and > indeed I have added two tablespoons of water to chopped onions for a > few minutes (as an example) and then completed the rest of a cooking > session for 'curries and spiced food' without much loss of flavour. > > This may be carried somewhat further though for certain classic > recipes we do 'need' that oil, for instance in the development > of 'classic' sauces. > > So I question the current trend to Olive Oil. > > In terms of calorific value it is the same as vegetable or sunflower > oils (did anyone ever question that?) yet at two to three times the > price. In terms of mixture of types of fat it certainly does > increase the amount of mono fats but in reality and this is so slight. > > So is this just a very proficient marketing exercise? > > I do believe it is. > > Would you like to comment? > > Best wishes > > Chris Quote Link to comment Share on other sites More sharing options...
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