Food52 members' take on the neverending olive oil debate
Some people love it, cook with it always, need their daily dose like coffee. They praise its health benefits and cooking versatility. Others stay far, far away for a multitude of reasons. As a curious health nut, I've got to ask...what do YOU guys think?
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24 Comments
Cookingwise, I have an "all-purpose" one I use for most cooking, but several different ones for salads, drizzling, etc. I love the Arbequina sometimes, and several different Italian oils, not to mention Provence and California.
I also cook with butter, lard, duck fat, schmaltz, and grapeseed oil on occasion.
A Healthy Fat
Olive Oil consists of monosaturated fatty acids. A diet that emphasises monosaturated and polyunsaturated fats rather than saturated fats and trans fats may lower the risk of heart disease. Monosaturated fats may reduce total cholesterol and LDL cholesterol levels and nornalize blood clooting, according to the Mayo clinic. Some research shows that those fats may imprive insulin levels and help control blood sugar. Olive Oil also contains antioxidants. Consume in moseration, olive oil has 120 calories per Tbsp, THE SAME as in other oils.
Also, from the same article: Americans consume about 1 liter per person per year, compared with 13 liters for Italians and 24 for Greeks.
And BTW: Stop it with pork bellies already, those things used to be cheap.
When I first read the question, I didn't think it could just.be about fats or even about purity. Those are issues but not enough for anyone to run far, far away from olive oil. I thought it had to be something bigger, like in the '40s and '50s when some people thought olive oil tasted too "Italian." though I was pretty sure people had gotten over that one..
One of the varietals being grown here is arbequina, originally from catalonian tree stock. This is a very assertive oil with a big punch you in the face olive taste but also a bit of grassiness. It's often blended into more "buttery" styles. Bottom line is that olive oil tastes good and it is good for you.
Voted the Best Reply!
I think life is about learning and joy. For me, food and cooking fall right into line with that philosophy. I believe if you're eating something -- or not eating something -- for "health", you're (1) doing it for the wrong reason and (2) as likely as not about to find out the truth lies somewhere else.
Good olive oil's taste has a place, as do neutral oils, butter and lard. And beef fat, sizzling at 375, crisping up my fries. On a toasted baguette rubbed with garlic, olive oil, yes. But dripping from a warm, fresh corn tortilla? Whisked into a tart lemon curd??? Life would be a mighty dull place with just the one choice.
I use e.v. olive oil often, almost exclusively: salads, sautéing, coating for roasting or baking vegetables and so forth. The only time I do not use it is when I want an oil with no flavor (usually for baking) or when I'm doing very high temperature frying (which is rare, but, usually I go for peanut oil in this case).
So, people replaced things like butter in favor of whipped hydrogenated butter substitutes (IE: transfats). Well, that didn't work out so well.
Now, they're having a go at egg yolks.