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/ck/ - Food & Cooking

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12195183 No.12195183 [Reply] [Original]

Does the grade of olive oil matter?

>> No.12195194

obviously. why don't you get a bottle of cheap low grade and a bottle of expensive first press high grade and compare.

>> No.12195197

>>12195183
No. That's an EU trick. Literally any super market olive oil is fine.

>> No.12195204
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12195204

>>12195194
>>12195197
Interesting...

>> No.12195259

>>12195183
Depends, there's different kinds. The style of olive oil matters more than the price.

>> No.12195357
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12195357

Yeah, it's first pressing, or do you want to wait until everyone else has had their fun with the olives. Fourth pressing, yeah, like that's going to be a party in your mouth. I don't think.

>> No.12195475

>>12195183
It really depends what it is you plan to use the olive oil for.

Need something to drizzle on a salad or toherwise stand alone? Use a high grade.

Need something to cook with? Use a low grade or even a blend so you can hit those high smoke points.

>> No.12195545

>>12195183
Flavour

>> No.12195639

>>12195183
Olive oil tastes like aids.
For my Deutschmark, I’d rather use rapeseed, canola or extra light tasting olive oil.

>> No.12195654

>>12195183
Refined oil has a higher smoke point. Extra virgin has a much lower smoke point, so you should avoid cooking with it.

>> No.12195852

>>12195639
>Deutschmark
I bet you're up to your ledenhosen in rapeseed, Hans.

>> No.12197205

>>12195183
My dad brings me this massive can of olive oil from greece every year. Absolute top tier. Only use it for salads or seasoning. It has this unique fresh taste i've never sees anything like that in a grocery store. Apparenly they use a stone mill to make it.

>> No.12197212

Depends on the dish

>> No.12197243

>>12197205
Cold Press. Extra Virgin Olive Oil can only be cold press, hence the name "extra virgin" - it's both first pressing and contains no processed elements. Olive Oil can be highly volatile, so industrial pressing/high temp can fuck with it.

apparently, even the pressure/friction from some industrial mills can cause heating in the olives, which doesn't occur in stone grinding even though it's less efficient and more labor intensive

>> No.12197244

>>12195183
Only really matters if it's Extra Virgin or 'regular' olive oil. Don't bother with anything else.

use extra virgin for it's taste, as a part of dips or sauces or toppings. it's an ingredient.

Use regular olive oil for cooking, frying, etc. It's a fat.