Someone here (I forget who, sorry) has asked several times if people
have forgotten about "Pure Olive Oil" whenever EVOO is mentioned... I
never forgot about it because I didn't know about it existed. I knew
about regular, refined OO, but not anything called "pure". Well, I
happened to go to Costco two days in a row this week and looked at
oils each time. Yep, they sell "Pure Olive Oil". I looked it up and
apparently it's a mixture of refined olive oil and EVOO... if there's
a specific percentage of each, I missed that part. In any case, I
worked the math and buying Kirkland brand EVOO or Kirkland brand Pure
Olive Oil works out to be ± $6 for either one. A deciding factor, for
me, is the amount I can buy it in. Kirkland brand EVOO comes in one 2
liter jug, but I have to buy two 2 liter jugs of Kirkland's Pure OO
and I prefer buying one at a time because I do not want to store that
amount of oil.

So, I have this question for you: I use EVOO as my everyday cooking
oil. I use it for salad dressing and I saute with it. Since cost is
not a factor, can you think of any compelling reason why I should
switch?

--
Food is an important part of a balanced diet.

sf wrote:
>
> Someone here (I forget who, sorry) has asked several times if people
> have forgotten about "Pure Olive Oil" whenever EVOO is mentioned... I
> never forgot about it because I didn't know about it existed. I knew
> about regular, refined OO, but not anything called "pure". Well, I
> happened to go to Costco two days in a row this week and looked at
> oils each time. Yep, they sell "Pure Olive Oil". I looked it up and
> apparently it's a mixture of refined olive oil and EVOO... if there's
> a specific percentage of each, I missed that part. In any case, I
> worked the math and buying Kirkland brand EVOO or Kirkland brand Pure
> Olive Oil works out to be ± $6 for either one. A deciding factor, for
> me, is the amount I can buy it in. Kirkland brand EVOO comes in one 2
> liter jug, but I have to buy two 2 liter jugs of Kirkland's Pure OO
> and I prefer buying one at a time because I do not want to store that
> amount of oil.
>
> So, I have this question for you: I use EVOO as my everyday cooking
> oil. I use it for salad dressing and I saute with it. Since cost is
> not a factor, can you think of any compelling reason why I should
> switch?

With cost not being a factor, the only reason I can think of to use the
pure/refined is for baking where you might otherwise use a different
flavorless oil like Canola.

"Pete C." > wrote in
.com:

> With cost not being a factor, the only reason I can think of
> to use the pure/refined is for baking where you might
> otherwise use a different flavorless oil like Canola.

I would prefer to use either safflower or sunflower to Canola.

Also I would NOT use EVOO as a cooking oil; the taste is too
strong. I use it for salads only. I buy Greek pure olive oil for
cooking in the 3 litre containers. I find it does a great job. I
use safflower oil for baking.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dittos. The XXX Virgin stuff is not made for cooking. It can make your whole house smell like burned olives. We use a 50/50 mix of Kroger light and coconut oil. for high temp frying and save the good Greek Olive Oil for salads and vinaigrette's etc. Remember the only olives which come from Italy are the ones the Greeks won't eat. Canola (aka rapeseed oil) is a poison. I would not not feed it to any living creature. Regular coconut oil alone is for baking.

"bigwheel" > wrote in message
...
>
> 'Michel Boucher[_3_ Wrote:
>> ;1837880']"Pete C." wrote in
>> .com:
>> -
>> With cost not being a factor, the only reason I can think of
>> to use the pure/refined is for baking where you might
>> otherwise use a different flavorless oil like Canola.-
>>
>> I would prefer to use either safflower or sunflower to Canola.
>>
>> Also I would NOT use EVOO as a cooking oil; the taste is too
>> strong. I use it for salads only. I buy Greek pure olive oil for
>> cooking in the 3 litre containers. I find it does a great job. I
>> use safflower oil for baking.
>>
>> --
>>
>> Traditions are group efforts to keep the unexpected
>> from happening.
>>
>> -- Barbara Tober
>
> Dittos. The XXX Virgin stuff is not made for cooking. It can make your
> whole house smell like burned olives. We use a 50/50 mix of Kroger light
> and coconut oil. for high temp frying and save the good Greek Olive Oil
> for salads and vinaigrette's etc.

Remember the only olives which come
> from Italy are the ones the Greeks won't eat. ??? WTF?




Canola (aka rapeseed oil)
> is a poison. I would not not feed it to any living creature.

rubbish. Canola oil is not rapeseed oil, and is quite healthy.

Pico Rico wrote:
>
> Canola (aka rapeseed oil)
> > is a poison. I would not not feed it to any living creature.
>
> rubbish. Canola oil is not rapeseed oil, and is quite healthy.

Canola is most certainly rapeseed oil, it's a trademark brand name for
it. As for it being poison, that is certainly BS. Wikipedia seems to
have a decent article on it, including the differences between the wild
rapeseed and the commercial variety used.

On Saturday, June 1, 2013 9:48:12 PM UTC-5, Pico Rico wrote:
> "bigwheel" > wrote in message
>
> ...
>
> >
>
> > 'Michel Boucher[_3_ Wrote:
>
> >> ;1837880']"Pete C." wrote in
>
> >> .com:
>
> >> -
>
> >> With cost not being a factor, the only reason I can think of
>
> >> to use the pure/refined is for baking where you might
>
> >> otherwise use a different flavorless oil like Canola.-
>
> >>
>
> >> I would prefer to use either safflower or sunflower to Canola.
>
> >>
>
> >> Also I would NOT use EVOO as a cooking oil; the taste is too
>
> >> strong. I use it for salads only. I buy Greek pure olive oil for
>
> >> cooking in the 3 litre containers. I find it does a great job. I
>
> >> use safflower oil for baking.
>
> >>
>
> >> --
>
> >>
>
> >> Traditions are group efforts to keep the unexpected
>
> >> from happening.
>
> >>
>
> >> -- Barbara Tober
>
> >
>
> > Dittos. The XXX Virgin stuff is not made for cooking. It can make your
>
> > whole house smell like burned olives. We use a 50/50 mix of Kroger light
>
> > and coconut oil. for high temp frying and save the good Greek Olive Oil
>
> > for salads and vinaigrette's etc.
>
>
>
> Remember the only olives which come
>
> > from Italy are the ones the Greeks won't eat. ??? WTF?
>
>
>
>
>
>
>
>
>
> Canola (aka rapeseed oil)
>
> > is a poison. I would not not feed it to any living creature.
>
>
>
> rubbish. Canola oil is not rapeseed oil, and is quite healthy.

Canola is rapeseed oil from plants that have been bred to be almost devoid of erucic acid, which tastes nasty. Conventional Canola is NOT healthful, but the new high oleic Canola IS. It was similarly developed through conventional, non-GMO, breeding. I prefer high oleic sunflower to high oleic Canola or High oleic soy because of the flavor.

--Bryan

"sf" > wrote in message
...
> Someone here (I forget who, sorry) has asked several times if people
> have forgotten about "Pure Olive Oil" whenever EVOO is mentioned... I
> never forgot about it because I didn't know about it existed. I knew
> about regular, refined OO, but not anything called "pure". Well, I
> happened to go to Costco two days in a row this week and looked at
> oils each time. Yep, they sell "Pure Olive Oil". I looked it up and
> apparently it's a mixture of refined olive oil and EVOO... if there's
> a specific percentage of each, I missed that part. In any case, I
> worked the math and buying Kirkland brand EVOO or Kirkland brand Pure
> Olive Oil works out to be ± $6 for either one. A deciding factor, for
> me, is the amount I can buy it in. Kirkland brand EVOO comes in one 2
> liter jug, but I have to buy two 2 liter jugs of Kirkland's Pure OO
> and I prefer buying one at a time because I do not want to store that
> amount of oil.
>
> So, I have this question for you: I use EVOO as my everyday cooking
> oil. I use it for salad dressing and I saute with it. Since cost is
> not a factor, can you think of any compelling reason why I should
> switch?
>


hey, that was me! I wonder if anyone reads my posts.

If the cost is the same, the EVOO is not very good stuff.

Theoretically, there is more "bad chemistry" formed when EVOO heats up, so
it should not be used for high temp cooking. But who knows with the EVOO
you are buying at that price.

On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
wrote:

> On Sat, 01 Jun 2013 09:42:24 -0700, sf wrote:
>
> > So, I have this question for you: I use EVOO as my everyday cooking
> > oil. I use it for salad dressing and I saute with it. Since cost is
> > not a factor, can you think of any compelling reason why I should
> > switch?
>
> Taste?
> There are uses where EVOO is desirable for its stronger flavor/taste.
> Likewise there are uses where the flavor/taste of EVOO is too
> much/overpowering.
>
> Horses for courses and all that.

Taste isn't a factor either. I used to think it was too strong and
had to cut it with a neutral oil when I made salad dressing, but I've
used it at full strength for so many years that I don't even notice it
anymore. No one I serve it to has ever complained, so that part is
not an issue either. Thanks.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
> wrote:
>
>> On Sat, 01 Jun 2013 09:42:24 -0700, sf wrote:
>>
>> > So, I have this question for you: I use EVOO as my everyday cooking
>> > oil. I use it for salad dressing and I saute with it. Since cost is
>> > not a factor, can you think of any compelling reason why I should
>> > switch?
>>
>> Taste?
>> There are uses where EVOO is desirable for its stronger flavor/taste.
>> Likewise there are uses where the flavor/taste of EVOO is too
>> much/overpowering.
>>
>> Horses for courses and all that.
>
> Taste isn't a factor either. I used to think it was too strong and
> had to cut it with a neutral oil when I made salad dressing, but I've
> used it at full strength for so many years that I don't even notice it
> anymore. No one I serve it to has ever complained, so that part is
> not an issue either. Thanks.
>

as I said, if you are paying so little for EVOO, it is not the good stuff.
The good stuff has a much stronger flavor, costs more, and should not be
used for cooking - bad chemistry when heated, expensive, and looses some or
much of its flavor when heated, making it a waste.

On Sat, 1 Jun 2013 18:55:04 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
> > wrote:
> >
> >> On Sat, 01 Jun 2013 09:42:24 -0700, sf wrote:
> >>
> >> > So, I have this question for you: I use EVOO as my everyday cooking
> >> > oil. I use it for salad dressing and I saute with it. Since cost is
> >> > not a factor, can you think of any compelling reason why I should
> >> > switch?
> >>
> >> Taste?
> >> There are uses where EVOO is desirable for its stronger flavor/taste.
> >> Likewise there are uses where the flavor/taste of EVOO is too
> >> much/overpowering.
> >>
> >> Horses for courses and all that.
> >
> > Taste isn't a factor either. I used to think it was too strong and
> > had to cut it with a neutral oil when I made salad dressing, but I've
> > used it at full strength for so many years that I don't even notice it
> > anymore. No one I serve it to has ever complained, so that part is
> > not an issue either. Thanks.
> >
>
> as I said, if you are paying so little for EVOO, it is not the good stuff.
> The good stuff has a much stronger flavor, costs more, and should not be
> used for cooking - bad chemistry when heated, expensive, and looses some or
> much of its flavor when heated, making it a waste.
>
If you think you're shaming me, you're not. My EVOO is certified by
UC Davis and is the real thing.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 1 Jun 2013 18:55:04 -0700, "Pico Rico" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
>> > wrote:
>> >
>> >> On Sat, 01 Jun 2013 09:42:24 -0700, sf wrote:
>> >>
>> >> > So, I have this question for you: I use EVOO as my everyday cooking
>> >> > oil. I use it for salad dressing and I saute with it. Since cost is
>> >> > not a factor, can you think of any compelling reason why I should
>> >> > switch?
>> >>
>> >> Taste?
>> >> There are uses where EVOO is desirable for its stronger flavor/taste.
>> >> Likewise there are uses where the flavor/taste of EVOO is too
>> >> much/overpowering.
>> >>
>> >> Horses for courses and all that.
>> >
>> > Taste isn't a factor either. I used to think it was too strong and
>> > had to cut it with a neutral oil when I made salad dressing, but I've
>> > used it at full strength for so many years that I don't even notice it
>> > anymore. No one I serve it to has ever complained, so that part is
>> > not an issue either. Thanks.
>> >
>>
>> as I said, if you are paying so little for EVOO, it is not the good
>> stuff.
>> The good stuff has a much stronger flavor, costs more, and should not be
>> used for cooking - bad chemistry when heated, expensive, and looses some
>> or
>> much of its flavor when heated, making it a waste.
>>
> If you think you're shaming me, you're not. My EVOO is certified by
> UC Davis and is the real thing.
>

no, I am not trying to shame you. Maybe I'll try it. some EVOO is priced
like gold.

Pico Rico wrote:
>
> "sf" > wrote:
> > If you think you're shaming me, you're not. My EVOO is certified by
> > UC Davis and is the real thing.
> >
>
> no, I am not trying to shame you. Maybe I'll try it. some EVOO is priced
> like gold.

If you personally like some food product, it doesn't matter what others
think or approve.

G.

On Sun, 2 Jun 2013 04:19:07 -0700, "Pico Rico" >
wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 1 Jun 2013 18:55:04 -0700, "Pico Rico" >
> > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
> >> > wrote:
> >>
> >> as I said, if you are paying so little for EVOO, it is not the good
> >> stuff.
> >> The good stuff has a much stronger flavor, costs more, and should not be
> >> used for cooking - bad chemistry when heated, expensive, and looses some
> >> or
> >> much of its flavor when heated, making it a waste.
> >>
> > If you think you're shaming me, you're not. My EVOO is certified by
> > UC Davis and is the real thing.
> >
>
> no, I am not trying to shame you. Maybe I'll try it. some EVOO is priced
> like gold.
>

I'm starting to pay more attention to information about smoke points.
I know I don't push my EVOO too far and have grape seed/avocado oil to
use if I think I'm going to be using higher heat than EVOO can
tolerate; but I have my eye on a new kitchen toy anyway - for
curiosity's sake more than any other reason.

http://www.amazon.com/SainSonic-Non-...ref=pd_cp_hi_3

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
> wrote:
>
>> On Sat, 01 Jun 2013 09:42:24 -0700, sf wrote:
>>
>> > So, I have this question for you: I use EVOO as my everyday cooking
>> > oil. I use it for salad dressing and I saute with it. Since cost is
>> > not a factor, can you think of any compelling reason why I should
>> > switch?
>>
>> Taste?
>> There are uses where EVOO is desirable for its stronger flavor/taste.
>> Likewise there are uses where the flavor/taste of EVOO is too
>> much/overpowering.
>>
>> Horses for courses and all that.
>
> Taste isn't a factor either. I used to think it was too strong and
> had to cut it with a neutral oil when I made salad dressing, but I've
> used it at full strength for so many years that I don't even notice it
> anymore. No one I serve it to has ever complained, so that part is
> not an issue either. Thanks.

I use it for cooking too, even though I know that I shouldn't.

On Sat, 1 Jun 2013 22:47:49 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
> > wrote:
> >
> >> On Sat, 01 Jun 2013 09:42:24 -0700, sf wrote:
> >>
> >> > So, I have this question for you: I use EVOO as my everyday cooking
> >> > oil. I use it for salad dressing and I saute with it. Since cost is
> >> > not a factor, can you think of any compelling reason why I should
> >> > switch?
> >>
> >> Taste?
> >> There are uses where EVOO is desirable for its stronger flavor/taste.
> >> Likewise there are uses where the flavor/taste of EVOO is too
> >> much/overpowering.
> >>
> >> Horses for courses and all that.
> >
> > Taste isn't a factor either. I used to think it was too strong and
> > had to cut it with a neutral oil when I made salad dressing, but I've
> > used it at full strength for so many years that I don't even notice it
> > anymore. No one I serve it to has ever complained, so that part is
> > not an issue either. Thanks.
>
> I use it for cooking too, even though I know that I shouldn't.
>
Shouldn't? It's not expensive, do it with a clear conscience.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 1 Jun 2013 22:47:49 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sat, 1 Jun 2013 17:40:27 -0500, heyjoe >
>> > wrote:
>> >
>> >> On Sat, 01 Jun 2013 09:42:24 -0700, sf wrote:
>> >>
>> >> > So, I have this question for you: I use EVOO as my everyday cooking
>> >> > oil. I use it for salad dressing and I saute with it. Since cost is
>> >> > not a factor, can you think of any compelling reason why I should
>> >> > switch?
>> >>
>> >> Taste?
>> >> There are uses where EVOO is desirable for its stronger flavor/taste.
>> >> Likewise there are uses where the flavor/taste of EVOO is too
>> >> much/overpowering.
>> >>
>> >> Horses for courses and all that.
>> >
>> > Taste isn't a factor either. I used to think it was too strong and
>> > had to cut it with a neutral oil when I made salad dressing, but I've
>> > used it at full strength for so many years that I don't even notice it
>> > anymore. No one I serve it to has ever complained, so that part is
>> > not an issue either. Thanks.
>>
>> I use it for cooking too, even though I know that I shouldn't.
>>
> Shouldn't? It's not expensive, do it with a clear conscience.

They say that it is better to cook with the regular stuff and I used to do
that, saving the EVOO for salads and stuff but... My cupboard is too small
to have all that oil in it. I used to use the light stuff too. Now I just
use the EVOO for everything.

On Sun, 2 Jun 2013 02:40:06 -0700, "Julie Bove"
> wrote:

> Now I just use the EVOO for everything.

I have several oils and many different EVOOs, but the less expensive
stuff is what I use to cook with. I haven't compared costs recently
because I don't care, but I'm pretty sure it's close enough to the
cost of the "less desirable" (aka: crap) oils, like vegetable and
canola, that my accountant (if I had one) wouldn't have a heart attack
and according to what I googled, it is cost effective compared to the
price of peanut oil, which I don't need to use as an everyday cooking
oil anyway.

2 liters Kirkland Signature EVOO (UC Davis approved) = $13.13
2 liters Lion & Globe Peanut Oil = $16.79
24oz Planters Peanut Oil = $8.19
so 1 liter is approx $11.60 x 2 = $23.20
or 2.5 x $8.19 = approx. $20.50

Any way you want to work the numbers, Kirkland's Signature EVOO wins.

--
Food is an important part of a balanced diet.