I realize this is an old topic, but I am new to the group so...

We have been using extra LIGHT olive oil for routine cooking, but I have
been told Canola is just as good (and is a lot less expensive).

Opinions? Experiences? Web sites with real info??

TIA

LB

> wrote in message ...
> I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??
>
> TIA
>
> LB

"Good" how? For health, canola is excellent but not quite as good as olive.
Extra light OO is rather tasteless which defeats the purpose of using it it
many recipes - the taste that it adds. But if you do not like the taste then
stick with the light OO for most things.


--
Peter Aitken

Remove the crap from my email address before using.

The origin of the oil (olive, canola, corn, soy, etc.) is one factor in
how it tastes, how high a smoke point it can get, how good it is for
you, but there are others. You also need to look at how the oil has
been pressed and processed. This is a huge subject. Whole books have
been written on it. When you say "just as good," what are you thinking?
In terms of a particular diet? (What is good for one person might be
all wrong for the next.) In terms of inexpense? In terms of a
particular taste or recipe? Most of us here have a few bottles of oil
that we use for different purposes.


--Lia


wrote:
> I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??

Dog3 wrote:
>
> :
>
> > I realize this is an old topic, but I am new to the group so...
> >
> > We have been using extra LIGHT olive oil for routine cooking, but I have
> > been told Canola is just as good (and is a lot less expensive).
> >
> > Opinions? Experiences? Web sites with real info??
> >
> > TIA
> >
> > LB
>
> I use Canola for cooking many things and have had no bad experiences with
> it. I use olive oils for many things also. I have no experience with extra
> light olive oil. Can you elaborate a bit about the 'extra light'?
>
> Michael
>
> --
> "I stayed up all night playing poker with tarot cards. I got a full house
> and four people died.
> -Steven Wright

Extra light is the tasteless version, which is what we want for that
type of cooking (NO olive oil taste)).

Sounds like Canola is the way to go.

LB

On Thu, 11 Nov 2004 23:36:48 GMT, scribbled
some thoughts:

NOTE: Best viewed in a fixed pitch font

>I realize this is an old topic, but I am new to the group so...
>
>We have been using extra LIGHT olive oil for routine cooking, but I have
>been told Canola is just as good (and is a lot less expensive).
>
>Opinions? Experiences? Web sites with real info??
>
>TIA
>
>LB


Olive oil for salad
Corn oil for baking/cooking
Peanut oil (if I can find it) for frying, if not that, then
corn oil.

It also depends on what you want it for. Flavor, flavor
neutral, standing up to heat, health.

--
Sincerely, | (©) (©)
| ------ooo--(_)--ooo------
Andrew H. Carter | /// \\\
d(-_-)b |

wrote:

> I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??

First off.. Extra "light" olive oil is usually
nothing more than cheap low quality olive oil cut
with something like cannola oil. What's the point?
What you are "cooking" determines to me what oil
I'll use. If i'm sautéing or pan frying something,
a full bodied olive oil is welcome, but if I'm
using oil in a brownie mix, I'll use a flavorless
oil. I'm too poor to deep fry in olive oil so
that's never been an issue. I use Peanut oil to
deep fry in, because of the high smoking point.
Goomba

wrote:

> I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??

First off.. Extra "light" olive oil is usually
nothing more than cheap low quality olive oil cut
with something like cannola oil. What's the point?
What you are "cooking" determines to me what oil
I'll use. If i'm sautéing or pan frying something,
a full bodied olive oil is welcome, but if I'm
using oil in a brownie mix, I'll use a flavorless
oil. I'm too poor to deep fry in olive oil so
that's never been an issue. I use Peanut oil to
deep fry in, because of the high smoking point.
Goomba

> wrote in message
...
>I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I
> have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??
>
> TIA
>
> LB

Cooking with extra light olive oil is, IMHO, a waste of money. If you
want a light-tasting oil, stick with canola.

--
"Life is hard. Life is harder when
you're stupid". - John Wayne

"Politics is war without bloodshed while
war is politics with bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying.

wrote in message >...
> I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??
>
> TIA
>
> LB

We like Canola Harvest margarine
(http://www.canolaharvest.com/canada/...arine_1lb.html)
and cook exclusively with canola oil (store brand, usually - choose
one that is light in color). Some people don't like the taste of
Canola - I didn't at first but it grew on me - now I don't know any
difference. I don't particularly like the taste of olive oil except
in a few select dishes, so I try to avoid it anyway.

-L.

wrote in message >...
> I realize this is an old topic, but I am new to the group so...
>
> We have been using extra LIGHT olive oil for routine cooking, but I have
> been told Canola is just as good (and is a lot less expensive).
>
> Opinions? Experiences? Web sites with real info??
>
> TIA
>
> LB

We like Canola Harvest margarine
(http://www.canolaharvest.com/canada/...arine_1lb.html)
and cook exclusively with canola oil (store brand, usually - choose
one that is light in color). Some people don't like the taste of
Canola - I didn't at first but it grew on me - now I don't know any
difference. I don't particularly like the taste of olive oil except
in a few select dishes, so I try to avoid it anyway.

-L.

Pizen wrote:
>
> > wrote in message
> ...
> >I realize this is an old topic, but I am new to the group so...
> >
> > We have been using extra LIGHT olive oil for routine cooking, but I
> > have
> > been told Canola is just as good (and is a lot less expensive).
> >
> > Opinions? Experiences? Web sites with real info??
> >
> > TIA
> >
> > LB
>
> Cooking with extra light olive oil is, IMHO, a waste of money. If you
> want a light-tasting oil, stick with canola.
>
> --
> "Life is hard. Life is harder when
> you're stupid". - John Wayne
>
> "Politics is war without bloodshed while
> war is politics with bloodshed" - Mao Zedong
>
> '99 FLHRCI
>
> Remove 74 before replying.

Thanks. The reason for the post was a retired chef's comment along
those lines.

LB

Pizen wrote:
>
> > wrote in message
> ...
> >I realize this is an old topic, but I am new to the group so...
> >
> > We have been using extra LIGHT olive oil for routine cooking, but I
> > have
> > been told Canola is just as good (and is a lot less expensive).
> >
> > Opinions? Experiences? Web sites with real info??
> >
> > TIA
> >
> > LB
>
> Cooking with extra light olive oil is, IMHO, a waste of money. If you
> want a light-tasting oil, stick with canola.
>
> --
> "Life is hard. Life is harder when
> you're stupid". - John Wayne
>
> "Politics is war without bloodshed while
> war is politics with bloodshed" - Mao Zedong
>
> '99 FLHRCI
>
> Remove 74 before replying.

Thanks. The reason for the post was a retired chef's comment along
those lines.

LB