Extra-light Olive Oil

"kevnbro" <[email hidden]> wrote in message
news:[email hidden]...
A recent search for the smoking point of grapeseed oil found me here:
http://www.cookingforengineers.com/article.php?id=50

What I did not know as stated at the site is that extra-light olive
oil has a smoking point of 468° (18° higher than that of refined
peanut oil).

My question is, do any of you when sauteing or pan searing with olive
oil use extra-light olive oil for it's higher smoke point or do you
stick with extra-virgin olive oil (and lower temps.) for it's flavor?
Kev

Kev, see
http://www.filippoberio.com/Products/
I use this brand because it is readily available for me and comes in THREE
different types which addresses your question.
As to your specific question, I use the middle bottle, "perfect for sauteing
and grilling.
I don't use the extra-virgin nor the extra-light for sauteing or searing.

As to my use of extra-virgin olive oil, I use several different brands,
mostly bottled in glass, and try to experiment with new oils from various
countries and in different sizes and prices.
HTH,
Dee Dee

kevnbro said:

A recent search for the smoking point of grapeseed oil found me here:
http://www.cookingforengineers.com/article.php?id=50

What I did not know as stated at the site is that extra-light olive
oil has a smoking point of 468° (18° higher than that of refined
peanut oil).

My question is, do any of you when sauteing or pan searing with olive
oil use extra-light olive oil for it's higher smoke point or do you
stick with extra-virgin olive oil (and lower temps.) for it's flavor?
Kev

I use it with fish and chicken.

Quoted message said:

2. Dee Randall
Jan 12, 2:15 pm show options
Newsgroups: rec.food.cooking
From: "Dee Randall" <[email hidden]> - Find messages by this
author
Date: Thu, 12 Jan 2006 15:15:44 -0500
Local: Thurs, Jan 12 2006 2:15 pm
Subject: Re: Extra-light Olive Oil
Reply | Reply to Author | Forward | Print | Individual Message | Show
original | Report Abuse

"kevnbro" <[email hidden]> wrote in message

news:[email hidden]...
A recent search for the smoking point of grapeseed oil found me here:
http://www.cookingforengineers.com/article.php?id=50

What I did not know as stated at the site is that extra-light olive
oil has a smoking point of 468° (18° higher than that of refined
peanut oil).

My question is, do any of you when sauteing or pan searing with olive
oil use extra-light olive oil for it's higher smoke point or do you
stick with extra-virgin olive oil (and lower temps.) for it's flavor?
Kev

Quoted message said:

Kev, see
http://www.filippoberio.com/Products/
I use this brand because it is readily available for me and comes in THREE
different types which addresses your question.
As to your specific question, I use the middle bottle, "perfect for sauteing
and grilling.
I don't use the extra-virgin nor the extra-light for sauteing or searing.

Quoted message said:

As to my use of extra-virgin olive oil, I use several different brands,
mostly bottled in glass, and try to experiment with new oils from various
countries and in different sizes and prices.

Thanks Dee Dee! I can purchase Filippo Berio at my local grocer, so I
will do as you suggested and give a variety a try. Kev

kevnbro said:

A recent search for the smoking point of grapeseed oil found me here:
http://www.cookingforengineers.com/article.php?id=50

What I did not know as stated at the site is that extra-light olive
oil has a smoking point of 468° (18° higher than that of refined
peanut oil).

My question is, do any of you when sauteing or pan searing with olive
oil use extra-light olive oil for it's higher smoke point or do you
stick with extra-virgin olive oil (and lower temps.) for it's flavor?

If I'm heating it much above boiling I always use extra light. Extra
virgin is for flavoring or dipping bread in. Olive oil is the highest
in healthy monounsaturates, and extra light has little taste.

Quoted message said:

Kev

--Bryan

Quoted message said:

If I'm heating it much above boiling I always use extra light. Extra virgin is for flavoring or dipping bread in. Olive oil is the highest in healthy monounsaturates, and extra light has little taste.

Bryan the taste factor of extra-light was a key factor in my question-
I had imagined that it would provide little flavor being as refined as
it is, but having never used it I didn't know... Thanks! Kev

kevnbro said:

Quoted message said:

2. Dee Randall
Jan 12, 2:15 pm show options
Newsgroups: rec.food.cooking
From: "Dee Randall" <[email hidden]> - Find messages by this
author
Date: Thu, 12 Jan 2006 15:15:44 -0500
Local: Thurs, Jan 12 2006 2:15 pm
Subject: Re: Extra-light Olive Oil
Reply | Reply to Author | Forward | Print | Individual Message | Show
original | Report Abuse

Your posts would be much easier to read if you used the Reply shown in
that expanded message header there, instead of cutting and pasting
without attributions and quote delimiters.

Once you reply, it's very difficult to tell what's old and what's new,
especially when you have some other people's quoted material in there.

Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

kevnbro said:

Quoted message said:

If I'm heating it much above boiling I always use extra light. Extra virgin is for flavoring or dipping bread in. Olive oil is the highest in healthy monounsaturates, and extra light has little taste.

Bryan the taste factor of extra-light was a key factor in my question-
I had imagined that it would provide little flavor being as refined as
it is, but having never used it I didn't know... Thanks! Kev

If you read it close, it says "Extra light (in flavor)", because it's
not
"light" in terms of fat, being of course all fat.

That said, the flavor is lighter. But it's still unmistakably
olive-oil flavor.

I usually just use EVOO for sauteeing, but I'm also almost always
adding
garlic somewhere (as the only aromatic, as part of a chili-garlic
sauce, etc.) and they just go together too well not to.

--Blair

On 12 Jan 2006 11:55:54 -0800, "kevnbro" <[email hidden]>

Quoted message said:

A recent search for the smoking point of grapeseed oil found me here:
http://www.cookingforengineers.com/article.php?id=3D50

What I did not know as stated at the site is that extra-light olive
oil has a smoking point of 468=B0 (18=B0 higher than that of refined
peanut oil).

My question is, do any of you when sauteing or pan searing with olive
oil use extra-light olive oil for it's higher smoke point or do you
stick with extra-virgin olive oil (and lower temps.) for it's flavor?
Kev

I use lite olive oil for sauteeing or oven baking or other cooking
(heat) uses. It's cholesterol friendly. For salads, etc, I use extra
virgin.

Kathy in NZ

"Kathy in NZ" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I use lite olive oil for sauteeing or oven baking or other cooking
(heat) uses. It's cholesterol friendly. For salads, etc, I use extra
virgin.

I don't like the flavor of extra virgin in salads, so I use extra-light for
salads, too. Extra virgin in our house is mostly for dipping bread
occasionally. I will use a little EV if I'm slowly sweating something where
I want the flavor.

C

kevnbro said:

[snip]
My question is, do any of you when sauteing or pan searing with olive
oil use extra-light olive oil for it's higher smoke point or do you
stick with extra-virgin olive oil (and lower temps.) for it's flavor?

No. I use olive oil for flavor. To my taste, "extra-light" has less
flavor. When I want a high smoke point with little added flavor I use
safflower oil. I use peanut oil for most stirfrys because of both the
high smoke point and the flavor. -aem