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Old 04-23-2011, 09:18 AM
 
Location: Denver, CO
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When a recipe calls for "olive oil", and don't list a specific type- Extra virgin, light, pressed, regular-
which kind do you use?
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Old 04-23-2011, 09:37 AM
 
Location: East of Seattle since 1992, originally from SF Bay Area
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It depends on what you are making. If something uncooked, such as salad dressing then extra virgin. Light is best for cooking on medium-high heat but then you still want to be careful as it will burn easily. If it's for a bread or something else to be baked, then the cheapest available will work since the flavor is not very important. We actually have a place where you can taste the various types before buying in Seattle.
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Old 04-23-2011, 01:26 PM
 
Location: Middle America
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Whatever I have on hand, which is usually whatever was on sale. I was out, and bought some extra virgin when I went shopping today, because it was on sale and cheaper than other types.

I rarely cook with it if I'm using high temps, due to burn factor.
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Old 04-23-2011, 01:43 PM
 
Location: Denver, CO
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thanks for the tips! Sometimes I find EVOO too strong for every day cooking, but as a pan drizzle, it seems to work.
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Old 04-23-2011, 07:26 PM
 
Location: Burlington County NJ
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I mostly use regular olive oil, unless a recipe states EVOO
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Old 04-24-2011, 09:53 AM
 
Location: Southport, NC
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Quote:
Originally Posted by bisjoe View Post
It depends on what you are making. If something uncooked, such as salad dressing then extra virgin. Light is best for cooking on medium-high heat but then you still want to be careful as it will burn easily. If it's for a bread or something else to be baked, then the cheapest available will work since the flavor is not very important. We actually have a place where you can taste the various types before buying in Seattle.
This is correct. My son is a chef in Manhattan and this is how he advised me.
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Old 04-26-2011, 11:39 AM
 
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Usually the gallon jug from Sam's.
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