How should olive oil be used for cooking?

[caseydog]

I learned long ago that olive oil had a bitter aftertaste if used in cooking. I've found that I don't notice if I do what I always do: load up on the flavors and spices. But, I have noticed it when I use it to fry eggs. It's subtle, and I wouldn't call it bitter, but it's there. I still prefer to use a neutral oil for frying, and I have plenty of it, so I can keep on doing that, and reserve olive oil for other purposes.

I don't like using OO for frying eggs, especially EVOO. The taste of the oil is too strong for the subtle flavor of the eggs. I only use butter for eggs. They cook so fast, and I use a medium/low temperature, so burning the butter is not an issue with my eggs.

CD

 

[MypinchofItaly]

This is common knowledge here, regular olive oil has a higher burning point than eevo. I have been taught this at culinary school.

But, as I am suprised to see while searching for this now, this is apparently a myth and is no longer taught. So that's probably why you never heard of it.

It's incredible how things/information change from country to country. I agree about the burning point of Evoo, I think it also depends on how much experience one has in using it. Probably that's also why I personally never had issue with it since it's quite popular over here.

 

[Windigo]

It's incredible how things/information change from country to country. I agree about the burning point of Evoo, I think it also depends on how much experience one has in using it. Probably that's also why I personally never had issue with it since it's quite popular over here.

Yeah to be honest me neither, I've been using it since I saw Italians do it too and not wanting to buy two bottles. And I've never had it burn either.
But what I had been taught at school was different and thus I answered the question with what I believed was the right answer, not what I considered my own choice to take a risk.

 

[karadekoolaid]

I just cooked a tomato sauce for pastas (with garlic and fresh tomatoes) and an aubergine/red pepper/onion/garlic mixture for stuffing canneloni. Both with EVOO. Neither of them burned and neither was submitted to "high" heat, so I'm a bit mystified as to why some don't use it.
However, there's a caveat: EVOO has a particularly strong flavour. With the aubergine mixture, it was exactly what I wanted, but with certain foods, it might not work.

 

[JAS_OH1]

I just cooked a tomato sauce for pastas (with garlic and fresh tomatoes) and an aubergine/red pepper/onion/garlic mixture for stuffing canneloni. Both with EVOO. Neither of them burned and neither was submitted to "high" heat, so I'm a bit mystified as to why some don't use it.
However, there's a caveat: EVOO has a particularly strong flavour. With the aubergine mixture, it was exactly what I wanted, but with certain foods, it might not work.

Like eggs! And probably not Mexican food, either. Whenever I first visited Mexico and asked for olive oil, I got a light colored (almost clear) oil that was definitely not olive oil. I like it with herbs for dipping bread. I learned quickly to just stick with butter.

 

[karadekoolaid]

Like eggs!

Yep, you may be right. I always cook eggs in butter, or bacon fat, or just plain old veg oil. It's dreadful with Indian food, Thai food, Indonesian food - and glorious with anything Mediterranean or Middle Eastern.

 

[badjak]

I do use olive oil for Thai food occasionally (If I got no sunflower oil).
The spices way overpower the taste of oil.
I fry my eggs in olive oil as well.
But then, there is nothing subtle about me

 

[badjak]

And all our olive oil is marked "extra virgin".
Even the one that's mixed with grape oil

 

[JAS_OH1]

I do use olive oil for Thai food occasionally (If I got no sunflower oil).
The spices way overpower the taste of oil.
I fry my eggs in olive oil as well.
But then, there is nothing subtle about me

Bt you use the light version (a blend) and not extra virgin, right?

 

[badjak]

Nope
Extra virgin.
At least thats what the label says.

By the way, I don't buy anything that says lite or light on the package

 

[JAS_OH1]

Nope
Extra virgin.
At least thats what the label says.

By the way, I don't buy anything that says lite or light on the package

Me too. But no eggs in olive oil for me, I use butter or bacon fat usually. Sometimes a mix of butter and grapeseed oil.

 

[Morning Glory]

I fry my eggs in olive oil as well.
But then, there is nothing subtle about me

That's what I like about you!

Do you find the white of the egg sort of bubbles up if cooked in olive oil? I've tried several times now and however fast or slow I cook, this happens and the texture of the white (for me) affects the mouth feel and the taste. The taste of the olive oil with the eggs is basically good though.

 

[badjak]

That's what I like about you!

Do you find the white of the egg sort of bubbles up if cooked in olive oil? I've tried several times now and however fast or slow I cook, this happens and the texture of the white (for me) affects the mouth feel and the taste. The taste of the olive oil with the eggs is basically good though.

I haven't noticed a difference.
Thats basically olive oil versus sunflower oil.
I see a difference with different heat levels and also with different frying pans

 

[The Late Night Gourmet]

That's what I like about you!

Do you find the white of the egg sort of bubbles up if cooked in olive oil? I've tried several times now and however fast or slow I cook, this happens and the texture of the white (for me) affects the mouth feel and the taste. The taste of the olive oil with the eggs is basically good though.

I think the bubbling depends on how much liquid is used, whether it's oil or bacon grease or butter: more liquid seems to create more bubbles. I don't know this for sure, but I do have 10 eggs left in a carton, so there may have to be a science experiment.

 

[caseydog]

I think the bubbling depends on how much liquid is used, whether it's oil or bacon grease or butter: more liquid seems to create more bubbles. I don't know this for sure, but I do have 10 eggs left in a carton, so there may have to be a science experiment.

I would think water content of the egg whites to be a factor. Water turns to steam when hot enough. Steam expands, making bubbles.

Add that variant into your science project.

CD