Best olive oils according to redditors

No. It's sunflower oil cut with olive oil. It only has 20% olive oil.

Since nobody is truly answering you: olive oil has the highest amount of monounsaturated fat content out of all dietary lipids. Monounsaturated fats are linked to lower risk of heart and cardiovascular disease.

On top of that, virgin (unfiltered) olive oil contains a high ammount of polyphenols, an anti-oxidant that is linked to 'prevention of cardiovascular diseases, cancers, and osteoporosis and suggests a role in the prevention of neurodegenerative diseases and diabetes mellitus'.

Vegetable oil, on the other hand, contains Omega-6 polyunsaturated fatty acids, which are harmful in excess. Olive oil does not contain these. In small portions, vegetable oil might be quite fine for you, but if you are planning on consuming at least 500 Kcals worth a day, you might harm yourself over time.

The truth about all nutrition is that there simply is a lot we don't know. However, there are things that we can be pretty sure about, and one of those is that olive oil is healthier than vegetable oil.

Be careful though: a lot of olive oil out there is mixed with other oils, or just entirely fake. Around 75-80% of virgin olive oils sold around the world, are in fact not actually virgin olive oil.
Surprisingly, costco's kirkland brand has been found to be entirely real, and is quite affordable and available on amazon. I put a shot in my protein shake every day.

At the end of the day it's up to you, but in my opinion a longer, healthier life is worth a little extra money.

> Their reasoning is that you guys dont shower much, and seem to also not to use body spray.

Thats nonesense. I use bodyspray alot!

I really like this one!

Can you elaborate a little more on the olive infused vermouth? How long do you leave the olives in the vermouth? And do you use an jar like this type and size? or something else? I'm assuming the bottle is 750ml. I haven't heard of this before, it sounds really interesting to me.

> would never heat the oil

coz heating oils can give you cancer

:/

seriously though... garlic cooked in olive oil is essentially the base of just about everything I cook. I could eat that shit on cereal, if I liked cereal.

There's a store near me that sells these for $9/bottle though: https://www.amazon.com/California-Olive-Ranch-Garlic-Virgin/dp/B00JL61KTY?th=1

It's the best. It's strong enough to use on salad by itself, or to cook with and add some garlic flavor to the food. At $9/bottle, it's not worth risking making it myself :)

Hi. This is a really nice offer. Whether I get to participate or not, thank you for doing this. My husband died. I have profound medical issues and I am too sick to work. Not yet on disability/SSI. I have no income and often struggle for food, so this would be immensely helpful. :)

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Roasted Butternut Squash Pasta Sauce

See the full recipe (with additional notes) at my blog here---- https://veggiechick.com/roasted-butternut-squash-pasta-sauce/

• 8-ounces pasta noodles of choice, gluten free if desired
  
• 2-pound butternut squash
  
• 1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
  
• 1/4 teaspoon ground sea salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 3/4 cup unsalted unsalted vegetable broth
  
• 1/2 cup unsweetened almond milk
  
• 2–3 garlic cloves, minced
  
• 1/2 teaspoon Spanish Paprika or regular paprika
  
• 1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
  
• 1/8 teaspoon cayenne pepper, optional but recommended
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later). 
   
2. Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
   
3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
   
4. To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
   
5. Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
   
6. *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.

We use store-bought. Homemade is too much hassle. Colavita Roasted Garlic Extra Virgin Olive Oil, Low FODMAP, 32 Fl Oz (Pack of 1) https://www.amazon.com/dp/B005WF768C/ref=cm_sw_r_cp_apa_i_82LGDbF0NX514

I get colavita brand off amazon, it's not a bad price for that much olive oil even if it weren't infused. The garlic taste is like BAM, but in a good way.

Italy is the main culprit of why the US market is flooded with fraudulent EVOO. Greek or Spanish is the way to go. Even Morocco is doing great things, as is Libya. Here is a link to a great EVOO I use.

Mr. Papou's | Extra Virgin Olive Oil | First Cold Pressed | Family Owned | Harvested in Corinth, Greece | 3 Liter - 101.4 fl oz https://www.amazon.com/dp/B07BR7MS5D/ref=cm_sw_r_cp_api_i_mXzBDbQ3584Z2

> Compared with controls, mice receiving the EVOO-rich diet had an amelioration of their behavioral deficits, and a significant increase in the steady state levels of synaptophysin, a protein marker of synaptic integrity. In addition, they had a significant reduction in insoluble Aβ peptide levels and deposition, lower amount of phosphorylated tau protein at specific epitopes, which were secondary to an activation of cell autophagy.

> our findings support a beneficial effect of EVOO consumption on all major features of the AD phenotype (behavioral deficits, synaptic pathology, Aβ and tau neuropathology), and demonstrate that autophagy activation is the mechanism underlying these biological actions.

I take olive in four forms daily:

• 1 tbsp of Organic EVOO stored in refrigerator and safeguarded with liquid vitamin E antioxidant
  
  
• 2 x 1g EVOO softgels (especially useful if traveling)
  
  
• 750mg olive leaf extract with 20% oleuropein
  
  
• 25mg hydroxytyrosol from a different olive leaf extract

Guy I work with is Israeli, he doesn't use lettuce or parsley, but highly recommends mint... also he insists that only Saifan EVOO is acceptable for use in cookery

Def bland tasting. I'm not sure the quality of garlic I'm using but I stick to the California olive ranch stuff for everything. I'm pretty sure it's "legit" olive oil from reviews I read. At least it better be for the price?

California Olive Ranch Everyday Extra Virgin Olive Oil - 25.4 oz each (Pack of 2) https://www.amazon.com/dp/B07B5KJQ4Y/ref=cm_sw_r_cp_apa_i_b9dsDb1403D67


No idea about the garlic but I get stuff from the store and it tastes good and garlicy in everything else I cook. I think my problem is I'm not using enough garlic and/or I'm not toasting it enough. I'm super scared of burning it so it's hard to tell for me if it's good and cooked or burnt.

Why are most bottles of wine more expensive than bottles of olive oil at the grocery story? You can get a 2 liter bottle of olive oil for less than $20 while wine can easily be more expensive than that for less than half the volume.

> High quality olive oil is also really hard to get a hold of and exorbitantly expensive.

It's not. There's just a lot of shitty olive oil and shitty information out there. This stuff is between 10 and 11 bucks at my local grocery store. It qualifies because it has a low acidity and shouldn't smoke below 405F. It's not super robust or anything, and I'll get fancier stuff for more flavor when I want it. I also use that stuff more sparingly and in simpler preparations, where I can really taste it.

That being said, serious eats did an article and claimed they didn't notice any flavor problems when cooking with olive oil. Chefs do it all the time.

> Marks & Spencer do it the best

Well, of course they do!

> (they don't sell groceries online)

And of course they don't!

> Tunnock's Border biscuits are worth looking out for too.

drools

> I can only wish that the Chocolate Olivers were easily available as I'd like to try it, but they're so bloody elusive and expensive.

I just looked up "Chocolate Olivers" on the U.S. version of Amazon, and got this result. LOL

Adding points of info:

1. Learn how to salt a steak - Here
   
   
2. The oil he used is best, but if you're /r/frugal then just use EVOO; regardless, buy it in bulk! I.E. Here

Oil with infused garlic is fine -- not sure about the cooking with water substances and then removing.

I use this for cooking:

https://smile.amazon.com/Colavita-Roasted-Garlic-Extra-Virgin/dp/B005WF768C

Ingredients:

• 1 tbsp. extra virgin olive oil
  
• 20 g diced onions (1.8 g net carbs)
  
• 1 minced garlic clove (0.8 g net carbs)
  
• 1/4 cup (63 g) tomato sauce (2 g net carbs)
  
• 1 oz (28 g) Carba-Nada Egg Fettuccine (8.5 g net carbs)
  
• 5 oz ground pork (ground beef works as well)
  
• 1 oz smoked mozzarella cheese (2 g net carbs)
  
• dried basil, salt & freshly ground pepper to taste
  
  Preparation:
  
  Heat up the olive oil in a sauté pan and add the onions. Cook until translucent. Next, add the minced garlic. Brown the ground pork and mix well together. Add the tomato sauce and spices. Cook the pasta separately in boiling water for 3 min. until al dente. Mix the pasta with the sauce.
  
  Macros:
  
  
• Net carbs - 15.1
  
• Calories - 479
  
  I've included links to the specific brands I personally use to prepare this dish.
  
  I know that using so many of your daily net carbs on lunch might seem like a lot. But hey, it's delicious pasta we're talking about. It's ready in under 10 min. and it's also under 500 calories. So I'll take it... occasionally. :)
  

I used this one and it was pretty great. https://www.amazon.com/PJ-KABOS-16-9Floz-vicinity-KORONEIKI/dp/B018KRPLH6/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1498105508&sr=1-2&keywords=olive%2Boil&th=1

I personally like this brand a lot, and its not a lot more expensive on the USA Amazon than here:

https://www.amazon.com/dp/B015J95PU6/ref=mp_s_a_1_1?keywords=oro+bailen+olive+oil&qid=1558196897&s=gateway&sprefix=Oro+bailen&sr=8-1

My favourite one is the Arbequina variety but I can't find it alone there.

Just go to your choice of a grocery store and you should be able to find a decent bottle. I just look them up on google after I see a few that might be good to see if they are worth it.

You can also find the Kirkland stuff on sites like Amazon(will be marked up) or you can buy a can of this stuff that I personally enjoy and is cheaper.

Do a little research and you can find decent stuff online for good prices if you are willing to wait. Otherwise go scope out the stores you said or even try some local italian markets/delis if you have any. They will help you out.

Current cooking olive oil: https://www.amazon.com/Iliada-Kalamata-Extra-Virgin-Olive/dp/B004NJJIS4/ref=asc_df_B004NJJIS4/

No Idea. Never heard anyone using Avocado oil.

Personally I've only used Coconut oil and Olive oil. But have heard people also using Sesame oil. As for all oils make sure they are cold pressed and extra virgin. For the Olive oil, make sure you get one where you see the village where it was made or you see a P.D.O label like this (protected designation of origin). You can usually find some in a Mediterranean/Greek specialty market. The supermarket variety is sub-par and has had reports of being mixed with other oils and not actually extra-virgin.

Don't know why you don't just order oil online. But seriously, if i can't lay down on the couch what is the point?

It's probably something like Pam, which is technically food insofar as you cook with it and it's edible, but neither of those things are the point.

Basically it's just a way of applying a very thin, even layer of oil onto something. The idea is that it'd help prevent food from sticking, but that it's a small enough amount that it won't actually be noticeable in the food itself.

I wonder if Costco's organic is good. Surprisingly it's one of a only a few that's legit EVO. I'll try your recommendations, thanks a lot!

This would have allowed me to keep from mouthing off to my boss and asked me to quietly swallow the crap she was shoveling out lol it was a rough week
http://www.amazon.ca/gp/aw/d/B00A9BTDR6/ref=aw_ls_1_2?colid=17K6ACBOEV9MJ&coliid=I1EVXYVVC9250I

There's a an amazon for that