Extra Virgin Olive Oil, Green?
Re: Extra Virgin Olive Oil, Green?
Sometimes it seems as though one has to cross the line just to figger out where it is
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@meric@nwom@n
Re: Extra Virgin Olive Oil, Green?
So a photo entitled "ripe olives" includes olives that are both green and black
I want to sue because they have caused me pain and confusion in their labeling of olives.
Gonna take the case?
Re: Extra Virgin Olive Oil, Green?
Call me crazy but from one of the quotes above I would say that you are both right...
The point remains that whatever colour they might be, olives are minging!
So some olives are green when they are ripe and some turn black or copper brown when they are ripe.Fruit: The olive fruit is a green drupe, becoming generally blackish-purple when fully ripe. A few varieties are green when ripe and some turn a shade of copper brown. The cultivars vary considerably in size, shape, oil-content and flavor.
The point remains that whatever colour they might be, olives are minging!
Why is it that when Miley Cyrus gets naked and licks a hammer it's 'art' and 'edgy' but when I do it I'm 'drunk' and 'banned from the hardware store'?
Re: Extra Virgin Olive Oil, Green?
I'm pretty sure I'd be representing Google on this one. Or the olive growers! Try Sue for personal injury representation@meric@nwom@n wrote:!So a photo entitled "ripe olives" includes olives that are both green and black
I want to sue because they have caused me pain and confusion in their labeling of olives.
Gonna take the case?
“I ask no favor for my sex. All I ask of our brethren is that they take their feet off our necks.” ~ Ruth Bader Ginsburg, paraphrasing Sarah Moore Grimké
Re: Extra Virgin Olive Oil, Green?
Never mind Sean. When your taste buds have matured you will probably finally like them.Sean wrote: The point remains that whatever colour they might be, olives are minging!
Bah!
Re: Extra Virgin Olive Oil, Green?
It's all good fat though, not the bad "trans" or saturated" fats.loCAtek wrote:Aren't olives, God's little fat pill?
It's good stuff for people like me with high cholesterol.
“If you trust in yourself, and believe in your dreams, and follow your star. . . you'll still get beaten by people who spent their time working hard and learning things and weren't so lazy.”
Re: Extra Virgin Olive Oil, Green?
When I first starting using the lower grade olive oil it tasted odd; the canola oil didn‘t taste that much different than regular cooking oils I was used too. But I kept using olive oil and got used to it, kind of an acquired taste.
It appears that I have been using the olive oil incorrectly. I have been using it to make southern corn bread. The batter is baked in oil at five hundred degrees. That is a little too hot for olive oil, right? At any rate I have gone back to using canola oil for the corn bread.
It appears that I have been using the olive oil incorrectly. I have been using it to make southern corn bread. The batter is baked in oil at five hundred degrees. That is a little too hot for olive oil, right? At any rate I have gone back to using canola oil for the corn bread.
I expected to be placed in an air force combat position such as security police, forward air control, pararescue or E.O.D. I would have liked dog handler. I had heard about the dog Nemo and was highly impressed. “SFB” is sad I didn’t end up in E.O.D.
Re: Extra Virgin Olive Oil, Green?
I would agree entirely. Olive Oil is the wrong type to use for cornbread.
Bah!
Re: Extra Virgin Olive Oil, Green?
One can preserve the flavor of olive oil when cooking it by combining it with a less flavorful oil with a higher smoking point. Grapeseed oil works very well for that purpose. It does not overwhelm the flavor of the olive oil, and (for scientific reasons which I do not understand) you only need a ratio of about 1:4.Guinevere wrote:Yes, cold-pressed extra virgin olive oil has a greenish color. But be careful cooking with it -- cook with a lower grade olive oil which has a higher smoking point. The extra virgin is best used for salad dressings and other instances where you are not heating it.
Reason is valuable only when it performs against the wordless physical background of the universe.
Re: Extra Virgin Olive Oil, Green?
Good tip Andrew, I'll remember that one.
“If you trust in yourself, and believe in your dreams, and follow your star. . . you'll still get beaten by people who spent their time working hard and learning things and weren't so lazy.”
Re: Extra Virgin Olive Oil, Green?
That's what I use and it works perfectly. Same trick works for frying with butter.Andrew D wrote:One can preserve the flavor of olive oil when cooking it by combining it with a less flavorful oil with a higher smoking point. Grapeseed oil works very well for that purpose.
