Australian olive oil

[Jeßus]

Hello,
This is more of a local question, but the aus.food group looks quite dead.
In a masterclass on the TV show Masterchef chef Matt Moran said that a lot of
chefs say that they only cook with extra virgin olive oil, but he says that's
silly because the extra virgin quality of the oil is lost when it's heated, for
frying say.
In Australia we are told that European countries dump their lowest quality oil
here because we don't have strict enough labelling standards, so it's safest to
use only Australian olive oil, which is good quality. However, in the big
supermarkets I can see no Australian olive oil that's not extra virgin, and
therefore I assume not suitable for cooking. So, what olive oil to cook with?

There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
and Red Island are just two that come to mind.
Find a better supermarket :)

[DavidW]

Post by Jeßus

Hello,
This is more of a local question, but the aus.food group looks quite dead.
In a masterclass on the TV show Masterchef chef Matt Moran said that
a lot of chefs say that they only cook with extra virgin olive oil,
but he says that's silly because the extra virgin quality of the oil
is lost when it's heated, for frying say.
In Australia we are told that European countries dump their lowest
quality oil here because we don't have strict enough labelling
standards, so it's safest to use only Australian olive oil, which is
good quality. However, in the big supermarkets I can see no
Australian olive oil that's not extra virgin, and therefore I assume
not suitable for cooking. So, what olive oil to cook with?

There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
and Red Island are just two that come to mind.
Find a better supermarket :)

No, I'm looking for an oil that's _not_ EV.

[Jeßus]

Post by DavidW

Post by Jeßus

Hello,
This is more of a local question, but the aus.food group looks quite dead.
In a masterclass on the TV show Masterchef chef Matt Moran said that
a lot of chefs say that they only cook with extra virgin olive oil,
but he says that's silly because the extra virgin quality of the oil
is lost when it's heated, for frying say.
In Australia we are told that European countries dump their lowest
quality oil here because we don't have strict enough labelling
standards, so it's safest to use only Australian olive oil, which is
good quality. However, in the big supermarkets I can see no
Australian olive oil that's not extra virgin, and therefore I assume
not suitable for cooking. So, what olive oil to cook with?

There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
and Red Island are just two that come to mind.
Find a better supermarket :)

No, I'm looking for an oil that's _not_ EV.

Sorry, I mis-read your post :\

Personally, I use EV for cooking... will be a challenge to find non-EV
au oil...

[atec77]

Post by DavidW

Post by Jeßus

Hello,
This is more of a local question, but the aus.food group looks quite dead.
In a masterclass on the TV show Masterchef chef Matt Moran said that
a lot of chefs say that they only cook with extra virgin olive oil,
but he says that's silly because the extra virgin quality of the oil
is lost when it's heated, for frying say.
In Australia we are told that European countries dump their lowest
quality oil here because we don't have strict enough labelling
standards, so it's safest to use only Australian olive oil, which is
good quality. However, in the big supermarkets I can see no
Australian olive oil that's not extra virgin, and therefore I assume
not suitable for cooking. So, what olive oil to cook with?

There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
and Red Island are just two that come to mind.
Find a better supermarket :)

No, I'm looking for an oil that's _not_ EV.

Aldi ?

[Janet]

Hello,
This is more of a local question, but the aus.food group looks quite dead.
In a masterclass on the TV show Masterchef chef Matt Moran said that
a lot of chefs say that they only cook with extra virgin olive oil,
but he says that's silly because the extra virgin quality of the oil
is lost when it's heated, for frying say.

He's only referring to losing some flavour in a first cold press oil
(which is affected by heating). There are other considerations not
affected by heating; such as, EVOO contains no solvents or chemicals
(used to extract more processed olive oils).

In Australia we are told that European countries dump their lowest
quality oil here because we don't have strict enough labelling
standards, so it's safest to use only Australian olive oil, which is
good quality. However, in the big supermarkets I can see no
Australian olive oil that's not extra virgin, and therefore I assume
not suitable for cooking.

EVOO is the first, cold pressing of the fruit; it's the purest and
best flavoured oil so more expensive. Other than cost (if you care)
there's absolutely nothing wrong with using EVOO for cooking. I always
do.

After the first cold pressing, the pulp is re-processed by various
means (heating, solvents) to extract lower quality, cheaper oils.



Janet

[DavidW]

Post by Janet
He's only referring to losing some flavour in a first cold press
oil (which is affected by heating). There are other considerations
not affected by heating; such as, EVOO contains no solvents or
chemicals (used to extract more processed olive oils).
EVOO is the first, cold pressing of the fruit; it's the purest
and best flavoured oil so more expensive. Other than cost (if you
care) there's absolutely nothing wrong with using EVOO for cooking. I
always do.
After the first cold pressing, the pulp is re-processed by
various means (heating, solvents) to extract lower quality, cheaper
oils.

Thanks. That's all clear.

This website talks about the smoke temperature of various oils. It says you
shouldn't heat oil above that. Unfortunately it leaves things pretty cloudy
regarding EV oil, since its smoke temperature can vary between low and high.
http://www.whfoods.com/genpage.php?tname=george&dbid=56

[Jeßus]

Post by DavidW

Post by Janet
He's only referring to losing some flavour in a first cold press
oil (which is affected by heating). There are other considerations
not affected by heating; such as, EVOO contains no solvents or
chemicals (used to extract more processed olive oils).
EVOO is the first, cold pressing of the fruit; it's the purest
and best flavoured oil so more expensive. Other than cost (if you
care) there's absolutely nothing wrong with using EVOO for cooking. I
always do.
After the first cold pressing, the pulp is re-processed by
various means (heating, solvents) to extract lower quality, cheaper
oils.

Thanks. That's all clear.
This website talks about the smoke temperature of various oils. It says you
shouldn't heat oil above that. Unfortunately it leaves things pretty cloudy
regarding EV oil, since its smoke temperature can vary between low and high.
http://www.whfoods.com/genpage.php?tname=george&dbid=56

I really think you're worrying about nothing, you might as well just
use EVOO. At one time I too was concerned about radicals (I am very
health conscious) but eventually determined that the dangers are
grossly exaggerated.

If you're really worried, have you considered rice bran oil?
It has a higher smoke point.

[DavidW]

Post by Jeßus

Post by DavidW
This website talks about the smoke temperature of various oils. It
says you shouldn't heat oil above that. Unfortunately it leaves
things pretty cloudy regarding EV oil, since its smoke temperature
can vary between low and high.
http://www.whfoods.com/genpage.php?tname=george&dbid=56

I really think you're worrying about nothing, you might as well just
use EVOO. At one time I too was concerned about radicals (I am very
health conscious) but eventually determined that the dangers are
grossly exaggerated.
If you're really worried, have you considered rice bran oil?
It has a higher smoke point.

I'm not worried. Just trying to find out what's what with all this.

[Steve Pope]

Post by DavidW
I'm not worried. Just trying to find out what's what with all this.

I think the best approach is to start trying relatively inexpensive,
locally-available EVOO's and see if any of them are okay for
sauteeing and similar cooking. Eventually you will hit upon one,
and then you can stay with it.

Steve

[Phred]

Post by Steve Pope

Post by DavidW
I'm not worried. Just trying to find out what's what with all this.

I think the best approach is to start trying relatively inexpensive,
locally-available EVOO's and see if any of them are okay for
sauteeing and similar cooking. Eventually you will hit upon one,
and then you can stay with it.

Probably the one called "Peanut Oil". :-)

Cheers, Phred.

[I'm back]

Post by Phred

Post by Steve Pope

Post by DavidW
I'm not worried. Just trying to find out what's what with all this.

I think the best approach is to start trying relatively inexpensive,
locally-available EVOO's and see if any of them are okay for
sauteeing and similar cooking. Eventually you will hit upon one,
and then you can stay with it.

Probably the one called "Peanut Oil". :-)
Cheers, Phred.

A lot more expensive than EVOO.
--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

[Phred]

Post by I'm back

Post by Phred

Post by Steve Pope

Post by DavidW
I'm not worried. Just trying to find out what's what with all this.

I think the best approach is to start trying relatively inexpensive,
locally-available EVOO's and see if any of them are okay for
sauteeing and similar cooking. Eventually you will hit upon one,
and then you can stay with it.

Probably the one called "Peanut Oil". :-)

A lot more expensive than EVOO.

But a lot better for frying stuff.

Cheers, Phred.

[Pico Rico]

Post by Phred

Post by I'm back

Post by Phred

Post by Steve Pope

Post by DavidW
I'm not worried. Just trying to find out what's what with all this.

I think the best approach is to start trying relatively inexpensive,
locally-available EVOO's and see if any of them are okay for
sauteeing and similar cooking. Eventually you will hit upon one,
and then you can stay with it.

Probably the one called "Peanut Oil". :-)

A lot more expensive than EVOO.

But a lot better for frying stuff.
Cheers, Phred.

that is why there is "pure olive oil", good for frying, less olive flavor,
and "EVOO".

Has the world completely forgotten about pure olive oil?

[Phred]

Post by Pico Rico

Post by Phred

Post by I'm back

Post by Phred

Post by Steve Pope

Post by DavidW
I'm not worried. Just trying to find out what's what with all this.

I think the best approach is to start trying relatively inexpensive,
locally-available EVOO's and see if any of them are okay for
sauteeing and similar cooking. Eventually you will hit upon one,
and then you can stay with it.

Probably the one called "Peanut Oil". :-)

A lot more expensive than EVOO.

But a lot better for frying stuff.
Cheers, Phred.

that is why there is "pure olive oil", good for frying, less olive flavor,
and "EVOO".
Has the world completely forgotten about pure olive oil?

In my case, not forgotten, more like "never knew"! :-)

The common belief around here is that heating olive oil to high
temperatures creates some nasty compounds in it, hence better to use a
high smoke point oil such as peanut.

But I'm happy to be enlightened if you wish to expand on the point.


Cheers, Phred.