You’ve probably heard that deep-frying is the absolute worst way to prepare anything ever, but a study published in Food Chemistry has found that it can actually add nutritional value to some vegetables.
Concerned about the amount of heat olive oil can tolerate (~400F)? Just fry below the smoking point. In Spain, they use pure olive oil for fries instead of extra virgin because you can crank it higher. When you fry at high temps, food absorbs less oil. But I have no problem getting my fries nearly confitted with olive oil. Might be a bit soggy, but make them homefries!
Having trouble finding cost effective rolled oats? Look for Quaker Rolled Oats in the cereal aisle.
Bonus: If you are making granola and you want big chunks, pack all your ingredients tightly together on a baking sheet (I find it easier on a lipped baking sheet but plain should work fine). Once the granola is baked and cooled, you can break it into chunks.
Sure, it can be misconstrued as pretentiousness, but after a decade of producing her own, she’s an olive oil insider, intimate with last year’s poor harvest. 2014 was a black year for olive oil, a 15-year low in global production that saw key producers like Spain, Italy and Morocco’s output falling 40 to 50 per cent below average.
It’s not the first time olive oil fraud has been covered, but the nice part about the article is it provides a couple of things to look for when tasting. I’ve noticed there’s no smell in the normal olive oil I’ve bought to date, but the extra virgin does. I’ll have to review to figure out if it’s proper.
Good thing butter is cool again because there may soon be a shortage of extra virgin olive oil. According to a press release, harvest reports from the “major olive growing areas around the world” show that there will be a significantly smaller crop this year. All-in-all this year’s harvest — around 2.56 million tons — appears to be nearly 20 percent lower than years past, and far below the 3 million tons consumed last year.
The amounts listed in these tables [below] are certainly more than would be recommended for a particular meal. For instance, it is unlikely that you would eat 10 rice cakes at a sitting. The amount listed is a guide to an amount that you could eat in a particular day and get a consistent level of vitamin K.
If you are truly concerned about the vitamin K content, PTINR recommends putting the olive oil in light (sun or fluorescent) for 48 hrs. Most olive oil bottles are dark in colour to protect the olive oil from light exposure, so deal with accordingly. That said, you’re altering more than just the vitamin K content so you risk getting little to no nutritional benefit when consuming the denatured olive oil (extra virgin or otherwise). Given that most recipes do not require a lot of olive oil, and that we still need some vitamin K in our diet – it’s something I’d recommend managing with medication.
An estimated 69% of all store-bought extra virgin olive oils in the US are probably fake, according to tests by the University of California. UC Davis tested samples from the top-selling extra virgin olive oil brands to find the ones that are not worth buying and those that are.
In 1997 and 1998, olive oil was the most adulterated agricultural product in the European Union, prompting the E.U.’s anti-fraud office to establish an olive-oil task force. (“Profits were comparable to cocaine trafficking, with none of the risks,” one investigator told me.) The E.U. also began phasing out subsidies for olive-oil producers and bottlers, in an effort to reduce crime, and after a few years it disbanded the task force. Yet fraud remains a major international problem: olive oil is far more valuable than most other vegetable oils, but it is costly and time-consuming to produce—and surprisingly easy to doctor.