Olive Oil

[Smee]

Howdy,
I've always liked Olive oil, so never actually read past the "Olive Oil is good for you" blurb to find out more about

, so these may seem a little silly, but can sombody please confirm the following :
- All the olive oil at the local stores are in clear glass.Should I be looking for some stored in opaque containers or am I just being paranoid ?
-Whilst olive oil is good, I imagine frying in olive oil is not the best. If I recall heating the oil does something undesireable to it. How bad is it?
TIA for any help.

 

[Jake]

Howdy Smee-
Most olive oil is sold in clear glass, you're right- although some premium grade extra virgin is sold in green glass bottles. It doesn't really hurt anything, as long as the oil isn't exposed to sunlight and air for a long period of time- it can go rancid, but you can tell this by sniffing it.
Actually, if you like olive oil so much, and you're still nervous about the clear containers, why not buy it in the gallon size? These containers are typically metal, they're opaque, and most importantly, you usually do better price-wise. I can get gallons of pretty good oil for about $20.00 at the local supermarket, and even better at Trader Joe's. I transfer the oil in one-pint portions to a dark green glass bottle. This is good enough for every day use, and when I want to splurge, I'll buy the really good stuff that goes for $15 for a 6-oz bottle (great on fresh tomatoes and mozzarella).
As to frying in olive oil- no problem, except that it can't take high heat like other oils like peanut or canola. Extra virgin actually has a lower smoking point than light olive oil, but IMO, life's too short to bother with light. I do saute most everything in extra virgin, but watch the smoke- don't let the pan get too hot before you add the oil (always add oil to a hot pan- never heat the oil up in a cold one- it causes it to go bitter).

HTH-
Jake

 

[Aaron_F]

Quote[/b] ]If I recall heating the oil does something undesireable to it

Most people worry about this endlessly, but it doesnt really matter. While you require heat, oxygen and light for decent trans fat conversion to take place (a catalyst also helps) frying doesnt usualyl take place long enough for any significant amount to be form. You would probably get more from a glass of milk..
and to reinforce jakes comment, dont heat past the smoking point, becuase that will affect the taste of the oil, and extra virgin olive oil tastes toooooo good to wreck

 

[Smee]

Great, thanks for the replies

By the sounds of it,the bottles we buy don't usually last long enough for the clear glass to be a problem, all though buying bulk sounds like a great plan.

Thanks for the reassurance on the frying, using low heat is one fact that did stick in the mind