Canola Vs. Olive Oil

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    Dec 06, 2008 12:01 AM GMT
    Living in an Asain house there is no such thing as olive oil. I finally broke down the other day to get some. I thought I can use olive oil now instead of canola. My partner thinks he can taste it but he hasn't noticed yet.

    There's a dish that I eat about 5-6 times a week. Ingredients: tomatoes, cabbage, dried shrimp, fish sauce, lime juice, pickled green tea leaves, oil, and the dreaded MSG.
    Anyways, there's actually quite abit of oil to make the tea leaves not so dry. Any suggestions on a good olive oil with not much flavor?
    What are some advantages of olive oil over canola oil?
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    Dec 06, 2008 12:42 AM GMT
    http://en.wikipedia.org/wiki/Canola
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    Dec 06, 2008 2:44 AM GMT
    I like Olive Oil
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    Dec 06, 2008 3:04 AM GMT
    The cheaper olive oils have less flavour, the tastiest are the extra virgins and then there's a sliding scale - pure olive oil and so on. Can't remember, but that's not really why I'm posting.

    Olive oil and canola oil each have their role.

    Using olive oil for stir-frying is a bit dangerous because it has a low smoking point. That smoke is bad for your health. It means that you cannot heat olive oil hot enough for stir-frying to make your meat tender. That's where canola oil has it's strength. Grape-seed oil is even better if you can afford it. They have higher smoke-points.

    You really should stick to using olive oil as a cold oil, for dipping or salad dressings, and then buy the freshest extra virgin stuff you can get because it's very yummy. Then you won't have to hide it from your partner.
  • Bunjamon

    Posts: 3161

    Dec 06, 2008 3:08 AM GMT
    In a stirfry I always use canola oil, just because I feel like it has less taste. When I use olive oil I want that flavour to come out in whatever I'm cooking. A good olive oil can make anything taste amazing, but it's not a taste that I like in asian-style cooking.

    And olive oil is really good for you.

    And I love that you use MSG in your cooking. I remember at Peking University in the baozi cafeteria there was a huge bowl of it that people would add do their soy sauce to flavour their baozi. Oh the memories...
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    Dec 06, 2008 3:08 AM GMT
    That's good thought. Thank you.

    He just assumes that olive oil has flavor. He doesn't even notice when I put it in things.
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    Dec 06, 2008 4:34 AM GMT
    i have decided not to use canola oil because of possible toxicity. i use peanut and olive oil.
  • EricLA

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    Dec 06, 2008 5:18 AM GMT
    And there's nothing wrong with cooking primarily with Olive Oil for health, but adding just a little bit of Peanut Oil for flavor.
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    Dec 06, 2008 5:23 AM GMT
    Honestly, how much do the health effects matter when you heat the oil? Don't a lot of the beneficial bonds from the olive oils saturate when warmed?
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    Dec 06, 2008 5:24 AM GMT
    Do your own research to decide whether you are comfortable with canola oil. The two-cent version is that it is made from rape seed, a toxic grass grown in Canada. It's been a while and I don't remember all the particulars, but I was moved to discontinue using Canola oil with food after the intial research. Good luck!
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    Dec 06, 2008 7:20 AM GMT
    I'm not sure things are entirely clear cut. Canola is a type of rapseed oil, and as such is largely a monunsaturated acid, high in omeg-3 acids, and is fairly heat resistant. And while olive oil gets the glory many of the mediterranean diet studies used both olive and rapseed oils and their is evidence that it is beneficial to the overall lipid profile when included in the diet, at least as far as humans are concerned. This has been questioned and there is some evidence -- largely from animal studies that it may also have some detriment to overall lipid function and a contradictory effect on kidney function ie. beneficial in some and not so in other studies. So overalll I'd say the jury is still out.

    That said heating any oil will produce chemicals that are no necessarily beneficial, but monounsaturated vegetable oils produce less than hydrogenated ones with not much difference between a variety of them -- including both canola and olive oil. So one over the other for frying is probably not doing you much harm either way.

    Personally I use olive oil most of the time -- I like the taste. But don't know that olive over canola is really that much better for you overall, and wouldn't be all that worried if you are only using it for some of the dishes you make.
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    Dec 06, 2008 7:57 AM GMT
    I think cheaper olive oils generally have less flavor. The exception to the rule, Filippo Berio, is my favorite for just that reason.

    Olive oil is unusual for its high antioxidant content and its antiinflammatory capacity. There was a fun NY Times article awhile back about how they found that olive oil is an anti-inflammatory.
  • Posted by a hidden member.
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    Dec 15, 2008 9:22 AM GMT
    Rocco is soi smoking.




    I could never work for him because Id be too busy checking him out constantly
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    Dec 15, 2008 9:56 AM GMT
    I use corn, canola, and olive oil. I use olive oil mostly when I am using just a small amount of oil. I use corn and canola for most of my Mexican food. I also like to use olive oil with crushed blacked pepper to dip good artisan bread in!
  • MikemikeMike

    Posts: 6932

    Mar 08, 2009 9:52 AM GMT
    SouthernGuy saidI like Olive Oil


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