I love olive oil. And walnut oil, and grapeseed oil. I use olive oil in pretty much everything that I eat. I brush it on veggies before grilling them. I pan roast beets, potatoes and carrots in olive oil. Anything I eat that has tomatoes also has olive oil in it. It's such good stuff. For high temperature cooking, it's good to use olive oil and butter (not margarine) together; each one will burn if it gets too hot, but together they can be used for much higher temperatures than on their own.
Grapeseed oil is good for sauteing or frying, but not so much by itself. The flavor isnt as pleasant as olive oil. I use walnut oil for baking, and little else.
O & Company has the best olive oils I've tried. They cost way too much, typically between 35-55 dollars per bottle, but I do keep a bottle of their Ravida on hand - it tastes like fresh cut grass and is amazing in salad dressings.
Did you know that the taste of olive oil is determined by the mineral and organic content of the soil the trees are grown in? That's why some olive oils taste grassy, while others are buttery.
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I'm not the man you think I am. My love has never lived indoors - I had to drag it home by four, hired hounds at both my wrists, damp and bruised by strangers' kisses on my lips. But you're the one that I still miss. Neko Case
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