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Oil

Posted Aug 30 2011 2:22pm

I received these olive oil varieties from Crisco as part of the Food Buzz Featured Publisher program

I think I am sufficiently stocked with oil until Skylar graduates from high school for at least a few months

But you can never have too much oil for making any of these recipes:

Vegan Chili (Crock Pot or Stovetop)

So yes, Crisco , thanks for the olive oil.

I will for sure get greasy with it put it to good use.

In any of the recipes I just highlighted, I either use oil and it’s listed in the recipe or it’s mentioned as an optional add-in.

Adding 1-2 Tbsp of olive oil to most any savory recipe won’t hurt it and will most likely help it, so get your grease on.

The other oil I use frequently is Coconut Oil

I never used to like coconut oil.

I thought it tasted like I was chewing on waxy bits of Hawaiian Tropic tanning oil.

But boy, times have changed.

Need proof?

Consult my Coconut Oil Recipes Section for ideas & recipes such as:

For more:

Olive Oil Containing Recipes – Many found in:

Entrees section

Roasted & Baked Veggies & Sides section

Soups & Chili section

Tofu section

Coconut Oil Containing Recipes has it’s own post

And I have a Themed Recipes Section where you can find recipes categorized by type, i.e. banana containing recipes, oat & oatmeal recipes, chocolate dessert recipes, mango recipes, etc.

And in most recipes you can use coconut oil in place of olive oil, provided you realize a coconut flavor will be imparted.  I’ve come to love this, i.e. roasted potatoes or sweet potatoes roasted with coconut oil + cinnamon rock, but some people still are of the waxy Hawaiian Tropic mindset so do as you see fit and as your tastebuds prefer.

I find olive oil much more neutral than coconut oil, but you can’t make Raw Vegan Chocolate with it, either.

There are pros and cons to all oils in terms of flavor, viscosity, smoke point, i.e. how high you can cook with them before they smoke

Here’s the nutritional info for one tablespoon of various types of oil:

 

Oil Calories Total (g) Saturated Fat (g)
Almond oil 120 14 1
Avocado oil 124 14 1.6
Canola oil 120 14 1
Coconut oil 117 13.6 11.8
Corn oil 120 14 2
Cottonseed oil 119 14 3
Extra virgin olive oil 120 14 2
Flaxseed oil 120 13.6 1.3
Grapeseed oil 120 13.6 1.3
Hemp seed oil 126 14 1.5
Macadamia nut oil 120 14 2
Olive oil 119 13.5 1.9
Palm oil 120 13.6 6.7
Palm kernel oil 116 14 11
Peanut oil 119 13.5 2.3
Safflower oil 120 13.6 .8
Sesame oil 120 13.6 1.9
Soybean oil 120 13.6 2
Sunflower oil 120 13.6 1.8
Vegetable oil 124 14 .9
Walnut oil 120 14 1.5
Wheatgerm oil 120 13.6 2.6
Butter 102 11.5 7.3
Smart Balance Margarine 80 9 2.5

And here’s another chart you may find interesting

Type of oil or fat ↓ Saturated ↓ Monounsaturated ↓ Polyunsaturated ↓ Smoke point ↓ Uses ↓
Almond 8% 66% 26% 221 °C (430 °F) Baking, sauces, flavoring
Avocado 12% 74% 14% 271 °C (520 °F) Frying, sautéing, dipping oil, salad oil
Butter 66% 30% 4% 150 °C (302 °F) Cooking, baking, condiment, sauces, flavoring
Ghee , clarified butter 65% 32% 3% 190–250 °C (374–482 °F) Deep frying, cooking, sautéeing , condiment, flavoring
Canola oil 6% 62% 32% 242 °C (468 °F) Frying, baking, salad dressings
Coconut oil 92% 6% 2% 177 °C (351 °F) Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening
Rice bran oil 20% 47% 33% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.
Corn oil 13% 25% 62% 236 °C (457 °F) Frying, baking, salad dressings, margarine, shortening
Cottonseed oil 24% 26% 50% 216 °C (421 °F) Margarine, shortening, salad dressings, commercially fried products
Grape seed oil 12% 17% 71% 204 °C (399 °F) Cooking, salad dressings, margarine
Hemp oil 9% 12% 79% 165 °C (329 °F) Cooking, salad dressings, …
Lard 41% 47% 2% 138–201 °C (280–394 °F) [32] Baking, frying
Margarine , hard 80% 14% 6% 150 °C (302 °F) [33] Cooking, baking, condiment
Mustard oil 13% 60% 21% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.
Margarine , soft 20% 47% 33% 150–160 °C (302–320 °F) Cooking, baking, condiment
Diacylglycerol (DAG) oil 3.5% 37.95% 59% 215 °C (419 °F) Frying, baking, salad oil
Olive oil (extra virgin) 14% 73% 11% 190 °C (374 °F) Cooking, salad oils, margarine
Olive oil (virgin) 14% 73% 11% 215 °C (419 °F) Cooking, salad oils, margarine
Olive oil (refined) 14% 73% 11% 225 °C (437 °F) Sautee, stir frying, cooking, salad oils, margarine
Olive oil (extra light) 14% 73% 11% 242 °C (468 °F) Sautee, stir frying, frying, cooking, salad oils, margarine
Palm oil 52% 38% 10% 230 °C (446 °F) Cooking, flavoring, vegetable oil, shortening
Peanut oil 18% 49% 33% 231 °C (448 °F) Frying, cooking, salad oils, margarine
Safflower oil 10% 13% 77% 265 °C (509 °F) Cooking, salad dressings, margarine
Sesame oil (Unrefined) 14% 43% 43% 177 °C (351 °F) Cooking
Sesame oil (semi-refined) 14% 43% 43% 232 °C (450 °F) Cooking, deep frying
Soybean oil 15% 24% 61% 241 °C (466 °F) Cooking, salad dressings, vegetable oil, margarine, shortening
Sunflower oil (linoleic) 11% 20% 69% 246 °C (475 °F) Cooking, salad dressings, margarine, shortening
Sunflower oil (high oleic) [34] 9% 82% 9%
Tea seed oil 252 °C (486 °F) Cooking, salad dressings, stir frying, frying, margarine

 

From my last post about my New Blog Look , thanks for the compliments!  And yes, we all seem to want to change something about our sites.  A constant work in progress!

 

Questions:

1. What kind of oil do you use most often?  Favorite kinds/types/brands? 

How often do you use oil?

I use oil when I am sauteeing on the stovetop or roasting food in the oven, but since it’s been summertime and warm out, I haven’t been roasting as much, or making soups , or much baked tofu or other recipes I’d use oil in, but when the weather cools off, I’ll be back at it with my oven turned on and an oily vibe going on.

And no, I don’t use any fancy oils like walnut or hemp on a regular basis.  I stick with coconut, olive, and occasionally sesame oil for peanut sauce .

Lately, the most frequent use of oil is coconut oil on my popcorn with nooch and chocolate chips

 

2. What’s your Favorite Recipe to make using oil?  Ever made anything sweet with oil?  How was it?

I have!

All of those sweet creations use coconut oil and they’re all good!  But I’m partial and wouldn’t post it if it wasn’t.

I’ve never made anything sweet with olive oil, but I’ve seen recipes lately.

P.S. This post will be linked in my Themed Recipes Section

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