Re: Cold solidified olive oil

[Guest guest]

it only takes a few minutes, but if that's too long use a small decanter so you can keep the bulk quantity in the refrigerator and only expose the smaller amount to room temperature...

JR

-----Original Message-----From: ran7972002 [mailto:Jammer7@...]Sent: Saturday, September 14, 2002 11:03 AM Subject: [ ] Cold solidified olive oilOk, so you're refrigerating your olive oil so that it lasts longer without becoming rancid. How do you use this solidified olive oil. How long does it take to become liquid again after taking it out of the fridge? Do I have to think, "Ok, I'm gonna be using some olive oil today so I have to remember to get it out an hour or so before using it. Seems like this would be kind of a pain.

[Guest guest]

You just scoop out the desired amount of " solid " oil with a long handled

knife or similar long handled utensil.

on 9/14/2002 12:03 PM, ran7972002 at Jammer7@... wrote:

> Ok, so you're refrigerating your olive oil so that it lasts longer

> without becoming rancid. How do you use this solidified olive oil.

> How long does it take to become liquid again after taking it out of

> the fridge? Do I have to think, " Ok, I'm gonna be using some olive

> oil today so I have to remember to get it out an hour or so before

> using it. Seems like this would be kind of a pain.

>

>

>

>

[Guest guest]

> You just scoop out the desired amount of " solid " oil with a long

handled

> knife or similar long handled utensil.

Um, yeah, that's kind of why I asked my question. I remember reading

that line and thinking that throwing a solidified lump of olive oil

on my salad didn't seem to terribly appealing. : ) : ) : )

[Guest guest]

Touche Jammer. However, the oil will turn liquid very fast, within a minute

or two. If you mix the solid mass with balsamic vinegar or other fixings to

make a dressing, it'll also turn into liquid quickly. In fact if I leave

the bottle out of the fridge, within 5 minutes, the entire bottle of oil

will turn to liquid. Of course, if you want to use it in cooking, (which is

about 90% of my olive oil use) just put the solid gook into the pan as is.

on 9/14/2002 7:50 PM, ran7972002 at Jammer7@... wrote:

> Um, yeah, that's kind of why I asked my question. I remember reading

> that line and thinking that throwing a solidified lump of olive oil

> on my salad didn't seem to terribly appealing. : ) : ) : )

[Guest guest]

P.S. Although olive oil is healthy, it should be used in small amounts;

just as with the other healthy type fats, they're all high in calories, so

you partake, but sparingly. This small amt will turn to liquid very quickly

when separated from the rest of the bottle of (solidified) oil.

on 9/14/2002 8:05 PM, Francesca Skelton at fskelton@... wrote:

> Touche Jammer. However, the oil will turn liquid very fast, within a minute

> or two. If you mix the solid mass with balsamic vinegar or other fixings to

> make a dressing, it'll also turn into liquid quickly. In fact if I leave

> the bottle out of the fridge, within 5 minutes, the entire bottle of oil

> will turn to liquid. Of course, if you want to use it in cooking, (which is

> about 90% of my olive oil use) just put the solid gook into the pan as is.

[Guest guest]

> P.S. Although olive oil is healthy, it should be used in small

amounts;

> just as with the other healthy type fats, they're all high in

calories, so

> you partake, but sparingly. This small amt will turn to liquid

very quickly

> when separated from the rest of the bottle of (solidified) oil.

THAT'S the kind of info I was lookin' for. Thanks for your patience

with this CRON newbie. : )

[Guest guest]

or just set the bottle in hot water for 20 seconds and a little becomes liquid which you can pour out.

-----Oorspronkelijk bericht-----Van: john roberts [mailto:johnhrob@...]Verzonden: zaterdag 14 september 2002 17:23Aan: Onderwerp: RE: [ ] Cold solidified olive oil

it only takes a few minutes, but if that's too long use a small decanter so you can keep the bulk quantity in the refrigerator and only expose the smaller amount to room temperature...

JR

-----Original Message-----From: ran7972002 [mailto:Jammer7@...]Sent: Saturday, September 14, 2002 11:03 AM Subject: [ ] Cold solidified olive oilOk, so you're refrigerating your olive oil so that it lasts longer without becoming rancid. How do you use this solidified olive oil. How long does it take to become liquid again after taking it out of the fridge? Do I have to think, "Ok, I'm gonna be using some olive oil today so I have to remember to get it out an hour or so before using it. Seems like this would be kind of a pain.