Guest guest Posted September 12, 2002 Report Share Posted September 12, 2002 Which name brands are the best prepared/most healthy and tastey? Does olive oil become bad easily? Does it have to be refrigerated or can you leave it at room temperature for long periods of time without a problem. What should I mix it with to make a healthy salad dressing? I can't eat this rabbit food without some fat and taste on it. :- ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 ----- Original Message ----- From: " ran7972002 " <Jammer7@...> > Does olive oil become bad easily? Does it have to be refrigerated or > can you leave it at room temperature for long periods of time without > a problem. I don't have answers, but also questions. I recall reading years back in some pop-health book that oils and fats turn rancid easily, and when this happens you can taste it by a burning taste to it. I bought what i thought was a good brand and newly opened, it has this taste sensation, to me, being unaccustomed to it, unpleasant. I have asked oil enthusiasts about this and the reaction is along the lines of " What???? " Or- " what burning taste? That's just natural. " Some nuts also have this taste. I assume because their fat goes rancid faster? But - i have bought light oils that do not have that burning taste. In olive oil, maybe it's just a question of buying a substantially more expensive, less mass-market variety? Any input? Hue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Ok Folks, Here is one person's experience with olive oil. I buy an imported extra-virgin olive oil (usually 8-10 dollars for 500 ml) and keep it in the closet. I do not refridgerate it after opening since the one time I did it appeared to freeze (anyone else notice this). This lasts several monthes without any degradation. I have had experience with olive oil going rancid and it does produce a burned woodsy taste and when used in cooking reminds me of a burned human skin smell (sorry to be a little blunt but that's the best description I can come up with). Joe > Which name brands are the best prepared/most healthy and tastey? > > Does olive oil become bad easily? Does it have to be refrigerated or > can you leave it at room temperature for long periods of time without > a problem. > > What should I mix it with to make a healthy salad dressing? > > I can't eat this rabbit food without some fat and taste on it. :- ) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 13, 2002 Report Share Posted September 13, 2002 Joe: if you mean that it turned " solid " , this is normal. It's not frozen, just " congealed " . To use, you just scoop out a bit with a long handled utensil, such as a knife. on 9/13/2002 8:18 AM, joesmad2001 at fernaj@... wrote: > I do not refridgerate it after opening since the one > time I did it appeared to freeze (anyone else notice this). Quote Link to comment Share on other sites More sharing options...
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