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best olive oil for roasting? |
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#1 |
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Forum Member
Join Date: Mar 2007
Location: cheshire
Posts: 414
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best olive oil for roasting?
Please give me some ideas for the best olive oil for roasting. I know that the cold pressed extra virgin oils are good for dressings but they are rubbish for roasting.
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#2 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Non really but basically any cheapo one from a supermarket will do. It's hardly top quality stuff.
You're better off with veg, sunflower, lard, dripping really. |
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#3 |
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Forum Member
Join Date: Jan 2006
Location: Jackie's World
Posts: 15,321
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None of them do well with a high heat for roasting.
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#4 |
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Forum Member
Join Date: Jul 2004
Posts: 10,781
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i don't like olive oil for roasting, always tastes 'heavy' to me
unless it's something like smashed potatoes with tarragon and garlic i prefer rape seed or sunflower oil |
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#5 |
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Inactive Member
Join Date: Jul 2013
Posts: 570
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Use a flavorless oil for roasting, or duck/chicken/bacon fat , dress with some nice olive oil for flavour if you like, after roasting.
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#6 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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i use rapeseed oil for roasting.
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#7 |
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Join Date: Nov 2003
Location: Nailsworth, Gloucestershire
Posts: 10,410
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Quote:
i use rapeseed oil for roasting.
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#8 |
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Forum Member
Join Date: May 2005
Posts: 7,984
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I use sunflower oil for roasting but mixed 50/50 with olive oil for things like sweet potatoes .
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#9 |
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Forum Member
Join Date: Mar 2008
Location: dole office.
Posts: 35,107
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sesame oil is lovely.
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#10 |
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Join Date: Dec 2007
Posts: 15,031
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Tesco selk a lovely one woth tarrsgon
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#11 |
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Join Date: Feb 2008
Posts: 7,610
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Quote:
i use rapeseed oil for roasting.
![]() Olive oil can't reach higher temperatures to crisp as well due to the solids within it. IMO it should be a condiment only. ( not that I eat oil much being on a fat free diet) but I use rapeseed for hubby. |
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#12 |
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Join Date: Apr 2004
Posts: 6,354
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I'd never use olive oil for roasting potatoes or any other veg really.
Personally I don't think you can beat goose or duck fat for roast potatoes. If I was going to use a vegetable or plant oil I'd probably use sunflower oil as it doesn't impart too much flavour and can handle high temperatures quite well. |
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#13 |
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Forum Member
Join Date: Feb 2008
Posts: 7,610
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Quote:
I'd never use olive oil for roasting potatoes or any other veg really.
Personally I don't think you can beat goose or duck fat for roast potatoes. If I was going to use a vegetable or plant oil I'd probably use sunflower oil as it doesn't impart too much flavour and can handle high temperatures quite well.
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#14 |
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Forum Member
Join Date: Feb 2012
Posts: 2,008
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I use groundnut oil.
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#15 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I'd never use olive oil for roasting potatoes or any other veg really.
Personally I don't think you can beat goose or duck fat for roast potatoes. If I was going to use a vegetable or plant oil I'd probably use sunflower oil as it doesn't impart too much flavour and can handle high temperatures quite well. I boil the spuds until they are just about cooked through, steam them dry, put them on a cold baking sheet, flatten slightly so they crack (you need to do this carefully) then drizzle with extra virgin olive oil, sea salt, black pepper and a smidgin of dried thyme on each one. Then into the oven for 45-50 minutes without turning them. They come out fantastically crispy and full of flavour. Whenever I do a roast everyone demands them. They also ask for them with other meals too. |
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#16 |
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Join Date: Feb 2008
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Quote:
I use groundnut oil.
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#17 |
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Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Can I just add that there are regions in Italy (and probably Greece and Spain) that use olive oil exclusively.
They use olive oil for everything including roasting/frying. I'm sure that other cultures and food scientists may have discovered that there were better oils/fats suited for the job but if you went to these regions and told them that they were wrong and shouldn't be using olive oil then I don't think you'd be very welcome. They are pretty set in stone in their ways about food - even from town to town. |
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#18 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
Can I just add that there are regions in Italy (and probably Greece and Spain) that use olive oil exclusively.
They use olive oil for everything including roasting/frying. I'm sure that other cultures and food scientists may have discovered that there were better oils/fats suited for the job but if you went to these regions and told them that they were wrong and shouldn't be using olive oil then I don't think you'd be very welcome. They are pretty set in stone in their ways about food - even from town to town. |
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#19 |
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Forum Member
Join Date: Nov 2003
Location: Nailsworth, Gloucestershire
Posts: 10,410
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Quote:
Can I just add that there are regions in Italy (and probably Greece and Spain) that use olive oil exclusively.
They use olive oil for everything including roasting/frying. I'm sure that other cultures and food scientists may have discovered that there were better oils/fats suited for the job but if you went to these regions and told them that they were wrong and shouldn't be using olive oil then I don't think you'd be very welcome. They are pretty set in stone in their ways about food - even from town to town. |
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#20 |
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Forum Member
Join Date: Jun 2008
Posts: 15,890
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Olive oil might have a lower smoke point than other oils, but it's still perfectly fine to cook with. Not all oils are created equal either, and the more refined the higher the smoke point. I've even seen Mario Batali deep fry sage leaves in extra virgin oil.
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#21 |
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Forum Member
Join Date: Jun 2006
Posts: 13,434
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Quote:
Please give me some ideas for the best olive oil for roasting. I know that the cold pressed extra virgin oils are good for dressings but they are rubbish for roasting.
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#22 |
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Forum Member
Join Date: May 2007
Posts: 2,618
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I use olive oil drizzled over a roasting tray of vegetables. When roasted it tastes amazing. Don't waste using extra virgin oil though. |The cheapo stuff is fine!
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