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I read the Whole 30 book last month, and one area that was foggy to me was the type of Olive Oil to use. The pantry list mentions only the Extra Virgin among olive oils, but some of the recipes just mention light olive oil. My pantry typically has a bottle of Extra Virgin Olive Oil for dressings and items that don't get cooked (to avoid oxidation) and a bottle of Pure Olive Oil (light in color) for recipes that require cooking. Somehow I didn't think to calculate how much EVOO I'd need for my first day of Whole 30 cooking, and I used up the rest of my EVOO. Normally I'd run to the store but there's a lot of snow and ice out there right now. How bad of a faux pas is using the regular pure Olive Oil? Is it less preferred but okay? Or does it mean if I use it, I'm back to restarting Day 1?