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Found 16 results

  1. Evening Bell

    Olive Oil Confusion

    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?
  2. With farmer’s markets overflowing with the most wonderful summer produce, what better way to embrace this seasonal bounty than a salad that combines fresh heirloom tomatoes, peppery arugula, white nectarines and sliced avocado. A bright, simple vinaigrette of Grove Provisions extra virgin olive oil and Coastal Kick white vinegar brings out the fresh flavors. A generous sprinkle of our Flake Sea Salt tops it off! (Adapted from Sunset Magazine) Serves 4 6 oz. fresh arugula – feel free to use less or more depending on your taste 2-3 large heirloom tomatoes, sliced. Try to combine different varieties for color and taste 2-3 firm but ripe white nectarines, wedge cut leaving on the skin 1 large (or 2 small) just ripe avocados, sliced 2 tbsp. Extra Virgin Olive Oil – either the 100% Arbequina, or for a little more robust taste, The Meld 2 tbsp. Coastal Kick white vinegar Freshly ground pepper and salt GP Flake Sea Salt to finish Assemble the salad on a nice platter, not a bowl. Wisk together the oil and vinegar. Place the sliced tomatoes on the platter and drizzle with about half of the vinaigrette and sprinkle on a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Finish to taste with our Flake Sea Salt and a few turns of the pepper grinder.
  3. I have not consumed too much olive oil so far in my W30 (R1D13). Last night I made "The Best Chicken You Will..." (http://meljoulwan.com/2009/06/09/the-best-chicken-you-will-ever-eat-ever/) and made the Moroccan dipping sauce to go with it. Making the sauce was the most olive oil (1/3 cup) I have used in a recipe for my entire W30! The chicken was good and I served it cut up over zoodles and pour about 3 Tbsp of the sauce over everything. The thing is, about 2-2.5 hours later, I could feel the grease on my skin building up. I always noticed that I was extra greasy after eating italian food, but attributed it to the high carbohydrate pasta, and occasionally in the past I thought I got a bit oilier after consuming olive oil. Does anyone else experience this? I know olive oil is very healthy and I do not get any additional symptoms other than oiliness and any current pimples feeling a bit inflamed, but I'm wondering if olive oil is a no-go for me. It would be quite strange, because I love olives! I have been consuming ghee and coconut oil as my cooking fats for all of this W30, and before that, I did most cooking with butter or coconut oil. Would appreciate any insight!
  4. Heidi Lauren

    Mayo Fail :(

    I just made my mayo.. but missed the part where it said NOT to use Extra Virgin Olive Oil... My mayo is surprisingly very good looking and impressively emulsified for my first time... but I'm not sure if we'll actually be able to stand the taste... Is there any way to fix it without losing the whole batch?!
  5. LA_Cam_Op

    Veggie Medley

    Tried this once, and that's all it took to become a regular on my food menu! 2 yellow squash 2 green squash 1 large red onion *Split the squash vertically, then split the halves into long, skinny strips. I get about 6-8 per half. *Cut the onion into the thinnest RINGS that you can. Either use a veggie basket/tray, or a cookie sheet lined with foil (be aware that using a cookie sheet really doesn't allow the squash to lose their moisture and you will end up with a limper veggie medley): *Layer the onions on the bottom. *Spray (I use a Misto) with EVOO, if no sprayer -- drizzle. *Make a salt/pepper pinch bowl (about 2/3 pepper) and sprinkle the onions liberally with mixture *Layer the split squash on top of onions. Try to keep them at one layer only. *Spray/drizzle with EVOO. *Sprinkle salt/pepp mix, but NOT as much as you used on the onions. *Use either your grill or broiler to get the veggies to a cooked, but firm level. *Have a searing hot cast iron skillet (I love you, Lodge) ready to have a tablespoon of ghee dropped into it. Distribute ghee evenly. The pan needs to be HOT. Did I mention HOT?! *Drop the veggies in the pan, and using coated tongs or wooden instruments, try and get the onions in contact with that searing hot iron to caramelize them. Takes me about 10 mins in the cast iron to get a real nice color and some singeing going. Enjoy. The veggies keep incredibly well. Easily 4 days inside a well-sealed glass container.
  6. I'm on day two of my first Whole 30 and so far so good. I was really looking forward to having so many creamy dressing options. However I followed the mayo recipe to a T, it emulsified well, but the light mayo I used is just plain gross. It tastes dirty and the things I've made with it taste dirty. I feel like it shouldn't be that hard. What oils do you use to make Whole 30 mayonnaise and salad dressings? I think it will be really hard to get by without them. I appreciate everyones input!
  7. I know that I am allergic to olive oil. Typically, my stomach reacts with strong cramping and yuck. I'm getting ready to start my first Whole30. While I am fine with cooking with coconut oil or avocado oil, I'm wondering what people are using when they make their own salad dressings. Thanks for any advice!
  8. alice9

    Olive oil spray

    Hi everyone, The olive oil spray I have only says in the ingredients 'olive oil, propellants butane propane' is this spray compliant? Thanks
  9. Hi this is day 13 for me on the Whole30 and I am really excited about making my food from scratch. I tried the Olive Oil Mayo from the Well Fed part 1 book page 43. The mayo looked perfect! Then I tasted it and it was awful!?!?! It has too much of the olive oil taste to it. Help...has anyone else experienced this? I used Carapelli Florence Extra Light in taste Olive Oil (not extra virgin). Curious what else I could do to help with the taste. ALSO is it okay to eat raw eggs because there is a raw egg in the recipe? Thank you! Kelly
  10. JosieJake

    Mayo recipe

    I want to make mayo. The recipe in the book says light olive oil, not extra virgin. So is this light virgin, regular virgin, or none of the above. I have several kinds of oil including avocado. What can I use instead.
  11. CFDubbs

    Fat: a Love Story

    Dear Fat, I remember the 90s. I remember Susan Powter and the fat-free craze. I remember Snackwells. I remember dry toast, plain baked potatoes, and screaming at my mom for cooking onions in a tablespoon of olive oil. I remember fat-free yogurt, pretzels, cheese (what?), ice cream. I remember thinking Red Vines were a health food because they were fat free. I know you remember it too. Thank god those days are over. Fat, I'm sorry you had to spend any time in exile. I'm on day 11 of my first Whole30, and before today I used to hide my love for mayo like a dirty little secret. Folks, today I'm coming out of the closet. Fat, I am in love with you. I love you in all your glorious forms (except partially hydrogenated and massively processed; also, sorry canola, but we're through; butter, see you in 20 days, if you're lucky). I am obsessed with Melissa Joulwan's mayo. http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/ I dream about my homemade, nutty-smelling, definition-of-savory ghee. I could eat an avocado with a spoon, and do. A dollop of pesto in my morning omelette delights me like nothing else. Sweet potatoes, diced and roasted in coconut oil, rock my world. Sunshine sauce is my jam ("jam" like "rad thing I love," but I suppose "jam" like "jelly" too). Fat, how did I live without you for so long? Talk about insanity. As far as I'm concerned, you make the world go round, make life worth living, and may be the key to world peace. Well, maybe not. But you get my point. Fat, I'll never hide my love for you again. See you soon. Sincerely, Caroline
  12. Bet

    Best Salad Dressing Evah!

    I think I made the best salad dressing last night. I had some fresh red leaf lettuce. I bought unfiltered olive oil (it's evoo that hasn't been filtered, so it's more fungible than filtered and has a stronger taste). I thought I had balsamic in the cabinet, and we do have 2, both non-compliant (added sulfites....). So I'm thinking, what can I use? I reached for the Red Boat fish sauce. I love anchovies and sometimes have them on salad, so this was the next best thing. I add some to the salad (ok, I added a LOT). WOW this was great. The unfiltered olive oil has a slightly spicy black peppery taste to it and the fish sauce gave it a nice salty kick. I will be having this again. Maybe with some nice black olives. Yum.
  13. I made the most awesome sweet potatoes yesterday. I loved it so much, I made it for dinner, because I just had to have it again. it's like having dessert, but not really. Here's what I did: Peel and cut one sweet potato into cube sized pieces Place in roasting pan Drizzle with olive oil, cinnamon, nutmeg, and freshly-cracked sea salt Shake contents around for even coating Roast at 400 degrees for 20 minutes Enjoy! Love it! For my dinner portion, I added one tablespoon of apple butter to make it even more heavenly.
  14. LinzieAllison

    Too much oil?

    I just finished my first week (yay!) and I'm feeling quite good. My biggest concern is that I am cooking with/consuming too much oil. I've been cooking with a combination of coconut oil and extra virgin olive oil, and I just feel like every steak, every roasted veggie, every kale chip is dripping in the stuff, and I know good fat is good fat, but should I be concerned about the quantity? Thanks!
  15. I am preparing to start my first Whole30. I prepare my own "oil and vinegar" salad dressing using canola oil, vinegar and seasonings. I like canola because it just adds an oiliness but not a flavor of its own, which lets the spices stand out. I do not like the taste of olive oil. I haven't tried other oils like sunflower oil and hesitate to buy a whole bottle and have to throw it away. Is canola oil prohibited during the Whole30? If so are any of the "allowed" oils more bland than olive oil? I'd enjoy hearing others' opinions.
  16. PaleoRunnerYogi

    Olive Oil and COoking

    What are the guidelines for cooking with olive oil? I know it gets volatile at high heat, but what's the Whole30 approved way to use it? I used it to sauté some veggies this evening (at a 3-4 out of 10 on my stove). Is that allowed? Do I need to start my Whole30 over again? Thanks for you help! I just started a Whole45 and am a little Type A....I'd hate to have screwed up on Day 1!