When making spaghetti sauce...do I use olive oil or extra virgin olive oil?

Question

im making meat sauce and it says to use 2 tblspoons of olive oil. Are they talking about extra virgin or regular?

Answer 1

olive oil is the best for for spaghettin sauce ohh yes-to me it doesnt make any difference-but the extra is healthier and more mild-thanks david in Jesus amazing grace

Answer 2

ALWAYS use extra virgin olive oil. Bertollio is the best brand, too. That's what Italians usually use.

The diff between extra virgin, virgin and (just plain) olive oil is the selection and process.

Extra virgin (the MOST flavorful by far) is the first pressing of the most ripe from the preferred olive trees. This is the same as 10-year-age whiskey in oak casks for quality.

Virgin is the second pressing of the olives used for extra virgin and the first for all the rest of the harvest. This is the same as regular distillery "trade" whiskey.

(Plain) Olive is a result of the "mat" from the first and second pressings being steamed to loosen the oil and then run through the rollers. This is, in my opinion, crude oil. It barely has the olive oil taste or smell, and often is watery as well. This is the same as MD 20-20 (Mad Dog 20-20), the preferred booze of winos and bums.

All of the oils are filtered before bottling, of course, but if you want REAL olive oil taste, don't use anything but Extra Virgin--and I strongly suggest Bertolli. (WOW, I SO delight to drop a capful onto a hot skillet and inhale the olive aroma that bursts out and rises into my twitching nose. YUMMIE !!!)

Also, olive oil is NOT expensive. You don't have to use very much at all to fry ANYTHING.

And your body digests olive oil. It is a natural food and actually very good for you. Most people digest olive oil 100 percent. Vegetable oils, on the other hand, usually passes through you undigested and likely to enter the environment dispite all the treatments that can be applied.

I use extra virgin olive oil for everything except for when I want to "grease" a baking pan or muffin tin. THEN, I use peanut oil because it is thicker and less likely to run down the walls too soon. I also fry fish in peanut sometimes for the nutty taste it adds. That is my ONLY exception.

Well, butter, of course. Sometimes. Sometimes I "butter" my toast or bread with Bertolli. That's what the Ancient Greeks did, too.

Oh--and Bertolli does not sell (just plain) olive oil. They offer ONLY extra virgin or virgin. They have taste, you see. So such you. (No, I am NOT a sales rep for Bertolli. And, YES, I have tried the others.)

Finally. DON'T--repeat, DON'T waste your money on "flavored" olive oils, no matter how fancy the labels or high the prices. That is like buying cheese- or garlic-flavored popcorn, for gosh sakes.

ADDED--I have to laugh at those first two posters. They don't know SQUAT about olive oil. Zip, dude !!! Sorry-but there it is, right in front of you--the honest truth.

ADDED 2--The following posters also don't know very much about cooking with olive oil. Oh, well. I know better. So does the guy right above me.

Answer 3

Use olive oil. Cooking with EV is a waste of money ,the great flavor disappears. You can easily test the validity of that statement.
Also as the quality of the oil goes down it's smoke point goes up,and thats useful to know if you're frying with it.
As far as who makes the best olive oil, who the hell knows ?
I grew up on good Greek olive oils which I still buy in Greek grocery stores, not supermarkets. I like the kalamata oil.
I'll use Bertoli but only in an emergency and if I can't find Goya .
Realistically speaking ,every country produces a different oil so it's just a matter of what you like .

Answer 4

Extra virgin is more expensive. Olive Oil is better for cooking. It has a higher smoking tempurature. Extra virgin is great for dressing or more delicate uses where you're not heating it up so much. Either one is fine with your spaghetti sauce. Price wise though.. I'd stick with the straight up olive oil.

Why ruin prefectly good extra virgin olive oil? Just because "chefs" on tv tell you to use it when you're cooking? Yes, it's a better quality oil to eat, but not for cooking with.

With regards to the answer two below me: You should learn to read people answers before replying to them. You're right about extra virgin olive oil. However certain oils have their certain purposes. Like I said before, why ruin extra virgin olive oil by heating it up and covering it with other flavors. I'm a Chef Instructor and know what's higher quality and what's not. And I never said that extra virgin was expensive.. I said it was MORE expensive than regular olive oil. It's a smoking point issue. That's all I've tried to say here. Nothing about which is better.

I think he works for Bertollio =)

Answer 5

Any quality olive oil, or even for that matter any oil, will work. Extra virgin olive oil is usually too delicately flavored to notice, not to mention much more expensive than regular virgin oil. When I lived in Italy, my neighbors were horrified to discover I was using extra virgin for cooking purposes. I was informed that it was for table use only, where the taste could be appreciated. For regular cooking they recommended virgin, or cold pressed olive oil. Nobody recommended regular oil, unless I was buying it directly from the farmer- since companies use chemicals to extract every drop out of the flesh and pits. Here in the States I'd recommend sticking with plain old virgin oil, and save the good stuff for the table.

Answer 6

Dynamite knows nothing. Virgin and extra virgin olive oils are the first pressed and have the strongest flavors. Great for dressings and final punch of flavor to dips, soups, stews, and sauces. Use olive oil for cooking. Ultimately it would not matter that much, except EVOO is costlier.

Answer 7

The above solutions re 1st press, purity, flavour and chilly pressing are perfect. notwithstanding you ought to additionally contemplate the main suitable oil for the point. do you like a strongly flavoured oil for what you're doing? in my opinion i do unlike mayonnaise made with greater suitable virgin olive oil, it extremely is barely too over powering. there is lots to be reported for booking the greater suitable virgin stuff for circumstances the place flavour is significant - an magnificent olive oil with a splash of elderly balsamic on a bread board for dipping (rather of butter), an identical mixture or with the help of itself over a salad. Even a splash in a ciabatta bread dough. i would not fry with greater suitable virgin because it ameliorations the flavor and is a waste. as with wine, extremely stable olive oil manufacturers interior the Mediterranean will produce a spectrum of flavours so (collectively as stable greater suitable virgin has a tendency to be the costliest) you might have a stable easy olive oil or a very good balanced mid-selection of flavour. it unquestionably relies upon on what you like it for.

Answer 8

I have never noticed the difference after the olive oil is heated as in spaghetti sauce. Usually if extra virgin is not specified, it is not needed.

Answer 9

Extra Virgin is lighter in taste. It is such a small amount it doesn't matter what oil you use. If using olive oils in salad as a dressing you will get a difference in taste.

Answer 10

makes no real difference if you are only using 2 Tbs., same results if you use cooking oil, or in most cases the ground meat has plenty of grease as it is.
Some people make simple cooking too difficult.
Only time I notice a real difference in olive oil, is if it is the primary ingredient to something, like a salad dressing.