Do many Americans not cook much with olive oil?

Question

Of course, it could just be those that I have been in contact with lately, but I was very surprised that these people are shocked at my use of Extra Virgin Olive Oil. (I am curious)

Answer 1

I've cooked with olive oil for years and have many friends that do. Maybe it's a regional thing where it's more common in some parts of the country than others. I can't imagine my ex-mother-in-law, the She Dragon of Georgia, cooking with it.

I'm Hispanic, not Italian, and love using olive oil.

Answer 2

Most people in the states that are "into" cooking are very aware of using olive oil, and especially extra virgin olive oil. Maybe some of those who are just repeating handed down recipes from their family are not using it, because it has just recently grown in popularity, say in the past 20 years or less.

Answer 3

I cook with Olive oil, but recently I have started to use Canola more so. I began using Canola because I heard it is slightly healthier than Olive. It seems like Canola also has a higher burning temperature then Olive oil, which is nice. Canola oil is also cheaper than Olive oil.

I love to put some Olive oil into a dish and put some oregano into it and dip bread in it.

Answer 4

I extremely have used olive oil for years. virtually some thing that demands veregtable oil, you should use olive oil for. the version is that olive oil has a subtile flavor of that's personal, and so that you need to take that under consideration. also diverse presses of olive oil would have a lighter or superior flavor - typically, the darker the superior - notwithstanding i love the flavor no matter if gentle or reliable. Thje in hardship-free words aspect i do not use olive oil for is baking, the position even a diffused flavor can make a distinction - notwithstanding I extremely have used it in sone bread recipes the position the grain has a superior flavor of its personal. components a outstanding underflavor to meats, pastas, salads, eggs, cheese dishes and that i have a ultimate all vegetarian soup recipe that tastes like it has a pork broth, notwithstanding the rationalization being that the bottom is onion, garlic and olive oil - yet there is not any longer a contact of meat in it. try and attempt issues, starting up with a number of your maximum time-honored recipes and word in case you in hardship-free words like the version - and bypass from there.

Answer 5

I use to use regular vegetable oil, but now only cook with olive oil unless a recipe specifically calls for a different type then I use canola oil. There are fewer and fewer recipes that olive oil can't be used in today.

Answer 6

More and more people are learning the wonders of olive oil and canola oil. Some of that comes with age, a bad cholesterol test and a doctor's order.

I pretty much gave up all other oils, and don't miss them at all.

So spread the word ---

Answer 7

I use avocado oil (www.olivado.com). It can be found in most health food and some super markets depending where you are the web site has a list of stores in your area and also lists the different was flavors it is infused with I like chili and green peppers

it also has less saturated fat then most olive oils

Answer 8

Well, cooking w/ olive oil at high heat damages it. It's better for salads, pastas already cooked , etc. but, yes most Americans still use canols or "vegetable" oils to cook with. Slowly, veerrryyy slowly are we learning healthier and tastier ways of cooking.

Answer 9

My grandma mostly uses Olive oil

Answer 10

Hardly any Americans (except Italian Americans) use olive oil.