Can you substitute Olive Oil for Canola Oil in a recipe for oil and vinegar dressing? HURRY!?

Question

How can I tell if my olive oil is still good---we have had it a while,.....?

Jen, I wouldn't do that to myself,....

God loves you.

Chef Rach--how much rosemary? I am making a cruet-sized batch of dressing. I think there is 1/4 tsp. basil and 1/8 tsp. garlic already there. 3 or 4 more ingredients----mustard,oregano,paprika, lemon juice, apple cider vinegar--OK-5.
How much rosemary?

Chef Rach--how much rosemary? I am making a cruet-sized batch of dressing. I think there is 1/4 tsp. basil and 1/8 tsp. garlic already there. 3 or 4 more ingredients----mustard,oregano,
paprika, lemon juice, apple cider vinegar--OK-5.
How much rosemary?

THANK YOU--fencingrat!
What FUN cooking is!

THANK YOU--fencingrat!
What FUN cooking is!
and cooking up!

Answer 1

You surely can subsitute Olive Oil for Canola Oil.

<< Is it still good?? - - Administer the smell test. The oil should still have a light, pleasing aroma. If there's a dark, cool corner in your pantry, try to store your oils there. Warm
places tend to speed the oil going rancid. >>

Canola oil is a neutral flavor and depending upon which version of Olive oil you use, it can be a near-neutral flavor, or
a prominent addition to your dressing.
"Extra Virgin" Olive Oil is the lightest color and lightest flavor -(the first cold press of the olives).
"Virgin" Olive Oil is slightly more flavorful (with a medium-green color) and is a later pressing.
"Olive Oil" is the most "robust" tasting of the standard versions that you can find in supermarkets ... it's a good idea to have a range of these oils in the pantry just for times like this.
Taste the oils and find out which might pair better in your dressing.
For example, you can mirror flavors in the rest of the meal by
using flavors that echo the other ingredients - - herbs work the best. < If you use fresh herbs, you can either tear them, cut them with scissors, chop, etc. into the oil - DON'T get the oil too HOT, or you'll end up frying the herbs instead of infusing them. Fried herbs are done for some recipies, but it's easy to burn them and ruin the oil. >>

Gently warm the olive oil that you choose ... "Virgin" will work well for this and not overwhelm the whole affair ... pick out
some herbs that might show up later in the meal (Rosemary, Parsley, Basil, Oregano, etc. ...) and when the oil's warm, and if you're using dried herbs, pour them into your palm and
rub / break them - or a combination of herbs - by rubbing your
hands toegther, letting the herbs fall into the warm oil. Add some fresh-ground pepper ... perhaps just two pinches-worth... and stir the oil, letting the flavors blend into the oil.

Let the oil cool after letting the herbs steep for 5-10 minutes
beyond the point where you can smell everything you had put
into the oil.

Proceed to make your vinagrette dressing with the flavor-enhanced oil. (Your choice as to strain out the herbs/pepper, etc. or not)

Answer 2

Canola Oil And Vinegar

Answer 3

Absolutely...just remember that Canola Oil is more neutral tasting, though. So if the other ingredients in your dressing are light tasting, Canola Oil won't overpower the flavors.

Olive Oil is fruiter tasting, and is best with more powerful flavors such as garlic, rosemary, and basil.

Answer 4

Yes, Extra Virgin Olive Oil is better in something that is going to be eaten raw. If your cooking, just a plain virgin olive oil is fine. But honestly, you can substitute it for almost any recipe calling for oil.

Answer 5

No problem, it actually has a flavor. Just be sure to use a decent grade of olive oil if you have it. I use it all the time.

Answer 6

Yes you can.In fact you can even use vegetable oil in place of the canola or olive oil.

Answer 7

Apple Cider Vinegar Secrets - http://AppleCiderVinegar.siopu.com/?Ogt

Answer 8

Yes and olive oil has better flavour

Answer 9

Yes, but it gives it an olive flavor instead of the basic bland flavor you would have had.

Answer 10

not really cos they both has different aroma and flavor but if there is no other choice then why not unless you can add a mustard, that's will gives a glow