Extra light olive oil

Food & Drink, Events and Entertainment
1
I am in need of extra light olive oil. Im not sure what it's called in German. I need it for some cooking I'm doing - it's nearly flavourless and has a much higher smoke-point than extra-virgin olive oil. Anyone know when I can find this? Thanks

2
Do you mean like the spray that you can buy in the US?

3
nope. The "light" isnt in fat, it's in flavour. It's a highly processed version of your normal olive oil that puts it on a flavour/smoke point par with ground nut oil which I'd rather not use.

4

How about peanut oil? Nearly tasteless and a high boiling point.

5
Hmm, interesting. I never heard of such oil....coming to think, olive can be a tad big to pungent with certain dishes.

6
Peanut oil = ground nut oil as mentioned in a previous post. I'll use it if I need to but olive oil is healthier. Extra-light is the only really healthy oil that's flavourless to use for high temperature frying.

7
And it's terribly unhealthy to fry (hot) with normal olive oil. It basically turns it into a trans-fat - lethal!

8
I always buy the light olive oil. Seen it in Migros and Coop and it's the Sagra brand

9
thanks very much Nicky, I'll check it out.

10
actually in Migros it isn't the sagra brand it's Bertolli

from leshop.ch this is the name

Bertolli Huile d'olive • Douce & Fine )

11
And in Coop it's Fratelli and it's 40% off this week.

12
Damnit! I just bought that 2 days ago, full price!!!

What's with all those shop making discount just after I get stuffs???

PS: You know what's extra virgin olive oil?

that's the olive that run fasters than the greek farmer.

13
This is not true. The real reason extra virgin olive oil is usually not used for frying is because it is too expensive.

14
Sorry, you couldn't be more wrong. Heating oil beyond it's smoke point turns it into a transfat and makes it incredibly unhealthy. This is scientific fact.

Trying google before responding.

15
Try your Italian deli? I have found this in Germany just over the border and in NL but not sure if you can get is easily in CH, sorry

16
Yes but that happens usually with corn or sunflower oil if I am not mistaken. I think olive oil is the healthier one to fry with BUT maybe Charles R has a different answer, he's the expert

17
In fact a lot has to do with the smoke point of oil or where it starts to burn/combust. Oils with a higher smoke point stay healthy at hotter temperatures. Olive oil, when heated past 200C becomes very unhealthy.

18
This depends on how the oil was processed. Cold pressed olive oil for instance is not supposed to be used for frying, whereas hot pressed oil is used all over Greece for instance for frying. On average Greeks live a very long life, so I do't know about incredibly unhealthy. Of course any oil that is heated to the point of smoking is probably going to be carcinogenic..

19
Actually not quite. It does change the oil and creat toxins and should be avoided but does not create transfats.

Extra light olive oil does tend to be rather pricy here. Peanut oil is a decent and cheap alternative.

20
Try being polite before attacking.

Olive Oil Source: Cooking with Olive Oil

http://www.oliveoilsource.com/cooking_olive_oil.htm

"Trans Fatty acids: Olive oil has no trans fatty acids. When an oil

is partially hydrogenated it can be in the cis or trans conformation

which refers to which side of the fatty acid double bond the hydrogen

is on. Olive oil is not a trans fatty acid because it has not been

partially hydrogenated in a factory to make it solid at room

temperature like margarine has. Trans fat is created by bubbling

hydrogen through 250 to 400 degree hot vegetable oil in the presence

of a metal catalyst, usually nickel or platinum. The process can take

several hours. You cannot accidentally make trans or saturated fatty

acids at home on your range when heating olive oil or other oils."