Using up olive oil/veg oil blend.

rosie383

I bought what I thought was a great bargain of a 5 litre tin of olive oil on offer in Tesco. Unfortunately when I got home and decanted some into a smaller bottle I realised that it was a composite type oil with 52% olive oil, and 48% rapeseed oil. Bearing in mind the recent advice to avoid cooking with olive oil, and the fact that this is fairly tasteless due to all the vegetable oil in it, what can I do with it?

I have been using it to make salad dressing, and to drizzle over things for the oven like roasted root vet, but I have litres of the stuff to get through!
Any wonderful suggestions out there?:cool:

VfM4meplse

Cake, glorious cake...!

MandM90

Make mayo?

camelot1001

It will keep for ages. Maybe you could decant some into smaller bottles and flavour them with chilli or garlic?

Need2bthrifty

Okay I'll bite, what is wrong with cooking with olive oil - thousands in the Med do it!!

Anne_Marie_2

Need2bthrifty wrote: »

Okay I'll bite, what is wrong with cooking with olive oil - thousands in the Med do it!!

Nothing at all as far as I am aware. The recent advice was not to cook with sunflower or corn oil, and to use these oils cold. In fact olive oil and rapeseed oil are recommended for cooking and frying, as well as butter and animal fats. Unless, there is of course, another bit of advice that I have missed out on.
http://www.bbc.com/news/magazine-33675975

OP I would just use as you intended to use, but keep in a cool dark place to stop it going rancid.

In the meantime, I'll stick with using olive and coconut oil for cooking. Just got gifted a 1.5 litre carafe of olive oil from my gardeners own trees a couple of days ago, it's absolutely beautiful.
My olive tree, looks great, but still not producing anything. I live in hope.

rosie383

http://www.telegraph.co.uk/lifestyle/wellbeing/diet/10970070/Why-olive-oil-should-be-kept-out-of-the-frying-pan.html

This is the article I was reading. But from all your lovely advice it looks ad if I can use away happily! Thanks guys.

Pollycat

rosie383 wrote: »

http://www.telegraph.co.uk/lifestyle/wellbeing/diet/10970070/Why-olive-oil-should-be-kept-out-of-the-frying-pan.html

This is the article I was reading. But from all your lovely advice it looks ad if I can use away happily! Thanks guys.

Given that it's scientists who are saying we should 'keep olive oil out of the frying pan' - and they are notorious for stating something with conviction then recanting years down the line - I'd take the 'don't use olive oil' advice with a pinch of salt.

I use olive oil for cooking wedges.

Siebrie

Make granola: one spoon of oil, half a spoon of honey, mix well, add muesli, stir well until muesli all coated, pop on oven tray, put in oven at 180C, stir after 5 minutes, remove after another 5.


Adjust oil, honey, and muesli to your own liking, it's a very forgiving recipe
I use A.ldi's cheapest muesli, fish out the raisins and nuts (if you can find any...), make the granola, add the raisins and nuts to the cooled granola and store for upto a month. I prefer to make smaller batches every three weeks.

LameWolf

Pollycat wrote: »

I'd take the 'don't use olive oil' advice with a pinch of salt.

And then of course, you'll have the Food Police on your back for using salt..... :rotfl:

Pollycat

LameWolf wrote: »

And then of course, you'll have the Food Police on your back for using salt..... :rotfl:

So let them come & arrest me!

Actually, I add no salt to my cooking apart from a twist of sea salt into the olive oil for my wedges and a sprinkling on (very rarely) bought chips from F&C shop & on fresh tomatoes.