Cost of olive oil

[TooTiredToType77]

I didn't buy my usual bottle of Olivia's oil in Aldi a couple of weeks ago because it was over £6....today...it's £7.29 😳

Why?

but you could describe almost all fats in terms that sounded grim, so I don't think that's an argument.

On my previous point about Zoe - I must say I've lost a bit of faith in them since they keep recommending fermented foods for microbiome/antiinflammatory actions without telling people that most of the stuff sold in this country is pasteurised, which kills most/all of the bacteria.

(Almost always got to buy it from the cold fridge, if anyone else is interested! Although I think some stable bottled Kombucha's are raw, if they're in glass bottles)

but you could describe almost all fats in terms that sounded grim, so I don't think that's an argument.

Hrm, I'm not sure. If you look at the process for rapeseed oil, would you want to lick the spoon? I'll be honest, I wouldn't. Sunflower oil neither. So I don't, and I don't cook with them.

Don't get me wrong, my body is far from a temple. I do loads of stuff that I'm sure is bad for me. But that stuff is nasty, and other products are available, so that's kind of my line.

I do hate how it's marketed using the same language as olive oil and think it's cynical and misleading to do so. "Cold-pressed" rapeseed oil has no resemblance to cold-pressed extra virgin olive oil.

Zoe made a load of people redundant I seem to remember

Oh that's interesting - can you explain how the processes differ?

Lard is 50p if you are short of cash to buy cooking fat.

It's super easy to ferment veg yourself. I did a wet ferment of some radishes a week ago, just quartered, packed in a jar, covered with water and added salt to make a 2% solution. I put the jar in a yoghurt container in case of overflow and put it in a cupboard. Tried it a week later and they are delicious.

I make kefir too, people give away the grains if you ask around.

I'm vegan @S0livagant

It's endlessly frustrating that often the least processed thing is an animal product.

Milk so much better for you than most nut milks - look at the ingredients on a carton of alpro basic, it's absolute shite.

But I think the dairy industry subjects cows to a lifetime of abuse - year upon year of horrendous treatment - and is in some ways worse than some aspects of the meat industry. I just can't bring myself to participate any more. It started when I got a dog haha, and the extent that animals have emotions suddenly dropped for me.

Yes, I make my own kimchi in huge batches every couple of months. We eat a lot of Korean food haha.

It depends what Im cooking, if Im just frying off the base of something like a ragu or vegetables etc I will use olive oil, if Im using it in a recipe for the flavour I will use EV.

I wouldnt use light olive oil in any case.

Ive had a lot of reserves which Im now just coming to the end of, I had quite a lot of bottles of avocado oil which Ive now used, so was using that a lot, very nice. I had some tins of olive oil which are now used up.

Is this about aubergines?

Yes Ive seen chefs boil them actually so was working through some experimentation and this is my next thing to try.

If I roast them then I will use a lot of oil on them. Or do you mean whole?

Ive never tried to make kimchi, a bit beyond me!

And just to add I often wonder if the cravings and desire for UPFs which are full of fat and salt are because home cooking in the last 50 years or so has tried to remove fat and salt from recipes/cooking and results in blander food, so people seek out what they're missing

Fat and salt improves food no end. I also use a lot of salt, thank god thats still cheap

I've got e back to lard for some cooking, turns out it's actually better for you as minimally processed!

My milk isn't cheap as it's local and small scale and the cows and calves are treated well. I agree about the supermarket suppliers of dairy.

I might get some lard. I use animal fats when I can because Ive saved them from cooking meats but havent got any at the moment.

Yes, roast or microwave them whole, brushed wiht a little oil.

I agree that fat has been unfairly demonised (by the sugar industry).

Salt, though, is proven to raise the risk of stroke and cardiovascular disease. Shame, it makes a HUGE difference to the taste of foods as you say.

DH has high BP so we've had to cut down. I've found lemon and pepper can help a bit.

@thestudio get some MSG, it has lower sodium than salt.

Unlike regular table salt, which is 40% sodium, MSG contains only 12% sodium, which is one-third the amount in table salt.

Microwaving aubergines is like witchcraft. Rub in a tsp of EVOO and wave for a few minutes...why did no one tell me this decades ago.

What form does the aubergine then take? Can you slice it and have silky 'fried' slices or is this for mashing?

I generally cut my aubergine around the waist and then chop both halves into wedges.
It also works for whole (well stabbed) ones and fairly finely chopped ones.

I've stopped buying olive oil and buy rapeseed now instead.

I just wish it was called something else. Who the fuck named it rapeseed?

Oh gawd, I might do - but I'm finding it hard to fully swallow the new 'MSG is fine' orthodoxy. It's so hard to actually weigh this thing vs that in any meaningful way innit, when both things have drawbacks.

As long as you keep an eye and don't let it get too soft you can slice it and finish it off in the frying pan.

But also try letting it get to the same softness as usual and then cut it in thicker rounds and have it without frying - you might like it.

I guess that's why it's canola oil in the States...