An Aromatic Olive Oil You'll Just Love!

re: An Aromatic Olive Oil You'll Just Love!

sylvia_pfriem — Fri, 30 Nov 2007 00:22:12 GMT

aluminum foil?

re: An Aromatic Olive Oil You'll Just Love!

Purple Dragonfly — Mon, 26 Nov 2007 18:07:05 GMT

I thought this was a friendly site.. whatever happened to open mindedness, friendly discussion and to each his own? Everyone is entitled to his or her own opinion, and expressing one's own opinion doesn't mean even they think it's fact. I personally love garlic infused olive oil and I think with the little bit of chili pepper would be fabulous. As for raw foods, yeah they are better for you. But if I couldn't ever have anything cooked (or fried) without feeling bad about it, I think I'd give up healthy eating. Eating IS about nutrition and health, but also about satisfaction and enjoyment.

re: An Aromatic Olive Oil You'll Just Love!

Curious Cassie — Sun, 25 Nov 2007 21:29:46 GMT

"Scrumdiddlyumptious"? How twee. Ms. Luci needs to find more accurate and adult descriptors if she wishes to be taken seriously in the kitchen.

re: An Aromatic Olive Oil You'll Just Love!

ccolli2 — Sun, 25 Nov 2007 15:45:03 GMT

I have to agree with most of the other comments on here regarding heating olive oil(especially extra virgin) and the heating of garlic. It is also most distressing to see kind of an opposite of what Mercola has been saying and that being raw foods are better for our health. I have to laugh also regarding the statement to Uncle Zio that he probably has never been to italy. Garlic and olive oil are ALWAYS together.

re: An Aromatic Olive Oil You'll Just Love!

monolith — Sun, 25 Nov 2007 10:33:00 GMT

It may taste good, but I don't regard it as a healthy oil for the following reasons:

1. Heating garlic inactivates the enzymes that create the healthy compounds when crushing a clove. I believe that garlic should be eaten raw and crushed to achieve the health benefits from it. Dr. Mercola even writes this on his site.

2. Frying olive oil destroy antioxidants and other healthy compounds of the oil. Frying destabilizes the unsaturated fats in olive oil and cause cancer promoting compunds. Frying should be avoided as much as possible. Raw food is much healthier (and tastier) that cooked/fried foods. Dr. Mercola even advocates raw food on his site.

Personally I make garlic oil simply by mixing freshly crushed organic garlic cloves with organic extra vergin olive oil. Crushed fresh chillipepper can be added easily and taste very well. It can keep well up to one week in the refridgerator.

re: An Aromatic Olive Oil You'll Just Love!

Jen47 — Sat, 24 Nov 2007 18:23:15 GMT

This doesn't mean that those little jars of ready cut garlic you keep in the fridge are bad does it? As long as you don't cover it with olive oil? I bought one once but usually buy fresh garlic.

I always saute out my garlic (one use/serving at a time).

re: An Aromatic Olive Oil You'll Just Love!

Russ Bianchi — Sat, 24 Nov 2007 16:32:27 GMT

I KNOW garlic is good for health, particularly cardio health; this is an age old PROVEN PREVENTATIVE MEDICAL FACT.

However, with a wife from Umbria, Italy, and my family originally from Tuscany, I most officially (with no authority whatsoever to do so) the tainting of beautifully grown olives, delivering the most ancient and 'best for you' food oil in the world being laced/flavored with garlic.

Both garlic and olicve oil should be consumed, in moderation, but not together...this is almost, but not quite, culinary sin, in my probably minority held opinion.

Uncle (Zio) Russ

Slow Foodnista

re: An Aromatic Olive Oil You'll Just Love!

annieb7 — Sat, 24 Nov 2007 15:25:26 GMT

luci, you're a great gal but not a bona fide cook.

re: An Aromatic Olive Oil You'll Just Love!

ben61820 — Sat, 24 Nov 2007 06:25:57 GMT

ive heard that oils scented or steeped with things like garlic can fall easy pray to boculism...or something not too good. i am a huge proponent of oilive oil (especially when its unheated) and garlic and pepper, i just thought that when the oil is heated and the garlic added in, anything that was residing in the garlic finds a nice, friendly home in the oil. it can continue to live there easily. wrong?