Tuesday, April 26, 2011

Olive Oil vs. Almond Oil - I prefer Almond Oil, mostly

Olive oil has more uses and a greater production than almond oil, but the oils do share similarities in uses and benefits. Both oils provide a flavorful additive for cooks, are a good source of healthy fat and contain cosmetic benefits

Olive Oil

Oils vary in weight and may be pale yellow to deep green depending on fruit used and processing.
cooking, salad dressings, saute, pan fry, sear, deep fry, stir fry, grill, broil, baking
Extra Virgin -320°F
Virgin - 
Pomace -
Extra Light -
Almond Oil

Has a subtle toasted almond aroma and flavor.
Used in sauté and stir fry of Oriental foods.


Last 2 are smoking point (grilling) F/C

Monounsaturated Fats - Usually come from seeds or nuts such as Almonds, avocado, olive, peanut, and canola oils. These fats are liquid at room temperature.

Canola Oil is banned from my usage and will not order from restaurant, or grocery store product - with Canola oil as an ingredient - search it and find out why. Not that what was suspected was found untrue, but controversy always has a thread of truth... just has a sorted past and possibly a lubricating oil for machinery - still in question. ps. I use canola oil as an additive to my chain saw - chain lubricant

Health benefits of Olive Oil slightly outweigh Almond Oil - but just very slightly.
Almond Oil provides an added tast to eggs, pancakes and other grilled ingredients.

Sauteing for Italian food and some French food is where Olive Oil shines.  Olive oil, however is a tampered product by producers and is very seldom pure. Some have natural byproducts that can be irritating -  See: 

I have a pump spray filled with Almond Oil (like a Pam aerosol can)

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