#116 Can you cook with olive oil?
It's not a seed oil...
This is your public service announcement that olive oil is NOT a seed oil. It’s really more of a fruit oil when you think about it. You squeeze an olive and you’ll get some oil. And yes, despite the fear-mongering you can absolutely cook with olive oil! It’s got natural antioxidants that protect against oxidation. If you couldn’t, I fear many countries in the Mediterranean may not exist as we know it…
However, there are SOME “olive oils” sold in the market that aren’t really olive oils. They are fraudulent, low quality and almost always cut or blended with industrial seed oils. You want to be consuming the good stuff, and in this week’s email I thought I would shed some light on that.
Differentiating oils (olive oil in particular) based on quality isn’t a modern thing at all. It dates back to as far as Ancient Rome. In fact, they had stricter standards than we do today.
The Romans had oleum ex alibis that was the cream of the crop (basically extra virgin olive oil), made from the best, in-season olives. Oleum cibraium was the lowest rung, made from rancid olives that were picked off the ground. There even had various other rungs of quality that was in between these two classes, each with their own specific use case.
One problem with olive oil that has transcended time was that there are people who are always trying to adulterate olive oil with a cheaper fat like lard or industrial seed oils to lower their costs.
The Romans combated this back then by making sure each Amphora as stamped with the exact weight and details of the very farm it was pressed from. It’s a process similar to how Parmigiano Reggiano is certified today. Checks were made all along the supply chain to make sure there wasn’t any tampering.
In modern times, we generally see extra virgin olive oil and refined olive oil. The latter is made from rancid olives picked from the ground (or even last season’s harvest) that’s then cleaned, processed and deodorized for it to be edible. These oils are inflammatory and absolutely not something we should consume.
When you purchase a bottle of olive oil, make sure to check the label and the ingredients list to make sure you’re getting the real deal. Avoid anything that has any other ingredients like canola oil. Avoid all olive oils labelled: pure, pomace, refined, etc.
If you’re not sure if a brand’s reputable, always google and double confirm exactly where it’s from. Ideally, you’d want something 100% extra virgin, that’s single-origin (meaning it’s from just one farm, and one harvest).
Stay away from ANYTHING in a plastic container. That’s how you get microplastics in your olive oil. It also increases the odds of it going rancid. You want your olive oil kept in dark glass bottles or just away from direct sunlight.
Also, don’t be afraid to try various kinds of olive oil! There are actually so many different notes and flavors to enjoy. No bottle is the same. Some are fruity. Others more peppery. For steaks, Tuscan Olive Oil goes well. Ligurian Olive Oils suit a good pesto. Experiment! Get yourself some nice extra virgin olive oils that you can use to add some variety to your meals as a nice finisher.
Valentine’s gift ideas
The best gifts are not just personalized, they are either incredibly useful, nice to look at or all three at the same time. What else would you add?
Fertility-maxxing foods
Fertility-maxxing foods for him and for her, by Victoria Weber
Every little thing
Every little thing is an opportunity for unlimited artistic expression
We’re so back
Haven’t you heard? Oh baby, we’re so back
The most beautiful thing
To them, this destroys the planet. To me, it’s the most beautiful thing I’ve ever seen.
❋ THE COUPE DU MONDE DE LA BOULANGERIE
I see a child, maybe 10 years old. He is red-dirt stained with wild and inquisitive eyes, one of four brothers and a lone sister who comprise the Philip clan.
Martin Philip and his siblings take to the back woods of the Arkansas Ozarks like a pack of mischievous coyotes, an imaginary world beyond the realm of adult vision clear to them as day. There is an old boxcar in these woods where they pretend to be hobos, chewing on foraged sassafras root and making up stories.
I imagine the mind of the philosopher Martin grew up to be in the child he was then – contemplating the journey of the boxcar across state lines, carrying wheat and corn, tobacco and whiskey.Today, I taste molasses and walnuts and good root beer in the Kvassmiche and boxcar loaves Martin slices for us to share – and feel nostalgia for a memory that isn’t mine.
❋ ALL ABOARD THE INTERCONTINENTAL KHAO YAI
Inspired by the Pak Chong railway station, a late 19th-century building in Khao Yai's largest settlement, Bensley extended the railway theme to the rest of the resort. A dandyish lounge and French fine-dining restaurant take over another set of upcycled train carriages, while the entrance and check-in area resemble a ticketing booth and station masters' office, both packed with railway memorabilia. Even the 45 regular rooms, spread over three lakefront buildings with ornate Rama V-era gable trims and sleek monochrome colour schemes, mimic the look of a train carriage. Each one has curved clerestory ceilings and wall-mounted luggage racks, and all are flanked by trompe l'oeil windows that frame hand-painted tropical landscapes. Like their bona fide railway cart counterparts, the floor plans were intentionally kept long and narrow. But, Bensley says, ‘There is always a light at the end of the tunnel. Be it in the form of a balcony or, in some cases, a sitting area or gorgeous headboard. There is never a narrow, dead-end space.’
Kiwi Sorbet is a refreshing and tangy treat that brings a burst of tropical flavor to your taste buds. Made from ripe kiwis, this sorbet combines the fruit’s natural sweetness and acidity with just the right amount of sugar, resulting in a dessert that’s both vibrant and irresistibly delicious. Its bright green color and smooth, icy texture make it a visually appealing option for any occasion, from casual summer gatherings to more formal dinners.
❋ Read our latest WARKITCHEN magazines:
❋ Get your copy of Optimal Fuel: Your Nutrition Playbook here. It's a cookbook and nutrition guide — all in one. All proceeds goes towards an outrageous amount of hearty ribeyes and raw honey!
❋ If you’d like to contribute an article or sponsor a future issue, please send us your pitch to rocky@warkitchen.net.
❋ We release a digital magazine issue every month. Explore the full archive here.
❋ Adding us (rocky@warkitchen.net) to your contacts, or moving us to primary will make sure you continue receiving these emails. Connect with us on all our socials.
If your date loves the garlic butter candle...it's about the only thing we need to see eye to eye on.