Canola is probably your next best option health wise as it has almost as much monounsaturated as olive plus your omega 3. Look at a chart sometime.

I beg to differ. Canola is a highly processed oil, where temps can reach upward of 500 degrees during its production, so there's a solid chance that the O3s present are rancid. I would use coconut oil before resorting to Canola.

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When we were in Spain, we were told that most of the olive oil sold around the world comes from Spain. A significant portion of their exports are bulk sales to Italy, where it's packaged and sold labeled "product of Italy".

i think they told me the same thing in turkey.

i love the fruitiness of good olive oil. bums me out that it may have been fake fruitiness...

What about grape-seed oil? I use that for frying and extra virgin olive oil for everything else.

We have a big Italian population her and thus Italian deli's... been getting my OO from them, Italian and Sicilian... maybe I should give Calif another chance?

Olive oil from Greece!
I use canola for deep frying (higher temp)
Grape seed when I want something between Greek oil olive and canola.

Shoot! I just checked my brand.....Its a blend with canola oil!!!! WTF!!

And I see that my daily oo says: Capelli selects only the finest Extra Virgin olive oils from the Mediterranean region.

I have brought some great oil back from Spain but most of my luggage space is reserved for wine. ;)

Ian

Since my wife is Croatian, we've there many times. You really get the incredible OO from the small family run farms that supply the local towns and villages. Way too small to export out of the country. This was my wife's families Olive grinder and press that was used starting in the late 1700s and updated the grinder sometime in the early 1900s.
They also produce incredible wine. Tastes like Welch's grape juice and after three small glasses you fall down a lot!

The grinder and press.....


http://forums.pelicanparts.com/uploa...1346115159.jpg

http://forums.pelicanparts.com/uploa...1346115186.jpg

^^^ Neato.


Looking at labels and country of origin, you'll often see mixed from Greece, Spain, Turkey, Italy. No thanks.

We, as Americans, are losing our appreciation of the life-giving qualities of lard.

10-4 Patrick!! Best thing on the planet to fry Catfish or Chicken in. Got to watch the temp though. Sure you ain't a Southerner?

Duck fat is where it's at.

JR

Duck fat is spendy, unless you know a source that I don't . . .

Bear oil! I believe it is better than pork lard because it is liquid at room temp.

Otherwise I cook exclusively wth olive oil. I buy the organic Costco stuff which gets very good reviews across the board.

I hope to have the arteries to prove it later in life. So far the oil analysis (aka blood values) are indicating it is working okay.

G

Is duck fat good fat? I have plenty I cut off wild ducks before they go into gumbo and stews. Should I not cut it off or render?

G

Duck fat is good, but not necessarily good for you. I'd save it, render it and use it for things like french fries.

JR

Talk to this guy:

He seems to have some that might be available cheap.

JR

i made duck fat french fries once. i have a taiwanese foodie lady that had a vat..we came up with frying potatoes together..

they were amazing, but i admit, i didnt feel that great afterwards. probably 80% mental.

bear fat is supposed to be crazy good. i helped gut a bear once. my hands have never been so soft. my knife was super dangerous and slippery. me? no thanks..my arteries are choked down enough anyways.:)