I put it in a shot glass.
My understanding is that you should avoid cooking in olive oil because it can become a trans fat if it reaches its smoke point and coconut oil a better choice for cooking.
I put on salad with vinegar.
[quote]NewDamage wrote:
Hrrmmmm…I use a brand of Macadamia Nut Oil called “Olivado”, it sells for something like 2.97 a 12oz or so bottle…not sure…right beside it, is another bottle by another brand that sells for like 12 bucks…
I hope I’m not drinking soy oil for that low price…[/quote]
You sure it’s not just a smidgeon of mac oil suspended in olive oil? 
The 16 oz bottles I’ve bought were all ~$14. I forget the brand but it was a line of oils: avocado, mac, mac + vanilla bean, cashew, walnut.
Maybe I’m the one who’s been had with bourgeois marketing. I don’t know.
EVOO do not cook.
OO use to cook.
EVOO > OO
Coconut oil is great for cooking, I’ve use a few brands and some taste awful, Barleens is the best I’ve tried. I know there are cheaper brands but I would rather pay extra for better taste.
[quote]Mondy wrote:
Drinking a tablespoon of it before bed along with my protein shake gives me massive diarrhea.[/quote]
Great for cutting.
Probably it was clear enough to virtually everyone already, but just in case not:
By recommending against using extra virgin olive oil for “cooking,” this is in reference to frying.
There is no problem being incorporated into a baked or boiled recipe.
[quote]PonceDeLeon wrote:
You sure it’s not just a smidgeon of mac oil suspended in olive oil?
The 16 oz bottles I’ve bought were all ~$14. I forget the brand but it was a line of oils: avocado, mac, mac + vanilla bean, cashew, walnut.
Maybe I’m the one who’s been had with bourgeois marketing. I don’t know.[/quote]
Nah, definitely not.
Just straight up Extra Virgin Mac Nut oil, though RIGHT beside it was a much more expensive version by a different brand (probably the same one you are referring to.)
http://www.olivado.com/products_macadamia_nut_oil.htm
That’s the stuff I buy.
Generally EVOO has a very low smoke point.
[quote]
In other words, this would allow the use of extra virgin olive oil for making sauces, but not for 350°F baking or higher temperature cooking. [/quote]
It is a mistake to think that baked recipes of any ordinary sort – say a lasagna or what have you – reach internal temperatures of anything like 350 F just because the oven is at that temperature.
Show me the first evidence of olive oil being harmfully chemically changed – this actually being detected – when incorporated into such recipes and baked. If there is any evidence it would have to be some incredibly sensitive measurement detecting something so trivial as to be of no importance. But I very much doubt any such finding exists at all.
It is just not a concern that makes sense: it is based only on oversimplifying and thinking about the temperature set on the dial.
Agreed I was thinking the same about baked items.
How about in this scenario: baking chicken thighs/breasts drizzled (or flooded) with EVOO @ 350. Upon taking them out, you notice the oil @ the bottom of the pan bubbling. That implies it is boiling, which means it should start smoking.
Does it become an issue then?
Well, oil on the surface of a baked good might well experience the full oven temperature or close to it.
But oil mixed within a moist recipe will not.
For your above general sort of idea, perhaps you could seperately make a sauce of some sort for the chicken that experienced nothing more than boiling at the most, and after baking the chicken apply that sauce.
Or simply applying the olive oil afterwards.
If wanting to bake with some sort of oil or fat right on the surface of the food, something different could be picked.
Drinking Light Olive oil in shakes is easy.
EVOO tastes WAAAY to strong to consume like that.