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Q.

Which type of olive oil is best for indian cooking?

Tags: money, beauty & fashion, olive oil
Asked by PSA, 28 Jan 04:23 pm
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Answers (11)

1.

I prefer extra virgin olive oil.
Answered by Francisco, 28 Jan 06:18 pm

 
  
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2.

I do not consider anything less than extra virgin olive oil as food grade
But it should not be subjected to a very high temperature level as it might oxidize and become inedible
Answered by Vikram, 28 Jan 04:42 pm

 
  
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3.

Refined olive oil
Answered by rajnikant raiyarela, 28 Jan 04:26 pm

 
  
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4.

Virgin olive oil.
Answered by GOPI KUMAR, 29 Jan 09:02 am

 
  
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5.

Its not of much use in india in any variety.
Answered by victor, 28 Jan 06:07 pm

 
  
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6.

Blended
Answered by MAdhavan Avadhany, 28 Jan 05:17 pm

 
  
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7.

So my general perception for quite a while is that people genuinely believe that Indian cuisine or Indian food doesnutwo thousand and nineteent work with olive oil. I have heard comments like utwo hundred and onecolive oil smells funnyutwo hundred and oned or the perennial classic, utwo hundred and onecitutwo thousand and nineteens not part of our culture.utwo hundred and oned Googling recipes anywhere will prove that olive oil is used a lot these days but I really wanted to get to the heart of the matter. ',

So I googled why indians dont like olive oil and came across a very snarky article called Is Olive Oil Right For Us? and I thought that would be a great start. Some of the gems from the article included:


For all its health benefits olive oil has always had one slight problem in India it isnt particularly suited to Indian food. We rarely eat uncooked oil there are occasional recipes like the Bengali ones using raw mustard oil as a delicious pungent seasoning, but in genera ...more
Answered by Mickey, 28 Jan 05:00 pm

 
  
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8.

Olive pomace oil:
This is the main cooking grade oil variety. It is a light oil with neutral taste and flavour and is the most suitable oil for Indian cuisine as it does not change the flavour or taste of any preparation. This oil is obtained by treating the olive residue paste (after the fruit has been pressed) with solvents to extract oil, refining and then blending this product with EV oil in order to enhance the product and its health benefits, taste and flavour.
Answered by RACHANAexposer, 28 Jan 04:59 pm

 
  
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9.

Is it? I think it is not used for it. its odour is not pleasing.
Answered by Om Shrivastava, 28 Jan 04:34 pm

 
  
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10.

I do not know how many types are there :-(
Answered by Dil Se, 28 Jan 04:28 pm

 
  
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