Talk: Olive oil spread: Difference between revisions
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Tried it as above and basically just tasted like olive oil. It spread straight from the fridge VERY easily as expected. I think it would be a good substitute for butter / spread in cases such as melting over potatoes and veg or having on savoury toast or in savoury sandwiches. However you wouldn't really want it with bread and jam for example, purely because of the olive oil flavour. It MAY work if you used a tasteless oil though. Not suitable for baking of course and as I understand it, not for frying either. I shall certainly keep making it as it is less messy on toast than plain olive oil and like the idea of using it on veg to cut back a bit on my butter consumption. I just used a cheap Spanish EVOO that I reserve for cooking and it is fine. ASDA 3 litre bottle. I might try it with a more expensive one at some stage, but could be a bit overpowering as a spread. The olive oil spreads that you buy are not made with EVOO (except for one Waitrose sort which contains a blend of EVOO and ordinary). --[[User:JuliaBalbilla|JuliaBalbilla]] ([[User talk:JuliaBalbilla|talk]]) 09:43, 1 March 2016 (GMT) | Tried it as above and basically just tasted like olive oil. It spread straight from the fridge VERY easily as expected. I think it would be a good substitute for butter / spread in cases such as melting over potatoes and veg or having on savoury toast or in savoury sandwiches. However you wouldn't really want it with bread and jam for example, purely because of the olive oil flavour. It MAY work if you used a tasteless oil though. Not suitable for baking of course and as I understand it, not for frying either. I shall certainly keep making it as it is less messy on toast than plain olive oil and like the idea of using it on veg to cut back a bit on my butter consumption. I just used a cheap Spanish EVOO that I reserve for cooking and it is fine. ASDA 3 litre bottle. I might try it with a more expensive one at some stage, but could be a bit overpowering as a spread. The olive oil spreads that you buy are not made with EVOO (except for one Waitrose sort which contains a blend of EVOO and ordinary). --[[User:JuliaBalbilla|JuliaBalbilla]] ([[User talk:JuliaBalbilla|talk]]) 09:43, 1 March 2016 (GMT) | ||
Ok That's interesting. We use Lurpack for spreads and real butter for cooking. Found most olive oil spreads tasted ghastly. | |||
Looks lovely though, especially the pic with the red spoon! Makes me want to try it! | |||
Could we have all the pics of the recipe page as they look so good? | |||
x | |||
-- [[User:Chef]] | |||
Revision as of 10:14, 1 March 2016
What does it taste like?
Not tried it yet as still within its 12 hours refrigeration period, but will let you know later as I will be making some Pa amb oli and will use it to spread on the toast rather than just drizzle oil over it. Hopefully it will be fine as I tend to get oil all over my hands eating the stuff when the oil is drizzled. --JuliaBalbilla (talk) 07:59, 1 March 2016 (GMT)
Tried it as above and basically just tasted like olive oil. It spread straight from the fridge VERY easily as expected. I think it would be a good substitute for butter / spread in cases such as melting over potatoes and veg or having on savoury toast or in savoury sandwiches. However you wouldn't really want it with bread and jam for example, purely because of the olive oil flavour. It MAY work if you used a tasteless oil though. Not suitable for baking of course and as I understand it, not for frying either. I shall certainly keep making it as it is less messy on toast than plain olive oil and like the idea of using it on veg to cut back a bit on my butter consumption. I just used a cheap Spanish EVOO that I reserve for cooking and it is fine. ASDA 3 litre bottle. I might try it with a more expensive one at some stage, but could be a bit overpowering as a spread. The olive oil spreads that you buy are not made with EVOO (except for one Waitrose sort which contains a blend of EVOO and ordinary). --JuliaBalbilla (talk) 09:43, 1 March 2016 (GMT)
Ok That's interesting. We use Lurpack for spreads and real butter for cooking. Found most olive oil spreads tasted ghastly.
Looks lovely though, especially the pic with the red spoon! Makes me want to try it!
Could we have all the pics of the recipe page as they look so good?
x
-- User:Chef