[Nathan]

Can any of you who are serious cooks advise me of a high quality olive oil available in NZ?

I have been using a store brand of extra virgin oil that leaves a very sticky, brown residue on my pans every time I use it. At first I blamed the problem on the cheap stove in our rental that tends to over-heat everything. (Yes, it is a poor craftsman who blames his tools. I know.) But it is clear now that it's the oil.

Thanks for your help..... and my nice pans thank you, too!

Nathan

PS Maybe it's the wine... Nah, have another glass.

[sizzlingbadger]

First off you shouldn't be cooking with extra virgin olive oil, it burns pretty easy and that's why you're probably getting a brown sticky residue afterwards.

Try either canola oil or olive oil, we find Lupi oilve oil in Moore Wilsons is a really good all round oil that we cook with and use it to dip bread in with dukka. We only use extra virgin olive oil for dipping and salad dressings

:nice1

[KerryS]

I agree with sizzlingbadger- extra virgin olive oil has a very low smoke point, which means it's not really a good oil for cooking with.
I use avocado oil, or rice bran oil when I don't want any flavour transfer, for cooking with as they heat to much higher temperatures than olive oil.

[Nathan]

First off you shouldn't be cooking with extra virgin olive oil, it burns pretty easy and that's why you're probably getting a brown sticky residue afterwards.

Try either canola oil or olive oil, we find Lupi oilve oil in Moore Wilsons is a really good all round oil that we cook with and use it to dip bread in with dukka. We only use extra virgin olive oil for dipping and salad dressings

:nice1

I'll get some Lupi today. I was going to M-W anyway.
I've used XV olive oil for years with no problem. Maybe what I was using wasn't so 'XV'!!

Thanks.


...and this definitely calls for a glass of wine to celebrate the information. But I'll wait 'til I get back for the store.

[BkyMonster]

Certain oils are better for different temperatures of cooking. Extra virgin and sesame for example are good for lower temperature cooking (quick saute) but not for higher temperature cooking. If I recall correctly the heat can damage the oil structure. So if you are intending to do a light saute with your extra virgin oil then it is indeed your stove ;)
Good high temperature cooking oils include canola, peanut or clarified butter/ghee. (I like grape seed oil myself, when I use oil at all. I tend to cook just with natural fats in the food and a bit of water). An extra light olive oil has a much higher smoke point than the extra virgin stuff. Good luck!