When I baked these fries, I trusted the colour of the oil only.
It also smelled like olive oil baking. To be honest, there wasn't a strong olive oil taste though.
Of course, there's probably a way to mimic the olive oil colour as well as taste for the worldwide olive oil scammers?
I know there is a way to track down excellent quality olive oil but I've forgotton how to do it.
I bought this oil on recommendation from a longtime employee at the Italian deli. Same place I bought the wet mozzarella for tomorrow night's pizza using rooshv.co m recipe for crust, sauce, cheese choices.
Now, the "avocado" expensive oil I bought for use in that 5-in-1 indoor grill doesn't reaally taste like avocado, tastes like canola, so I might be throwing it out...I'll try it in a stirfry first.
When I take that Safe Food Handlers' course soon, I'll be asking the inpector/teacher if I'm storing my oils ok, when they expire, would I be better off freezing 3/4 of portion of bottle if I'm not using it up quick enough? (I don't eat enough oil in my meals, mostly non-salted butter and saved bacon grease) I've been biggest on caesar salads with storebought caesar dressing for past several months.
I'll also ask how to source good quality oil, etc.
I can't find peanut oil in namebrand markets. But I bet it will be in the Asian grocerys.