It’s time for What To Make With What’s On Sale! Extra-virgin olive oil is at a rock-bottom price at Sunflower Market this week – just $4.99 for their store brand (33.8 oz).
“Extra-virgin” olive oil comes from the first pressing of olives and retains the most aroma, flavor, and nutrients (compared to “virgin” or “regular” olive oil.) The possible uses for olive oil are endless, even going beyond the kitchen! Here are lots of ideas for what to do with olive oil!
Olive oil and vinegar make a fantastic dip for bread. Try mixing equal parts extra-virgin olive oil and balsamic vinegar, then add whatever herbs and spices you’d like. Sturdier, rustic breads work best as they absorb the dip without becoming too soggy.
Oven Roasted Red Potatoes: Image from Allrecipes
Roasting vegetables coated with olive oil makes a tasty side dish. Almost any veggie can be roasted in olive oil, or try these easy Oven Roasted Red Potatoes! (Red potatoes are a good price at Safeway this week!)
Olive oil and pasta make a good pair. My family enjoys the simple side dish of cooked pasta with a drizzling of olive oil and a little sea salt. This recipe for Shrimp Scampi looks yummy as well!
You can also bake with olive oil; these lightly sweetened Olive Oil Anise Cakes are so tasty (and cute too!) If you’d prefer a savory bread, try these Olive Oil Rosemary Muffins. They’d make a great accompaniment to soups or stews.
Olive Oil Rosemary Muffins: Image from California Olive Ranch
Olive oil has many uses around the house, too:
Skin Moisturizer: Because of it’s high antioxidant and linoleic acid content, olive oil is beneficial when applied directly to the skin as a moisturizer, or when added to a warm bath.
Earache Relief: Heat a small amount of olive oil on the stovetop until barely warm, then apply with a cotton swab to the outer ear cavity to help relieve an earache. For a more powerful antidote, add a clove of crushed garlic to the oil before applying.
Wood Furniture Polish: Spiff up your wood furniture with a teaspoon of olive oil and a dry rag. Add a drop or two of lemon juice for a fresh citrus scent (without all the added chemicals of commercial wood polish!)
Diaper Rash Prevention: Gently apply a bit of olive oil to baby’s bottom to help prevent or treat diaper rash.
Squeaky Hinge Lubricant: Try a little olive oil on a squeaky door hinge, or anywhere you’d consider using WD-40 or another lubricant.
How do you like to use olive oil, either in the kitchen or somewhere else in your home? Please share your tips in the comments!
Be sure to visit the archives for dozens more ideas of what to make with what’s on sale!
I use it in soap making! You can google for olive oil soap recipes. :)
MMMMMMMM homemade pita chips are in my kids future. They are a fav around our house. Then you make a little olive oil and pepper to dip them in. Ok off to cook homemade pita.
I buy pomace olive oil for skin lotions and balms, soapmaking, etc. It is less expensive and works just the same in soaps and other similar applications.
For eating, we use olive oil for low-temp cooking (say, roasting – it is not suitable for frying), marinades, dressings, all sorts of things.
There was an article in this past Wednesday’s food section (Gazette) about how much of the ‘olive oil’ that we be buy is actually canola oil tinted with cholorophyll. I am still trying to research this – there is a lot of information about how canola (rapeseed) oil may not be nearly as safe as it was advertised to be, so I’m concerned.
IMO, the only olive oil that’s worth buying is extra virgin – anything that’s not extra virgin is basically made from what’s leftover after the first pressing of the olives (which nets the EV) so if it’s not extra virgin it’s got little of the benefits left, whether mixed with canola oil or not.
I agree, Carrie – especially for consumption. I use the pomace for making soap and such because if you’re going to react it with lye or potassium hydroxide, those properties aren’t going to really ‘stick’ because of the heat, from what I’ve learned.
The point of the article in the gazette was/is that according to the author of the book, much of what is labeled in stores as ‘extra virgin olive oil’ is not even olive oil at all – it is…counterfeit, if you will – and is canola tinted with chlorophyll. It was in Wednesday’s food section, if you’re curious. The reason I brought it up is because if it’s true, we may not be buying extra virgin olive oil when the label says that’s what it is.
Sorry if there was confusion.
Ah, got it – after I posted, I ran across this article which is probably referring to some of the same things the Gazette article did: http://www.crunchybetty.com/when-your-extra-virgin-olive-oil-isnt-so-wholesome
Gah, another thing to worry about! :)
Red potatoes (after boiling) and yellow onions sauted in olive oil. Simple, but tastes great.
I also like using EVOO for deeep conditioning the hair, hot oil treatment kind of thing.