oils

do you ever question why you should always buy cold-pressed oils and what do you do with green or golden, unctuous, nourishing, enriching oil? just click onto the planet organic website for Renee Elliott's, founder of Plant Organic, really informative answers to these questions in the website's groceries section under oils and vinegar - there's lots of info there on avocado oil, coconut oil, flax oil, grape seed oil, hemp seed oil, macadamia oil, pumpkin seed oil, sunflower oil, rapeseed oil, sesame and toasted sesame oil, walnut oil and last but not least, olive oil.

In the meantime, here are some of Renee Elliott's general guildelines for oil use:
baking: coconut, macadamia, palm, safflower and sunflower
dipping, dressings, marinades: flax, grape seed, extra virgin olive oil, sesame, toasted sesame or walnut
frying:avocado, coconut, macadamia, peanut and rape seed
sauteing: avocado, coconut, grape seed, extra-virgin olive, rape seed, safflower, sunflower and sesame

and finally try making your own simple herbed flavoured oils

herb flavours can be preserved in virgin olive oil by simply adding them for about a week, changing the herbs for fresh ones at least three times, until the flavour is to your taste ... then before sealing the bottle with a cork or lid, add a spring of the herb, and then store n a cool place away from direct sunight for about a week before using. depending what's in season, choose from basil or bay leaves, chives, dilll, mint, oregano, rosemary taragon or thyme and for even more flavour add a piece of unwaxed lemon peel or for more detailed ideas take a look the infused oil recipes aimee mars 'delicious' website

oils

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