oils
![oils](/images/mainpics/mtmynjezmtk1mg.jpg)
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