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How much olive oil should one cook with on a weekly basis?

My father complains that I am using too much of it.

We have a 25 fluid ounce bottle of olive oil, that I got done using 1/4th of after a week of cooking.

Is my father right?

Is olive oil supposed to be cooked with and used up this fast?

a chef told me that olive oil should be one of the things REGULARLY used in a cooking household.

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  1. What are you using it for?

    We go through at least two 34 oz containers a month and I have better cholesteral than most anyone I know.

    1. As long as it's being used correctly (not smoking or used in place of neutral flavors) I think it's fine. Heck, even if it was for one person I'd say that's a fine amount to use.

      1. "Should"? Guess that depends on your tastes, your diet, your pocketbook, etc.!

        But approximately 6 oz/week doesn't sound like so much to me if you're cooking dinner most nights and using olive oil as your main oil. It's about 2 Tablespoons a night. Unless you're on a strict diet, that seems pretty moderate. If it's just for sauteeing etc., though, you can use cheaper stuff. The good stuff you could save for salad dressing and other applications where you eat the oil without heating.

        Also, why is your father complaining? Does he dislike the taste, is it too expensive, does he think it's unhealthy? Or something else?

        1. We buy it by the 3L containers so we use it a lot but also have great cholesterol numbers, fortunately. We do use it for lots other than cooking per se, such as marinating olives and feta, storing oven-roasted peppers and tomatoes and so on.

          1. Depends what you are using it for??

            What exactly is his complaint? You are using too much fat? Or you are wasting good oil?

            1. I think that's perfectly reasonable in a household that actually eats home-cooked food.

              1. How much? as much as you need to use Hon.

                my parents are unfamiliar with it unless called for in a specific recipe, so they think I race through it and at a lower rate than you. (yeah, much better idea to use bacon drippings and butter and just load up on the statins later...)

                for them it's not the flavor or really even the cost, it just seems 'weird' to them - start buying it by the humongous metal oil can, looks pricey, but when you break it down, the price point for better than average is pretty good. and since the container's opaque it's that much harder to gauge what's been used and they last forever, a 3 L container converts to what? about 100 ounces? I used it constantly and it can last 2-3 months, so $USD-wise that's $20 - 30 for one of those honkers (I once paid 35 for some excellent Greek oil, worth every penny) vs. about $30 - 40 total for nothing special in the individual bottles, you may want to get a spouted carafe you keep refilling on the sly.

                isn't it sad when you feel you have to hide the consumption of something that's good for you? it's not like I'm stowing vodka in the mouthwash bottle.

                1. There's an interesting chart of global olive consumption here: http://en.wikipedia.org/wiki/Olive_oil

                  If you do the math, the per capita consumption in greece--the highest olive oil consuming country--is roughly 15 ounces/week. Your consumption is about on par with that of average households in Spain and Italy.

                  3 Replies
                  1. re: sushigirlie

                    sg: interesting, given the similarities I was surprised to see how low Turkey's use is compared to Greece. Spain or Italy sounds about my speed.

                    1. re: hill food

                      When I excavated in Turkey, I seem to remember that the basic cooking oil was something more like sunflower or vegetable oil, along with the massive tins of olive oil-- perhaps something that varies by economic standing or region?

                      1. re: chocolatstiletto

                        or cooking purpose, I would suppose Turkey may have more arable "crop" land to support more than just olives as a source (talking through my hat here)

                  2. I use it for sautéing (not the Extra Virgin stuff but good quality nevertheless) and salads, sauces, a dipping sauce with pepper for enjoying Ciabatta with a good glass of wine, as an ingredient in many of my bread formulas and many other ways. There are only two of us and my consumption of olive oil is about 34 ounces per month of the EVOO and perhaps 10 - 12 ounces per month of the lesser quality variety. Your father would have a conniption fit if he evaluated my use of olive oil.

                    1. Well, let's see.

                      You have one 25 fluid ounce of olive oil.

                      You use approximately 6-7 fluid ounces per week.

                      That means you use/consume about 1.1 fluid ounces per day (assuming it's all just for you)

                      According to the Food and Drug Administration, consuming about 1 fluid ounce (or 2 tablespoons) of olive oil a day may reduce your risk of heart disease. See http://www.webmd.com/heart/news/20041...

                      Sounds like you're doing ok, esp. if my math is right.

                      1. Thanks for the replies all!

                        As to its usage... general sauteeing of fresh vegetables, but mainly for cooking, pan-searing and pan-frying meats on the stove.

                        Olive oil, vegetable oil, and butter are the only types of cooking fats we have in the house.

                        I may just have to start bringing in my own bottle of olive oil, and let theirs' stay on the shelf for them to just look at. Which is what I'm assuming they think olive oil is supposed to be used for-- as a trophy to sit on one's shelf untouched.

                        1 Reply
                        1. re: achilles007

                          0007: ah the curse of the 1970's kitchen: the 6 oz. bottle of Star (really not bad, just not great) that sat there minus 2 TBSP's for the entire decade.