I think oil is all about the application. Olive oil has a relatively low smoking point, so fits more Italian applications, and yes, because of that, I use it a shitload.
I also prefer vegetable oil for some of the flavored oil mixes I make. A very simple and delicious oil mix?
Mix 2 cups vegetable oil with a medium sized bottle of crushed red pepper flake, and let it sit for a week or two.
Delicious and simple (yet patient) way to add a lot of spice to many of the foods you cook!
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