Italian, er, Spanish for “bargain”

By Mir
October 8, 2009

I don’t know about you, but I cook with quite a bit of olive oil. Amazon often has markdowns on giant tins of it, but I’m sometimes hesitant to hop on those deals because even I—devoted lover of fat in all its forms—can only use so much oil while cooking for a family of four.

But this month’s deal on Zoe olive oils offers great pricing on liter-sized (or smaller) containers, so I know I’ll actually be able to use it all before it goes bad. The prices have already been reduced, plus use coupon code ZOEOIL25 for another 10% off and then buy via Subscribe & Save for another 15% off and free shipping.

The only problem I’m having now is deciding which one to get. Arbequina? Cornicabra? Where’s that Australian guy from The Food Network who swoops down on people in the supermarket when you need him??


  1. I was using olive oil to saute in, then I heard (maybe from Dr. Oz on Oprah) that you shouldn’t be heating olive oil so high and that grapeseed oil is much better. So I was shelling out big bucks for grapeseed at Trader Joe’s, and then I bought a ton of plain old canola oil on one of those awesome Con-Agra Catalina deals. And when I Googled canola, a lot of sites said it was actually one of the healthiest oils for cooking.
    So now I’m using waaay less of the expensive oils, just using olive for a salad dressing or something else cold. Have I been bamboozled? I guess I, too, need the Australian guy.

  2. i’m not australian or a guy, but i can tell you that you have been bamboozled.
    80% of canola oil is genetically modified.
    people have been using olive oil since the beginning of time.
    true, that it shouldn’t be heated above 350 degrees (i think that is the high point?) but i would think that even then it is better for you than something gm.

  3. I don’t know about the GM, I don’t much care myself (until I sprout extra limbs or somesuch) so I use Canola a lot. But it also doesn’t do well with really high heat, say, if you’re frying. Gotta go with peanut oil for that!

    I stick with olive oil mostly for salads or lightly cooked dishes where the flavor will come through.

  4. Safflower oil is also good for high heat sautee-ing/pan frying … I get the organic kind for not too much and it doesn’t get used up too fast …

  5. This is why I love y’all. I am learning so much from this thread!

Bargain Hunt





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