The thing I find with olive oil is that, unlike most other oils, you can use as much as you fancy without imparing the taste or texture of a meal. Alot of pasta dishes reall suit drizzling some olive oil on after its been cooked.
Anyhoo, I usually just use the same amount as I would use if I were using other oils (usually a teaspoon or two). Hope this helps
olive oil is as fattening as a lump of lard - though not so ghastly. However, why do you need a lot of olive oil? Are you deep frying or something? As Red Flag says, a teaspoonful is fine.
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