Olive Oil Question.

[Rabid_Goose]

Looking to add a serving into my diet, how would I do this. How much do I need to put onto my chicken, or can I even just drink it? May be a silly question but am stumped.

By that I mean do I need 2 servings of it onto my chicken so one serving is baked onto it, or just use a brush and brush it onto the chicken and it will stay?

Sorry for the silly question, new to cooking.

 

[jenscats5]

Olive oil has a low smoke point - which means it burns at a low temperature relative to other oils.....now you can cook with it, no problem.....I usually add 1 tblsp. per meal and you can whisk it into a salad dressing or mix it into veggies after cooking & you can even cook with it.....I prefer to cook with regular olive oil & not the light due to the taste diff........

 

[Rabid_Goose]

Never Mind, thanks for the response. I just looked up Flax Seed oil Nutrional Content and I think I'll go with 2 servings of the liquid form a day instead of having two extra servings of ANPB. I was cutting on 2600 cals now I'll be cutting on roughly 2400 if my macros turn back out 40/30/30. Thanks though, I'm sure I'll need to know that for future reference!

 

[obiwan9962]

you may regret choosing flax due to the taste
if you still go with flax use udo's blend
it is flax, sunflower and sesame
i use a tablespoon of that and a one of olive oil per meal
i just mix them and gulp it down
i prefer Morrocan or Spanish extra virgin olive oil for this for i love the flavour
you may try Greek or Tuscan as they taste different
as Jens stated for cooking (extra virgin) has a very low smoking point and i use extra virgin raw ....salads, finishing tomato sauces or veggies
and i use pure olive oil for cooking

extra virgin is the first or first two pressings
pure is the next 3 pressings
and pomace is the final press
it has a fairly high smoke point but very little flavour