"richo" > wrote in message
...
> On Tuesday, 11 December 2012 12:58:12 UTC+10:30, DavidW wrote:
>> Hello,
>>
>>
>>
>> This is more of a local question, but the aus.food group looks quite
>> dead.
>>
>>
>>
>> In a masterclass on the TV show Masterchef chef Matt Moran said that a
>> lot of
>>
>> chefs say that they only cook with extra virgin olive oil, but he says
>> that's
>>
>> silly because the extra virgin quality of the oil is lost when it's
>> heated, for
>>
>> frying say.
>>
>>
>>
>> In Australia we are told that European countries dump their lowest
>> quality oil
>>
>> here because we don't have strict enough labelling standards, so it's
>> safest to
>>
>> use only Australian olive oil, which is good quality. However, in the big
>>
>> supermarkets I can see no Australian olive oil that's not extra virgin,
>> and
>>
>> therefore I assume not suitable for cooking. So, what olive oil to cook
>> with?
>
> Use EVOO - not all the antioxidants and flavour are lost. It's still gonna
> be better than virgin olive oil.
> Or use canola for frying and EVOO for salads etc.


that is why there is "pure olive oil", good for frying, less olive flavor
and higher smoke point,
and "EVOO".

Has the world completely forgotten about pure olive oil?