FoodBanter.com - View Single Post

bigwheel

Quote:

Originally Posted by Michel Boucher[_3_]

"Pete C." wrote in
.com:

With cost not being a factor, the only reason I can think of
to use the pure/refined is for baking where you might
otherwise use a different flavorless oil like Canola.

I would prefer to use either safflower or sunflower to Canola.

Also I would NOT use EVOO as a cooking oil; the taste is too
strong. I use it for salads only. I buy Greek pure olive oil for
cooking in the 3 litre containers. I find it does a great job. I
use safflower oil for baking.

--

Traditions are group efforts to keep the unexpected
from happening.

-- Barbara Tober

Dittos. The XXX Virgin stuff is not made for cooking. It can make your whole house smell like burned olives. We use a 50/50 mix of Kroger light and coconut oil. for high temp frying and save the good Greek Olive Oil for salads and vinaigrette's etc. Remember the only olives which come from Italy are the ones the Greeks won't eat. Canola (aka rapeseed oil) is a poison. I would not not feed it to any living creature. Regular coconut oil alone is for baking.