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?

On Tue, 11 Dec 2012 13:28:12 +1100, "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?

There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
and Red Island are just two that come to mind.
Find a better supermarket

Jeßus wrote:
> On Tue, 11 Dec 2012 13:28:12 +1100, "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?
>
> There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
> and Red Island are just two that come to mind.
> Find a better supermarket

No, I'm looking for an oil that's _not_ EV.

On Tue, 11 Dec 2012 15:17:24 +1100, "DavidW" >
wrote:

>Jeßus wrote:
>> On Tue, 11 Dec 2012 13:28:12 +1100, "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?
>>
>> There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
>> and Red Island are just two that come to mind.
>> Find a better supermarket
>
>No, I'm looking for an oil that's _not_ EV.

Sorry, I mis-read your post :\

Personally, I use EV for cooking... will be a challenge to find non-EV
au oil...

On Tue, 11 Dec 2012 14:10:38 GMT, "l not -l" > wrote:

>
> On 10-Dec-2012, Jeßus > wrote:
>
> > >
> > >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?
> >
> > There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
> > and Red Island are just two that come to mind.
> > Find a better supermarket
>
> You missed one of the negatives; DavidW said he can find Australian EVOO
> but can't find Australian OO that isn't EV.

Some of us use EVOO exclusively and that's what we think of first when
anyone says olive oil.

--
Food is an important part of a balanced diet.

DavidW wrote:
>
> 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.

Look at the wording. it says that EVOO works for cooking but its flavor
advantage is lost in coooking. As a result it's using a more expensive
product when a less expensive product would have worked exactly as well.

> 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?

Again check the wording. I suggest the imported olive oil is the sort
that works in cooking and with cooking can't be told from EVOO. In this
I might be mistaken but I am certain about the wording of the previous
one.

So how much olive oil do you go through?

Little - Get the more expensive local oil and use it in cooking anyways.
So what that the extra flavor advantage is lost. You're benefitting
local family farms.

Much - Get the more expensive local oil for raw applications. Get the
cheaper imported product for cooking applications where the flavor
advantage does not matter. You're increasing world trade.

That's my take. At home we have extra virgin and extra light - Opposite
ends of the spectrum - as a result of this thought process. Works fine
for us.

On Tue, 11 Dec 2012 16:47:30 GMT, "l not -l" > wrote:

>
> On 11-Dec-2012, sf > wrote:
>
> > Some of us use EVOO exclusively and that's what we think of first when
> > anyone says olive oil.
> As would I, if I had not read what the OP wrote.


He's only concerned about "cooking" and EVOO "cooks" just fine. Why
can't he contact the growers in Australia about this if it's so
important to buy local ordinary olive oil? They will be able to tell
the OP if they make regular olive oil and what brand name it is
marketed under.


--
Food is an important part of a balanced diet.

sf > wrote:

>He's only concerned about "cooking" and EVOO "cooks" just fine.

Depends on the EVOO.

I consider identifying and supplying oneself with an EVOO that
stands up to cooking temperatures to be job one. Otherwise,
one has failed and might as well give up on trying to cook.
But it's probably only one EVOO in ten that has this characteristic
and is still a good-tasting oil.


Steve

On Tue, 11 Dec 2012 18:50:04 +0000 (UTC),
(Steve Pope) wrote:

> sf > wrote:
>
> >He's only concerned about "cooking" and EVOO "cooks" just fine.
>
> Depends on the EVOO.
>
> I consider identifying and supplying oneself with an EVOO that
> stands up to cooking temperatures to be job one. Otherwise,
> one has failed and might as well give up on trying to cook.
> But it's probably only one EVOO in ten that has this characteristic
> and is still a good-tasting oil.
>
Check it out with Davis before you buy.

--
Food is an important part of a balanced diet.

sf > wrote:

>On Tue, 11 Dec 2012 18:50:04 +0000 (UTC),
>(Steve Pope) wrote:
>
>> sf > wrote:
>>
>> >He's only concerned about "cooking" and EVOO "cooks" just fine.
>>
>> Depends on the EVOO.
>>
>> I consider identifying and supplying oneself with an EVOO that
>> stands up to cooking temperatures to be job one. Otherwise,
>> one has failed and might as well give up on trying to cook.
>> But it's probably only one EVOO in ten that has this characteristic
>> and is still a good-tasting oil.
>>
>Check it out with Davis before you buy.

Sure, although mostly they check for origin, not quality per se.


Steve

On 11/12/2012 3:28 AM, 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?
>
>
Depends where you're living. You will only see EV on the shelves
because they're trying to keep brand price up for one thing and
second shelf space is not given over to bulky low value items.

What you'll find in oil producing areas e.g. the SW of WA on the Capes
is producers who bottle and sell their high quality stuff for outrageous
prices (so you don't have to buy it if you don't want to) but will also
sell their seconds etc in bulk, often in plastic jugs for quite cheap
prices. As I said, depends on how close you are to where this is
because 2nd and on pressings don't return a lot in low output groves
You need things on an industrial scale to get the returns needed.
I'm in Tunisia at the moment and you can buy local oil for .60c
per litre in plastic bottles. They do OO on a massive scale here
and have done for 3,000 years.

On 11/12/2012 3:28 AM, 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?
>
>

Sorry, forgot to add:- EVOO is "cold pressed". As soon as you heat the
olives, the oil can't be called EV. So he's right - as soon as you heat
it, you might as well have 2nd or 3rd pressings for a fraction of the
cost.

Christine Dabney > wrote:

>On Tue, 11 Dec 2012 20:15:27 +0000 (UTC),
>(Steve Pope) wrote:
>
>
>>Sure, although mostly they check for origin, not quality per se.
>>
>>
>>Steve
>
>I thought they also checked to see that olive oil truly is EVOO. At
>least they have in the past.

Yes, I believe you're right.

But, another aspect is they are sampling the market, not rating
products per se. Products may change. I'm not sure you can really use
the UC Davis studies as a consumer guide. Unless you're buying a
DOP olive oil, there is some significant chance it is either not
entirely EVOO, or not entirely from the stated country of origin.

Steve

Janet wrote:
>
> He's only referring to losing some flavour in a first cold press
> oil (which is affected by heating). There are other considerations
> not affected by heating; such as, EVOO contains no solvents or
> chemicals (used to extract more processed olive oils).

>
> EVOO is the first, cold pressing of the fruit; it's the purest
> and best flavoured oil so more expensive. Other than cost (if you
> care) there's absolutely nothing wrong with using EVOO for cooking. I
> always do.
>
> After the first cold pressing, the pulp is re-processed by
> various means (heating, solvents) to extract lower quality, cheaper
> oils.

Thanks. That's all clear.

This website talks about the smoke temperature of various oils. It says you
shouldn't heat oil above that. Unfortunately it leaves things pretty cloudy
regarding EV oil, since its smoke temperature can vary between low and high.
http://www.whfoods.com/genpage.php?tname=george&dbid=56

Doug Freyburger wrote:
> DavidW wrote:
>> 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?
>
> Again check the wording. I suggest the imported olive oil is the sort
> that works in cooking and with cooking can't be told from EVOO. In
> this I might be mistaken but I am certain about the wording of the
> previous one.

Well, the wording is my own from my memory of the show months ago. I remember
him going at least as far as I've recounted, but I don't remember if he went
further and said that it is actually bad to cook with EV oil. I posted here
partly to find out.

> So how much olive oil do you go through?
>
> Little - Get the more expensive local oil and use it in cooking
> anyways. So what that the extra flavor advantage is lost. You're
> benefitting local family farms.

Very little. The expensive stuff is fine if it's suitable for cooking. However,
I understand that OO is the opposite of a good wine - it just deteriorates with
age. In that case there's no point paying for high quality if I won't get
through it for months and it loses its quality.

On Wed, 12 Dec 2012 08:40:58 +1100, "DavidW" >
wrote:

>Janet wrote:
>>
>> He's only referring to losing some flavour in a first cold press
>> oil (which is affected by heating). There are other considerations
>> not affected by heating; such as, EVOO contains no solvents or
>> chemicals (used to extract more processed olive oils).
>
>>
>> EVOO is the first, cold pressing of the fruit; it's the purest
>> and best flavoured oil so more expensive. Other than cost (if you
>> care) there's absolutely nothing wrong with using EVOO for cooking. I
>> always do.
>>
>> After the first cold pressing, the pulp is re-processed by
>> various means (heating, solvents) to extract lower quality, cheaper
>> oils.
>
>Thanks. That's all clear.
>
>This website talks about the smoke temperature of various oils. It says you
>shouldn't heat oil above that. Unfortunately it leaves things pretty cloudy
>regarding EV oil, since its smoke temperature can vary between low and high.
>http://www.whfoods.com/genpage.php?tname=george&dbid=56

I really think you're worrying about nothing, you might as well just
use EVOO. At one time I too was concerned about radicals (I am very
health conscious) but eventually determined that the dangers are
grossly exaggerated.

If you're really worried, have you considered rice bran oil?
It has a higher smoke point.

Jeßus wrote:
> On Wed, 12 Dec 2012 08:40:58 +1100, "DavidW" >
> wrote:
>> This website talks about the smoke temperature of various oils. It
>> says you shouldn't heat oil above that. Unfortunately it leaves
>> things pretty cloudy regarding EV oil, since its smoke temperature
>> can vary between low and high.
>> http://www.whfoods.com/genpage.php?tname=george&dbid=56
>
> I really think you're worrying about nothing, you might as well just
> use EVOO. At one time I too was concerned about radicals (I am very
> health conscious) but eventually determined that the dangers are
> grossly exaggerated.
>
> If you're really worried, have you considered rice bran oil?
> It has a higher smoke point.

I'm not worried. Just trying to find out what's what with all this.

DavidW > wrote:

>I'm not worried. Just trying to find out what's what with all this.

I think the best approach is to start trying relatively inexpensive,
locally-available EVOO's and see if any of them are okay for
sauteeing and similar cooking. Eventually you will hit upon one,
and then you can stay with it.

Steve

On Wed, 12 Dec 2012 09:10:22 +1100, Jeßus > wrote:

> If you're really worried, have you considered rice bran oil?
> It has a higher smoke point.

I just saw that for the first time on a website an hour ago. Don't
think I've ever seen it in the grocery store though. Is it like rye
beer - it's there, but I'm not looking for it so I don't see it?

The item I've looked for specifically (more than once) at the grocery
store and didn't find is sherry vinegar. I've seen it at a high
priced cookery store, but never at the grocery store. My grocery
store has all sorts of fancy vinegars, including champagne vinegar,
but not sherry. Why isn't it more common? I've seen it specified in
so many recipes that it should be as ubiquitous as cider vinegar.

--
Food is an important part of a balanced diet.

In article >, (Steve Pope) wrote:
>DavidW > wrote:
>
>>I'm not worried. Just trying to find out what's what with all this.
>
>I think the best approach is to start trying relatively inexpensive,
>locally-available EVOO's and see if any of them are okay for
>sauteeing and similar cooking. Eventually you will hit upon one,
>and then you can stay with it.

Probably the one called "Peanut Oil". :-)

Cheers, Phred.

--
LID

(Phred) wrote in
:

> In article >,
> (Steve Pope) wrote:
>>DavidW > wrote:
>>
>>>I'm not worried. Just trying to find out what's what with all this.
>>
>>I think the best approach is to start trying relatively inexpensive,
>>locally-available EVOO's and see if any of them are okay for
>>sauteeing and similar cooking. Eventually you will hit upon one,
>>and then you can stay with it.
>
> Probably the one called "Peanut Oil". :-)
>
> Cheers, Phred.
>




A lot more expensive than EVOO.



--
Peter
Brisbane
Australia

To be a warrior is not a simple matter of wishing to be one.
It is rather and endless struggle
that will go on to the very last moment of our lives.
Nobody is born a warrior,in exactly the same way that
nobody is born an average man.
We have to make ourselves into one or the other.
A warrior must only take care that his spirit is not broken.

On Tue, 11 Dec 2012 16:22:40 -0800, sf > wrote:

>On Wed, 12 Dec 2012 09:10:22 +1100, Jeßus > wrote:
>
>> If you're really worried, have you considered rice bran oil?
>> It has a higher smoke point.
>
>I just saw that for the first time on a website an hour ago. Don't
>think I've ever seen it in the grocery store though. Is it like rye
>beer - it's there, but I'm not looking for it so I don't see it?
>
>The item I've looked for specifically (more than once) at the grocery
>store and didn't find is sherry vinegar. I've seen it at a high
>priced cookery store, but never at the grocery store. My grocery
>store has all sorts of fancy vinegars, including champagne vinegar,
>but not sherry. Why isn't it more common? I've seen it specified in
>so many recipes that it should be as ubiquitous as cider vinegar.

I get my sherry vinegar from a certain delicatessen, never seen it
here in supermarkets. Makes a fantastic vinaigrette, my favourite.

On Thu, 13 Dec 2012 07:14:55 +1100, Jeßus > wrote:

> On Tue, 11 Dec 2012 16:22:40 -0800, sf > wrote:
>
> >On Wed, 12 Dec 2012 09:10:22 +1100, Jeßus > wrote:
> >
> >> If you're really worried, have you considered rice bran oil?
> >> It has a higher smoke point.
> >
> >I just saw that for the first time on a website an hour ago. Don't
> >think I've ever seen it in the grocery store though. Is it like rye
> >beer - it's there, but I'm not looking for it so I don't see it?
> >
> >The item I've looked for specifically (more than once) at the grocery
> >store and didn't find is sherry vinegar. I've seen it at a high
> >priced cookery store, but never at the grocery store. My grocery
> >store has all sorts of fancy vinegars, including champagne vinegar,
> >but not sherry. Why isn't it more common? I've seen it specified in
> >so many recipes that it should be as ubiquitous as cider vinegar.
>
> I get my sherry vinegar from a certain delicatessen, never seen it
> here in supermarkets. Makes a fantastic vinaigrette, my favourite.

Thanks for the confirmation, Jebus! Maybe I'll cave and just buy it
from the high priced store.

--
Food is an important part of a balanced diet.

On Wed, 12 Dec 2012 12:46:07 -0800, sf > wrote:

>On Thu, 13 Dec 2012 07:14:55 +1100, Jeßus > wrote:
>
>> On Tue, 11 Dec 2012 16:22:40 -0800, sf > wrote:
>>
>> >On Wed, 12 Dec 2012 09:10:22 +1100, Jeßus > wrote:
>> >
>> >> If you're really worried, have you considered rice bran oil?
>> >> It has a higher smoke point.
>> >
>> >I just saw that for the first time on a website an hour ago. Don't
>> >think I've ever seen it in the grocery store though. Is it like rye
>> >beer - it's there, but I'm not looking for it so I don't see it?
>> >
>> >The item I've looked for specifically (more than once) at the grocery
>> >store and didn't find is sherry vinegar. I've seen it at a high
>> >priced cookery store, but never at the grocery store. My grocery
>> >store has all sorts of fancy vinegars, including champagne vinegar,
>> >but not sherry. Why isn't it more common? I've seen it specified in
>> >so many recipes that it should be as ubiquitous as cider vinegar.
>>
>> I get my sherry vinegar from a certain delicatessen, never seen it
>> here in supermarkets. Makes a fantastic vinaigrette, my favourite.
>
>Thanks for the confirmation, Jebus! Maybe I'll cave and just buy it
>from the high priced store.

It's worth it I think, I find a bottle lasts me at least 9 months so
it works out relatively inexpensive.
--
Politicians are like sperm.
One in a million turn out to be an actual human being.

In article >, "I'm back" > wrote:
(Phred) wrote in
:
>
>> In article >,
>> (Steve Pope) wrote:
>>>DavidW > wrote:
>>>
>>>>I'm not worried. Just trying to find out what's what with all this.
>>>
>>>I think the best approach is to start trying relatively inexpensive,
>>>locally-available EVOO's and see if any of them are okay for
>>>sauteeing and similar cooking. Eventually you will hit upon one,
>>>and then you can stay with it.
>>
>> Probably the one called "Peanut Oil". :-)
>
>A lot more expensive than EVOO.

But a lot better for frying stuff.

Cheers, Phred.

--
LID

On Fri, 17 May 2013 12:12:05 GMT, (Phred)
wrote:

> In article >, "I'm back" > wrote:
> (Phred) wrote in
> :
> >
> >> In article >,
> >> (Steve Pope) wrote:
> >>>DavidW > wrote:
> >>>
> >>>>I'm not worried. Just trying to find out what's what with all this.
> >>>
> >>>I think the best approach is to start trying relatively inexpensive,
> >>>locally-available EVOO's and see if any of them are okay for
> >>>sauteeing and similar cooking. Eventually you will hit upon one,
> >>>and then you can stay with it.
> >>
> >> Probably the one called "Peanut Oil". :-)
> >
> >A lot more expensive than EVOO.
>
> But a lot better for frying stuff.
>
EVOO works fine for my purposes. When I want something with less
flavor and a higher smoke point, I have grape (with a g) seed oil.

--
Food is an important part of a balanced diet.

We normally shop at Kroger and have been using their Light Olive Oil for frying for several years. Tasteless..high flash point etc. Now we seem to be mixing that 50/50 with the cheap unflavored coconut oil. Seems to work ok. For eating raw I like XXX Greek Virgin cold pressed first pressing. Learned from a pal in Athens..Eyetalians only get the olives the greeks refuse to eat. The virgin oils are not good for high heat applications from both an economic and flavor standpoint. Virgin olive oil will make your stuff smell like burned olives for example. Virgin coconut dont burn easy but makes stuff smell like coconuts and is real pricey to go buy some.

"Phred" > wrote in message
...
> In article >, "I'm back"
> > wrote:
(Phred) wrote in
:
>>
>>> In article >,
>>> (Steve Pope) wrote:
>>>>DavidW > wrote:
>>>>
>>>>>I'm not worried. Just trying to find out what's what with all this.
>>>>
>>>>I think the best approach is to start trying relatively inexpensive,
>>>>locally-available EVOO's and see if any of them are okay for
>>>>sauteeing and similar cooking. Eventually you will hit upon one,
>>>>and then you can stay with it.
>>>
>>> Probably the one called "Peanut Oil". :-)
>>
>>A lot more expensive than EVOO.
>
> But a lot better for frying stuff.
>
> Cheers, Phred.

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

Has the world completely forgotten about pure olive oil?

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.

"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?

In article >, "Pico Rico" > wrote:
>
>"Phred" > wrote in message
...
>> In article >, "I'm back"
>> > wrote:
(Phred) wrote in
:
>>>
>>>> In article >,
>>>> (Steve Pope) wrote:
>>>>>DavidW > wrote:
>>>>>
>>>>>>I'm not worried. Just trying to find out what's what with all this.
>>>>>
>>>>>I think the best approach is to start trying relatively inexpensive,
>>>>>locally-available EVOO's and see if any of them are okay for
>>>>>sauteeing and similar cooking. Eventually you will hit upon one,
>>>>>and then you can stay with it.
>>>>
>>>> Probably the one called "Peanut Oil". :-)
>>>
>>>A lot more expensive than EVOO.
>>
>> But a lot better for frying stuff.
>>
>> Cheers, Phred.
>
>that is why there is "pure olive oil", good for frying, less olive flavor,
>and "EVOO".
>
>Has the world completely forgotten about pure olive oil?

In my case, not forgotten, more like "never knew"! :-)

The common belief around here is that heating olive oil to high
temperatures creates some nasty compounds in it, hence better to use a
high smoke point oil such as peanut.

But I'm happy to be enlightened if you wish to expand on the point.


Cheers, Phred.

--
LID