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I guess the best oil (olive or otherwise) is highly processed, to remove volatile (flavour and healthy) components, since it’s essentially just being cooked int
by bch 6y ago
I guess the best oil (olive or otherwise) is highly processed, to remove volatile (flavour and healthy) components, since it’s essentially just being cooked into a polymer. Added bonus that these are probably cheapest - is that your experience?
- late2part 6y agoOlive Oil's smoke point is not terribly high. https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...
- bch 6y agoIt looks to me like refined olive oil is in a range that puts it near the top. I guess the question though, is: is it sufficient?
- OJFord 6y agoWhy do you want it to work? Sunflower is cheaper, higher smoke point, and the flavour isn't relevant here (though even if it weren't going to be lost, you would not want it, another strike against olive anyway).
- bch 6y agoIf it’s to be dismissed, might as as well do it for the right reasons. Additionally, if somebody doesn’t have sunflower oil on hand (like me), then understanding what can stand in might save a trip to the grocery store and having yet another singly-used item in the cupboards.
- OJFord 6y agoWell, the only reason ever really to use olive is for its flavour; otherwise something else (e.g. sunflower, rapeseed/vegetable) is at least as appropriate and significantly cheaper.