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Wow. Read one article from the web and everything else is ‘BS’. I mentioned that this is for an Indian kitchen. Specifically. Our cooking involves tadka(temper

Wow. Read one article from the web and everything else is ‘BS’. I mentioned that this is for an Indian kitchen. Specifically. Our cooking involves tadka(tempering) and sautéing..we use more pulses/lentils and one pot vegetable preparations than meat..meat requires high heat for Maillard reactions. High smoke point is not to just guide for deep frying in Indian kitchens. We don’t use oil just for deep frying. Everything I learnt is by sound rather than sight with high heat. With the spices we use, aroma and flavour is an integral part of the cuisine. When we temper mustard seeds, we have to ‘listen’ to the sputtering. With ghee, we have to ‘listen’ to the sound of milk solids caramelising. Higher heat will destroy the food. Good quality olive oil at any heating point is wasted. Refined olive oil at high smoking point is more trouble than food. Considering I have an actual degree in cooking..of international standard for many kinds of cuisines ..…plus multi generational/multi regional Indian cuisine by experience, I think that I can safely ignore any calls for BS about my food and cooking on Hacker News. Stick to your lane.

krrrh 5y ago
To back up and... refine... your point. EVOO does contain non-oil elements that will burn when heated and that's obviously not something anyone wants. However, pure olive oil (the yellow stuff) has a higher smoke point and is suitable for frying. In Germany they actually sell refined olive oil specified as Bratolivenöl, "literally frying olive oil", and it will state on the label that it is safe to heat up to 210 C.
- jelliclesfarm 5y ago
  The best olive oil is cold pressed which most people have probably never tasted..anyone who has tasted a fresh ripe olive will spit it out..it’s literally inedible. Olive oil at its best is bitter and sharp and super astringent. That no one would ever recognize even in its most commonly used form..emulsions like mayo. It’s is a viscous opaque yellow liquid gold. Altho there are also varieties that can be green gold at first pressing. I contracted via my farm to harvest olives from old city trees that were planted by some heiress and they were ancient no name varieties which had a more yellow gold tinge. Lovely bitterness at first pressing. Most olive oils we can buy is refined and processed and blended. When blended with grapeseed oil, they have longer shelf life and doesn’t become rancid as fast. More recently there has been efforts to mechanize and automate olive harvests but it has resulted in entire olive groves being razed so new dwarf varieties and cultivars suitable for automated harvest are being planted in Europe and Morocco..with table olives from canopied trees being planted in Tunisia and other places where labor is cheaper.

krrrh 5y ago

To back up and... refine... your point. EVOO does contain non-oil elements that will burn when heated and that's obviously not something anyone wants. However, pure olive oil (the yellow stuff) has a higher smoke point and is suitable for frying. In Germany they actually sell refined olive oil specified as Bratolivenöl, "literally frying olive oil", and it will state on the label that it is safe to heat up to 210 C.

jelliclesfarm 5y ago
The best olive oil is cold pressed which most people have probably never tasted..anyone who has tasted a fresh ripe olive will spit it out..it’s literally inedible. Olive oil at its best is bitter and sharp and super astringent. That no one would ever recognize even in its most commonly used form..emulsions like mayo. It’s is a viscous opaque yellow liquid gold. Altho there are also varieties that can be green gold at first pressing. I contracted via my farm to harvest olives from old city trees that were planted by some heiress and they were ancient no name varieties which had a more yellow gold tinge. Lovely bitterness at first pressing. Most olive oils we can buy is refined and processed and blended. When blended with grapeseed oil, they have longer shelf life and doesn’t become rancid as fast. More recently there has been efforts to mechanize and automate olive harvests but it has resulted in entire olive groves being razed so new dwarf varieties and cultivars suitable for automated harvest are being planted in Europe and Morocco..with table olives from canopied trees being planted in Tunisia and other places where labor is cheaper.