Tangential thought. Olive oil has been in Italy for a long time, you can make it manually and I guess the high quality stuff sold in nice stores is roughly equ

Tangential thought. Olive oil has been in Italy for a long time, you can make it manually and I guess the high quality stuff sold in nice stores is roughly equivalent to making it manually in terms of final product (maybe not as fresh or whatever but close). Vegetable oil though… modern vegetable oil is generally very processed AFAIK, and it’s not at all like what Asians would have used to cook with before industrialization when most cuisines developed I think? I wonder what sort of fat would be used, like, classically, in Thai cuisine? Still vegetable oil?