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Taste it! Especially if as you say you 'love olive oil', I don't understand - if you can't tell if it's adulterated with a 'flavourless' vegetable oil from tast
by OJFord 3y ago
Taste it! Especially if as you say you 'love olive oil', I don't understand - if you can't tell if it's adulterated with a 'flavourless' vegetable oil from taste, then what is it you love about olive over vegetable oil (or what are you worried about missing when it tastes good)? Its higher price, or its lower smoke point?
- detourdog 3y agoIt's an oil for cooking with the best "health profile". If you need to push the smoke point use light olive oil. I use olive oil for everything and make do with the smoke point. I would like to be able to buy olive oil. The light olive oils have less flavor...
- OJFord 3y agoI don't think that's the commenter I replied to's concern though, given the 'love' for it and description of 'similar fatty acids' to vegetable. I didn't mean that lower smoke point is a show-stopper, just that all else being equal a higher one is objectively better, as is a lower price.
- detourdog 3y agoI understood that I just don't think all things are equal and the smoke point was a red herring. I'm sorry it's the kind of HN comment I regret making. I just see pedantry on a detail I feel privileged to contemplate.
- OJFord 3y agoNo worries, no harm! I cook with it a lot too, but because I like the taste. I'll be able to do so with renewed vigour now that I'm told it's healthier too! (I won't trouble myself with learning the possible nuances or even fact-checking that!) But I also cook a lot of Indian style food, which doesn't really want or benefit from the flavour, and occasionally deep fry - which does call for a higher smoke point.