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Olive oil's smoke point is highly dependent on the variety. Refined olive oil is just as useful for high-heat frying as just about any other. Extra virgin, on t
by jballanc 11y ago
Olive oil's smoke point is highly dependent on the variety. Refined olive oil is just as useful for high-heat frying as just about any other. Extra virgin, on the other hand, is not something you want to cook with.
In Turkey we have a variety known as "naturel sizma", which is what comes off the olives before pressing even begins. In contrast to other olive oil varieties, it's appearance is cloudy, and you can barely warm it before it starts smoking.
- gambiting 11y agoReally? I only ever cook with extra virgin olive oil. I really can't tell the difference :P
- baldfat 11y agoYou need this: http://www.oreilly.com/free/cooking-for-geeks-2ed.csp http://www.oreilly.com/free/cooking-for-geeks-2ed.csp Seriously your cooking can get a lot better aka will taste a ton better because your not cooking at the right temperature for most of your food. PS My wife said the same thing when we got married. She would now slap out of any one's hands if they even tried to use Virgin Olive Oil on anything besides salad dressings and hummus. PSS Food channel quick cooking shows are really poor.
- DerKommissar 11y agoI agree in general, but in many parts of Italy they generally fry everything in extra virgin olive oil.
- baldfat 11y agoOlive Oil and Virgin Olive Oil have different smoke points. Are you sure it is Extra Virgin Olive Oil???
- 13years 11y agoThat's because possibly there wasn't a difference. http://lifehacker.com/the-most-and-least-fake-extra-virgin-olive-oil-brands-1460894373 http://lifehacker.com/the-most-and-least-fake-extra-virgin-o...