leloup_legarou

4 ms·

1.
by leloup_legarou 4y ago
That's interesting, and unexpected. Then it really must be a very different kind of olive oil you were using. Why did you continue to cook with it if it was smoking so easily?
2.
by leloup_legarou 4y ago
> All store bought “extra virgin” olive oils in my experience also burn closer to 300-350 degrees fahrenheit. Yes, of course. Because of the "air quotes". I am not vegetarian. I cook everything with olive oil, including searing
3.
by leloup_legarou 4y ago
The OP said that "virgin" olive oil has a "very low smoke point" that "makes it unsuitable for most types of food" and neither of that is true.
4.
by leloup_legarou 4y ago
That, and also if you've grown up eating EVOO, even not the best quality one you can get from the village etc, you won't tolerate other vegetable and seed oils in your food, and certainly not in your salad. I had a friend from Can
5.
by leloup_legarou 4y ago
> Virgin olive oil has a strong flavor and very low smoke point, which makes it unsuitable for most types of food. Extra virgin olive oil (EVOO) doesn't have a "very low smoke point". This table on wikipedia gives the smok
6.
by leloup_legarou 4y ago
> Edit: reading this back, it sounds somewhat like an attempt to shill a product. I don't know about that, but you may be right to be suspicious. In my experience, most research into the health effects of extra virgin olive oil is f
7.
by leloup_legarou 4y ago
If the study was done in the US, then maybe. But it was done in Spain: > 12,161 individuals, representative of the Spanish population ≥18 years old, were recruited between 2008 and 2010 and followed up through 2019. Where nobody can prep