I have always heard that using extra virgin olive oil to cook with is not only a waste of money but also that regular olive oil reacts better to heat. In fact I have read that an olive oil mix is actually better than olive oil itself. I have noticed that chefs on TV say to use EVOO. Is it really better to cook with?
Thank you!
Gina
New York City
NEVER cook with EVOO. It is too rich in sediment and has a low smoking point. This in turn will make it very bitter. EVOO is great for a “drizzle” over fish, salads, etc… If you want to use olive oil for cooking, go with a “pure” olive oil which is the last press and highly filtered and has a much higher smoking point. Many chefs also will go half and half (EVOOand clarified butter) to raise the smoking point.
Keep it Fresh!
Chef Sylvia