Tuesday, August 8, 2017

Olive Oils

Don't you dare try frying at high heat using an extra-virgin olive oil or use regular olive oil to make your favorite salad dressing. In fact, the opposite advice is true.  Extra-virgin is the extra-cutsy marketing term for oil made with the first pressing of olives, which has the best flavor but heat will destroy.  Regular olive oil is pressed last, has little flavor, but has the heat tolerance.


No comments:

Post a Comment