Is a Cheaper Olive Oil Better for Cooking?
“A misconception exists, promoted by those wishing to sell poor quality olive oil, that it is better to cook with low grade oils,” says Carlo*. “On the contrary, when going to the trouble of preparing a cooked meal, it makes no sense to spoil it with an oil that imparts an off-flavour or an oil which has been so chemically manipulated that the health and flavour benefits are destroyed.” Natural Extra Virgin Olive Oil contains anti-oxidants which render the oil heat stable and it is therefore able to tolerate high temperatures without being denatured. Extra Virgin Olive Oil is thus naturally the right choice for all purposes. The best oil of all is Extra Virgin Olive Oil, fresh from the new season’s pressing, but unfortunately not always readily available — except if locally produced oils are purchased. It may be more expensive but has intense flavour characteristics and therefore best used in small quantities on salads and as a condiment. The freshest oil may be cloudy and may produce
