Where it comes to Olive Oil, depending what I want to use it for is what guides me as to the choice.
For cooking I NEVER use Extra Virgin - only the standard or the light if I'm using the Olive Oil - the flavour of the oil doesn't interfere with what I am doing
If I am doing something at a high temperature, I don't use Olive Oil, but rather Rice Bran Oil - it has a higher smoking point than Olive Oil.
For cold dressings on salads or on breads is the only time I use Virgin Olive oil - GREAT for that.
My favourite all-rounder, tho', is Rice Bran Oil - it covers all bases.
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