One thing to keep in mind about olive oil is that you should not fry foods in it. "If you take a healthy fat and you fry it—if it reaches its smoking point—then you actually are oxidizing it," Dr. Oz says. "When you oxidize it, you actually damage the fats, so you lose a lot of the benefit."
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i remember on the cooking show Lydia's family kitchen, their is a difference between the cooking temp of different olive oils. i don't remember what the temps were but i'm sure it's on the internet bob
I don't think there is any difference in the heat tolerance of various olive oils, but there is a difference in expense. High quality extra virgin olive oil costs more. If you're using olive oil to braise or brown, then regular olive oil is a good choice. The premium olive oils are saved for vinaigrettes or to drizzle onto finished dishes because of their taste. I've been using a canola oil/olive oil blend lately and am very satisfied with it, but I still use evoo for vinaigrettes or pesto's, etc.
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what is the difference when it comes to olive oils? what is best for cooking and for salads? there is so many out there. i've heard not to use evoo for frying because doesn't stand up to high heat, but rachel ray does it all the time. also i used light tasting olive oil in salad dressing and it sets to solid in frig, so i have to set out on counter to 'defrost'. hope to hear from you.
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