That's interesting, and unexpected. Then it really must be a very different kind of olive oil you were using. Why did you continue to cook with it if it was smoking so easily?
> All store bought “extra virgin” olive oils in my experience also burn closer to 300-350 degrees fahrenheit. Yes, of course. Because of the "air quotes". I am not vegetarian. I cook everything with olive oil, including…
The OP said that "virgin" olive oil has a "very low smoke point" that "makes it unsuitable for most types of food" and neither of that is true.
That, and also if you've grown up eating EVOO, even not the best quality one you can get from the village etc, you won't tolerate other vegetable and seed oils in your food, and certainly not in your salad. I had a…
> Virgin olive oil has a strong flavor and very low smoke point, which makes it unsuitable for most types of food. Extra virgin olive oil (EVOO) doesn't have a "very low smoke point". This table on wikipedia gives the…
> Edit: reading this back, it sounds somewhat like an attempt to shill a product. I don't know about that, but you may be right to be suspicious. In my experience, most research into the health effects of extra virgin…
If the study was done in the US, then maybe. But it was done in Spain: > 12,161 individuals, representative of the Spanish population ≥18 years old, were recruited between 2008 and 2010 and followed up through 2019.…
That's interesting, and unexpected. Then it really must be a very different kind of olive oil you were using. Why did you continue to cook with it if it was smoking so easily?
> All store bought “extra virgin” olive oils in my experience also burn closer to 300-350 degrees fahrenheit. Yes, of course. Because of the "air quotes". I am not vegetarian. I cook everything with olive oil, including…
The OP said that "virgin" olive oil has a "very low smoke point" that "makes it unsuitable for most types of food" and neither of that is true.
That, and also if you've grown up eating EVOO, even not the best quality one you can get from the village etc, you won't tolerate other vegetable and seed oils in your food, and certainly not in your salad. I had a…
> Virgin olive oil has a strong flavor and very low smoke point, which makes it unsuitable for most types of food. Extra virgin olive oil (EVOO) doesn't have a "very low smoke point". This table on wikipedia gives the…
> Edit: reading this back, it sounds somewhat like an attempt to shill a product. I don't know about that, but you may be right to be suspicious. In my experience, most research into the health effects of extra virgin…
If the study was done in the US, then maybe. But it was done in Spain: > 12,161 individuals, representative of the Spanish population ≥18 years old, were recruited between 2008 and 2010 and followed up through 2019.…