"Reid©" > wrote in message
...
> Following up to Peter H.M. Brooks
>
> >Actually it depends rather on the sort of olive oil. Highly refined (pure
> >yellow) olive oil does have a high smoke point. Extra Virgin Olive Oil,
> >since it contains many 'ímpurities' has a much lower smoke point and is
> >quite unsuitable for deep frying.
>
> the usual reason given for not using extra virgin for frying is
> cost for no benefit.
>
Quite. You might as well deep fry crayfish.


--
Middle age is when you're sitting at home on a Saturday night and the
telephone rings and you hope that it isn't for you - 'It takes all sorts'
Milton Shulman