On Tue, 11 Dec 2012 13:28:12 +1100, "DavidW" >
wrote:

>Hello,
>
>This is more of a local question, but the aus.food group looks quite dead.
>
>In a masterclass on the TV show Masterchef chef Matt Moran said that a lot of
>chefs say that they only cook with extra virgin olive oil, but he says that's
>silly because the extra virgin quality of the oil is lost when it's heated, for
>frying say.
>
>In Australia we are told that European countries dump their lowest quality oil
>here because we don't have strict enough labelling standards, so it's safest to
>use only Australian olive oil, which is good quality. However, in the big
>supermarkets I can see no Australian olive oil that's not extra virgin, and
>therefore I assume not suitable for cooking. So, what olive oil to cook with?

There are Aussie brands of EVOO in Aussie supermarkets- Cobram Estate
and Red Island are just two that come to mind.
Find a better supermarket