On 11/12/2012 3:28 AM, 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?
>
>

Sorry, forgot to add:- EVOO is "cold pressed". As soon as you heat the
olives, the oil can't be called EV. So he's right - as soon as you heat
it, you might as well have 2nd or 3rd pressings for a fraction of the
cost.