On Tuesday, 11 December 2012 12:58:12 UTC+10:30, DavidW wrote:
> Hello,
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>
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> This is more of a local question, but the aus.food group looks quite dead.
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> In a masterclass on the TV show Masterchef chef Matt Moran said that a lot of
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> chefs say that they only cook with extra virgin olive oil, but he says that's
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> silly because the extra virgin quality of the oil is lost when it's heated, for
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> frying say.
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> In Australia we are told that European countries dump their lowest quality oil
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> here because we don't have strict enough labelling standards, so it's safest to
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> use only Australian olive oil, which is good quality. However, in the big
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> supermarkets I can see no Australian olive oil that's not extra virgin, and
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> therefore I assume not suitable for cooking. So, what olive oil to cook with?

Use EVOO - not all the antioxidants and flavour are lost. It's still gonna be better than virgin olive oil.
Or use canola for frying and EVOO for salads etc.