Extra Virgin Olive Oil – Oil from the first pressing of the olives, called “EVOO” or “First Pressed.” Flavor/notes in the oil are determined by country/region. Smoke point is 325-375°F/165-190°C but flavor sags easily and you lose nutrition. Use avocado or rice bran for high temp sautees and peanut for frying. Lots of fake EVOO out there, so educate yourself.
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Extra Virgin Olive Oil,Olive Oil,First Pressed Olive Oil,First Press Olive Oil