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.

Extra Virgin Olive Oil,Olive Oil,First Pressed Olive Oil,First Press Olive Oil
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The Jazz Chef
the authorThe Jazz Chef
Educating chef, managing editor, writer, blogger, filmmaker documentarian AND... in charge of the sheep dip. Ay-men!