Quote:
Originally Posted by ApK
If you mean cook as in with heat, the flavor of olive oil will be muted and using evoo would be pointless. I guess it would destroy some of those nutrients koland mentioned as well. Evoo is typically best for use in stuff like dressings, or as finishing oil where you really taste subtleties in the ingredient.
|
Correct. Also, EVOO has a lower smoking point that either a refined (clear) olive oil or a high temp oil such as peanut or sunflower. So, you can't use it for frying (unless you want more oil absorbed in the food or to smoke up the kitchen and create carcinogens from overheating the oil).
EVOO should only be used as a finish oil, after cooking, or in dressings, as you mentioned.