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#436 | |
Grand Sorcerer
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#437 | |
Grand Sorcerer
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The laws and enforcement might be overly strict in some states and local governments, but I'd much rather have it that way than be underprotected. |
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#438 |
o saeclum infacetum
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#439 |
monkey on the fringe
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#440 |
monkey on the fringe
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#441 |
monkey on the fringe
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#442 | |
Grand Sorcerer
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Then there are Antioxidants (polyphenols are a major player in the taste), natural pigments (carotenoids, for example, are good for you eyes), some vitamins (E, K) and a few others, I'm sure. At least most fakes don't use artificial colors to make them look extra virgin (but I don't doubt many do). Rapeseed is no doubt one of the major players in the fakes - a mustard relative that is sort of poisonous on it's own, a GMO variety known as canola is a much better high-temp oil (but I don't particular like it). Besides the American players that the studies showed have fewer fakes, you should be able to pick up Australian at good prices with high confidence. Unlike Italy, where "orchards" are trees on steep hillsides mixed into residential areas, where harvesting is by hand, Australians developed a shaker machine to automate harvesting and planted their orchards specifically to work with it. Greatly reduces costs of harvest, plus ensures that the olives aren't lying on the ground before processing. |
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#443 |
monkey on the fringe
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#444 |
Just a Yellow Smiley.
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Was invited over here to either comment on extra virgins or olive oil. On the first, sorry don't have any. On the second, I do cook with olive oil. I haven't noticed much flavor to it.
Blame GtrsRGr8 for this post. |
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#445 |
Award-Winning Participant
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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.
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#446 |
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#447 |
monkey on the fringe
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#448 | |
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EVOO should only be used as a finish oil, after cooking, or in dressings, as you mentioned. |
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#449 |
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