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this post was submitted on 14 Sep 2023
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Food and Cooking
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Thanks for the in-depth answer!
Generally I keep two oils around the house. High quality, EVOO produced in my area of the world. And canola oil that I buy by the gallon and use for anything where I want more than just a little oil.
I just read up on olive oil fraud, interesting! I took some advice on testing it, and tried eating (drinking?) a spoonful. Even though I felt like a weirdo, I'm pretty sure mine is the real deal.
I guess I'll continue using it as I have been, as it seems heating it doesn't turn it into regular olive oil so long as you don't burn it. Thanks!
Glad you found it useful! When I started writing it nobody else had answered and by the time I posted it a bunch of other people had replied (that's what I get for walking away while writing it).