It is all about the squeezings. Extra virgin is the first squeezing. The third squeezing is where the paste is heated to extract sansa oil, which is basically your cheap olive oil (which should actually only be used for frying).
It is all about the squeezings. Extra virgin is the first squeezing. The third squeezing is where the paste is heated to extract sansa oil, which is basically your cheap olive oil (which should actually only be used for frying).
Plus extra virgin is a finishing oil, something you add towards the end or at the end of cooking due to its low smoke point. Standard olive oil has a higher smoke point so it's a good base oil for cooking.
Plus extra virgin is a finishing oil, something you add towards the end or at the end of cooking due to its low smoke point.
Standard olive oil has a higher smoke point so it's a good base oil for cooking.
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