When sautéing in olive oil, use extra virgin oil for the best flavor
March 30, 2011
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We all know that extra virgin olive oil has the best flavor. But, it turns out that these flavors pretty much all vanish when the oil is heated to sautéing temperatures. If you still want to use olive oil, for the health benefits perhaps, save your money and use a cheaper refined oil, saving the extra virgin for salads, dipping bread, and other non-heated uses. If you want that lovely olive oil flavor on cooked foods, drizzle a bit of the good stuff on after cooking.