Olive oil grades explained 📊

Olive oil grading can be tricky to get straight, and there’s some debate as to whether cooking should be done with EVOO or refined olive oil.

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EVOO is more stable than it gets credit for. High quality EVOO can smoke north of 425F, and studies have shown that it is stable in deep fryers for 40 hours or more at 350F. At SOS HQ it’s EVOO or bust.

Paper here