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Palm Oil (Cooking Oil)


Pom Michael

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Apparently I'm wrong about not stir frying with olive oil :dunce: just make sure it's ordinary olive oil and not the extra virgin stuff.

Why?????

Extra Virgin is the first cold pressing of the Olives... and produces the best oil

Cold pressed E V

Second pressing...heat is applied....still OK...but not as good

 

Then the pulp is heated again and the process creates what is called refined olive oil

 

What is marketed as Pure Olive Oil is actually refined Olive Oil with +/- 10 Extra Virgin added back

 

What is marketed as Extra Light Olive Oil is actually refined Olive Oil with +/- 5% Extra Virgin added back (so technically Extra Light refers solely to the colour of the end product !!)

 

Extra Virgin Olive Oil is very high in mono unsaturated fats and is reputed to be very good for you

It has a characteristically "strong" flavour" which does not appeal to all palates.....but it grows on you...

 

Contrary to popular belief Italy is not the major producer....Italy cannot produce enough for it's own Domestic Market and Imports huge volumes.....that may....or may not....end up being labeled....Product of Italy....LOL

 

Spain is the largest producer.... somewhere around 58% of the world production

 

On the other hand....Palm Oil... :down::down::down::down::down::down:

 

Cheers DS

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