Actually, be careful with animal fat, it’s high in cholesterol. Vegetable Oil, Storage and Reuse: Even though only some brands advertise their oils as “cold-pressed,” they actually need to be cold-pressed to qualify as extra virgin. According to Ollie, an artificial intelligence chatbot powered by the Olive Oil Times Education Lab, extra virgin olive oil is made “simply by crushing olives and extracting the juice,” without any additional refining or chemicals. Here are a few tips that I follow when buying, using, and storing oil: 1. Also, olive oil has some heat tolerance, so it’s ok to use in low-heat dishes. In fact, there are some things we use it for exclusively. Keep olive oil out of the light. They may put in far more olive oil (or bacon grease, or duck fat, or whatever luxurious fat they’re using to dress your salad) than you would dare to at home! But light destroys olive Light sauteing can also be done using extra virgin olive oil." But we love olive oil for a sear or shallow fry. There is another variant of olive oil available in the market called the olive pomace oil. Olive Oil -- Because of its flavor, its low burning point (280 degrees), and if nothing else, its expense, olive oil is not appropriate for Asian cooking. They’re still oil so moderation is best. Once the typical, cold-pressed extraction of olive oil from the olive fruit is done with, about 5 to 8 percent of the oil still remains in the leftover olive pulp or the "pomace." You may have spent a lot of money on your oil and you want to look at those pretty labels lined up on your countertop. A recent post on Marinated Feta elicited some interesting comments and questions about olive oil. Olive oil tastes great on almost anything. Like salt, restaurants know how to use fat, and they’re not afraid of it. They’re high in omega-3 which rocks. Cooking in avocado oil, olive oil, and coconut oil are the best oils. 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