PHOTO: Christine Cushing; Golden Zucchini and Olive Oil Biscuits.
Laura Brehaut/Postmedia News
Originally published on March 19, 2015; Postmedia
Fear not the smoke point of extra-virgin olive oil. You can bake, sauté, stir-fry and even deep-fry with it. “Olive oil is a monounsaturated fat, so without getting technical, it has what I would call a medium smoke point,” says chef Christine Cushing, who has been producing a Greek olive oil for a decade. “Different sources say different amounts but 375°F [190°C] seems to be the average.” All oils have a smoke point and when they are heated past it they start to degrade and produce off-flavours.
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Originally published on March 19, 2015; Postmedia
Fear not the smoke point of extra-virgin olive oil. You can bake, sauté, stir-fry and even deep-fry with it. “Olive oil is a monounsaturated fat, so without getting technical, it has what I would call a medium smoke point,” says chef Christine Cushing, who has been producing a Greek olive oil for a decade. “Different sources say different amounts but 375°F [190°C] seems to be the average.” All oils have a smoke point and when they are heated past it they start to degrade and produce off-flavours.
READ THE STORY ON CANADA.COM
Published in print:
Leader-Post (Regina): June 6, 2015; page G4
Ottawa Citizen: June 4, 2015; page C4
Edmonton Journal: June 3, 2015; page E6
The Windsor Star: June 3, 2015; page C4
Edmonton Journal: June 3, 2015; page E6
The Windsor Star: June 3, 2015; page C4
