Dec 042007
Contrary to what many believe olive oil can be very good for frying. This oil has a smoke point of about 375F so with a medium heat you should be good to go. The reason I tend to under-do it on the heat is because medium is usually enough to get the job done and the oil undergoes a minimum of deleterious effects (hydrogenation and loss of flavor). Earlier today I sauteed some scallions, mushrooms and peppers in olive oil to use in a sandwich and it tasted great.
Now in addition to taste, olive oil has been documented as having the ability to lower the “bad” LDL Cholesterol. So your olive oil saute is actually the best tasting medicine you’ll ever encounter.
