Emmaskitchen 写道:

lkclover 写道: 价值回归 写道: 無極 写道: 可快炒！不可炸物！ 俺钩了一下午， 特級初榨橄欖油（Extra Virgin）是这样， 普通橄欖油（Olive Oil）却是炸物更好。 有能耐滴大侠再帮忙钩钩。。。。。。 right. 即使是 refined 的 也不适合油炸，葡萄籽更好

Nothing is good for 油炸, all cancer-pro

remember, use less vegetable oil in your cooking, all vegi-oils are cancer-pro if in high temperature.

Differences Between Extra-Virgin,
Fine Virgin, and Ordinary Virgin Olive Oil

Extra-virgin olive oils must have an acidity of less than 1 percent. The organoleptic properties must rate at least 6.5 on an Italian tasting panel's scale of 1 to 10.

Virgin olive oils, on the other hand, may have an acidity between 1 and 2 percent. Its organoleptic values must score 5.5 or higher. There are other requirements for each of these designations, as well.

The International Olive Oil Council assigned different designations to virgin olive oil:

* Extra-Virgin Olive Oil (EVOO) is virgin olive oil that has a minimum organoleptic rating of 6.5 out of 10, and low acidity under 1%. It is the oil of the highest quality, and boasts a perfect, fruity taste, and with a color that can range from crystalline champagne to greenish-golden to bright green. Extra-Virgin Olive Oil can be used in endless ways in the kitchen, and in Italy it has been a traditional ingredient in everything from antipasti to desserts. It is best used raw in salads, in order to enjoy its real flavor. Because of the time-consuming process required to manufacture extra-virgin oil, and its limited production volume, true extra-virgin olive oils are expensive. Thus, any inexpensive olive oil labeled "extra-virgin" is probably not authentic.
* Beneath Extra-Virgin Olive Oil comes Fine Virgin Olive Oil. Like virgin oil, it is also cold-pressed. It has an organoleptic rating of 5.5 or more and an acidity of max 1.5 percent. Quality oils are obtained when the olives are crushed as quickly as possible, since any storage would trigger a fermentation process in the fruit, making the oil produced increasingly acidic and undesirable in both flavor and aroma.
* Semi-Fine or Ordinary Virgin Olive Oil is another virgin olive oil. It only has an organoleptic rating of 3.5 or more and acidity of max 3.3 percent. When properly processed, Ordinary Virgin Olive Oil maintains the purity of the fruit's flavor, aroma, and vitamins. The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra-virgin olive oil tends to break down at frying temperatures.

算了算了，既然改不了吃中国菜，我还是见到什么油买什么油吧，不操心，健康多一点

菜籽油更好吧？含omega 3最高。

一般最好做沙拉，和沾面包吃