Re: [CH] garlic olive oil

T (joemama@ticino.com)
Sun, 4 Jul 1999 09:08:13 +0200

>You don't cook with it or for that matter any extra
>virgin olive oil as the heat destroys it

Not quite true. I generally cook with extravirgin olive oil, and the
difference can be tasted.  Really high heat (as for deep frying) will
destroy the olive taste, but will otherwise not hurt the oil.

Tom