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    How do you decide which type of olive oil to use for either cooking or salad dressing?
    Added on Monday 25 February 2008 17:06
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    generally extra virgn is used after cooking cos it burns easily.use this in dressings and pesto etc. light olive oil...usually a bit more veg oil looking,is used to shallow fry cos it lacks the flavour of the 1st pressing xtra virgin and stands higher heat.strangely,cook programmes wi italian chefs(gennaro etc)use extra virgin for frying.
     
    almays xtra virgin except from if you need to deep frying.
     
    Cold pressed extra virgin olive oil, which has a low acidity level, is preferred for use in salad dressings. It's mild, fruity and more expensive though. :-)
     

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    How do you decide which type of olive oil to use for either cooking or salad dressing? »

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