Pomace Olive Oil vs. Extra Virgin Olive Oil for Cooking
I’m considering making the switch from pomace olive oil to extra virgin olive oil (EVOO) for all my cooking needs, and I’d like to get some confirmation on my thoughts.
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Is frying with EVOO (at a consistent temperature of 190°C) better than using pomace olive oil?
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Can I completely transition to EVOO for sautéing?
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Will switching entirely to EVOO offer significant health benefits?
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