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Theo Stephan
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“may say “extra-virgin olive oil.” The FDA, admittedly, does not have time to police truth in labeling. This is why many food shows instruct you not to cook with it—never tell a Greek that! Adulterated oils smoke at low temperatures and become toxic, but real extra-virgin oils have a smoke point of almost 400°F. Greek varietal kalamata and Koroneiki cold pressed extra virgin olive oils can be found at”
― Opa! The Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life
― Opa! The Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life
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