date:Jan 30, 2019
ps of smoke. The smoke rising from your pan is evidence of changes occurring in your food at a chemical level and affecting its flavor.
When any oil is heated to its smoke point, the compounds that contribute to its flavor break down and change the oils flavor. And when it comes to extra virgin olive oil, even heating to moderate temperatures can reduce the presence of those floral, fruity notes you look for in good EVOO.
We recommend to consumers that they may want to save a costly olive oil