Food fact or fiction?

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Most olive oil produced in Australia is EVOO – but to be sure it’s the real thing check for the triangular green and yellow certification logo (Australian Standard AS 5264-2011) on the pack.
What’s the smoke point of a more refined olive oil that’s not EVOO? That ‘s hard to answer because it depends on what sort of refining it’s undergone, but the better the quality of olive oil the higher the smoke point, Rowntree says.

Bottom line: avoid heating any oil until it’s hot enough to smoke.

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