Next time you think about coating the bottom of a sauté pan using that prized stash of primo extra-virgin olive oil to impress your guests, consider this: According to Olive Garden's culinary guru, because of their low acidity, heating these oils depletes some of their prized flavor. It makes more sense to reserve extra-virgin and premium extra-virgin olive oils for dressings, dipping and marinades, says Schweizer. Selected from the first press of the olives and unprocessed, these grades ...
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